Snickerdoodle Cupcake Recipe



Snickerdoodle Cupcake Ingredients:

1 ⅔ cups flour

1 ⅛ tsp. Baking powder

4 tsp. Cinnamon

¼ tsp. Salt

⅓ cup unsalted butter, room temp

¾ cup, plus 2 tablespoons sugar

1 large egg

¾ milk

1 ⅛ tsp. Pure vanilla or vanilla extract

Frosting Ingredients:

½ cup unsalted butter (room temperature)

2 cups powdered sugar

1 TBSP. Cinnamon

1 ½ tsp. Vanilla extract

Splash of milk (if icing is too dry)


Snickerdoodle Cupcake Instructions:

  1. Preheat oven to 300 degrees F.
  2. Add cupcake liners to cupcake pan. Set Aside.
  3. Using a mixing bowl, whisk together flour, baking powder, cinnamon and salt. Set aside.
  4. Using a different mixing bowl, add butter and mix until creamed. Slowly add sugar.
  5. Add egg to butter and sugar mix.
  6. Combine vanilla extract with milk in a measuring cup.
  7. With mixer on LOW, alternately add in dry ingredients and milk/vanilla mixture, until fully combined. Increase speed and mix until smooth.
  8. Using a large spoon, divide batter evenly into prepared cupcake pan, filling ¾ full.
  9. Bake on 300 F. for 25 minutes, or until a toothpick inserted in center comes out clean.
  10. Place on a wire cooling rack to cool completely.

Directions for Frosting:

  1. Add butter to the bowl of an electric mixer and mix until creamy.
  2. Slowly add in powdered sugar, cinnamon and vanilla, and mix until well combined.
  3. If frosting is too thick, mix in a splash of milk, and repeat until desired consistency is achieved.
  4. Add frosting to a piping bag and swirl on frosting.