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. I have made this recipe as a cake now for the 5th time, I keep getting requests for it. Perfect and delicious. Thank you for sharing!

  2. Christina Martell says:

    This recipe looks great!! I have an order for 50 cupcakes. Will the recipe work out if I cut it in half?

    1. Hi Christina! You can cut this recipe in half. For the egg, I recommend cracking it, beating it, and using 1.5 Tablespoons. (1 large egg is about 3 Tbsp of liquid.)

      1. I made these today and they turned out amazing!! So many compliments! I followed the recipe exactly except next time I might just do 1/2 tsp of the cinnamon sugar mix for the tops of the cupcakes because I had to dust off the excess once they were baked 🙂 Thanks for the recipe, love your blog!

  3. Hi Sally! These cupcakes are delicious! I had so much fun baking them with my preschooler. I only had one problem. I inserted a toothpick to see if they were done and it came out clean, but upon eating them, I discovered that the cake around the first cinnamon sugar layer was quite gooey, even after they cooled completely. I am baking at altitude (7400 ft.) so I made a few adjustments: 3 extra TBS of flour, 3 TBS of water, and halved the amounts of both leavening agents. I also baked them in a 375 degree oven for about 16 minutes. Everything came out perfect with the rise and taste. Just that one gooey layer messing up the fantastic texture of the rest of the cupcake! Do you think I added too much water? That amount usually works well for cupcakes at altitude for me. Any suggestions?

    1. Hi Jessica! While I have no experience baking at high altitude (sorry!), I would skip the water addition if you decide to try them again, or at least reduce to maybe 1 extra Tbsp. Thank you for trying this recipe!

  4. Joyce Jackson says:

    While make these I had a problem with getting the wet ingredients to mix properly. They separate when I added the milk and sour cream. I put it in my kitchen aide with the whisk attachment and beat for like 10 minutes and still couldn’t get it to combine smoothly. And yes my egg, sour cream, and milk were all at room temperature.

    1. Hi Joyce! Even though the wet ingredients are at room temperature, they have different consistencies and will look curdled before adding the dry ingredients. After the dry ingredients are added, the batter comes together nicely.

  5. Just made my first batch, which were devoured long before they were cool enough to frost. I can confirm they are delicious at the just out of the oven stage.

    1. Haha – that cooking period is SO difficult sometimes! I’m glad you enjoyed them 🙂

  6. If I want to make 24 cupcakes, can I just double the recipe in one bowl or should I make the recipe for 12 twice?

    1. Hi Deborah! For best results, I recommend making two separate batches.

      1. Thanks! Unfortunately, I made them in one bowl before I saw this comment. They still came out delicious, but probably would have been a little less dense if I had done them in batches.
        As always, thanks for your amazing recipes!

  7. Sally the cupcakes and frosting sound delicious.Thank you for letting me know.It’s Sarai again by the way.

  8. I made these and took them to work and everyone loved them and couldn’t seem to get enough. I posted a photo of them on a baking page as well and had 100’s of people begging for this recipe. I haven’t had a bad recipe from Sally’s baking addiction and am so glad I stumbled across this.

  9. Hi! I love your snickerdoodle cookie recipe and it’s my husbands favorite too! I’m wanting to make a cupcake version and came across this version of yours. I noticed, however, that some of the ingredients are slightly different (which I get since it’s cookie vs cupcake), but I’m wondering why it doesn’t call for the cream of tartar? Is there a reason to leave that particular ingredient out of the cupcake version?

    1. Hi Krystal, thanks for asking. Cream of tartar (a leavening agent) is simply not needed. Its slight tangy taste wouldn’t be detected in a cake or cupcake anyway!

  10. Sally, these are THE BEST cupcakes. I am not a snickerdoodle cookie fan but these
    cupcakes are awesome !!!

  11. Hi Sally, I have to tell you about my experience with these cupcakes. I have made at least six batches in the last two weeks. The cupcake is extraordinary! I did make a change to be icing. I use a vanilla bean buttercream icing and I fill them with some apple/cinnamon filling. They are absolutely amazing! Every person that has tried them has raved over them. Thanks so much for sharing this recipe!!

  12. Can you frost these cupcakes and leave them out for a few hours?

    1. Absolutely.

  13. Sharon Williams says:

    This was my first ever cupcake I’ve made from scratch. I made two batches and took them to work. Rave reviews! They said they were literally the best cupcake they had ever eaten. My daughter said the same thing.(Unfortunately, I didn’t get one because the were in such high demand). I did make the second beach of frosting by beating the powdered sugar first to loosen the lumps, then add the butter beating until fluffy. was a much better texture and taste compared to these instructions. Will definitely make again and again. Any advice on cooking times if I made mini cupcakes instead? (More to go around!)

    1. YAY! I’m thrilled that you made them and that they were such a hit! If you want to make mini cupcakes next time bake them for 11-13 minutes at the same temperature. Enjoy!

