Snickerdoodle Cupcakes
Indulge in the heavenly combination of snickerdoodle and cupcake with our latest creation! Our signature cupcake is infused with the classic snickerdoodle flavors that will leave your taste buds dancing with joy. Topped with a creamy cinnamon cream cheese icing, these cupcakes are the perfect treat for any occasion. Whip up a batch with ease and watch them become the talk of your next get-together!

Snickerdoodle Cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1/4 teaspoon baking soda
- 1/2 tsp salt
- 1/4 cup butter, melted and cooled
- 1/4 cup vegetable oil
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 3/4 cup milk
- 3 tablespoons sugar
- 3 teaspoons cinnamon
- 1/2 cup butter, softened
- 4 oz cream cheese, softened
- 3 cups powdered sugar
- 1-2 teaspoons milk
- 1 teaspoon vanilla
- 1 teaspoon ground cinnamon
- 1/4 tsp salt
- Crushed snickerdoodle cookies (optional)
Instructions
Notes
If using all-purpose flour instead of cake flour. Remove two tablespoons from the all-purpose flour amount and add 2 tablespoons of cornstarch. This will ensure your cupcakes are delicate and fluffy.
Nutrition Facts
Calories
448.48Fat (grams)
20.73 gSat. Fat (grams)
10.43 gCarbs (grams)
63.53 gFiber (grams)
0.78 gNet carbs
62.77 gSugar (grams)
50.25 gProtein (grams)
3.78 gSodium (milligrams)
306.86 mgCholesterol (grams)
69.24 mgDirections
1. Preheat oven to 350 degrees and line a 12-count muffin tin with paper baking cups.
2. In a medium bowl, whisk together cake flour, cream of tartar, baking soda, and salt. Set aside.
3. In a large bowl, add the butter, oil, sugar, and eggs.
4. Whisk or mix, together until well combined.
5. Add half of the flour mixture and mix until just combined.
6. Pour in half of the milk. Mix until combined.
7. Add remaining flour and mix until all flour is combined. Then add remaining milk and mix until incorporated.
8. Make the cinnamon/sugar mixture.
9. Fill the baking cups 3/4 full. Using a 1/4 cup measuring cup works well for this.
10. Sprinkle the cinnamon/sugar mixture on top of the batter evenly.
11. Using a toothpick, chopstick, or knife…swirl the cinnamon/sugar into the batter.
12. Bake for 18-20 minutes until cupcakes a toothpick inserted comes out clean.
13. Remove from oven and let cupcakes cool.
14. Make the cream cheese icing. Place cream cheese and butter in a large mixing bowl and beat until fully combined and smooth, about 30 seconds.
15. Add vanilla and salt. Mix together until combined.
16. Add powdered sugar.
17. Mix on low speed until combined then increase to medium until icing starts to get fluffy.
18. Add milk to the icing if needed to achieve desired consistency. Icing should be thick and hold a peak.
19. Add cinnamon and swirl into the icing.
20. Once cupcakes have cooled, decorate with an icing bag and icing tip of your choice.
21. Sprinkle with crushed snickerdoodle cookies if desired.