Snickerdoodle Cupcakes

Snickerdoodle Cupcakes will make your mouth water with the delicious cinnamon flavors and soft and moist texture.

Snickerdoodle Cupcakes from

Snickerdoodle Cupcakes

Is there anything more delightful than the smell of cinnamon wafting through the air? Especially when it’s coming from something baking in your oven? A house just feels like a home when there’s some mouthwatering aroma coming from the kitchen. These snickerdoodle cupcakes smell fantastic while they’re baking and look even better once frosted.

Recipe Rundown

Taste: Sweet cinnamon. The aroma alone is enough to make your mouth water.
Texture: The cake is tender with a bit of crunch from the sugar on top while the frosting is like biting into a cloud.
Ease: The cupcakes are easy, the frosting is a little more daunting but don’t worry. You can do it! Just read through the directions and make sure you have a candy thermometer and an electric mixer.
Appearance: Like little shiny, heavenly, adorable cakes.
Pros: So cute and tasty, plus the smell of the cakes baking in the oven is better than any candle.
Cons: The cupcakes are best eaten the day they are frosted.
Would I make this again? This was my second time making them.


Snickerdoodle Cupcakes

Yield: 24 cupcakes

Cook Time: 30 minutes

Total Time: 1 hour


For the cupcakes:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups cake flour (not self- rising), sifted
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon ground cinnamon, plus 1/2 teaspoon for dusting
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 3/4 cups sugar, plus 2 tablespoons for dusting
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 1/4 cups milk

For the frosting:

  • 1 1/2 cups plus 2 tablespoons sugar
  • 2/3 cup water
  • 2 tablespoons light corn syrup
  • 6 large egg whites, room temperature


  1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift together both flours, baking powder, salt, and 1 tablespoon cinnamon.
  2. 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. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.
  3. 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. Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months, in airtight containers.
  4. To finish, combine remaining 1/2 teaspoon cinnamon and 2 tablespoons sugar. Using a pastry bag fitted with a large plain tip (Ateco No. 808 or 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. Cupcakes are best eaten the day they are frosted; keep at room temperature until ready to serve.
  5. Combine 1 1/2 cups sugar with the water and corn syrup in a small saucepan; clip a candy thermometer to side of pan. Bring to a boil over medium heat, stirring occasionally, until sugar dissolves. Continue boiling, without stirring, until syrup reaches 230 degrees.
  6. Meanwhile, in the bowl of a standing electric mixer fitted with thewhisk attachment, whisk egg whites on medium-high speed until soft peaks form. With mixer running, add remaining 2 tablespoons sugar, beating to combine.
  7. As soon as sugar syrup reaches 230 degrees, remove from heat. With mixer on medium-low speed, pour syrup down side of bowl in a slow, steady stream. Raise speed to medium-high; whisk until mixture is completely cool (test by touching the bottom of the bowl) and stiff (but not dry) peaks form, about 7 minutes. Use immediately.

From Cupcakes by Martha Stewart

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19 Responses to “Snickerdoodle Cupcakes”

  1. #
    Shelly — September 19, 2011 at 3:17 pm

    I am totally making this today….

  2. #
    nat@thesweetslife — September 19, 2011 at 9:43 pm

    these look perfect! how did you make the frosting look so good?!

  3. #
    Erica Julson — September 19, 2011 at 11:11 pm

    Oooo I LOVE snickerdoodles! I can imagine them being amazinggg in cupcake form.

  4. #
    Chris@KeenanCookbook — September 20, 2011 at 1:30 pm

    I love snickerdoodles. We've recently been making snickerdoodle bars, our current favorite rendition of this classic treat. But now I need to make these cupcakes. You say they should be eaten the same day they are frosted… I don't think will be a problem :)

  5. #
    Alison Lewis — September 20, 2011 at 3:58 pm

    omg love these!

  6. #
    Dzung — September 20, 2011 at 4:22 pm

    wow, how did you make the frosting look like that?

    • handleheat replied: — September 21st, 2011 @ 9:45 pm

      Check out step 4 in the cupcake recipe!

  7. #
    The Teenage Taste — September 21, 2011 at 12:58 am

    Oh my goodness, these look fabulous!

  8. #
    C.C.@Pretty/Hungry — September 21, 2011 at 1:53 am

    Verrrry cute! How you pipe the icing to look like that?

    • handleheat replied: — September 21st, 2011 @ 9:45 pm

      Check out step 4 in the cupcake recipe!

  9. #
    Peggy — September 22, 2011 at 8:44 pm

    Oh yummy! All the flavors of one of my favorite cookies in an amazing cupcake!

  10. #
    Amanda — October 19, 2011 at 3:41 pm

    I was going to try these but use cream cheese icing instead. Do you think that would work?

  11. #
    kerry — November 9, 2011 at 1:26 am

    Love this, I've posted this recipe as well but have yet to make it which is shameful as my blog is called Snickerdoodles and I've been making the cookie version for years. Your photos and descriptions have inspired me to give it a go.

    One of my readers shared your link and I am so glad they did!


    kerry ” target=”_blank”>

  12. #
    Jessica — January 1, 2012 at 2:04 am

    I just made these for my kids, it was so easy and they are so yummy!

  13. #
    Katie — January 20, 2012 at 3:01 am

    These look so good! But for the frosting, I don't have a candy thermometer. Is there a “tell” that lets me know it's at 230, or a time estimate? If not, I might just have to beg to borrow one from somebody.

    • handleheat replied: — January 20th, 2012 @ 3:14 am

      You should really use a candy thermometer for this recipe. They're not that expensive at all – Target, Walmart, Bed Bath & Beyond should have them for $5-$10 (if you're in the states). Otherwise you can always find a different frosting recipe that doesn't require a thermometer.

  14. #
    Tina — August 12, 2013 at 2:15 pm

    Omg these look so good!! I need to try them!!

  15. #
    Teri @ Slice Cake Studio — November 14, 2013 at 6:18 am

    If I may add… my most popular cake flavor was snickerdoodle. I used 1/2 white sugar, 1/2 brown sugar to get a true sugar cookie flavor in the cupcake!


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