  14. I’ve made these more than once. a HUGE success. I’m planning to make this into a cake actually for thanksgiving – with the cinnamon buttercream between layers and the vanilla buttercream on the outside (with embellishments of the cinnamon for decoration. Of course there will be miniature cookies also. Any tips for baking time for a cake?

    1. Hi Sonja! You can 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. If interested, I recently shared a recipe for a snickerdoodle cake 🙂

  15. Hello, how does this icing pipe? Will it stiffen or will it remain soft and droop?

    1. Hi Hailey, You can see in my photos that I was able to pipe it with a star tip very well! It won’t crust over but it stays stiff. You can always adjust the consistency of frosting to your liking by using more or less cream/milk.

  16. I made a homemade jam from plums. I altered the recipe a little by using 1/2 cup Greek Gods Plain Greek Yogurt, and 1/2 cup Whole milk. Then I put about 1 tbsp of batter into the cupcake tin, ~5 choc chip pieces, then a heaping tsp of plum jam, then filled each tin up to about 3/4 full of batter. Wow…I stumbled onto heavenly. Great recipe 🙂

  17. Hi sally my cinnamon swirl cupcakes came out gorgeous!they came out just exactly like your picture!cant wait to serve them!ill stick with this recipe

  18. These cupcakes had one of the moistest (is that a word?) cakes ever! It could do with a but less sugar, though, so as to cut down on excessive sweetness. Once a Sally fan, always a Sally fan! Thanks for the great recipes, every time.

  19. Wow! Amazingly delicious!! I brought these to my dentist’s office and they were gone in no time with rave reviews! Thanks for the recipe. Next up I’m trying the funfetti cupcakes!

    1. I’m thrilled they were a hit, Sue!

  20. Donnamaria Saker says:

    Hi Sally,

    These are cooled and waiting to be decorated. How long in advance can you put the mini snickerdoodles on to the frosting without them going soft(er)? Many thanks!

    1. Yay! I usually put the cookie on just before serving. I hope you love them!

  21. Made these for my daughter’s boyfriend. He requested Snickerdoodle Cookies for his Birthday. But, I just couldn’t make cookies for a Birthday. So, I tried your cupcakes for his 26th Birthday…. EASY & DELICIOUS. I was so hesitant, never made a cupcake like this. I also used Sour Cream & I substituted the milk for Half & Half. They are so moist and the cinnamon sugar in the middle & top is such a surprise. Thank you.

  22. Julia Bluestone says:

    There are the best things I have ever made in my kitchen, no lie.

  23. This recipe is super solid! Thanks so much for sharing it. I didn’t get around to baking the cookies, but the cake itself is super yummy and i love the gooey cinnamon sugar as layers. I’ve loved your recipes for years, so glad to still be baking through them 🙂

  24. Do you think these would work with just the cinnamon icing, or does the vanilla icing balance it out?

    1. Hi Crystal, If you love cinnamon then you can use all cinnamon icing 🙂

  25. Omg these are sooo good-not too sweet but perfectly snickerdoodle-ee the cake is fluffy and those cinnamon sugar spots in the cupcake are sooo yummy. I actually did one salted and one unsalted organic Vermont creamery butter for the frosting and it was just the right amount of sweet with 3cups powdered sugar-thanks I shared them with my sister and her family and I WILL be making them again-thanks

  26. Jenae Gregory says:

    These are great! I’ve made these several times, also made a cake with cinnamon swirls with this same batter. I’ve actually been using it without the cinnamon sugar for a vanilla base too and it works pretty well. Only issue I’m having is the yogurt or sour cream leaves these little chunks (I even whisk it well before adding it to the batter). Then after baking there are these little white chunks that are left whole. Any ideas? I’m leaving the ingredients to come to room temp 2-3 hours. Thanks!

  27. Jordan Madison says:

    I made these cupcakes for my family and they were a huge hit! So light and fluffy and super delicious. I was wondering if I could take this recipe and make it into a 3 layer 6″cake? Would anything need to be adjusted?
    Thank you!

    1. Hilari @ Sally's Baking Addiction says:

      Hi Jordan, I’m so happy these were a hit! Yes, you can absolutely turn this recipe into a 3 layer 6-inch cake. Follow the instructions in this 6 inch cake recipes post. Enjoy!

  28. Hi Sally! I have an order for 2 dozen of these, because everyone LOVES them so much! Do you think that I can double the recipe? Thanks!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Vivian, For best results, we recommend making two separate batches.

  29. How much batter would I need to fill three 9-inch round cake pans? Should I double this recipie? Triple it?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Heidi, You can follow this recipe for a three layer Snickerdoodle Cake. Happy baking!

  30. I would like to turn this recipe into a cake but I only have two 8” pans instead of 9”. Would you still double the batch or will this better be enough? Should I adjust the baking time at all?

    Thank You!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Ashley, You can double the recipe and bake in two separate 8-inch cake pans. This recipe makes between 3-4 cups of batter and the 8 inch pans will take about 3 cups of batter to fill halfway. Fill the pans only 1/2 way full and if you have any extra batter you can it to make some extra cupcakes!

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