Snickerdoodle Cupcakes with Cinnamon Swirl Frosting.

Cinnamon-sugar swirled vanilla cupcakes topped with creamy cinnamon and vanilla frosting.

Snickerdoodle Cupcakes! Cinnamon-sugar swirled vanilla cupcakes topped with creamy cinnamon and vanilla frosting.

Snickerdoodle cookies have and will always reign supreme to many other types of cookies. Well, in my world at least. Pure, simple, and loaded with cinnamon-sugar. I love any excuse to dunk a baked good into cinnamon-sugar. 

I’m pretty sure cinnamon-sugar runs through my veins. Cinnamon for the win!

And I wasn’t shy about loading up my favorite cupcake recipe with cinnamon today. Cinny-swirls inside, cinnamon peeking through the edges, cinnamon-sugar dusted on top, a mountain of cinnamon-swirl frosting, and a mini snickerdoodle cookie to finish it all off. Go grab a tall glass of milk because you’ll need it to get through this post…

Snickerdoodle Cupcakes! Cinnamon-sugar swirled vanilla cupcakes topped with creamy cinnamon and vanilla frosting.

I have a standard vanilla batter that I use as my go-to for cakes and cupcakes. This batter has morphed into funfetti, funfetti again, strawberry shortcake, very very very vanilla bean, cookies ‘n cream, and tie-dye with only a few slight changes here and there.

I also use this sensational vanilla cupcake/cake batter for several new recipes in my upcoming cookbook.  My standard vanilla batter is a recipe every baker should have in his/her kitchen. It’s incredibly easy, straightforward and has wow’ed me… yet again.  I turned it into a fluffy snickerdoodle. ;)

Today’s recipe is a fine example that show-stopping desserts don’t have to be difficult or challenging! You can impress everyone with a simple recipe and a little creativity. Seriously… how can you resist THESE?

Snickerdoodle Cupcakes with gooey cinnamon-sugar filling!

Making today’s cupcakes is so easy, you’ll feel like you did something wrong.

 

There are 3 parts to these snickerdoodle cupcakes:

  • Cinnamon-Swirled Vanilla Cupcakes
  • Cinnamon & Vanilla Swirled Frosting
  • Mini Snickerdoodle Cookies for decor

 

1) First, the cupcake batter. SO easy. It’s mixed together in minutes!  You don’t even need an electric mixer.  Simply melt butter, whisk it with some sugar, 1 egg, vanilla extract, yogurt, and milk. Yep, I used protein-packed Greek yogurt in these cupcakes. Not a lot, only a little to make them extra moist.  Add these wet ingredients to your dry: flour, leaveners, and salt. That’s it!  It’s not rocket science, it’s cupcakes.

Spoon 2 Tablespoons of cupcake batter into 12 cupcake liners. Then, sprinkle with 1 teaspoon of cinnamon-sugar. Top with more cupcake batter and 1 more teaspoon of cinnamon-sugar. Some of the cinnamon-sugar layer from the center may peek out on the top.  Here is what my cupcakes looked like before baking:

Snickerdoodle Cupcakes

Now it’s time to bake them. And then smell the cinnamon goodness wafting through your entire kitchen.

The smell of these cupcakes is pure bliss on a fall afternoon, I tell ya. ;)

Snickerdoodle Cupcakes with a gooey cinnamon-sugar filling inside

2) The frosting. These snickerdoodle cupcakes are so darn amazing, that you don’t even need frosting.  Yes, I just said that.  But let’s be serious. I had the opportunity to make cinnamon frosting, so clearly cinnamon frosting is what I did…

You can’t really tell from the photos, but the frosting I used to top these cupcakes is two-toned.  First, I made my go-to vanilla buttercream.  Then I transferred half of the frosting to a separate bowl and beat 1 Tablespoon of cinnamon into it.  Cinnamon + vanilla in one. (!!!) I could eat this frosting all day and be set for life.

Snickerdoodle Cupcakes with a gooey cinnamon-swirl filling, topped with Cinnamon-Swirl Frosting. Yes, SO good.

