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5 from 14 votes
Snickerdoodle Cupcakes with Cinnamon Buttercream on a marble board
Snickerdoodle Cupcakes with Cinnamon Buttercream
Prep Time
25 mins
Cook Time
20 mins
Total Time
45 mins

These Snickerdoodle Cupcakes with Cinnamon Buttercream are warm and cinnamony and perfect for your Easter dessert table!

Course: Dessert
Cuisine: American
Keyword: Cinnamon Buttercream, Cupcakes, Snickerdoodle
Servings: 12 cupcakes
Calories: 521 kcal
Author: MaryAnn Dwyer
Cinnamon Sugar Topping
  • 4 Tbsp. granulated sugar
  • 1 tsp. cinnamon
Snickerdoodle Cupcakes
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1 tsp. cinnamon
  • 1/4 tsp. salt
  • 1/2 cup (one stick) unsalted butter
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tsp. vanilla extract
  • 2/3 cup milk
Cinnamon Buttercream
  • 1 cup (two sticks) unsalted butter, room temperature
  • 4 cups confectioners' sugar
  • 1 tsp. cinnamon
  • 1 tsp. vanilla extract
  • 2-4 Tbsp. milk
Cinnamon Sugar Topping
  1. In a small bowl, mix sugar and cinnamon until well blended. Set aside.

Snickerdoodle Cupcakes
  1. Preheat oven to 350 degrees. Line a standard muffin tin with paper liners and set aside.

  2. In a medium bowl, whisk together flour, baking powder, cinnamon and salt. Set aside.

  3. In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar on medium high speed until light and fluffy, about 2-3 minutes. Add egg and mix until well blended. Add vanilla and beat an additional 1 minute. With a spatula add the flour mixture until just combined, then add the 2/3 cup milk being careful not to over mix.

  4. Spoon batter into liners about 2/3 full. Sprinkle tops of batter with some of the cinnamon sugar topping. Bake for 18-20 minutes or until a toothpick inserted in the middle of the cupcakes comes out clean. Remove from oven and let cool on wire rack. After cupcakes are totally cooled, frost with cinnamon buttercream.

Cinnamon Buttercream
  1. In the bowl of a stand mixer combine butter, confectioners' sugar and cinnamon. Beat on low speed until blended, about one minute. Add the vanilla and the milk, starting with two tablespoons, and increase speed to medium and continue to beat for 4 minutes until smooth and creamy. Add more milk if needed to get to desired spreading consistency. Frost cupcakes. Sprinkle tops of cupcakes with some of the cinnamon sugar mixture.

Nutrition Facts
Snickerdoodle Cupcakes with Cinnamon Buttercream
Amount Per Serving
Calories 521 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 16g100%
Cholesterol 83mg28%
Sodium 59mg3%
Potassium 111mg3%
Carbohydrates 73g24%
Fiber 1g4%
Sugar 59g66%
Protein 3g6%
Vitamin A 787IU16%
Calcium 67mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.