Snickerdoodle Cupcakes

Often when I bake, I like to make tried and true favorites. Things like the oatmeal chocolate chip cookies my mom always made when I was a kid, skillet almond coffee cake (the perfect addition to any brunch menu), or the always incredible pretzel chocolate chip and butterscotch cookie recipe that’s been a go-to for years now. But I also get an itch to try new recipes to mix things up a bit from time to time, which is the mood I was in last night when I stumbled upon a cupcake recipe that sounded quite delicious.


Though this recipe calls the cupcakes “churro cupcakes,” to me they’re more reminiscent of snickerdoodle cookies, so I opted for a name change. No matter what you call them, these cinnamon sugar-laden treats are pretty great, if I do say so myself.


Snickerdoodle Cupcakes
(makes about 15 cupcakes)

Ingredients (for cupcakes)

  • 1 1/2 cup all-purpose flour
  • 1 1/2 teaspoons cinnamon
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 1/4 cup vegetable or canola oil
  • 1/2 cup milk

Ingredients (for frosting)

  • 4 ounces cream cheese, softened
  • 4 Tablespoons unsalted butter, softened
  • 2 cup powdered sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla

Directions (for cupcakes)

  • Preheat oven to 350 degrees and line a muffin pan with cupcake liners, then set aside.
  • In a medium bowl, combine the flour, cinnamon, baking powder, and salt, stirring with a fork to break up any clumps. Set aside.
  • In the bowl of a standing mixer, cream together the butter and sugar at medium-high speed until light and fluffy (2-3 minutes).
  • Add the eggs, one at a time, until just combined.
  • Add in the vanilla and oil.
  • Pour 1/3 of the flour mixture over the butter mixture and gently combine until barely combined.
  • Add 1/4 cup of milk, mixing just until combined.
  • Stir in the second 1/3 of the flour mixture, then add the remaining 1/4 cup milk.
  • Finally, stir in the remaining flour mixture, being careful not to over mix.
  • Spoon batter into cupcake liners, filling each about halfway.
  • Bake cupcakes 14-16 minutes, or until a toothpick inserted in the center comes out with one or two crumbs clinging to it.
  • Allow the cupcakes to cool completely before frosting them.

Directions (for frosting)

  • Cream together the butter and cream cheese in the bowl of a standing mixer.
  • Add the powdered sugar, one cup at a time, beating well between each addition.
  • Stir in the cinnamon until thoroughly combined, then stir in the vanilla.
  • Beat the frosting well, until light and fluffy.
  • Once the cupcakes have cooled completely, frost and top with a sprinkle of cinnamon sugar.


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