Here is exactly how I swirled the two frostings together:

I simply filled my piping bag with half of the cinnamon frosting and half of the vanilla frosting.  I used a Wilton 1M tip to frost, but any tip would work.  If you do not have a frosting piping bag + tip, no worries! You can frost the two frostings however you’d like on top of the snickerdoodle cupcakes. Or just use all vanilla frosting or all cinnamon frosting.

How to make Cinnamon Swirl Frosting. This stuff is so good!

Snickerdoodle Cupcakes with Cinnamon Swirl Frosting. Fluffy, soft, and bursting with cinnamon. sallysbakingaddiction.com

Again, if you don’t have a piping bag/tip, no problem! You can frost the cupcakes however you’d like.

Biting into the soft and fluffy cupcakes only to find a gooey cinnamon-sugar swirl inside was the best part. Well, aside from the big tower of frosting on top. ;)

Snickerdoodle Cupcakes! Cinnamon-sugar swirled vanilla cupcakes topped with creamy cinnamon and vanilla frosting.

3) And last but not least, a little decor for your Snickerdoodle Cupcakes. Mini snickerdoodle cookies!

Whip up a batch of my Soft & Thick Snickerdoodles (a 20 minute recipe) and make them into mini cookies, which is about 2 teaspoons of cookie dough per cookie.  Bake them for 7 minutes.

How to make soft snickerdoodles - mini size!

Soft-Baked Mini Snickerdoodle Cookies. These are so good!

So there ya go. A mini snickerdoodle cookie for your easy snickerdoodle cupcakes. :)  You could also decorate the cupcakes with a cinnamon stick, white chocolate chips, mini chocolate chips, sliced almonds, a drizzle of caramel sauce, a banana slice, apple slice, etc. Anything that goes with cinnamon.

(Which is everything.)

Enjoy your new favorite cupcakes!

Snickerdoodle Cupcakes with Cinnamon Swirl Frosting. Fluffy, soft, and bursting with cinnamon. sallysbakingaddiction.com

 

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Snickerdoodle Cupcakes with Cinnamon Swirl Frosting

Light and fluffy vanilla cupcakes with a cinnamon-sugar swirl, topped with cinnamon & vanilla frostings.

Yield: 12 cupcakes

Prep Time: 25 minutes

Total Time: 45 minutes, plus cooling

Ingredients:

Cupcakes

  • 1 and 2/3 cups (210g) all-purpose flour (careful not to overmeasure)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 and 1/2 cups (300g) granulated sugar, divided
  • 1/2 cup (1 stick or 115g) unsalted butter, melted
  • 1 large egg
  • 1/4 cup (60g) yogurt*
  • 3/4 cup (180ml) milk*
  • 1 Tablespoon vanilla extract
  • 2 teaspoons ground cinnamon

Cinnamon-Swirl Frosting

  • 1 cup (2 sticks or 230g) salted or unsalted butter, softened to room temperature
  • 3-4 cups (360-480g) confectioners' sugar
  • 1/4 cup (60ml) heavy cream or half-and-half*
  • 2 teaspoons vanilla extract
  • salt, to taste
  • 1 Tablespoon ground cinnamon
  • 12 snickerdoodle cookies, mini size (read above for how to make them mini-sized)

Directions:

Preheat oven to 350F degrees. Line muffin tin with 12 cupcake liners. Set aside.

In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in 1 cup of sugar - mixture will be gritty. Stir in egg, yogurt, milk, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick.

In a small bowl, mix the remaining 1/2 cup of sugar and 2 teaspoons of cinnamon together.  Set aside.  Spoon 2 scant Tablespoons of cupcake batter into each cupcake liner.  Top with 1 teaspoon of the cinnamon-sugar mixture. Top with 1 heaping Tablespoon of cupcake batter, until the cupcake tins are about 3/4 full. Some of the cinnamon-sugar filling from the center layer may peek through the top layer of batter. See photo above for a visual.  Top each cupcake with 1 teaspoon more of the cinnamon-sugar.

