Snickerdoodle Cupcakes

Snickerdoodle Cupcakes




Yield 6 cupcakes


for the cupcakes:

for the frosting:


for the cupcakes:

  1. Preheat your oven to 350ยบ and line a standard 6 cup muffin tin with paper liners.
  2. In a medium bowl, sift together the flour, baking powder, salt and cinnamon; set aside.
  3. In the bowl of your stand mixer beat the butter and sugar until fluffy, about 2 minutes.
  4. Add the egg and mix until combined. Add vanilla and mix until combined.
  5. Add the flour mixture to the creamed butter and sugar in three additions, alternating with milk in two additions.
  6. Fill the paper liners about 3/4 full. Bake for about 17-20 minutes.
  7. Remove from the oven carefully and cool in the pan 10 minutes, transfer the cupcakes to a wire rack and cool completely.

for the frosting:

  1. In the bowl of your stand mixer beat the butter until light and fluffy, add the powdered sugar 1 c at a time, alternating with the vanilla and milk until your desired consistency is achieved.
  2. I like to beat the frosting 5-10 minutes for a really fluffy texture.
  3. Frost the cupcakes as desired and sprinkle with cinnamon and sugar, serve.


Recipe adapted from Snickerdoodle Cupcakes by Martha Stewart

Courses cupcake, dessert

Nutrition Facts

Serving Size 1 cupcake

Amount Per Serving

% Daily Value

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by It Bakes Me Happy at