Snickerdoodle Cupcakes with Cinnamon Swirl Frosting

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

How to make delicious cinnamon swirl snickerdoodle cupcakes! Recipe on

Pure, simple, and loaded with cinnamon-sugar, snickerdoodle cookies will always be a family favorite. I’m pretty sure cinnamon-sugar runs through all our veins!

So how about a cupcake recipe including all of that wonderful flavor? It’s doable. And delicious. Ladies and gents, welcome to my snickerdoodle cupcakes with cinnamon swirl frosting!

I wasn’t shy about loading cinny-swirls inside these snickerdoodles cupcakes. 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!

How to make delicious cinnamon swirl snickerdoodle cupcakes! Recipe on

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

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. Very 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. You can use sour cream instead if it’s easier.

The assembly: 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 the snickerdoodle cupcakes. And then smell the cinnamon goodness wafting through your entire kitchen. The smell of these cupcakes is pure bliss!

2) The frosting. These snickerdoodle cupcakes are so gosh darn amazing, that you don’t even need frosting. 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 vanilla frosting. 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 swirly 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 piping 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!

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. This is optional!

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!

How to make delicious cinnamon swirl snickerdoodle cupcakes! Recipe on


Snickerdoodle Cupcakes with Cinnamon Swirl Frosting



  • 1 and 2/3 cups (210g) all-purpose flour (spoon & leveled)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick or 115g) unsalted butter
  • 1 and 1/2 cups (300g) granulated sugar, divided
  • 1 large egg, at room temperature
  • 1/4 cup (60g) yogurt or sour cream, at room temperature
  • 3/4 cup (180ml) milk, at room temperature
  • 1 Tablespoon pure vanilla extract
  • 2 teaspoons ground cinnamon

Cinnamon-Swirl Frosting

  • 1 cup (2 sticks or 230g) unsalted butter, softened to room temperature
  • 3-4 cups (360-480g) confectioners' sugar
  • 1/4 cup (60ml) heavy cream or half-and-half1
  • 2 teaspoons pure vanilla extract
  • salt, to taste
  • 1 Tablespoon ground cinnamon
  • 12 snickerdoodle cookies, mini size (read above for how to make them mini-sized)


  1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners.
  2. In a medium bowl, whisk flour, baking powder, baking soda, and salt together. Set aside.
  3. In a large microwave-safe bowl, melt butter in the microwave. Whisk in 1 cup of sugar. The mixture will be gritty.  Let it rest for a couple minutes to slightly cool down. Stir in egg, yogurt, milk, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick.
  4. 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 liners are about 3/4 full. Some of the cinnamon-sugar filling from the center layer may peek through the top layer of batter. Top each cupcake with 1 more teaspoon of the cinnamon-sugar.
  5. Bake the cupcakes for 19-21 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
  6. For the frosting: With a handheld or stand mixer fitted with a paddle or whisk attachment, beat butter on high speed until smooth and creamy, about 1 minute. Add confectioners' sugar, cream, and vanilla extract. Beat on low speed for 30 seconds, then switch to high speed and beat for 3 full minutes. 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 (I like to add 1/4 teaspoon). Remove half of the frosting from the mixing bowl and transfer to a smaller mixing bowl. Beat 1 Tablespoon of cinnamon into half of the frosting.
  7. 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. 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.
  8. Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 5.

Make ahead tip: Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use. Frosted or unfrosted cupcakes can be frozen up to 2-3 months. Thaw overnight in the refrigerator.

Recipe Notes:

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

Did you make a recipe?

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

© 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.

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



  1. Emily M on December 15, 2015 at 8:47 pm

    Hi Sally!  I know it’s been awhile since you’ve posted this recipe, but I wanted to leave you a comment to let you know that these cupcakes are AMAZING.  Snickerdoodles are my absolute favorite cookie, and these cupcakes that have the mini cookies on them are perfection. I made a batch of these for my office potluck (with the mini snickerdoodles on top) and they were eaten up in seconds.  Rave reviews.  I even got chastised for not bringing a double batch!  So, thanks again for another winner and recipe book staple!

  2. DT on December 24, 2015 at 9:36 am

    The cupcakes tasted really good on their on, loved the crunchy cinnamon sugar topping so much i didn’t make any frosting. Thanks for sharing 🙂

  3. Stephanie on January 22, 2016 at 3:13 pm

    Just made these cupcakes.  I  topped them with a creamy vanilla buttercream flavored with espresso powder and they are incredible! Thanks for another amazing recipe!