Bake the cupcakes for 19-21 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

To make the frosting, beat softened butter on medium speed with an electric or stand mixer. Beat for about 3 minutes until smooth and creamy. Add confectioners' sugar, cream, and vanilla extract with the mixer running. Increase to high speed and beat for 3 full minutes (the longer you beat, the creamier the frosting). Add more confectioners' sugar if frosting is too thin or more cream if the frosting is too thick. Taste the frosting and add salt if frosting is too sweet (1/4 teaspoon). Remove half of the frosting from the mixing bowl and transfer to a smaller mixing bowl.  Add 1 Tablespoon of cinnamon and beat until combined, about 30 seconds.

To swirl the frosting, spoon half cinnamon frosting into the piping bag and half vanilla frosting into the piping bag. See above for a visual. Pipe onto cupcakes as desired. I used a Wilton 1M swirl tipIf you do not have a piping bag and tip, simply frost the cupcakes with both the vanilla and cinnamon frostings. There may be leftover frosting depending how much you use on each cupcake.

Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 5.

*For the yogurt in the cupcakes, you may use plain or vanilla; regular or greek yogurt; any fat content; or even sour cream.

*For the milk in the cupcakes, you may use cow's milk; or soy milk; or almond milk. Vanilla or plain. I prefer using milk with some fat (like 1% or 2%), it makes the cupcakes moister. 

*For the cream in the frosting, you may use milk instead. However, the consistency of the frosting will not be as creamy.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

Here is my standard vanilla cupcake and vanilla frosting recipe.

Funfetti style. ;)

Easy Homemade Funfetti Cupcakes. Seriously, the BEST cupcakes ever. Easier and tastier than a box mix!_

 

So much Snickerdoodle Love.

Snickerdoodle White Chocolate Blondies

Snickerdoodle White Chocolate Blondies

 

20 Minute Soft & Thick Snickerdoodles

Soft & Thick Snickerdoodles. Ready in 20 minutes! sallysbakingaddiction.com-18

 

1 Giant Snickerdoodle Cookie (recipe for 1 large cookie)

Giant Snickerdoodle

 

 

   

145 Responses to “Snickerdoodle Cupcakes with Cinnamon Swirl Frosting.”

  1. #
    61
    Tamposted October 9, 2013 at 9:38 am

    Hi Sally! I actually made these and they are FABULOUS! Made them and took them to work a few days ago and everyone who ate one is still talking about them. I finally ate one and it melted in my mouth and the taste was fabulous. I didn’t use that icing but rather the icing you used for the strawberry shortcake cupcake (don’t like a confectioner’s sugar based icing as I find it way too sweet) and added the sugar/cinnamon mix in the icing and it was fantastic. Now, if I can get my piping down, that would be icing on top of the icing. :) THANK YOU for a great recipe!

    Reply

    • Sallyreplied on October 9th, 2013 at 10:20 am

      I love that whipped cream from my strawberry shortcake recipe! I’m so glad that you used a delicious cinnamon whipped cream. Sounds fantastic, Tam! I will say that whipped cream is very hard to pipe. I’m so happy you (and everyone who had one) loved these so much. Thank you so much for taking the time to report back to me about them. Much appreciated!

      Reply

  2. #
    62
    Tamposted October 9, 2013 at 9:39 am

    PS – is AWESOMEST a word? Well, if not, we will use it to describe these cupcakes.

    Reply

  3. #
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    Lizzyposted October 14, 2013 at 3:11 pm

    Hi Sally! This was another awesome cupcake recipe of yours that I baked this past weekend (I recently made your banana chocolate chip cupcakes a few weeks back and your brownie cupcakes with cookie dough frosting two weeks ago), and they were SO GOOD! The cake batter tasted just like a snickerdoodle! This recipe will defintely stay in my arsenal for years to come!

