Snickerdoodle Cupcakes
Dec 5, 2025
Ingredients:
For the Cake:
- 1 1/2 cups all purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon cream of tartar
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sugar
- 1/4 cup unsalted butter, melted
- 1/4 cup vegetable oil
- 2 eggs
- 2 teaspoons pure vanilla extract
- 1/2 cup whole milk
- 1/4 cup sour cream
For the Cream Cheese Frosting:
- 1 cup (2 sticks) unsalted butter, room temperature
- 4 ounces cream cheese, room temperature
- 4 1/2 cups powdered sugar
- 1 tablespoon pure vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
For the Mini Snickerdoodles: (optional)
- 1 1/4 cup plus two tablespoons all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon cinnamon
- heaping 1/4 teaspoon salt
- 1/2 cup butter flavored Crisco
- 1 egg
- 1 teaspoon pure vanilla extract
- 1/3 cup sugar and 1/2 tablespoon cinnamon, for the coating
Directions:
For the Cake:
- Preheat the oven to 350F. Line a cupcake tin with 12 liners and set aside.
- In a medium mixing bowl, whisk together flour, cinnamon, cream of tartar, baking soda and salt. Set aside.
- In a separate medium mixing bowl, whisk together the melted butter and sugar. Whisk in the vegetable oil and vanilla.
- Whisk in the milk and sour cream until fully incorporated. Whisk in the eggs.
- Add in the flour mixture and whisk until just combined, making sure not to over-mix.
- Fill each cupcake liner just over half full. Bake for about 20 minutes until a toothpick inserted comes out clean. Allow to cool for 5 minutes in the pan and then place the cupcakes onto a wire rack to finish cooling completely.
For the Frosting:
- You can make the frosting while the cupcakes are baking. Start by adding the butter and cream cheese to a large bowl. Cream together on high for about 6-10 minutes until the mixture is light and fluffy.
- Cream in the powdered sugar one cup at a time until fully combined.
- Cream in the vanilla, salt and cinnamon.
- Add the frosting to a piping bag fitted with a large round tip, or snip of the tip of the bag. Pipe a dollop onto each of your cooled cupcakes. Sprinkle about a teaspoon of the cinnamon sugar mixture on top of each cupcake. Add a mini cookie on top, if desired.
For the Snickerdoodle Cookies: (optional)
- Preheat oven to 375F. Line a large cookie sheet with parchment paper and set aside. In a small bowl, mix together the sugar and cinnamon for the coating and set aside.
- In a medium mixing bowl, whisk together the flour, baking soda, cream of tartar, cinnamon and salt. Set aside.
- In a separate medium mixing bowl, cream together the Crisco and sugar for about 3-5 minutes with an electric mixer until light and fluffy.
- Beat in eggs, one at a time, mixing well after each addition. Beat in vanilla.
- Beat in half of the flour mixture at a time to avoid making a mess, mixing well after each addition.
- Form the dough into teaspoon sized balls. Roll each ball into the cinnamon sugar mixture from earlier. Place each ball about an inch and a half apart onto your prepared baking sheet.
- Bake for 6-7 minutes. Allow to cool for 5 minutes on the baking sheet and then transfer cookies to a wire rack to finish cooling.
- Repeat steps 6 and 7 with the remaining dough, making sure to only bake one sheet of cookies at a time. You'll likely have leftover cookies after adding them to the cupcakes.
*Store cupcakes in an airtight container at room temperature for up to 3 days.
*Store leftover cookies in an airtight container at room temperature for up to one week.
*You can replace the Crisco with unsalted butter, if desired. Crisco has a 1:1 ratio to butter, so you will use the same amount. Just be sure that the butter is room temperature.