If you’re a devoted fan of classic snickerdoodle cookies, prepare to have your world (and taste buds) transformed by these sensational snickerdoodle cupcakes! Imagine the soft, buttery texture of your favorite cookie, infused with a comforting swirl of cinnamon sugar that bakes right into the center, creating a pocket of gooey delight. Each cupcake is then crowned with a luscious brown sugar frosting, delivering a harmonious blend of warm, cozy, and irresistibly nostalgic flavors in every single bite. These aren’t just cupcakes; they’re a celebration of one of baking’s most beloved flavor combinations, reimagined in a truly decadent form.
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Irresistible Snickerdoodle Cupcakes: A Taste of Cinnamon Perfection
Our homemade snickerdoodle cupcakes are a symphony of cinnamon in every single layer. The foundation is a wonderfully soft and light cake batter, achieving its delicate crumb thanks to the essential addition of buttermilk. As these beauties bake, a generous swirl of cinnamon sugar nestled within the batter gently melts, infusing the center with that distinctive snickerdoodle spice and creating a delightful, slightly gooey surprise. But the magic doesn’t stop there! Each cupcake is generously topped with a rich, fluffy, and perfectly balanced sweet-salty brown sugar frosting, which complements the warm cinnamon notes of the cupcake exquisitely.
While we also cherish our quicker cinnamon swirl cupcakes, which are fantastic for those busy days when a cake mix provides a convenient shortcut, this recipe offers a truly from-scratch experience. This totally homemade version elevates the snickerdoodle to new heights, delivering a cupcake that is incredibly soft, intensely buttery, and imbued with an unparalleled cozy warmth. It’s like experiencing the comforting essence of a classic snickerdoodle cookie, masterfully transformed into a moist, tender, and utterly enchanting cupcake.
The Secret Ingredient: Why Cream of Tartar is Essential for Authentic Snickerdoodle Flavor
When it comes to crafting truly authentic snickerdoodle cupcakes, many recipes might overlook a crucial ingredient: cream of tartar. However, through extensive testing and countless baking trials, we’ve definitively found that cream of tartar is not just beneficial, but absolutely essential for achieving that signature snickerdoodle perfection. This often-underestimated ingredient plays a dual role in our recipe.
Firstly, cream of tartar is responsible for imparting that unique, tangy flavor that defines a classic snickerdoodle. It’s that subtle, slightly sour note that perfectly balances the sweetness of the sugar and the warmth of the cinnamon, elevating the overall taste profile. Without it, your snickerdoodle cupcakes would simply be cinnamon cupcakes, missing that distinctive zing.
Secondly, and equally important for the cupcake’s texture, cream of tartar reacts with baking soda to create a more effective leavening agent. This chemical reaction results in an incredibly fluffier crumb, giving the cupcakes a lighter, more tender texture that melts in your mouth. This scientific synergy ensures your snickerdoodle cupcakes rise beautifully and maintain a delicate structure.
Trust us when we say, embracing cream of tartar is the key to unlocking the very best cinnamon snickerdoodle cupcakes you’ll ever bake. There’s truly no substitute for its unique contributions to both flavor and texture!
Snickerdoodle Cupcakes Recipe
15
18
33
12
cupcakes
Ingredients
- 1⅔ cup all-purpose flour or cake flour
- 1 teaspoon cream of tartar
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup unsalted butter room temperature (1 stick)
- 1¾ cups granulated sugar divided*
- 2 large eggs room temperature
- 2 teaspoons pure vanilla extract
- ¾ cup buttermilk room temperature**
- 2 tablespoons ground cinnamon
- 1 recipe brown sugar frosting (click for recipe!)
Equipment
- Kitchen Scale (optional, for precision)
- 12-count Cupcake Tin
- Electric Hand Mixer or Stand Mixer
- Piping Tip Set (optional, for decorative frosting)
- Mixing Bowls (medium and large)
- Whisk
Instructions
- Prepare for Baking: Preheat your oven to 350°F (175°C). Line a standard 12-count cupcake tin with paper liners. Set aside until ready to fill.