    Reply

    • Sallyreplied on October 14th, 2013 at 5:07 pm

      I am so happy that you are loving my cupcake recipes, Lizzy! I love creating new cupcake recipes. Probably one of the most “fun” things to bake and photograph. Oh, and eat too. ;)

      Reply

  4. #
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    Megzposted October 23, 2013 at 1:30 am

    These are not only adorable, genius and presented well it’s like the Miss USA pageant for cupcakes. All your cupcake’s and cake recipes are. I have to admit I addicted to baking too and I have been making since I was 10 and some of it recipes our eerily similar to mine but i’ve been making a book for myself a recipe cookbook for myself and I have now been putting some your cupcakes in there and it’s an honor that you share your recipes with me. I’m A bit jealous of you LOL no congratulations I do wish I had a cool website like you do tho:.
    Thank you for the snickerdoodle one I made them for somebody going threw a hard time and for a few minutes they forgot all about their troubles

    Reply

    • Sallyreplied on October 23rd, 2013 at 9:10 am

      The Miss USA pageant for cupcakes. Haha! That’s so funny, Megz. Thank you! It’s wonderful that you love baking so much. Glad you’re enjoying my cupcake recipes!

      Reply

  5. #
    65
    Zeinaposted October 30, 2013 at 6:20 am

    Thanks for the awesome recipe! I just have a question, is it 1 Tbsp or 1 tsp of vanilla extract in the cupcake ingredients?

    Reply

    • Sallyreplied on October 30th, 2013 at 9:56 am

      Hi Zeina! It’s 1 Tablespoon. Lots of vanilla.

      Reply

  6. #
    66
    catherineposted November 3, 2013 at 6:22 pm

    When you say cups what is it in grams please because a would really like to make this great recipe thank you

    Reply

    • Sallyreplied on November 3rd, 2013 at 6:58 pm

      Catherine, this recipe is written with gram measurements.

      Reply

  7. #
    67
    Kelly Heckposted November 19, 2013 at 2:59 pm

    Hi! I am going to try your recipe and was wondering if you think the cake is best fresh or a day or two after? Same with the icing – do you find the flavor is more intense if you make it a day or two in advance, and does it need to be whipped back up to be pipped out well? Thank you so much for your feedback!

    I’m going to try your milk chocolate icing as well… I don’t each chocolate and was asking my dad what recipe he uses… and he mentioned making it a day or two earlier so the cocoa has time to really sink in. That’s the only reason I ask. :-)

    Reply

    • Sallyreplied on November 19th, 2013 at 5:32 pm

      Hi Kelly! This snickerdoodle cupcake recipe and its frosting both taste best the day they are made. You could certainly refrigerate the cupcakes (covered tightly) overnight and then frost the day they are to be served. I always advise readers to make my chocolate frostings the day of as well. If you care to make chocolate frosting in advance, you can. Store it in the refrigerator. However, it tastes best fresh.

      Reply

  8. #
    68
    Annposted November 26, 2013 at 7:50 pm

    Hello Sally,

    Your recipes are awesome and I’ve been trying some of it at home lately based on the availability of the ingredients :)

    I want to try this one today, but I only have an All-Purpose Cream. Does it make any difference if I use it instead of the heavy cream for the frosting?

    Please help me. :)

    Thanks.

    Reply

    • Sallyreplied on November 27th, 2013 at 10:32 am

      Your all purpose cream should be just fine, Ann. Enjoy!

      Reply

  9. #
    69
    Kelly Heckposted December 3, 2013 at 3:22 pm

    Made these 2x so far – AMAZING. I got rockin’ reviews and shared your page. Thank you so much for your recipe! The batter alone is also delicious. :-)

    Also made your chocolate icing and all the chocolate-eaters enjoyed.

    Reply

    • Sallyreplied on December 3rd, 2013 at 4:43 pm

      LOVE this cupcake batter! And that chocolate frosting too. So darn good. Thanks for reporting back Kelly!

      Reply

  10. #
    70
    Charlotteposted December 11, 2013 at 6:54 pm

    Just finished making these for the first time-my stomach is aching from the amount of icing I ate! I also made the chocolate peppermint cupcakes for the third time and the salted caramel cupcakes for the seventh time-I’m baking for my whole grade. I love your recipes, they always turn out great and I can’t wait to do another (yes, more!) 5 batches of different cupcakes from around your site tomorrow!

