These Snickerdoodle Cupcakes are for the true cinnamon-sugar lover. They are topped with swirls of unbelievably light and fluffy buttercream frosting and a dusting of cinnamon-sugar!
I love a good Snickerdoodle cookie. I think it’s the cinnamon-sugar coating that gets me. You too? Then you will love these Snickerdoodle cupcakes. First we have a cinnamon-flavored cupcake, then the lightest, fluffiest frosting ever, and finally a dusting of cinnamon-sugar. Sounds pretty good, right?
The secret to amazingly light and fluffy frosting? Whip it for a long time. Like 15 minutes total. By the time your mixer’s done (I always use my stand mixer with the paddle attachment), the frosting will be perfectly light and fluffy. No heavy buttercream here.
Learn more about my Time-Saving Healthy Family Meal Plan.
On Monday, I shared these Ham and Cheddar Sliders and said they were the hit of the menu at William’s Thomas the Train birthday party. Yes, the sliders were definitely the hit of the dinner menu, but these Snickerdoodle Cupcakes were the hit of the whole party menu. (Sir Topham Hat’s Snickerdoodle Cupcakes, to be exact. It was a Thomas the Train party after all. 🙂 ) It was downright torturous for the party guests to have the cupcakes sitting there throughout the party, and not be able to dig in until cake time! You could even smell the cinnamon-sugar when you passed by the dessert table. You can bet that everyone was happy when birthday cupcake time arrived.
- 1⅓ cups all-purpose flour
- 2 tbsp. cornstarch
- 1 tsp. ground cinnamon
- Pinch ground nutmeg
- 1 tsp. baking powder
- ⅛ tsp. baking soda
- ¼ tsp. salt
- ⅓ cup unsalted butter, at room temperature
- 3 tbsp. vegetable oil
- ¾ cup granulated sugar
- 2 tbsp. packed light brown sugar
- 2 large eggs, at room temperature
- 1 tsp. vanilla extract
- ¼ cup buttermilk
- ¼ cup whole milk
- ¾ cup unsalted butter, slightly softened but still cool
- ¾ tsp. vanilla extract
- Pinch of salt
- 2 ¼ cups powdered sugar
- 1 ½ tbsp. heavy cream
- 2 tsp. granulated sugar
- ½ tsp. cinnamon
- Preheat oven to 350 degrees F. Line a muffin tin with paper liners.
- In a medium bowl whisk together flour, cornstarch, cinnamon, nutmeg, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, 1 tablespoon of the vegetable oil, granulated sugar, and brown sugar on medium-high speed until pale and fluffy. Mix in remaining 2 tablespoons vegetable oil. Beat in eggs, one at a time, mixing well after each addition. Combine milk, buttermilk, and vanilla in a liquid measuring cup.
- With the mixer on low speed, add ⅓ of the dry ingredients in three separate additions, alternating with ½ of the milk mixture and beginning and ending with the flour. Mix until just combined after each addition.
- Divide batter among muffin cups, filling each about ⅔ full. Be careful not to over-fill. Bake for 17-20 minutes, until tester inserted in the center of a cupcake comes out clean. Let cool in pans for 5 minutes and then remove to a wire rack to cool completely before frosting.
- In the bowl of a stand mixer fitted with the paddle attachment, whip the butter on medium-high speed until nearly white and very fluffy, about 7-8 minutes, frequently scraping down the sides and bottom of the bowl. Blend in vanilla extract.
- With the mixer on low speed, add in salt, powdered sugar, and heavy cream. Once incorporated, increase mixer speed to medium and beat until very light and fluffy, about 5-6 minutes, frequently scraping down the sides and bottom of the bowl.
- Pipe or spread frosting onto cooled cupcakes, as desired.
- Whisk together 2 tsp. granulated sugar and ½ tsp. cinnamon in a small bowl. Lightly sprinkle over tops of frosted cupcakes.