Snickerdoodle Cupcakes Recipe (With Video)

Servings:

28 cupcakes

Snickerdoodle cookie fans and cupcake lovers rejoice! Our snickerdoodle cupcakes are a delicious hybrid that’s sure to delight. These easy treats feature a cinnamon-scented cupcake made with a mix of all-purpose and cake flour for a tender, moist result. They’re capped with a fabulous seven-minute frosting that’s piped to create a tall “kiss” or peak and finished with a dusting of cinnamon sugar. They’re just a little different and so good. Bake them for birthday parties, potlucks, bake sales, or just because. Cinnamon devotees will be swooning.

Make Ahead

The cupcakes can be made ahead and stored up to 2 days at room temperature, or frozen up to 2 months, in airtight containers. Frost when ready to serve.

Directions

Preheat oven, prep muffin tins, and sift dry ingredients:

Preheat oven to 350°F. Line standard muffin tins with paper liners. Sift together both flours, baking powder, salt, and 1 tablespoon cinnamon.
Cream butter and sugar, add eggs, then vanilla:

With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla.
Add dry ingredients in 3 batches, alternating with milk:

Reduce mixer speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.
Divide batter between lined cups; bake and cool:

Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.
Make cinnamon sugar; pipe frosting on cupcakes and dust with cinnamon sugar:

Make cinnamon sugar by combining remaining 1/2 teaspoon cinnamon and 2 tablespoons sugar. Using a pastry bag fitted with a large plain tip (Ateco No. 809 or Wilton No. 1A), pipe frosting on each cupcake: Hold bag over cupcake with tip just above top, and squeeze to create a dome of frosting, then release pressure and pull up to form a peak. Using a small, fine sieve, dust peaks with cinnamon-sugar mixture.

The cupcakes are best eaten the day they are frosted; keep at room temperature until ready to serve.