- Combine Dry Ingredients: In a medium-sized mixing bowl, whisk together the 1⅔ cups of all-purpose flour (or cake flour for an even finer crumb), 1 teaspoon of cream of tartar, ¼ teaspoon of baking soda, and ¼ teaspoon of kosher salt. Ensure these ingredients are thoroughly combined to prevent pockets of leavening agents. Set this bowl aside.1⅔ cup all-purpose flour,
1 teaspoon cream of tartar,
¼ teaspoon baking soda,
¼ teaspoon kosher salt - Cream Butter and Sugar: In a large mixing bowl, combine the ½ cup of room-temperature unsalted butter and 1¼ cups of granulated sugar (reserving the remaining ¼ cup of granulated sugar for the cinnamon swirl). Using an electric hand mixer (or stand mixer with paddle attachment), beat these ingredients on high speed for about 3-5 minutes, until the mixture becomes visibly light, pale, and fluffy. This creaming process incorporates air, which is vital for a tender cupcake.½ cup unsalted butter,
1¾ cups granulated sugar (divided) - Add Eggs and Vanilla: Scrape down the sides of the bowl with a spatula to ensure everything is well-mixed. Add the 2 large, room-temperature eggs one at a time, beating briefly after each addition until just combined. Then, mix in the 2 teaspoons of pure vanilla extract and beat on high speed for another minute. The mixture should appear smooth and well-emulsified.2 large eggs,
2 teaspoons pure vanilla extract - Alternate Dry and Wet: Scrape the sides of the bowl once more. Now, you will alternate adding the dry flour mixture and the ¾ cup of room-temperature buttermilk. Begin by adding approximately ⅓ of the whisked flour mixture to the wet ingredients, mixing on low speed until just combined. Follow with half of the buttermilk, mixing again on low speed until integrated. Repeat this process: add half of the remaining flour, then the rest of the buttermilk, and finally the last portion of the flour. Mix only until everything is just incorporated; overmixing can lead to tough cupcakes.¾ cup buttermilk
- Prepare Cinnamon Sugar Swirl: In a small separate bowl, combine the reserved ½ cup of granulated sugar with 2 tablespoons of ground cinnamon. Stir well until the sugar and cinnamon are thoroughly mixed. This will be your signature snickerdoodle swirl and topping.2 tablespoons ground cinnamon
- First Batter Layer: Spoon about 2 tablespoons of the prepared cupcake batter into each of the lined cupcake cups. Ensure the bottom is evenly covered.
- Cinnamon Sugar Swirl: Evenly sprinkle 1 teaspoon of the cinnamon-sugar mixture over the batter in each cupcake liner. This creates a delectable, slightly molten cinnamon ribbon as the cupcakes bake.
- Second Batter Layer & Topping: Add one heaping tablespoon of the remaining cupcake batter into each cup, carefully covering the cinnamon-sugar layer. Then, divide any remaining cinnamon sugar evenly over the top of each cupcake. This creates a beautiful, sugary crust.
- Bake to Perfection: Bake the cupcakes in the preheated oven for 18-22 minutes. The cupcakes are done when a toothpick inserted into the center comes out clean or with moist crumbs attached. Avoid overbaking, as this can dry out the cupcakes.
- Cool Completely: Remove the baked cupcakes from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. This is a crucial step; ensure they are at room temperature before frosting to prevent the frosting from melting.1 recipe brown sugar frosting
Notes & Tips for Success
*Flavor Variation: For an even richer, more molasses-y flavor profile that deepens the snickerdoodle experience, consider swapping half of the granulated sugar in the cupcake batter with light or dark brown sugar.
**Buttermilk Substitute: If you don’t have buttermilk on hand, don’t worry! You can easily make a homemade version. Simply pour 2 teaspoons of white vinegar or lemon juice into a liquid measuring cup, then fill the remainder of the cup up to the ¾ cup line with regular milk (any fat percentage will work, but whole milk yields the richest results). Let it sit for 5-10 minutes until it slightly curdles, then stir and use as directed.
Essential Tips for Flawless Snickerdoodle Cupcakes:
- Cream of Tartar is Non-Negotiable: As highlighted earlier, cream of tartar is the soul of a snickerdoodle. It provides that unique tang and works with baking soda for perfect leavening. Do not skip it, and there is no effective substitute for its specific role.
- Avoid Over-mixing: Once you start adding the flour, mix on the lowest speed possible and only until the ingredients are just combined. Over-mixing develops gluten, which can result in tough, dense, and chewy cupcakes rather than the desired light and tender crumb.
- Elevate the Flavor: For an extra boost of cinnamon goodness, fold in about a half cup of cinnamon baking chips into the batter before layering. This adds an additional layer of spice and texture.
- The Toothpick Test: To accurately determine if your cupcakes are fully baked without drying them out, insert a toothpick into the center of a cupcake. It should come out clean or with only a few moist crumbs attached, but no wet batter.
- Patience is Key for Frosting: Always allow your cupcakes to cool completely to room temperature before attempting to frost them. If they are even slightly warm, the brown sugar buttercream will melt and slide right off, creating a mess instead of beautiful swirls.
- Nutritional Information Note: The provided nutritional information is for the snickerdoodle cupcake base only and does not include the brown sugar frosting. Please refer to our dedicated brown sugar frosting recipe for its specific nutritional breakdown.
