Snickerdoodle Cupcakes

November 10, 2021

Wonderful fluffy snickerdoodle cupcakes that capture all the great cinnamon flavors of your favorite childhood cookies.

There’s no doubt that children love cupcakes. We love them too, don’t we? They are such a purely pretty cake in individual size that is shareable and has many flavors to enjoy. Oh, did I tell you that one of the reasons I love cupcakes is the amount of frosting? When I make my own cupcakes, the frosting seems to be half the cupcake and I am not complaining!

Of course, we all have our favorite flavor. We didn’t usually experience the ‘real winter weather’ in Vietnam back then since it’s a tropical country but when the temperature is going down a little bit, even a few degrees Celsius, we thought winter is coming. Baking on colder days was so much enjoyable and the must have cozy treat that my mom always made us was snickerdoodles. Missing those days, today I am turning my childhood flavor into cupcakes.

These snickerdoodle cupcakes have a vanilla cake base with the addition of cinnamon, sugar and sour cream. Then I top these cupcakes with refreshing and fluffy whipped cream frosting and sprinkle a spoonful of cinnamon sugar mixture on top. You can whip the cream with cinnamon and sugar mixture too, it is just for the ‘snickerdoodle look’ 🙂 The frosting is versatile, so go with you’d like to top them off!


  • Let the cupcakes cool completely before frosting, at least an hour, so that the frosting doesn’t collapse or melt off
  • Avoid over-mixing. For light and fluffy cupcakes, the old but gold trick is not to overmix. Sift the dry ingredients before adding and mix until just combined.
  • You can substitute sour cream with greek yogurt, buttermilk or whole milk. I’d prefer to use sour cream or greek yogurt in this recipe as it helps add extra moisture to these cupcakes, making them melt in your mouth in every bite. 

Snickerdoodle Cupcakes

Wonderful fluffy snickerdoodle cupcakes that capture all the great cinnamon flavors of your favorite childhood cookies.
5 from 1 vote
Print Pin Rate
Course: Dessert
Prep Time: 20 minutes
Cook Time: 20 minutes
Chilling Time: 1 hour
Total Time: 1 hour 40 minutes
Servings: 12 regular cupcakes


For Cupcakes

  • 1 2/3 cups (225g) all-purpose flour
  • 2 teaspoons (5g) ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (1/2 stick/56g) unsalted butter, room temperature
  • 1/4 cup (60ml) vegetable oil
  • 2 large eggs
  • 1/2 tablespoon vanilla extract
  • 1/2 cup (55g) sour cream or greek yogurt

For Whipped Cream Frosting

  • 1 1/2 cup (360ml) heavy cream, chilled until use
  • 1/2 cup and 2 tablespoons (78g) powdered sugar
  • 1 teaspoon (5ml) vanilla extract

Cinnamon Sugar Mixture

  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon (8g) ground cinnamon


  • Preheat oven to 350ºF/175ºC. Line muffin tin with cupcake liners. Set aside.
  • In a medium bowl, sift together flour, ground cinnamon, baking powder, baking soda and salt. Set aside.
  • In a standing mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy, about 3 minutes. Add in oil and beat until combined. Scrape down the sides and bottom of the bowl if needed.
  • Beat in eggs, one at a time, beating well after each addition. Add vanilla extract and sour cream and beat until combined. With the mixer on low speed, slowly add the dry ingredients and beat just until combined. The batter should be smooth and completely incorporated. Do not over mix.
  • Divide batter evenly between the cups, filling them about 3/4 full. Bake for 15-20 minutes until a toothpick inserted into the center comes out clean. Let cupcakes cool in the pan for 10 minutes, then remove from the pan and allow to cool completely on a wire rack.
  • Make The Cinnamon-Sugar Mixture: In a small bowl, toss together sugar and cinnamon.
  • Make Whipped Cream Frosting: In the bowl of an electric mixer fitted with the whisk attachment, whip the cold heavy cream, powdered sugar and vanilla extract until stiff peaks form (when you lift up your beater and it holds its shape). Do not over beat.
  • Once cupcakes are completely cool, frost on top of each cupcake using a piping bag and decorating tip (I use Wilton Open Star 1M tip). Store unfrosted cupcakes at room temperature for up to 2 days or in the refrigerator for up to 5 days. Bring back to room temperature before serving.
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