Snickerdoodle Cupcakes with Snickerdoodle Buttercream Frosting

Similarly to the previously posted “Fall Pumpkin Cookies with Cream Cheese Frosting”, I made these for my cousin’s engagement party (hence the rings on top). I personally believe that Snickerdoodle is a very autumn-like flavor and couldn’t wait to embrace my love for the season. The dessert was gone within 4 minutes of serving and I received raving compliments all night. The recently engaged couple couldn’t have been any more excited about a dessert. Make sure that all the measurements are accurate, especially the flour.





Snickerdoodle Cupcakes

1 and 2/3 cups (210g) all-purpose flour

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

The Snickerdoodle Buttercream frosting

1 cup salted or unsalted butter, softened to room temperature

3-4 cups  confectioners’ sugar

1/4 cup  heavy cream or half-and-half*

2 teaspoons vanilla extract

salt, to taste

1 Tablespoon ground cinnamon



  1. Preheat oven to 350F degrees. Line muffin tin with 12 cupcake liners. Set aside.
  2. 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.
  3. 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.
  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.  
  5. 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.
  6. Bake the cupcakes for 19-21 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
  7. 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 3-5 full minutes. The longer the better.  
  8. Add more confectioners’ sugar if frosting is too thin or more cream if the frosting is too thick. You can also add 1/4 teaspoon of salt to the frosting if it is too sweet.
  9. 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.
  10. To swirl the frosting, spoon half cinnamon frosting into the piping bag and half vanilla frosting into the piping bag and frost with your choice of tip. If you do not have a piping bag and tip, frost the cupcakes with both the vanilla and cinnamon frostings. There may be leftover frosting depending how much you use on each cupcake.
  11. Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 5.