Make a Cake Instead: This versatile recipe can also be scaled up to create a stunning snickerdoodle cake! Simply double the batter recipe to make two perfect 9-inch round cake layers or one impressive 9×13-inch sheet cake. When baking 9-inch round cakes, bake at 350°F (175°C) for 25-30 minutes. For a 9×13-inch cake, extend the baking time to 28-33 minutes, always checking for doneness with a toothpick.
Storage Best Practices: Proper storage ensures your snickerdoodle cupcakes remain fresh and delicious. Unfrosted snickerdoodle cupcakes can be stored in an airtight container at room temperature for up to 4 days, in the refrigerator for up to 1 week, or frozen for up to 3 months. To freeze, wrap individual unfrosted cupcakes tightly in plastic wrap, then place them in a freezer-safe bag or container. Frosted snickerdoodle cupcakes should be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days (this helps the frosting maintain its shape and consistency). Always allow frozen cupcakes to thaw at room temperature before serving.
Calories from Fat 81
Becky Hardin
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How to Craft Perfect Snickerdoodle Cupcakes: A Detailed Step-by-Step Guide
Baking these snickerdoodle cupcakes from scratch is a rewarding experience that yields an unparalleled taste and texture. Follow these detailed steps to ensure every cupcake is a masterpiece of cinnamon and sugar.
Step 1: Preparation is Key
Begin by gathering all your ingredients. For the best results and to ensure smooth incorporation, it’s crucial that your butter, eggs, and buttermilk are at room temperature. Take them out of the refrigerator 30-60 minutes before you start baking. While your ingredients are mellowing, preheat your oven to a precise 350°F (175°C). Line a standard 12-count cupcake tin with paper liners, ready for the batter. A well-prepared workspace ensures a seamless baking process.
Step 2: Whisk the Dry Ingredients Thoroughly
In a medium-sized bowl, combine 1⅔ cups of all-purpose flour (or cake flour for a lighter crumb), 1 teaspoon of cream of tartar, ¼ teaspoon of baking soda, and ¼ teaspoon of kosher salt. Use a whisk to thoroughly blend these dry ingredients together. This step is more important than it seems, as it evenly distributes the leavening agents and flavor enhancers, preventing any lumps or uneven pockets in your final cupcakes. Set this bowl aside for later use.
Step 3: Cream the Wet Ingredients to Perfection
In a large mixing bowl, place your ½ cup of softened, room-temperature unsalted butter along with 1¼ cups of granulated sugar. Remember to reserve the remaining ¼ cup of sugar for the cinnamon swirl later. Using an electric hand mixer (or a stand mixer fitted with the paddle attachment), beat the butter and sugar on high speed. Continue mixing for a good 3-5 minutes until the mixture transforms into a light, airy, and fluffy consistency. This “creaming” process incorporates essential air into the batter, which contributes significantly to the cupcakes’ tender texture. Scrape down the sides of the bowl to ensure all ingredients are evenly mixed. Then, add 2 large, room-temperature eggs, one at a time, beating until each is just combined. Finally, stir in 2 teaspoons of pure vanilla extract and beat for another minute on high speed. The mixture should be smooth and cohesive.
Step 4: Gradually Combine Wet and Dry Batters
Scrape down the sides of your mixing bowl once more. Now, you’ll gradually incorporate the dry ingredients and the ¾ cup of room-temperature buttermilk into the wet mixture. This is best done in alternating additions: start by adding about one-third of your whisked flour mixture, mixing on low speed until it’s just incorporated. Next, add half of the buttermilk, again mixing on low speed until barely combined. Repeat this pattern: add another half of the remaining flour, followed by the rest of the buttermilk, and conclude with the final portion of the flour. The key here is to mix on low speed after each addition, only until the ingredients are just combined. This careful, slow incorporation prevents overmixing, which can lead to tough cupcakes, and ensures all ingredients are evenly distributed for a consistently light and fluffy result.
Step 5: Create the Signature Cinnamon Sugar Swirl
Retrieve the ¼ cup of granulated sugar you set aside earlier. To this, add 2 tablespoons of ground cinnamon. Stir these two ingredients together thoroughly in a small bowl until the sugar is uniformly coated with cinnamon. This aromatic mixture is what gives snickerdoodle cupcakes their distinctive and beloved spiced sugar ribbon and a delightful crispy topping.
Step 6: Layer the Cupcakes for a Cinnamon Surprise
Now it’s time to assemble your cupcakes. Spoon approximately 2 tablespoons of the prepared cupcake batter into the bottom of each lined cupcake cup. This forms the first layer. Then, take 1 teaspoon of your cinnamon-sugar mixture and sprinkle it evenly over the batter in each cup. This strategic layering ensures a wonderful, gooey cinnamon layer bakes right into the center of each cupcake, creating a delightful surprise with every bite.