    Reply

    • Sallyreplied on December 11th, 2013 at 7:00 pm

      Charlotte! You chose a few of my favorite cupcake recipes to make! I love these. And all of the ones you chose. Thank you for reporting back. I know what you mean about “taste testing the frosting!

      Reply

  11. #
    71
    Beckyposted December 17, 2013 at 3:05 pm

    I made these last night and they are amazing!!!!! Can’t wait for the book to be released :)

    Reply

    • Sallyreplied on December 17th, 2013 at 3:16 pm

      Thanks Becky, I’m so glad you’re excited for my cookbook!

      Reply

  12. #
    72
    Wynneposted January 9, 2014 at 10:14 pm

    Hi!! I tried doing this recipe last night and the taste was great! Especially the icing! But I couldn’t get the flat or domed top of the cupcake and I was really dejected.. My top broke and it looked sort of like a muffin instead. May I know why? I am going to try this again today and I really hope you’ll tell me what made my cupcake look like a muffin.. :( Thank you!! :)

    Reply

    • Sallyreplied on January 10th, 2014 at 7:06 am

      Do you mean the top cracked? As you can see in the photo, that’s expected.

      Reply

      • Wynnereplied on January 10th, 2014 at 10:10 pm

        Yes it cracked but it wasn’t like the one in your picture. It was difficult for me to put icing on it because the top juts out and sticks out..

  13. #
    73
    Wadadposted February 3, 2014 at 10:30 pm

    I made these cupcakes and they were amazing! Instead of doing half vanilla and half cinnamon frosting, I just made it all cinnamon. Great recipe and I’ll be making it again!

    Reply

    • Sallyreplied on February 4th, 2014 at 7:03 am

      Sounds amazing. This is truly one of my favorite recipes ever! Thanks Wadad.

      Reply

    • Jackiereplied on March 20th, 2014 at 8:15 pm

      I made these cupcakes too and they were sooo good! I did the same thing and made all the icing cinnamon :)

      Reply

  14. #
    74
    Katieposted February 16, 2014 at 5:53 am

    You are Guinness! I love the batter! I’ve recently found your blog and have enjoyed many recipes. I’ve never considered myself as a baker until your recipes. Thanks so much! Also, I used coconut vanilla yogurt instead of regular yogurt, worked great. These cupcakes were super easy…yeah!

    Reply

  15. #
    75
    Soniaposted February 23, 2014 at 3:13 pm

    Hi Sally! Just made these cupcakes (with just a few changes to make them vegan…) and they are amazing! The texture is great too; they are not too dry or too soggy, just perfect. Your recipes always turn out great! :)

    Reply

    • Soniareplied on February 23rd, 2014 at 3:14 pm

      p.s. I don’t usually modify your recipes…

      Reply

    • Sallyreplied on February 23rd, 2014 at 6:01 pm

      I’m so glad you loved them, Sonia!

      Reply

  16. #
    76
    Elenaposted March 26, 2014 at 11:10 pm

    Hi Sally!!! Amazing cupcakes!!!:) They taste like heaven! They taste like snicker doodles that’s for sure! Thank you so much for sharing the recipe!:)

    Reply

  17. #
    77
    Michelleposted April 10, 2014 at 6:45 pm

    oh my gosh, I think I’ve died and gone to heaven! Cinnamon is my absolute favourite, and snickerdoodles are one my favourite forms to have it in! I NEED to make these asap!

    Ever since I found your blog, I hardly ever get a chance to work on my own recipes, I’m too busy trying out yours!

    (wow that was a lot of exclamation marks!)

    Reply

    • Sallyreplied on April 10th, 2014 at 8:39 pm

      Thanks Michelle – and I love all the excited exclamations :) Hope you give these a try!

      Reply

  18. #
    78
    Chrissyposted April 12, 2014 at 5:18 pm

    As always your recipes are delicious! I am however having a problem with making your icing. I never can get it thick enough. It is always too runny and then it breaks down and gets grainy.. Is it too much powder sugar? Not good enough butter? I start off w room temp butter but maybe it is too soft.I want to make a cupcake as pretty as yours always turn out, any tips greatly appreciated.

