Snickerdoodle Cupcakes with Brown Sugar Buttercream


These Snickerdoodle cupcakes are super moist and taste just like a fresh baked snickerdoodle cookie.

Snickerdoodle cupcakes at TidyMom

My family had noticed I had not been making nearly as many sweet treats lately, and they were begging for me to fire up my mixer and bake something!  So, essentially these Snickerdoole cupcakes were, “just because” cupcakes.  My family are BIG fans of the Snickerdoole cookie, and I had recently pinned a Snickerdoodle Cake that I’ve been dreaming about.  I decided to cut that recipe in half for a dozen Snickerdoodle cupcakes.  

These Snickerdoodle cupcakes are super moist and taste just like a fresh baked snickerdoodle cookie.  Topped with a crown of Brown Sugar & Cinnamon Buttercream, it’s a tasty combo you don’t want to miss .   I think this recipe will quickly become a most requested cake in our family and happens to be one of my own personal favorites.

You know I often make cakes and cupcakes that start with a box mix, but this “from scratch” recipe is super simple to make, and I’m even thinking it would be a great idea to mix all the dry ingredients in a jar and gift during the holidays with the recipe attached! These cupcakes are sure to satisfy the Snickerdoodle lovers in your life.

Grab your apron and let’s get baking! (full recipe at the end)

Cupcake Liners in Pan TidyMom

One of the nice things about making cupcakes from scratch is, you can easily cut the recipe in half, to make just 12 cupcakes.  Preheat your oven to 350° and line your muffin tin with twelve cute cupcake liners

Sift dry ingredients; flours, baking powder, salt, cinnamon and nutmeg and set aside.

Mixing Wet Ingredients

Using a large bowl cream butter and sugar, then add eggs, and vanilla.

 Snickerdoodle Cake Batter TidyMom

Alternating, add dry ingredients and milk in 3 batches, beating until combined after each addition.  This means; add about 1/3 of the flour mixture until combined, then add about 1/2 the milk and mix until it’s incorporated, keep going using another 1/3 of the flour, then the remaining milk and finally the remaining flour – just make sure to mix well before each addition.  ( Adding dry and wet ingredients alternately to cake batter helps to keep gluten from forming. Gluten can cause the cake’s texture to become tough, as does over mixing. Adding those ingredients a little at a time preserves the air bubbles, which in turn make your cake light )

**If you like to taste batter, now would be a good time 😉

Icecream Scooper for Cupcakes at TidyMom

Use an ice cream scooper to divide batter evenly into the prepared cupcake pan, filling each about two thirds of the way full.

Bake for 20 minutes, or until toothpick comes out clean.

Allow cupcakes to cool on wire racks, then frost with Brown Sugar & Cinnamon Butter Cream (recipe below)

See! Super Easy.

NOTE:  My husband grabbed one to eat un-frosted and said they were delicious that way as well.  If you would like your cupcakes un-frosted ….. after scooping batter into cupcake wells,  sprinkle the top of each with  a little cinnamon and sugar before putting the cupcakes in the oven.

Snickerdoodle cupcakesTidyMom


Snickerdoodle Cupcakes with Brown Sugar & Cinnamon Buttercream

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Yield: 12 cupcakes

Snickerdoodle Cupcakes with Brown Sugar & Cinnamon Buttercream

These Snickerdoodle cupcakes are super moist and taste just like a fresh baked snickerdoodle cookie. Topped with a crown of Brown Sugar Butter Cream, it's a tasty combo you don't want to miss . Cupcake recipe adapted from Martha Stewart Cupakes frosting from Always with Butter