Step 7: Final Batter Layer and Cinnamon Topping
Once your cinnamon-sugar layer is in place, add one heaping tablespoon of the remaining cupcake batter on top, gently covering the cinnamon layer. Finally, divide any remaining cinnamon sugar evenly among all the cupcakes, sprinkling it generously over the top of each. This final dusting will create a beautiful, subtly crisp, and flavorful cinnamon-sugar crust as the cupcakes bake.
Step 8: Bake and Cool to Perfection
Carefully place your cupcake tin into the preheated oven. Bake for 18-22 minutes. The precise baking time can vary slightly depending on your oven, so keep an eye on them. To check for doneness, insert a toothpick into the center of a cupcake; it should come out clean or with just a few moist crumbs attached. Avoid overbaking, as this will result in dry cupcakes. Once baked, remove the cupcakes from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Cooling thoroughly is essential before frosting to prevent any melting.
Step 9: Prepare the Decadent Brown Sugar Buttercream
While your cupcakes are cooling, prepare the rich and flavorful brown sugar buttercream. In a large mixing bowl, using either a hand mixer or a stand mixer fitted with the paddle attachment, beat 1 cup of room-temperature salted butter with ¾ cup of packed light brown sugar on high speed until the mixture is creamy and smooth, typically about 3-5 minutes. Scrape down the sides of the bowl. Next, mix in 1 tablespoon of pure vanilla extract. Gradually add 4 cups of powdered sugar, one cup at a time, mixing on low speed until combined. Once all the powdered sugar is added, increase the speed to high and beat for 2 minutes until the frosting is light, fluffy, and perfectly aerated. Finally, add 2 tablespoons of milk (or cream for extra richness) and beat well, then stir in 1 teaspoon of ground cinnamon to infuse it with an extra layer of warmth. For detailed instructions on this frosting, you can also refer to our dedicated brown sugar frosting recipe.
Step 10: Frost and Enjoy Your Masterpiece
Once your snickerdoodle cupcakes have fully cooled to room temperature, they are ready to be adorned with the delicious brown sugar buttercream. For a professional and attractive look, you can use a piping bag fitted with a Wilton 2D piping tip, which creates beautiful swirls like those shown in the photos. If you don’t have a piping bag or tips, simply spoon the frosting into a resealable plastic bag and snip off one corner to create a makeshift piping bag. Pipe or spread the frosting generously over each cupcake. Your homemade snickerdoodle cupcakes are now complete and ready to be savored!
Optimal Storage and Freezing Guidelines for Your Snickerdoodle Cupcakes
To ensure your delicious cinnamon snickerdoodle cupcakes remain fresh and delightful for as long as possible, proper storage is key. Here’s a comprehensive guide to storing both frosted and unfrosted cupcakes, as well as freezing options:
Storing Unfrosted Snickerdoodle Cupcakes
- Room Temperature: If your cupcakes are unfrosted, they can be stored in an airtight container at room temperature for up to 4 days. Keep them away from direct sunlight and heat sources to maintain their freshness.
- Refrigerator: For extended freshness, unfrosted cupcakes can be kept in an airtight container in the refrigerator for up to 1 week. Bring them to room temperature before serving for the best flavor and texture.
- Freezer: Unfrosted cupcakes freeze exceptionally well. To freeze, allow them to cool completely. Then, wrap each individual cupcake tightly in plastic wrap, followed by a layer of aluminum foil. Place the wrapped cupcakes in a freezer-safe bag or an airtight container. They can be stored in the freezer for up to 3 months. When ready to enjoy, thaw them overnight in the refrigerator or at room temperature for a few hours.
Storing Frosted Snickerdoodle Cupcakes
Our delightful brown sugar buttercream contains dairy, which means frosted cupcakes require slightly different storage to maintain their quality and food safety.
- Room Temperature: Frosted snickerdoodle cupcakes can be kept in an airtight container at room temperature for up to 2 days. This is generally safe for buttercream made with butter and powdered sugar.
- Refrigerator: To maximize the freshness and stability of the frosting, store frosted cupcakes in an airtight container in the refrigerator for up to 4 days. When serving, it’s best to let them sit at room temperature for 15-30 minutes to allow the buttercream to soften slightly and the cake to become tender again.
- Freezer (Not Recommended for Frosted): While you can technically freeze frosted cupcakes, the texture of the buttercream can sometimes be affected, becoming grainy or separating upon thawing. If you must freeze them frosted, follow the same wrapping procedure as unfrosted cupcakes (plastic wrap then foil) and thaw in the refrigerator before bringing to room temperature. It’s generally preferred to freeze cupcakes unfrosted and then frost them fresh after thawing.
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