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

Print
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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

Description

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


Ingredients

Cupcakes

  • 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)

Instructions

  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.

Notes

  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

119 Comments

  1. Bobbi Bercel says:

    I just made these cupcakes last night, and oh.my.word.
    I have never had a better cupcake in my entire lifetime. No joke!
    They are phenomenal.
    Great recipe — Thank you so much!

  2. 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!

  3. 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!

  4. 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.

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

  6. 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!

  7. 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!:)

  8. 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

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

  10. 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.

  11. Sally this recipe is AMAZING!!!! everyone in my family LOVED IT! I’m a big fan, can’t wait to try other ones, thank you!!!

  12. holy smokes, these cupcakes were to die for! I was skeptical of some of the ingredients, but in the end they turned out so moist and delicious and made my apartment smell fantastic for miles. follow the recipe exactly for best results. thanks!

  13. Hi Sally. Greetings from the Philippines! I made these snickerdoodle cupcakes because, like you, I adore cinnamon. The cupcakes were sooooo delicious! And the frosting, oh my goodness. I intentionally did not put all of the frosting on the cupcakes so that there would be left overs to just spoon and eat. 🙂 Thank you for sharing this recipe to the world. You are a cinnamon angel. Mabuhay!

  14. These cupcakes inspired me to get creative with the combination of cupcakes and snickerdoodles, but I added caramel into the mix! I ended up with cinnamon brown sugar cupcakes, filled with cinnamon caramel, topped with cinnamon caramel cream-cheese icing and of course a mini snickerdoodle. Delicious!!! Thanks for the inspiration, I love looking through your website! 🙂

  15. I just made these today and they came out fabulous! The only thing I did different was to frost them with a cinnamon cream cheese frosting. I am not a fan of buttercream and just love the cream cheese frosting’s. I was making them when my 16 year old son was headed to work. He was all excited knowing he was going to be able to eat several when he gets home tonight 🙂 this is a must keep recipe!

  16. Hi Sally
    THANK YOU for this recipe. I love snicker doodles and this is absolutely AWESOME! My girls (3 of them) love it. I will definitely make these over and over again for parties and sport fundraisers.

  17. My daughter and I just finished piping on the buttercream. Delicious!!! We loved the crunch of the cinnamon sugar layered through the cupcake. Thanks for such a great recipe. Can’t wait to use the cinnamon buttercream recipe on some pumpkin or sweet potato cupcakes!!!

  18. Delicious! Four were gone before they were even cool enough to frost! Maybe the next batch will get frosted! I’m testing out some cupcake recipes to make for a shower. These definitely made the list!

  19. Hi Sally! These look awesome and I plan on making them tonight for a friend to bring to her Thanksgiving feast at work! But I have 2 questions for you. 1. Would I be able to double the recipe to make 2 dozen or should I make 2 separate batches? 2. Do you think one batch of frosting would be enough to frost 2 dozen cupcakes if I don’t put as much on as you did in the photos above?

    1. Hi Jillian– I recommend baking 2 separate batches. I always, always do that when making cupcakes. It prevents me from accidentally overmixing the batter. Which would make the cupcakes a little too dense. 1 batch of frosting will be cutting it close, even if you give them light frost. perhaps 1.5x the frosting recipe?

  20. These are delicious! People always ask/demand that I make them whenever I get invited to parties. I seriously think I get invited to things just because of these cupcakes.
    It’s quite literally a cult following hahaha. Today someone asked me for the recipe and I was so happy to share the joy and the recipes I get from your blog. So you should have lots of new fans 🙂

  21. I made these cupcakes last night and they are delicious! My taste-tester even said they would be great without frosting!

  22. I made these last weekend and they were AMAZING!! Thank you for all your wonderful recipes!

  23. These cupcakes are FANTASTIC. I expected good but they are actually great! Easy batter to make and assemble with an unbelievable end result. I will definitely make these again. I would reccommend using the reader view that’s available. The webpage has a lot going on and often had to reload which could be problematic when working in a timely fashion is important.

    Thanks a lot Sally!

  24. These are the best cupcakes I have ever made by far!!!! But both times I have made them, the second time being the worst, my cupcakes don’t rise like yours and the tops are flat and touch each other and are impossible to get out of the pan without tearing them. I follow your recipe exactly. My baking powder is not old. I usually don’t use the convection option on my oven as I feel it bakes things too quickly, would this help?? Also, they seem to have air pockets at times. Should I tap the pan on the counter before baking to remove the bubbles? I could not bear to waste them the last time I made them, so I put all the cake pieces in bowls and scooped the icing on top because it tasted so good….but the presentation was definitely lacking 🙁 please help Sally!!! All of your recipes are soooo delicious!!!

    1. It sounds like you might be filling the cupcake liners too full. Try to reduce the amount of batter in each cupcake. You can use the convection option, though I don’t find that to be the issue. Tapping the pan to remove air bubbles will help. Try to avoid opening/closing the oven door often as they bake too.

  25. hi Sally! I just finished making these along with the adorable little snickerdoodle cookie decor on them. they are so good! the snickerdoodle cookies on their own are just so delicious! I ate like 5 while I was waiting for the cupcakes to cook! heheh. also that frosting is MAGNIFICENT! I was going to share the second beater with my husband but after I had a little taste I was like, nope! definitely having both of these. honestly though, how good is cinnamon and sugar together? and my husband approves as well! thanks for another delicious recipe Sally 🙂

  26. Hey Sally 🙂 Can I make a cake out of this recipe? Thanks
    BTW, I’ve used some of your recipes, and I love how they turned out!

    1. Hi Elaine! You could: (1) Bake this recipe into a single layer cake for around 30 mins at 350. OR (2) Double the recipe and bake in two separate 9-inch cake pans. Fill the pans only 1/2 way full and use any extra batter to make cupcakes. Double the frosting recipe as well.

  27. These were super fantastic!  I love your recipes Sally!  My husband said these are is favorite cupcakes now.

  28. Just made these and they are very yummy! Thanks for sharing the recipe!

  29. JUST finished making these. I have been sampling components of it throughout and just experienced the whole thing… AMAZING. This snickerdoodle cookie recipe just might need to be my go-to as well… so great! Thanks for sharing 🙂

  30. Hi Sally!  Just wanted to tell you that I made these for a cookout this weekend and two of my guests told me that these were the best cupcakes they’ve ever had.  Everyone else gushed as well and said they were amazing. Thank you for such a yummy recipe!

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