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Snickerdoodle Cupcakes start with a doctored-up boxed cake mix before being topped with luscious from-scratch cinnamon buttercream. Kids and adults alike will love this cinnamon goodness!
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Cinnamon Cupcakes
Snickerdoodles are one of my favorite cookies – I love the vanilla and cinnamon-y goodness. I thought it would be fun to make a cupcake with the same cinnamon flavor. Plus, with such a fun name, what’s not to love? It kind of sounds like a party, right?
This recipe starts with a boxed cake mix that is doctored up with plenty of cinnamon. It is then topped with plenty of delectable and luscious vanilla-cinnamon frosting. They are so good, y’all!
If you’re looking for something a little nit different than the typical chocolate or vanilla treats, then you have to give this recipe a try!
What flavor is Snickerdoodle?
Typically, it refers to a vanilla-flavored cookie, cake, or other dessert that is coated in cinnamon and sugar.
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Snickerdoodle Cupcakes FAQs
COUNTER: Stored in an airtight container, they are best consumed within 3-4 days.
FRIDGE: Stored in an airtight container, they are best consumed within 5-7 days.
YES! You can freeze cupcakes!
UNFROSTED – Make sure the cupcakes are completely cool. Wrap each cupcake individually in plastic wrap and then place them in an airtight freezer-safe container.
FROSTED – Personally, I prefer to freeze unfrosted cupcakes because I love the taste of fresh frosting – but if you need to know how to use this option, freezing them can be done! Place the cooled and frosted cupcakes in a single layer on a baking sheet and place them in the freezer until the frosting has frozen about 2 hours. Wrap each cupcake individually in plastic wrap and place them in a single layer in an airtight freezer-safe container.
For UNFROSTED or FROSTED: Be sure to use them within 3 months. When you’re ready to defrost them, peel off the plastic wrap and let them sit on the counter until thawed completely.
Recipe Tips
- Do not overfill the wells. I aim to fill my pans 2/3 to 3/4 full. I like to use a large scoop for perfectly portioned and equally-portioned treats.
- Be careful not to overmix your batter.
- Bake on the middle rack.
- Rotate your pans halfway through the baking time.
- Be sure your cupcakes have had plenty of time to cool completely before frosting.
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Snickerdoodle Cupcakes
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Equipment
Ingredients
For the cake
- 1 package plain white cake mix, 15.25 oz
- 1 cup milk
- 8 tablespoons butter, melted, 1 stick
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
For the frosting
- 8 tablespoons butter, at room temperature, 1 stick
- 3 ¾ cups powdered sugar, sifted
- 3 – 4 tablespoons water or milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F. Line a muffin baking pan with 24 paper liners and set it aside.
- Place the cake mix, milk, melted butter, eggs, vanilla, and cinnamon in a large mixing bowl. Blend with an electric mixer until well combined. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase mixer speed to medium and beat 2 more minutes more, scraping the sides down again, if needed. The batter should look well combined. Divide the batter evenly between the muffin cups. Place the pans in the oven side by side.
- Bake the cupcakes until they are golden brown and spring back when lightly pressed with your finger, about 15-20 minutes. Allow the cupcakes to cool in the pan for 10 minutes, then remove them to wire racks to cool completely, about 30 minutes.
- Meanwhile, prepare the frosting by placing the butter in a large mixing bowl. Blend with an electric mixer on low speed until fluffy, 30 seconds. Stop the machine and add the powdered sugar, 3 tbsp. milk, vanilla, and cinnamon. Blend with the mixer on low until the sugar is incorporated, about 1 minute. Increase the speed to medium and beat until light and fluffy, 1 minute more. Blend in up to 1 tablespoon milk if the frosting seems stiff.
- Spread or pipe the frosting on top of the cupcakes.
Notes
- These cupcakes can be kept, covered in the refrigerator, for up to 1 week.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published on October 1, 2013. Updated on June 8, 2021.
Made these today and wish I could post a pic! They are beautiful and so yummy!!!
Snickerdoodles are among my favorite cookies, so i am sure I'd like these cupcakes. Nice to see you at the Chef Next Door Link Party. Just popping by to say hi and see what you're up to. I would love it if you would drop over for a visit at http://www.kneadedcreations.com Deb
G'day! Love the round up and love your photo, true!
Wish I could try one right now too!
Cheers! Joanne
Viewed as part of Foodie Friends Friday Cupcake Party
http://www.whatsonthelist.net
Saw your pic on Marvelous Mondays link party…these cupcakes are calling my name. 🙂
Tina at http://www.tinaschic.com
Jamie,
These are AWESOME! We love Snickerdoodles around here and I can't wait to make them in cupcake form! Thank you for linking up to our Spooktacular Halloween link party.
Michelle
Wow! This is heaven. I just love cupcakes!! 🙂
I love snickerdoodles and these would be a lovely Fall treat. Thanks for sharing at Inspire Us Thursday on Organized 31.
We are a Snickerdoodle family we will just love these cupcakes. Thank you so much for sharing with Full Plate Thursday and hope your weekend was great!
Miz Helen
That is so simple, I love it! Happy Birthday to your friend. Thanks for sharing this on Foodie Friday
Wow, these look AWESOME! Can't wait to try them 🙂 Thanks for the recipe!
Dawn from http://www.IThinkWeCouldBeFriends.com stopping by from Thriving on Thursdays 🙂