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Snickerdoodle Cupcakes with Cinnamon Buttercream: A Sweet Escape for Any Occasion

In times when the world can feel a little heavy, there’s a unique comfort in the simple pleasure of baking. It’s an act of creation, a moment of mindful focus, and a promise of sweet reward. And what could be more rewarding than a fluffy, flavorful cupcake? Today, we’re diving into the enchanting world of Snickerdoodle Cupcakes, crowned with a dreamy Cinnamon Buttercream – a dessert so comforting and delicious, it’s perfect for your Easter dessert table, a weekend treat, or any moment you need a little pick-me-up.

The Irresistible Charm of Snickerdoodle Cupcakes

The snickerdoodle cookie holds a special place in the hearts of many, beloved for its distinctive crackled top, soft chewy texture, and signature cinnamon-sugar coating. Translating this classic into a cupcake creates an experience that’s both familiar and excitingly new. Imagine a tender, moist cupcake base infused with warm vanilla and a generous hint of cinnamon, mirroring the beloved cookie. Then, elevate it further with a swirl of rich, velvety cinnamon buttercream, providing the perfect counterpoint of sweetness and spice. It’s a flavor profile that evokes nostalgia and pure joy.

This recipe isn’t just about baking; it’s about finding solace and spreading happiness. I recently spoke with a dear friend who shared how much she appreciates having a culinary escape, a blog where she can browse recipes and momentarily set aside her worries. That’s precisely the spirit behind these Snickerdoodle Cupcakes – a simple, delightful creation meant to bring a smile to your face and a comforting warmth to your soul.

Why These Cinnamon Cupcakes Are a Must-Try

While I initially considered saving this recipe for Easter, I believe we all deserve a little sweetness right now. And these Snickerdoodle Cupcakes are truly special. They offer a comforting embrace of cinnamon and vanilla, making them incredibly versatile for various celebrations or just a quiet afternoon indulgence. What makes them even better? You likely have most, if not all, of the necessary ingredients already in your pantry and refrigerator. We’re talking about kitchen staples like flour, sugar, cinnamon, confectioners’ sugar, butter, eggs, and milk. This means a delicious, homemade treat is always within reach.

The cupcakes themselves are wonderfully moist and possess a light, fluffy texture that practically melts in your mouth. Each bite delivers a harmonious balance of cinnamon and vanilla. This perfectly complements the ultra-smooth and creamy cinnamon buttercream, which boasts the same delightful flavor profile. It’s a match made in dessert heaven! You might even find yourself wanting to whip up a batch now, and then another for your Easter feast. They are truly the perfect treat to lift your spirits and bring a little joy to your day.

Baking Tips for Perfect Snickerdoodle Cupcakes

Achieving bakery-quality cupcakes at home is easier than you think with a few simple tips:

Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature. This allows them to emulsify properly, creating a smooth, consistent batter and a lighter, airier cupcake.
Don’t Overmix: When combining wet and dry ingredients, mix only until just combined. Overmixing develops the gluten in the flour, leading to tough, dense cupcakes. A few lumps are perfectly fine!
Fill Evenly: Use an ice cream scoop to fill your cupcake liners about two-thirds full. This ensures uniform cupcake size and even baking.
Cinnamon Sugar Topping: Don’t skip sprinkling the cinnamon sugar mixture on top of the batter before baking. This gives these cupcakes their signature snickerdoodle look and an extra burst of flavor.
Test for Doneness: Cupcakes are done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Avoid overbaking, as this can dry them out.
Cool Completely: Always allow cupcakes to cool completely on a wire rack before frosting. Frosting warm cupcakes will cause your beautiful buttercream to melt and slide right off.

These simple guidelines will help you create Snickerdoodle Cupcakes that are not only visually appealing but also incredibly delicious and perfectly textured. The combination of a moist cupcake base and a rich, creamy cinnamon buttercream makes this recipe a true showstopper. Whether you’re a seasoned baker or just starting out, you’ll find this recipe straightforward and incredibly rewarding.

