Snickerdoodle Cupcakes

These snickerdoodle cupcakes are moist with a tender cinnamon crumb.  It’s like having a soft puffed cookie but even better, there’s vanilla cinnamon sugar frosting and you can’t beat that!

Snickerdoodle Cupcakes | URBAN BAKES

I am not ready to get on the “no-bake” – “fruit this and fruity that” bandwagon yet but I’ll tell you one thing, I love making chocolate desserts and I really enjoy baking so I hope you don’t mind that it continues.  At least until it reaches 80 degrees in my home well then, maybe.  🙂

However, it’s always good to change it up a bit and cupcakes is the best way to do it.  With every flavor imaginable, I’ve decided to get my hands on snickerdoodle!  Such a funny name, right?  Snickerdoodle.  Like, who came up with that?!  I think of snickers candy bars and doodling on the back of a binder.  Such an odd combo of a name but, okay.  Ha!

Snickerdoodle Cupcakes |

I really enjoyed this cupcake.  I have yet mastered what I can say are “my own created” cake-like recipes but I’ve noticed when a recipe calls for sour cream, GO FOR IT!  It makes a huge difference in texture.  Cakes and even breads become super moist and tender and these cupcakes were just that.  With a touch of cinnamon-sugar, it was as if you were having the softest, fluffiest snickerdoodle cookie in the world, but with frosting!

This recipe was very easy to do and really fun.  I think the best part was piping the vanilla frosting.  I used tip 2D and I think I’ve finally mastered that swirled effect to give it an elegant bakery touch, don’t ya think?

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Snickerdoodle Cupcakes | URBAN BAKES

Snickerdoodle Cupcakes

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These snickerdoodle cupcakes are moist with a tender cinnamon crumb.  It’s like having a soft puffed cookie but even better, there’s vanilla cinnamon sugar frosting and you can’t beat that!


Units Scale


  • 1 3/4 cups plus 2 tablespoons of granulated sugar
  • 2 teaspoons ground cinnamon
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 (5 oz.) can evaporated milk
  • 1 cup reduced-fat sour cream
  • 1/2 cup unsalted butter, melted
  • 1 teaspoon pure vanilla extract
  • 2 large eggs, beaten


  • 6 cups powdered sugar
  • 2/3 cup (10.6 tablespoons) unsalted butter, softened
  • 1 tablespoon pure vanilla extract
  • 24 tablespoons fat-free milk


  1. Heat oven to 350 degrees F. Place paper baking cup into each of the 24 regular sized muffin cups; set aside.
  2. In a small bowl, mix 2 tablespoons of granulated sugar with 1 teaspoon of cinnamon; set aside.
  3. In a large bowl, mix remaining 1 3/4 cup granulated sugar, remaining 1 teaspoon cinnamon, flour, baking soda and salt; set aside.
  4. In a medium bowl, stir evaporated milk, sour cream, butter, vanilla and eggs. Pour this mixture into the flour mixture and mix until well blended.
  5. Divide batter evenly among prepared baking cups filling 1/2 to 3/4 full to rim.
  6. Bake 18-20 minutes or until a toothpick inserted in center comes out clean.
  7. Let cool for 1 minute in muffin pans before transferring each cupcake to a wire rack for additional cooling.
  8. Meanwhile, in large bowl, mix powdered sugar and butter until blended. NOTE: Initially it may be very crumbly.
  9. Mix in vanilla and 1 tablespoon of milk at a time until desired texture is reached.


  1. Dip the rim of each cupcake into the cinnamon-sugar mixture (as prepared in step 2). This will give the cupcake the snickerdoodle cookie effect.
  2. Use a pastry bag with a 2D closed star tip, fill bag 3/4 full, twist top to lock in frosting and pipe swirls clockwise or counterclockwise onto the center of each cupcake.
  3. Sprinkle additional cinnamon sugar onto piped frosting before it dries to give an extra finishing touch. ENJOY!


Full-fat ingredients may be substituted for the reduced/fat-free versions in this recipe.

To avoid frosting falling off, dip ONLY the rim of the cupcakes in the cinnamon-sugar. Alternatively, you can frost first, then use a pastry brush as a tool to help brush on the cinnamon-sugar.

Dip cupcakes in cinnamon-sugar the day of consumption to avoid the moist cake from absorbing the sugar.

If the tops of the cupcakes are dry (which shouldn’t), melt 1-2 tablespoons of butter, use a pastry brush to brush on a thin coat of the butter and proceed with dipping the rims of each cupcake into the cinnamon-sugar.

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Cuisine: American

Snickerdoodle Cupcakes recipe was slightly adapted from (p. 106) Betty Crocker The Big Book of Cakes.

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