  • 3/4 cup All Purpose Flour
  • 3/4 cup Cake Flour
  • 1/2 Tablespoon Baking Powder
  • 1/4 teaspoon salt
  • 1 Tablespoon Cinnamon
  • 1 teaspoon Nutmeg
  • 1/2 cup butter (softened)
  • 3/4 cup sugar
  • 2 eggs
  • 1 teaspoon Vanilla
  • 3/4 cup milk
  • Brown Sugar Butter & Cinnamon Buttercream
  • 6 Tablespoons butter, softened
  • 3 Tablespoons Brown Sugar
  • 1/4 teaspoon Cinnamon (a little more for garnish)
  • 1½ cups Powdered Sugar
  • 1½ Tablespoon Heavy Whipping Cream


  1. Heat oven to 350° and line muffin tin with cupcake liners.
  2. In a medium bowl, sift both flours, baking powder, salt, cinnamon and nutmeg and set aside.
  3. In a large bowl, using an electric mixer, cream butter and sugar on medium speed until light and fluffy. Add eggs one at a time, until well incorporated. Be sure to stop and scrape the sides of the bowl when needed. Add vanilla.
  4. With mixer on medium low, alternate, adding dry mixture and milk in 3 batches, starting with the flour and ending with flour.
  5. Divide batter evenly into cupcake liners, filling each two thirds full.
  6. Bake for 20 minutes, or until toothpick inserted in middle comes out clean.
  7. Cool on wire rack.
  8. Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months, in airtight containers.
  9. For Buttercream Frosting
  10. In a large bowl, using an electric mixer with paddle attachment, whip butter for 5-8 minutes on medium speed (I set my KitchenAid mixer on speed 4). Butter will become pale and creamy.
  11. Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 5 minutes. Frosting will be very light and fluffy.
  12. To finish, scoop into a pastry bag fitted with an extra large plain tip (Ateco No. 809 or Wilton No. 1A), pipe frosting on each cupcake: Hold bag over cupcake with tip just above top, and squeeze to create a large puff of frosting, then release pressure and pull up to form a peak. Garnish with a sprinkle of cinnamon.
  13. Cupcakes are best eaten the day they are frosted; keep at room temperature until ready to serve.


VARIATION: If you would like un-frosted cupcakes, after placing batter in each cupcake well, sprinkle with cinnamon and sugar and bake as directed.

More Snickerdoodle Recipes you might enjoy

The Perfect Snickerdoodle Cookie

Snikerdoodle Cake

Snickerdoodle Blondies

Snickerdoodle Scones

Snickerdoodle Sandwich Cookies

Snickerdoodle Pancakes

Snickerdoodle Croissant Cookies


disclosure:  this post does contain affiliate links

more by Cheryl »

Cheryl Sousan

A self-proclaimed neat freak, Cheryl chronicles her journey through homemaking on her blog,, where she shares recipes, tutorials, crafting and her ever-growing love for photography. This St. Louis mom juggles her passion for life, her daughters and her tiger-loving husband, all while her obsession with tidiness cleans up the trail blazed behind her. Google+


  1. I made these and my kids loved them! My own complaint is that the nutmeg made these taste like a spice cake, not a snickerdoodle. If I were to make again I’d leave out the nutmeg entirely. It’s not that they tasted bad though! My 9 year old son said that these were the best cupcakes in the whole world 🙂

  2. We made these today, and they were very yummy, everyone loved the flavor. I do have a question about the frosting, do you really use the paddle attachment, or the whipping attachment? My frosting was very heavy, and I suspect I should have used the whipping attachment instead? Thanks for sharing!

  3. Excellent blog you have got here.. It’s difficult
    to find good quality writing like yours nowadays.
    I truly appreciate people like you! Take care!!

  4. Amazing. Thanks!
    I’ve made these twice. Great.
    I garnish mine with a mini Snickerdoodle. 🙂

  5. Hi! This looks amazing!!!! I have a question… I live in the Netherlands and I want to know what do you mean by cake flour? Can I substitute it with normal flour?

  6. Is it possible for you to convert your weights from cups,3/4 ect to grams please as I don’t know what size of cup to use,I am in the UK an don’t know cup weights. Thank you x

  7. Pingback: Favorite Family Recipes | TidyMom

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