Enhance Your Dessert Table with More Cupcake Favorites

While these Snickerdoodle Cupcakes with Cinnamon Buttercream are undoubtedly a showstopper for any occasion, especially Easter, consider adding a variety of flavors to your dessert spread. For those who love a zesty twist, my Lemon Olive Oil Cupcakes with Lavender Buttercream offer a sophisticated floral note. If you prefer a classic citrus explosion, my Lemon Cupcakes filled with Lemon Curd Topped with Vanilla Buttercream are sure to be a hit. And for tea lovers, the delicate flavors of my Earl Grey Cupcakes with Vanilla Bean Buttercream provide an elegant and unique option.

Cook’s Notes for Snickerdoodle Cupcakes with Cinnamon Buttercream

Here are a few additional tips to ensure your Snickerdoodle Cupcakes turn out perfectly every time:

Frosting Application: I personally love using a Wilton 2D piping tip to create that beautiful swirl on top, but don’t feel pressured to get fancy. A simple offset spatula or even a knife works perfectly to spread the buttercream. The flavor is what truly matters!
Buttercream Storage: If you find yourself with extra cinnamon buttercream (which is always a pleasant problem!), you can store it in an airtight container in the refrigerator for up to a month. It’s fantastic for sandwiching between graham crackers, spreading on toast, or even freezing for future baking projects. Just let it come to room temperature and re-whip it slightly before using.
Vanilla Option: If you prefer a classic vanilla buttercream, simply omit the cinnamon from the frosting recipe. The vanilla notes will still beautifully complement the cinnamon-spiced cupcake.
Scaling the Recipe: This recipe yields 12 standard-sized cupcakes. If you’re baking for a larger crowd, you can easily double the ingredients to make 24.

Snickerdoodle Cupcakes with Cinnamon Buttercream

Author: MaryAnn Dwyer

Servings: 12 cupcakes

These Snickerdoodle Cupcakes with Cinnamon Buttercream are warm and cinnamony, and perfect for your Easter dessert table or any time you crave a sweet, comforting treat!

Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 45 mins

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Ingredients

Cinnamon Sugar Topping

4 Tbsp. granulated sugar
1 tsp. cinnamon

Snickerdoodle Cupcakes

1 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. salt
1/2 cup (one stick) unsalted butter, softened
1 cup granulated sugar
1 large egg, room temperature
1 tsp. vanilla extract
2/3 cup milk, room temperature

Cinnamon Buttercream

1 cup (two sticks) unsalted butter, room temperature
4 cups confectioners’ sugar
1 tsp. cinnamon
1 tsp. vanilla extract
2-4 Tbsp. milk

Instructions

Cinnamon Sugar Topping

In a small bowl, mix granulated sugar and cinnamon until well blended. Set aside.

Snickerdoodle Cupcakes

Preheat oven to 350°F (175°C). Line a standard muffin tin with paper liners and set aside.
In a medium bowl, whisk together flour, baking powder, cinnamon, and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat butter and granulated sugar on medium-high speed until light and fluffy, about 2-3 minutes.
Add the egg and mix until well blended. Add vanilla extract and beat for an additional 1 minute.
With a spatula, gently fold in the flour mixture until just combined. Then, add the 2/3 cup milk, being careful not to overmix the batter.
Spoon batter into the prepared liners, filling each about two-thirds full. Sprinkle the tops of the batter with some of the reserved cinnamon sugar topping.
Bake for 18-20 minutes, or until a toothpick inserted into the middle of the cupcakes comes out clean. Remove from the oven and let cool completely on a wire rack before frosting.

Cinnamon Buttercream

In the bowl of a stand mixer, combine the room temperature butter, confectioners’ sugar, and cinnamon. Beat on low speed until blended, about one minute.
Add the vanilla extract and start with two tablespoons of milk. Increase the speed to medium and continue to beat for 4 minutes until the buttercream is smooth and creamy.
Add more milk, one tablespoon at a time, if needed to achieve your desired spreading consistency.
Once the cupcakes are completely cooled, frost them generously with the cinnamon buttercream. Sprinkle the tops of the frosted cupcakes with any remaining cinnamon sugar mixture for an extra flourish.

Nutrition

Keyword: Cinnamon Buttercream, Cupcakes, Snickerdoodle

Cuisine: American

Course: Dessert

Before your first bite, snap a photo and share!

If you make this recipe, I’d love to see it! Be sure to follow @thebeachhousekitchen on Instagram and tag @thebeachhousekitchen or use the hashtag #thebeachhousekitchen!