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Snickerdoodle Cupcakes

Irresistibly Moist Snickerdoodle Cupcakes You Can't Resist

These Snickerdoodle Cupcakes combine nostalgic flavors with a moist texture that impresses at any gathering.
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Prep Time 20 minutes
Cook Time 18 minutes
Cooling Time 5 minutes
Total Time 43 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1/2 cup Unsalted Butter At room temperature
  • 2 large Eggs No substitutes recommended
  • 1/2 cup Milk Can use almond or oat milk
  • 2 teaspoons Vanilla Extract Can substitute with vanilla bean paste
  • 1 cup Granulated Sugar Coconut sugar can be used
  • 1 1/2 cups All-Purpose Flour Use gluten-free blend for gluten-free option
  • 2 teaspoons Baking Powder Baking soda can also work
  • 1/2 teaspoon Salt No substitute required
  • 2 teaspoons Cinnamon Key flavor component
For the Frosting
  • 1/2 cup Unsalted Butter At room temperature
  • 2 cups Powdered Sugar Can replace with sugar-free alternative
  • 2 tablespoons Heavy Whipping Cream Can use coconut cream for non-dairy option
  • 1 teaspoon Cinnamon For added flavor
  • 1/4 cup Brown Sugar Dark brown sugar for richer taste

Equipment

  • Oven
  • Cupcake pan
  • Mixing Bowl
  • Electric mixer
  • spatula
  • Piping Bag

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
  2. Cream together ½ cup unsalted butter and 1 cup granulated sugar until light and fluffy.
  3. Add 2 large eggs, ½ cup milk, and 2 teaspoons vanilla extract, mixing until just combined.
  4. In another bowl, whisk together 1 ½ cups flour, 2 teaspoons baking powder, ½ teaspoon salt, and 2 teaspoons cinnamon.
  5. Gradually add the dry ingredients to the wet mixture, mixing gently.
  6. Fill cupcake liners halfway with batter using an ice cream scoop.
  7. Bake for approximately 18 minutes until golden and a toothpick comes out clean.
  8. Cool in the pan for 5 minutes then transfer to a wire rack to cool completely.
  9. Prepare the frosting by beating together ½ cup unsalted butter, 2 cups powdered sugar, 2 tablespoons heavy cream, and 1 teaspoon cinnamon until fluffy.
  10. Frost the cooled cupcakes generously and sprinkle with brown sugar and cinnamon.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 40mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 300IUCalcium: 50mgIron: 0.6mg

Notes

Ensure ingredients are at room temperature for best results. Store in an airtight container to maintain freshness.

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