Snickerdoodle Cupcakes Recipe

Name: Snickerdoodle Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 3 cups Flour; 2 teaspoons Baking Powder; 1/2 teaspoons Salt; 1/2 teaspoons Ground Cinnamon; 2 sticks Unsalted Butter, At Room Temperature; 2-1/4 cups Light Brown Sugar; 4 whole Eggs; 3/4 cups Buttermilk; FOR THE FROSTING:; 8 ounces, weight Cream Cheese, At Room Temperature; 1 stick Unsalted Butter, At Room Temperature; 1 teaspoon Vanilla Extract; 5 cups Powdered Sugar; 1 cup Cinnamon Toast Cereal, Crushed

Servings: persons

FOR THE CUPCAKES:
3 cups Flour
2 teaspoons Baking Powder
1/2 teaspoons Salt
1/2 teaspoons Ground Cinnamon
2 sticks Unsalted Butter, At Room Temperature
2-1/4 cups Light Brown Sugar
4 whole Eggs
3/4 cups Buttermilk
FOR THE FROSTING:
8 ounces, weight Cream Cheese, At Room Temperature
1 stick Unsalted Butter, At Room Temperature
1 teaspoon Vanilla Extract
5 cups Powdered Sugar
1 cup Cinnamon Toast Cereal, Crushed

1
For the cupcakes:
2
Preheat the oven to 325u00b0F and line cupcake trays with paper liners.
3
In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.
4
In the bowl of your mixer, cream together the butter and brown sugar for 2-3 minutes, until light.
5
Add in the eggs, one at a time, beating well after each egg.
6
On medium-low speed, mix in the flour in 3 additions, alternating with the buttermilk, mixing until combined after each addition.
7
Scrape the sides of the bowl, and beat on medium speed for 30 seconds.
8
Use a large spoon to scoop the batter into the lined cupcake trays, filling each about 2/3 full.
9
Bake at 325u00b0F for 20-25 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean.
10
Let cool completely before frosting.
11
For the frosting:
12
In the bowl of your mixer, cream together the cream cheese and butter until light and fluffy, about 2 minutes. Mix in the vanilla extract.
13
Add the powdered sugar, 1/2 cup at a time, starting off at low speed, then mixing for 30 seconds on medium-high after each addition.
14
Once all the powdered sugar has been added, mix on medium speed for 2 minutes, until the frosting is light and fluffy.
15
Frost the cupcakes, and top with the crushed cinnamon toast cereal or dust with cinnamon.

2504

kcal

Calories

134

Fat

322

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: FOR THE CUPCAKES:, 3 cups Flour, 2 teaspoons Baking Powder, 1/2 teaspoons Salt, and more.

Yes, Snickerdoodle Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Snickerdoodle Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions