Snickerdoodle Cupcakes with Cinnamon Swirl Frosting

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

snickerdoodle cupcake topped with cinnamon and vanilla swirl frosting and a snickerdoodle cookie

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!

snickerdoodle cupcake topped with cinnamon and vanilla swirl frosting

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?

3 images of snickerdoodle cupcakes with cinnamon swirl 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:

overhead image of snickerdoodle cupcake batter in a cupcake pan

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.

hand holding a piping bag filled with cinnamon frosting in one half and vanilla frosting in the other half

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!

mini snickerdoodle cookies

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 cupcake on a white plate with a bite taken from it showing the inside swirl

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snickerdoodle cupcakes topped with cinnamon and vanilla frosting on a white plate

Snickerdoodle Cupcakes with Cinnamon Swirl Frosting

  • Author: Sally
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 3 hours
  • Yield: 12 cupcakes
  • Category: Cupcakes
  • Method: Baking
  • Cuisine: American


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



  • 1 and 2/3 cups (209g) 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
  • 34 cups (360-480g) confectioners’ sugar
  • 1/4 cup (60ml) heavy cream or half-and-half*
  • 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.


  1. Make Ahead & Freezing Instructions: 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.
  2. Cream: For the cream in the frosting, you can use milk instead. However, the consistency of the frosting will not be as creamy.
  3. Be sure to check out my 10 tips for baking the BEST cupcakes before you begin!

Keywords: snickerdoodle cupcakes


  1. Kailley @ Kailley's Kitchen says:

    These look amazing, Sally! Something sweet and cinnamon-y seems like the perfect way to usher in October.

  2. Can I have one now?:)

    1. Haha! Yes, they are so good Meredith!

  3. angela @ another bite please says:

    those little cookies on the adorable. I can not imagine how wonderful the cinnamon smell would be…ahhhhh…like you said perfect for fall!

    1. I know, I loved the little mini cookies. 🙂 Thanks Angela!

  4. Pamela @ Brooklyn Farm Girl says:

    That cinnamon swirl frosting is calling my name, I must make this! I might even have to test it with a spoon first.. you know, just in case. 😉

    1. Oh there was PLENTY of frosting taste testing in my kitchen…

  5. Cate @ Chez CateyLou says:

    My mouth is literally watering. These look so good! I love cinnamon (almost as much as peanut butter!). I love the frosting swirl – so pretty and such a great idea!

    1. Thanks so much Cate!

  6. Erin @ The Spiffy Cookie says:

    Such cute cupcakes! I love swirl frostings, I don’t use them enough.

  7. Ari @ Ari's Menu says:

    “I’m pretty sure cinnamon-sugar runs through my veins.” <–This is why I adore you. Well, that and the fact that every single recipe you post makes me want to lick the screen. 😉

    1. Haha! OBSESSED with cinny-sugar everything. You’re a doll!

  8. I think I just drooled on my computer. That’s all. XD

  9. Ahhh Snickerdoodles! Probably the only cookies I can never resist! <3

    I can't wait to get my hands on your book! 🙂

    1. Thanks Romila! I’m glad you’re excited for my cookbook!

  10. OH MY GOSH!!! How?!?!

  11. ashley - baker by nature says:

    These just might be the BEST cupcakes ever!!! Can you tell I like snickerdoodles? Yum!

  12. Eva @ Eva Bakes says:

    Those mini snickerdoodles are adorable! I could eat about 20 of them right now!

  13. Zainab @ Blahnik Baker says:

    Hmmmm I would love some for lunch please!! I love cinnamon and sugar very much. These cupcakes are beautiful. I have a request from a friend for a snickerdoodle birthday cake and I will have to adapt your recipe for that. Those cookies will make for a cute decorations…I love how you make things so easy 🙂

    1. You could definitely make this into a cake! I am unsure of the baking time (I’d use the same baking time as my Homemade Funfetti Cake – you can find that recipe in my Cakes & Pies section in my recipe archive). Anyway, thanks Zainab!

  14. Rochelle @ Oh So Sweet Baker says:

    These cupcakes. Those snickerdoodles. Look amazingly cute and delicious

    1. Hey Rochelle! Thanks so much. Seriously loving snickerdoodles right now. 😉

  15. I woke up this morning with visions of cinnamon baked goodness running through my head…this might just be the solution! Thanks!

    1. Perfect. 😉 Let me know if you make them Lisa!

      1. I decided to just make “step 1” today and serve as muffins to the kiddos. Son has dairy & egg allergies, so I had to do some substitutions, but generally they came out pretty good…although definitely room for improvement with steps 2 & 3! 🙂 Kind of crumbly, but that could’ve just been my substitutions rather than the recipe! Is the recipe correct on “2 teaspoons cin/sugar mix” in the middle of each cupcake b/c this seemed like A LOT…I started skimping about halfway through and hardly had enough to do the extra 1 teaspoon on top.

