Love Bakes Good Cakes

Love Bakes Good Cakes delivers delicious and simple family-friendly meals. Find everything from healthier recipes to over the top desserts!

You are here: Home / Dessert / Snickerdoodle Cupcakes

Snickerdoodle Cupcakes

by 20 Comments

Jump to Recipe

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!

snickerdoodle cupcakes on glass serving plate

This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.

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!

looking down on snickerdoodle cupcakes

What flavor is Snickerdoodle?

Typically, it refers to a vanilla-flavored cookie, cake, or other dessert that is coated in cinnamon and sugar.

Snickerdoodle Cupcakes FAQs

How long are cupcakes good for?

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.

Can I freeze cupcakes?

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.
hand holding dessert

Other recipes you may enjoy

cinnamon cupcake in aluminum wrapper
Click HERE to pin this recipe!
closeup of snickerdoodle cupcakes

Snickerdoodle Cupcakes

Yield: 24 cupcakes
Prep Time: 20 minutes
Cook Time: 20 minutes
Cooling Time: 1 hour
Total Time: 1 hour 40 minutes

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!

Ingredients

For the cake

  • 1 package (15.25 oz) plain white cake mix
  • 1 cup milk
  • 8 tablespoons (1 stick) butter, melted
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon

For the frosting

  • 8 tablespoons (1 stick) butter, at room temperature
  • 3-3/4 cups powdered sugar, sifted
  • 3-4 tablespoons water or milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat oven to 350°F. Line a muffin baking pan with 24 paper liners and set it aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 24 Serving Size: 1 cupcake
Amount Per Serving: Calories: 246Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 25mgSodium: 31mgCarbohydrates: 58gFiber: 0gSugar: 55gProtein: 2g

Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels.

Did you make this recipe?

Did you try this recipe? Be sure to leave a rating and tag @lovebakesgoodcakes on Instagram with the hashtag #lovebakesgoodcakes so I can see what you made!

© Jamie Sherman
Cuisine: American / Category: Dessert

Originally published on October 1, 2013. Updated on June 8, 2021.

Reader Interactions

Comments

  3. Deb

    Hi Jamie – love the sound of these cupcakes! Thanks for an "unpumpkin" post today. Lol….I LOVE anything pumpkin but am the only one in the household that will eat it. These cinnamony yummy cupcakes would be perfect for a birthday or any occasion…thanks again!

    Reply

  8. Heather Carter

    Hi Jamie! These Snickerdoodle Cupcakes look so good! Thanks for linking them up (plus a couple other delicious posts) to my Sweet Wednesday Link Party!

    Have a great day!
    Heather
    MySweetMission.net

    Reply

  13. Miz Helen

    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

    Reply

  16. Michelle Day

    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

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe
Love Bakes Good Cakes delivers delicious and simple family-friendly meals. Find everything from healthier recipes to over the top desserts!