  4. Danielle on February 5, 2016 at 8:12 pm

    How much does the frosting make?

  5. marie on April 14, 2016 at 9:02 am

    Hi Sally, Im just wondering if this recipe can be doubled?  Can most of your 12 cupcake recipes be doubled?

    PS…i made your lemon cupcakes last night and they turned out amazing!  The only other question i have is when i beat in the eggs and let it beat it for 2  mins it started to curdle at about a minute and a half but i kept going with the dry ingredients, milk and lemon and they turned out fine.  Is there a reason why we need to beat for 2 mins or why it would curdle?  Thanks for your time! 🙂

  6. Cynthia Sheats on July 30, 2016 at 9:56 pm

    I have made these on two separate occasions and they are absolutely delicious! Everyone just loves them!

  7. Kaila Taylor on October 18, 2016 at 9:48 pm

    These cupcakes are AMAZING. When I tell you I almost fainted when I tasted them…They are simply the best. They came out so soft and fluffy. And the icing is spot on! Will definitely be making these again for the holidays.

    • Sally on October 19, 2016 at 12:29 pm

      Kaila, I’m so happy you loved them! I can never have enough cinnamon!!

      • Irene Collins on June 16, 2018 at 6:00 pm

        Can I use cake flour instead of all-purpose flour?

      • Sally on June 18, 2018 at 9:56 am

        Yes, definitely. You’ll have an even lighter/fluffier cupcake.

  8. LH on October 21, 2016 at 3:41 pm

    These look amazing! Could I make these as a cake in 2 9×9 pans? Looking for a Snickerdoodle cake recipe. Thanks!!

  9. EH on November 16, 2016 at 5:13 pm

    10/10 will make again!!!! I didn’t even need to make frosting!!

  10. Golnoush cookson on January 25, 2017 at 1:26 am

    I made these for my girls at church and the said they were the best cupcake they’ve ever had! Thank you!

    • Sally on January 25, 2017 at 12:51 pm

      That’s an amazing compliment! So happy they liked them!

  11. Warren buffett on February 2, 2017 at 2:59 am

    Made these last week! So good!!

  12. nichola on February 16, 2017 at 2:45 pm

    sally, these look amazing!! i love all your snickerdoodle recipes 🙂 how can i easily measure the 60g of sour cream? i had trouble measuring it in the past. whereas the heavy cream is 60ml but 1/4 cup also.

  13. Kim on March 10, 2017 at 12:54 pm

    Anyone know the calorie count of these?

  14. Megan Sherlock on March 14, 2017 at 3:20 pm

    I can never get enough cinnamon!! Quick question- can this cake recipe be tripled or would I have to adjust something?
    I’m thinking to make some irish potato cupcakes for a St. Patty’s party & I think these would be a great base!!

    Thank you 🙂

    • Sally on March 15, 2017 at 9:22 am

      Hi Megan! Instead of tripling, I highly recommend making 3 batches and combining them. I find it’s very easy to accidentally over/under mix when working with an increased volume of batter. And thus ruining the cake/cupcakes!

  15. Jeannie on April 29, 2017 at 11:32 am

    Hi Sally, can these be made as mini cupcakes? If so, how would I adjust the baking time? Thank you!

    • Sally on April 29, 2017 at 4:32 pm

      Yep– 10-13 minutes bake time

  16. Jenny Hughes on May 4, 2017 at 8:51 pm

    How would these be with the fluffy brown sugar icing recipe I saw on facebook?

    • Sally on May 6, 2017 at 8:51 am

      one word: DELISH!

  17. Aubrey on June 18, 2017 at 4:24 pm

    Made these for my husband for Father’s Day, Snickerdoodle cookies are his favorite! These were a huge hit, even though I had to improvise with a mini cupcake tin.  Thanks so much for creating these!  

    • Sally on June 19, 2017 at 1:39 pm

      You’re welcome! So glad they were a hit!!

  18. Pauline Villegas on August 18, 2017 at 6:41 pm

    OMG….These are absolutely the most wonderful Snickerdoodle cupcake I have eaten…moist and very tasty …the Snickerdoodle flavor is spot on!
    Thank you Sally.

  19. Mother of 3 on August 27, 2017 at 7:39 pm

    Just made a double batch of these cupcakes tonight; they are amazing!