      2. It actually should be 1 teaspoon of cinnamon swirl inside. I just fixed it. What kind of substitutions did you make because that will undoubtedly have a huge effect on the texture…

  16. Mimi @ Culinary Couture says:

    These are perfect in so many ways! I could probably eat the entire batch!

  17. Jamie @lifelovelemons says:

    Oh my goodness, Sally! I will be making these very, very soon. LOVE snickerdoodles!

    1. Hope you enjoy them, Jamie!

  18. I love the cinnamon swirl icing. I agree, you can never have enough cinnamon! I’ll add it to almost anything!

  19. Jen and Emily @ Layers of Happiness says:

    Those little snickerdoodle bits throughout the cupcake look amazingly delicious! I look snickerdoodle, so I’ll have to give these a try. I was also thinking about making pumpkin snickerdoodle cookies… they sound delicious, right?!

    1. Pumpkin Snickerdoodles sound so good! I would roll my pumpkin chocolate chip cookies (without chocolate chips) into cinnamon-sugar. Yum! I’ve been meaning to try that. 🙂

  20. Fellow snickerdoodle fan, here! Love that you’ve converted them to cupcake form. And such gorgeous cupcakes, at that! Also, I love that there’s no cream of tartar in the cupcake batter. I sometimes have a hankering for snickerdoodles, but I don’t always have cream of tartar on hand. I’ll have to give these a whirl next time that I have a craving for something cinnamon-y.

    1. Jamie, that’s a great point. I have a lot of readers ask me why they need cream of tartar and if they can make the cookies without it – no you can’t! But these? You sure can!

  21. Ruthy @ Omeletta says:

    Annnnnd now I’m craving snickerdoodles 🙂 I’m right there with you on that Cinnamon-Sugar train!

  22. Oh my gosh–these are heaven for cinnamon sugar lovers!

  23. Omg i Love cinnamon I’m in trouble!!! Looks soo good

  24. Annie @ Annie's Noms says:

    Embarrassingly I STILL haven’t tried a Snickerdoodle!! How is this even possible, I love cinnamon and cookies and all things sweet?! I need to make these ASAP!

  25. Julianne @ Beyond Frosting says:

    These so sound so amazing Sally! I love the cinnamon swirl in the middle of the cupcake!

  26. Beth @ bethcakes says:

    These are completely adorable! Snickerdoodle is definitely one of my favorite fall flavors. I love the cute little snickerdoodle cookies! And cinnamon swirl frosting sounds like something I could eat by the spoonful. Mmm. 🙂

    1. I definitely did eat a spoonful of it as I was transferring it into the piping bag. Beth, the cinnamon version is so good!

  27. Just that frosting alone is enough to draw me into these cupcakes Sally! Cinnamon is one of my favorite spices, and I never think about incorporating it into a simple buttercream! Great idea!

    1. Thank you Mercedes! I have never done a cinnamon frosting before either. But heck, why not? It’s delicious. You’d love it!

  28. Averie @ Averie Cooks says:

    Omg. Wow.

    Any of the 3 layers of this cupcake I want, by itself.

    The Cinnamon-Swirled Vanilla Cupcakes – they are so soft and fluffy looking. Amazing you can get all that with just a little Greek yog! The layered effect of batter/cinnamon-sugar, yum!

    Then the swirled frosting. I want to come lick the piping bag clean!

    Then the fact you made mini snickerdoobdles from your own recipe. I was at TJs last nite and they were sampling their own gingersnaps. They always have them, not a seasonal item, and I almost thought for a second you used a storebought ‘garnish’ but I should have known better and you made it from scratch. Amazing, Sally!

    The work on these…I know it’s manageable, but still, it takes time and you rocked these!!! Pinned!

    1. Thank you Averie! Now you know why it took me all day to respond to an email of yours yesterday. I was busy making a ton of snickerdoodles, decorating, shooting, and editing them! I’ve never had TJ’s gingersnaps before but I have no doubt they’re amazing. I’m actually headed to TJs tomorrow. There is one less than 1 mile from my apartment. Dangerous and amazing. Thanks for pinning!

  29. Chung-Ah | Damn Delicious says:

    Sally, goodness – these are gorgeous! Love the swirl frosting and those mini snickerdoodles are so precious! Pinned!

    1. Thank you so much for pinning, Chung-Ah!

  30. Laura @ Lauras Baking Talent says:

    These look amazing!

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