🔸 1. Can I turn this recipe into a full cake?

Absolutely! You can use this same batter and frosting to make a 3-layer 6-inch snickerdoodle cake . Just adjust the baking time to about 22–26 minutes and keep an eye on doneness with a toothpick test.

🔸 2. Can I freeze these cupcakes?

Yes! Unfrosted cupcakes freeze well for up to 3 months . Wrap them individually and store in an airtight container. Thaw overnight in the fridge, then bring to room temperature before frosting. For frosted Snickerdoodle Cupcakes with Cinnamon Swirl Frosting , freeze uncovered until firm, then wrap gently.

🔸 3. Can I substitute buttermilk for the milk and sour cream?

Yes, 1 cup of buttermilk can replace the combination of milk and sour cream in this recipe. It will slightly alter the texture but still result in flavorful and moist cupcakes.

🔸 4. Can I use non-dairy milk?

You can! Almond, oat, or soy milk can substitute for whole milk in the batter. Just note that non-dairy options might slightly reduce richness in your Snickerdoodle Cupcakes with Cinnamon Swirl Frosting .

🔸 5. What frosting tip should I use?

For that classic swirl, go with a Wilton 1M piping tip . It’s great for creating the two-tone swirl effect when using both cinnamon and vanilla frosting in the same bag.

🔸 6. Can I double this recipe?

Yes, this recipe doubles well. Just ensure you mix the batter evenly and avoid overfilling the liners. Keep an eye on baking time—it may vary slightly if your oven is full.

🔸 7. My frosting is too sweet—what can I do?

Add a pinch of salt or a few extra tablespoons of heavy cream . This will balance the sweetness and help mellow out the flavor, especially in the cinnamon swirl frosting.

🔸 8. Why is my frosting grainy?

Grainy frosting usually means the confectioners’ sugar wasn’t sifted or the butter wasn’t soft enough. Next time, sift the sugar before mixing and make sure the butter is room temperature and creamy.

🔸 9. How should I store leftover cupcakes?

Store frosted cupcakes in an airtight container at room temperature for up to 1 day or in the fridge for up to 5 days. For best results, let refrigerated cupcakes come to room temp before serving.

🔸 10. Can I skip the cinnamon swirl?

Technically, yes—but why would you? The cinnamon-sugar swirl is what makes these Snickerdoodle Cupcakes with Cinnamon Swirl Frosting truly shine. Without it, they’re just vanilla cupcakes!

Snickerdoodle Cupcakes with Cinnamon Swirl Frosting – 12 Irresistible Reasons to Bake Them

Description

Snickerdoodle Cupcakes with Cinnamon Swirl Frosting are soft vanilla cupcakes with a cinnamon-sugar center, topped with a swirl of cinnamon and vanilla buttercream. Each bite delivers the nostalgic flavor of snickerdoodle cookies, reimagined in cupcake form—perfect for fall, holidays, or cozy weekends at home.

Ingredients

Scale

Cupcakes:

1 and 2/3 cups (209g) all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup (113g) unsalted butter, melted
1 and 1/3 cups (266g) granulated sugar, divided
1 large egg
1/4 cup (60g) sour cream or plain yogurt
3/4 cup (180ml) whole milk
1 tbsp vanilla extract
2 tsp ground cinnamon

Cinnamon-Sugar Swirl:

1/3 cup (66g) granulated sugar
2 tsp ground cinnamon

Frosting:

1 cup (226g) unsalted butter, softened
3–4 cups (360–480g) confectioners’ sugar
1/4 cup (60ml) heavy cream
2 tsp vanilla extract
Salt to taste
1 tbsp ground cinnamon

Optional Garnish:

12 mini snickerdoodle cookies or cinnamon sticks

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (177°C) and line a 12-cup muffin tin.
In a bowl, whisk flour, baking powder, baking soda, and salt.
In another bowl, whisk melted butter and 1 cup sugar. Add egg, sour cream, milk, and vanilla.
Combine wet and dry ingredients to form a smooth batter.
Mix 1/3 cup sugar with 2 tsp cinnamon for the swirl.
Fill liners: 2 tbsp batter, 1 tsp cinnamon sugar, then 1 heaping tbsp batter. Sprinkle with 1/4 tsp cinnamon sugar. Swirl tops gently with a toothpick.
Bake for 20–22 minutes. Cool in pan for 10 minutes, then transfer to rack.
For frosting: Beat butter until creamy. Add sugar, cream, and vanilla. Split frosting—add cinnamon to half. Pipe both flavors using a 1M tip.
Garnish with a mini cookie or cinnamon stick if desired.

Notes

Use full-fat dairy for best flavor and texture.

Store cupcakes at room temp for 1 day or refrigerated for 5 days.

Unfrosted cupcakes freeze well up to 3 months.

Can be adapted into a 3-layer 6-inch cake.

Vegan and gluten-free variations included in article.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 395
Sugar: 35g
Sodium: 155mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 3g
Cholesterol: 65mg