Print

Snickerdoodle Cupcakes

These delicious Snickerdoodle Cupcakes are made from scratch and filled with tons of delicious cinnamon! 
Course Dessert
Cuisine American
Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Servings 36
Calories 402kcal
Author Vintage Kitty

Ingredients

Snickerdoodle Cookies

  • 1 -3/8 cups AP flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • pinch sea salt
  • 1/2 cup salted butter
  • 3/4 cups organic sugar
  • 1 large egg

Cinnamon Sugar

  • 2 tablespoons cinnamon
  • 1/2 cup organic sugar

Snickerdoodle Cupcakes

  • 3 cups AP flour, sifted (12.75 oz)
  • 2 teaspoons cinnamon
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon sea salt
  • 3 large egg whites, room temperature
  • 2 teaspoons cream of tartar
  • 1-1/2 cups salted butter, softened to room temperature
  • 2-1/3 cups organic sugar
  • 1-1/2 cups whole milk, room temperature
  • 2 teaspoons vanilla extract

Cinnamon Buttercream Frosting

  • 1-1/2 cups heavy cream
  • 1 tablespoon organic sugar
  • 1-1/2 cups salted butter, softened
  • 6 cups powdered sugar, sifted
  • 2 teaspoons cinnamon
  • 1 teaspoon vanilla extract

Instructions

Prep

  • Pull out the cake ingredients to bring them to room temperature.
  • Line two cookie sheets with parchment and fill 3- 12 cup cupcake pans with cupcake liners.

Snickerdoodle Cookies

  • Whisk together the flour, cream of tartar, baking soda and salt.
  • In the bowl of an electric mixer, cream together the butter and sugar.
  • Add in the egg and mix thoroughly. 
  • Slowly add the flour.
  • Refrigerate the cookie dough while you make the cupcakes.
  • In a small bowl combine the sugar and cinnamon.

Snickerdoodle Cake

  • Preheat the oven to 350F
  • Combine flour, cinnamon, baking powder, baking soda and salt in a medium bowl and whisk  thoroughly. Set aside.
  • In the bowl of an electric mixer combine the cream of tartar and egg whites and whip until soft peaks form. If you have two mixer bowls, switch bowls, if not, transfer the egg whites to another bowl.
  • With a paddle attachment, cream the butter until it's pale, about 3-4 minutes.
  • Add in sugar and mix until light and fluffy.
  • Combine the vanilla and milk.
  • Alternatively add in the flour mixture and milk mixtures in three additions starting and ending with the flour.
  • Scrape the bottom of the bowl with a spatula and give another quick mix.
  • Add in the whipped egg whites and fold in by hand, being careful to not overmix.
  • Fill cupcake liners halfway and sprinkle the tops with cinnamon sugar.
  • Bake cupcakes 23-26 minutes, or until a toothpick comes out clean.
  • While cupcakes are cooling, turn up the oven to 400F.
  • Roll out snickerdoodle cookies in nickel sized balls and roll in cinnamon sugar.
  • Bake 6-7 minutes. 

Cinnamon Buttercream Frosting

  • In the bowl of an electric mixer, whip heavy cream and organic sugar until peaks form.
  • Set whipped cream aside, and cream butter.
  • Slowly add in powdered sugar.
  • Add in vanilla and cinnamon and beat until smooth.
  • Add in whipped cream and beat on high speed until buttercream is very fluffy.

Assembly

  • Fill a large piping bag with buttercream and frost cooled cupcakes
  • Sprinkle buttercream with cinnamon, if desired.
  • Top cupcakes with snickerdoodles.

Notes

  • 1/8 a cup equals 2 tablespoons
  • Be very careful to not over bake the cupcakes. It's a light colored cupcake so it shouldn't have much color, but the toothpick should come out clean.
  • If you use regular liners, this recipe will make about 34-36 cupcakes, but if you'd like to use tulip liners you can fill them slightly fuller making 30-32 cupcakes
 

Nutrition

Calories: 402kcal