    Reply

  19. #
    79
    Johnposted April 18, 2014 at 12:30 pm

    Hi,

    Just one question: the frosting recipe reads “3-4 cups (360-480g) confectioners’ sugar.” Should that read 3/4 cup or 3 to 4 cups?

    Thanks

    Reply

    • Sallyreplied on April 18th, 2014 at 4:34 pm

      Hi John – 3 to 4 cups. I usually start with 3 and then add more as I’m beating to get a thicker consistency.

      Reply

  20. #
    80
    Salikposted April 22, 2014 at 3:36 am

    Hi Sally, big fan of yours speaking here :) I have used a lot of your recipes and always with the best results. In fact, I am enjoying my banana bread right now.

    So I have a question for you – I have a lot of cinnamon sticks. I used to put one in a cup of coffee, but I don’t enjoy it any more. So could you tell me what I can do with them, except for using as a decoration?

    Thanks!

    Reply

    • Sallyreplied on April 22nd, 2014 at 7:49 am

      Great question Salik. You know what I sometimes do? I flavor sugar with cinnamon sticks. Add 3 to 4 cinnamon sticks to a pound of sugar and store it for two weeks in a glass jar. You can also use it to make hot apple cider or to flavor an Asian curry dish. They’re great in mulled wine as well.

      Reply

      • Salikreplied on April 28th, 2014 at 10:11 am

        Thanks Sally, great tips!

  21. #
    81
    Agnesposted May 29, 2014 at 11:16 pm

    Hi thank you very much for your recipes they are so wonderful :) I have a question can I use sour cream instead of cream or half and half in cinnamon swirl frosting???
    Thank you!
    Agnes

    Reply

  22. #
    82
    Emmaposted June 2, 2014 at 7:35 pm

    Theese were DELICOUS. The combination was just lovley. I got lots of comments on how the cupcakes looked with the cookies stuck in them. The icing was a little on the sweet side but still lovley

    Reply

  23. #
    83
    Jamieposted June 5, 2014 at 8:59 pm

    Hi Sally. Happened across a photo of one of your creations on Pinterest and have since made a bunch of your recipes and love them. I was wondering in this could be made as a cake? Instead if cupcakes? What do you think?
    Thanks so much!
    Jamie

    Reply

    • Sallyreplied on June 6th, 2014 at 9:17 am

      So happy you stumbled upon my website via Pinterest. What would we do without Pinterest these days?! You may certainly make this into a cake. Use a 9×2 deep-dish cake pan – you may have a little extra batter (filling the pan only 2/3 of the way), so you can make a couple cupcakes on the side. The bake time should be about 30-34 minutes.

      Reply

  24. #
    84
    Hayleyposted June 7, 2014 at 1:48 am

    How much frosting does the frosting recipe yield? Believe it or not, I’m not too big on frosting :/ would you recommend halving the recipe?

    Reply

    • Sallyreplied on June 7th, 2014 at 11:28 am

      You may halve the frosting recipe.

      Reply

  25. #
    85
    Valerieposted July 9, 2014 at 8:12 pm

    I just made these with my kids and OMG!!! The cake batter is the BEST I’ve ever had!!! Fantastic recipe!!!!!

    Reply

  26. #
    86
    Ann in PAposted July 19, 2014 at 10:41 am

    Made these for a family get together. I was told never to bring them again. The sign of a GREAT RECIPE in our family is when you are asked never to bring it again. They were that good I made them mini sized and no one could resist eating only one or two. Needless to say, I will be baking these many times going forward. Thanks for all your work in the kitchen!

    Reply

  27. #
    87
    Hayleyposted July 28, 2014 at 9:37 am

    Would you suggest these cupcakes for a birthday party? We’re having a large birthday party for my grandma in a couple weeks and the sheet cake we’re ordering has some ingredients that would cause allergies for some people so I plan on making one of two alternatives to the cake for those people. I can’t decided between these cupcakes, the chocolate ones with vanilla frosting or the raspberry lemon ones.

    Reply

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