Snickerdoodle Cupcakes with Cinnamon Swirl Frosting.
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.
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…
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?
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:
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.
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.
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.
Again, if you don’t have a piping bag/tip, no problem! You can frost the cupcakes however you’d like.
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.
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!
Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. ♥
Snickerdoodle Cupcakes with Cinnamon Swirl Frosting
Light and fluffy vanilla cupcakes with a cinnamon-sugar swirl, topped with cinnamon & vanilla frostings.
- 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
- 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)
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 tip. If 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.
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Here is my standard vanilla cupcake and vanilla frosting recipe.
So much snickerdoodle love.
1 Giant Snickerdoodle Cookie (recipe for 1 large cookie)