Snickerdoodle cupcakes made with cinnamon, vanilla, butter, and topped with tangy cream cheese frosting and a snickerdoodle cookie. Cozy and classic.

this recipe

So here’s the thing… I wasn’t exactly planning to make cupcakes that day. It was one of those rainy Sundays where you keep staring into the fridge like it owes you something—you know the kind. I had leftover snickerdoodle cookies on the counter (from a baking kick earlier in the week that may or may not have been fueled by stress-snacking). I looked at them, then looked at the oven, and something in my brain just whispered, “What if?”

And well, a few eggs and a whole stick of butter later, these snickerdoodle cupcakes were born. They were a little chaotic, a little messy—but holy cinnamon-sugar, they were so good. My husband ate three straight out of the pan before I even got the frosting on. I almost didn’t forgive him.

Since then, these have become my go-to whenever I want something that tastes like a memory. They’re the cupcake equivalent of an old flannel hoodie or a warm hug from someone who knows you too well.

Why You’ll Love This Snickerdoodle Cupcakes Recipe?

Okay, so here’s my take. There are cupcakes, and then there are snickerdoodle cupcakes. The kind that taste like the cookie you used to sneak from your grandma’s cookie jar—if that cookie went to culinary school and learned how to wear cream cheese frosting like couture.

They’re cozy but not boring. Sweet but not cloying. And that cinnamon-sugar sprinkle on top? Pure nostalgia. The cookie perched on the frosting is kinda dramatic, I’ll admit, but it’s the good kind of drama. Like Mariah Carey levels of delicious extra-ness.

And if we’re being honest—people remember these. Not just “oh yeah, you brought cupcakes,” but “wait… were those the ones with the cookie on top?!”

Ingredient Notes:

I won’t pretend this is one of those 3-ingredient TikTok hacks. But I also promise it’s not complicated. You’ve got basic pantry stuff—just with a few tricks that make these snickerdoodle cupcakes taste bakery-worthy.

• All-purpose + cake flour: Trust me here. The combo makes the crumb soft and structured. Like, it holds frosting without turning to mush. I tried all AP flour once and… nope. Still tasty but not quite there.

• Cinnamon: A whole tablespoon goes in the batter, and more for the topping. This isn’t the time to be shy. Get the good stuff, not the ancient bottle in the back of the spice rack that smells like dust and regret.

• Butter + sugar: Classic duo. Cream them until they’re light and fluffy, like whipped clouds that smell like cookies. I once rushed this step and ended up with dense, moody cupcakes that looked like they needed therapy.

• Eggs + vanilla: Room temp! This helps everything mix evenly. Vanilla adds warmth. Kind of like how adding throw pillows somehow makes your living room look “finished.”

• Milk: Brings everything together. Whole milk if you’ve got it, but honestly, I’ve used oat milk in a pinch and no one noticed.

• Cinnamon cream cheese frosting: Oh, baby. This stuff is worth licking the spoon for. Tangy, smooth, with just enough spice to make your nose do a happy dance.

• Snickerdoodle cookies: The pièce de résistance. You can use homemade or store-bought. But topping each cupcake with one? Instant joy.

How To Make Snickerdoodle Cupcakes?

Let’s keep it real. Baking is part science, part vibes. You could just read the instructions, but I’m gonna walk you through it like we’re baking side by side in your kitchen, music on, oven preheated.

1. Start by setting your oven to 350°F. Don’t be like me that one time I forgot and had to re-bake everything while my dog stared at me like I was a disappointment.
2. Line your muffin tins with paper liners. I love the mismatched ones from the back of the drawer—the ones that say “Happy Birthday” even when it’s not.
3. Mix the dry stuff: Two flours, baking powder, salt, and a tablespoon of cinnamon. Whisk them up and set aside. It should already smell a little like autumn.
4. In your mixer, beat the butter and sugar until it looks like whipped frosting—don’t skimp on this step. Then beat in the eggs one at a time. Add the vanilla and whisper something nice to it for luck.
5. Now for the mix-and-match: Alternate adding your flour mix and milk. Flour, milk, flour, milk, finish with flour. Don’t overmix. It should look like silky batter, not glue.
6. Scoop that magic into the liners—3/4 full. Not less, not more. Bake for about 20 minutes. You’ll know they’re done when they puff up and make your kitchen smell like a cozy café.
7. Let them cool completely. Like, actually wait. Otherwise the frosting melts and slides off like a sad hat.
8. Now frost those beauties. Pipe it high, or smear it on messy—it’s all good. Sprinkle with cinnamon sugar and top with a whole snickerdoodle. It’s extra. You’re extra. We love that.

Storage Options:

I mean, good luck not eating half the tray in one night… but if you need to store these, here’s the deal:

Keep them in an airtight container at room temp for up to 2 days. If it’s hot or humid, fridge ’em. The cream cheese frosting prefers a chill vibe. Just let them come back to room temp before serving so they taste soft and fresh, not cold and sad.