  20. Julie L Martin on September 14, 2017 at 11:40 am

    If you want to make all the icing cinnamon swirl should I just add 2 tablespoons of cinnamon? Just want to be sure. Thank you.

    • Sally on September 14, 2017 at 11:45 am

      1 and 1/2 Tablespoons would be plenty.

      • Julie L Martin on September 14, 2017 at 11:46 am

        Thank you! Can’t wait to try them.

  21. Alane Morabit on September 15, 2017 at 8:45 am

    These were the most delicious things EVER!!! I made a batch to take to work and they disappeared in less than an hour!

    Just curious, have you ever tried freezing any of your cupcakes?  I need to make a whole bunch for a bake sale and thought I could get some done ahead of time.  Not sure how freezing and thawing would turn out.

    Thanks for the good recipes!

    • Sally on September 15, 2017 at 12:33 pm

      Yes – I usually have make ahead tips at the end of the recipe 🙂 This one says frosted or unfrosted cupcakes can be frozen up to 2-3 months. Thaw overnight in the refrigerator. Enjoy!

  22. Jessica Sun on September 20, 2017 at 11:32 am

    These are amazing!! So fluffy and full of flavor. Just made 40 cupcakes out of 3 batches. Thanks for the recipe! 

  23. Jenny on September 22, 2017 at 9:11 am

    Hi sally do you think it’s be okay to use this frosting to frost a cake?  Consistency-wise.

    • Sally on September 22, 2017 at 11:47 am


  24. Laura on October 5, 2017 at 8:25 am

    What a great find this recipe is! My whole family loved them. My daughter texted me a picture of a half eaten cupcake and said “Best thing ever!”.  I am guessing they will sell well at the hurricane relief bake sale I am bringing them to! Thank you!

  25. Claire on October 16, 2017 at 9:26 am

    I made these for work and they are delicious! They are getting rave reviews. My only question – for my first batch I put the full tsp of cinnamon/sugar on top of the batter. It formed a crust that on a lot of the cupcakes wasn’t adhered to the cake surface. I had to just take it off because I couldn’t put frosting on top of something that wasn’t stuck to the cake. For the second batch, I did less cinnamon/sugar on top, maybe 1/2 tsp, and swirled it into the batter with a toothpick, in hopes that it would stick better. They looked good when they came out of the oven, but once the cake cooled and sank, I was left with a dome of cinnamon/sugar crust that, again, I just to just take off, because it wasn’t a good surface to frost on. Don’t get me wrong, they taste amazing even without that top layer of cinnamon/sugar, but is there something else I can do to make this work?

  26. Ashley - designpetproject on November 4, 2017 at 4:27 pm

    These cupcakes are amazing! My husband asked for them for his birthday for the second year in a row. These are definitely going to be part of our yearly celebrations. One of the best cupcake recipes.

  27. Bonnie on December 19, 2017 at 8:27 am

    Hi Sally, I made these for work (without icing) and the flavor is amazing, but they seemed more muffinish (a little heavy) than cupcake (light and airy) did I do something wrong?

  28. Allison on December 24, 2017 at 6:31 pm

    last year was actually my first time making these cupcakes and they were amazing I loved the flavored and creativity u put in to them and thank you for sharing those sweet cupcakes. Once get older i’ll share this recipe to my children once I get old anough to have kids…… 🙂

  29. Regina Manning on July 25, 2018 at 12:03 am

    I tried this recipe for the first time yesterday. I took in into my job everyone went crazy over theses cups!! Outstanding receive! It’s definitely going to be a family favorite

  30. Ruth Cabezas on August 12, 2018 at 10:16 pm

    Do you think this could be made in 8” cake rounds?

    • Sally on August 13, 2018 at 9:27 am

      Yes, absolutely. You may need to make the batter twice depending how many layers you’d like.



  1. Ruth Cabezas on August 12, 2018 at 10:16 pm

    Do you think this could be made in 8” cake rounds?

    • Sally on August 13, 2018 at 9:27 am

      Yes, absolutely. You may need to make the batter twice depending how many layers you’d like.

  2. Irene Collins on June 16, 2018 at 6:00 pm

    Can I use cake flour instead of all-purpose flour?

  3. Sally on June 18, 2018 at 9:56 am

    Yes, definitely. You’ll have an even lighter/fluffier cupcake.

Leave a Comment


This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Top 5 Recipes


Recipes You'll Love




Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More...


Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More...


Pie Week

The first week of every November is all about Thanksgiving Pies.

View More...

My Cookbooks