You can also freeze the unfrosted cupcakes for up to two months. I do it all the time, and then forget I did and surprise myself later like, “Oh hey! Future-me planned a cupcake day!”

Variations and Substitutions:

These snickerdoodle cupcakes are versatile little guys. You can totally make them your own. I’ve tried a few twists when I was missing ingredients or just bored on a Tuesday.

• No cake flour? Sub with all AP flour. Slightly denser, but still dreamy.

• Need dairy-free? Sub in plant-based butter and almond milk. Use a dairy-free frosting too. Still hits that cinnamon note.

• Wanna double down on cookie? Chop some snickerdoodles and fold them into the batter. Crunchy pockets of surprise!

• Want a twist? Use pumpkin pie spice or chai spice instead of cinnamon. It’s like the snickerdoodle took a fall vacation.

What to Serve with Snickerdoodle Cupcakes?

I know, they’re already perfect. But if you want to serve them at a gathering (or just feel fancy), these play nicely together:

• Hot cider: Feels like October in a mug.

• Vanilla chai latte: Spiced + creamy = dreamy.

• Salted caramel drizzle: Do it. No regrets.

• Scoop of ice cream: Preferably while watching cheesy Netflix holiday movies.

• More cookies: Always a good idea.

Frequently Asked Questions:

Can I make these ahead of time?
Yep! I like baking the cupcakes a day ahead, then frosting fresh the next day. Less pressure, more cupcake joy.

What if I don’t want to top them with cookies?
That’s cool! Just do the cinnamon sugar dusting and call it a day. Or crush the cookies and sprinkle instead. Or just eat the cookies separately. No rules here.

Can I turn this into a big cake?
Totally. A 9×13 pan works great. Bake for 30–35 mins, check with a toothpick, and frost away.

Honestly, these snickerdoodle cupcakes are more than just dessert—they’re a mood. A cinnamon-sugar celebration. A reason to text your best friend and say, “Hey, I made something you need to try.”

So if you bake them, tag me, message me, send a carrier pigeon—I need to know how they turned out. Did you save the cookie on top for last? Did someone eat four in one sitting? (No shame. I’ve done worse.)

Let’s make something sweet, yeah?

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Snickerdoodle Cupcakes

Tender snickerdoodle cupcakes made with cinnamon, vanilla, and a soft buttery crumb, finished with cream cheese frosting and a snickerdoodle cookie topper. A cozy twist on a classic cookie favorite.

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Servings

Ingredients

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• 1 1/2 cups all-purpose flour
• 1 1/2 cups cake flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground cinnamon for topping
• 1 cup 2 sticks unsalted butter, at room temperature
• 1 3/4 cups granulated sugar
• 2 tablespoons granulated sugar for topping
• 4 large eggs at room temperature
• 2 teaspoons pure vanilla extract
• 1 1/4 cups whole milk
• Cinnamon cream cheese frosting prepared separately
• 28 snickerdoodle cookies for garnish

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Instructions

 

Prepare the Oven and Pan:

1. Adjust an oven rack to the lower-middle position and preheat the oven to 350°F (175°C). Line standard muffin tins with paper cupcake liners and set aside.

Combine Dry Ingredients:

1. In a medium-sized mixing bowl, sift together the all-purpose flour, cake flour, baking powder, salt, and 1 tablespoon of ground cinnamon. Whisk until fully combined and set aside.

Cream Butter and Sugar:

1. In the bowl of a stand mixer fitted with a paddle attachment, beat the room temperature butter and 1 3/4 cups granulated sugar on medium-high speed until pale and fluffy, approximately 3 minutes.

Incorporate Eggs and Vanilla:

1. Reduce the mixer speed slightly and add the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Scrape down the sides of the bowl as necessary. Add the vanilla extract and blend until smooth.

Alternate Dry Ingredients and Milk:

1. Reduce the mixer speed to low. Add the flour mixture in three additions, alternating with the milk in two additions. Begin and end with the flour mixture. Mix until just combined, being careful not to overmix.

Fill and Bake:

1. Evenly divide the batter among the prepared cupcake liners, filling each about three-quarters full. Bake for approximately 20 minutes, or until a toothpick inserted into the center comes out clean.

Cool the Cupcakes:

1. Allow the cupcakes to cool in the pan for 10 minutes, then carefully transfer them to a wire rack to cool completely before frosting.

Frost and Garnish:

1. Once completely cooled, frost the cupcakes using cinnamon cream cheese frosting. In a small bowl, stir together 1/2 teaspoon of ground cinnamon and 2 tablespoons of granulated sugar. Lightly dust the frosting with the cinnamon-sugar mixture. Top each cupcake with a snickerdoodle cookie to garnish.

Notes

To make these cupcakes gluten free, substitute the all-purpose and cake flours with a high-quality gluten-free flour blend that includes xanthan gum (or add 1/2 teaspoon of xanthan gum if your blend does not contain it). Ensure your baking powder, vanilla extract, and snickerdoodle cookies are certified gluten free. Proceed with the recipe as written, but note that texture may vary slightly due to flour differences.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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