These snickerdoodle cupcakes are moist vanilla cupcakes with a buttery cinnamon streusel bottom and crunchy cinnamon sugar topping, swirled with the fluffiest brown sugar frosting.
If you love classic snickerdoodles, wait until you’ve tasted all those sweet, cinnamon-spiced flavors in a cupcake! You might also love these pumpkin snickerdoodles, brown butter snickerdoodles, and coffee cake muffins.
These snickerdoodle cupcakes are the perfect fall dessert after a day at the pumpkin patch! I made them for friends, and these cupcakes were a total hit. With their soft, buttery cinnamon streusel bottom, rich vanilla crumb, and whipped cinnamon brown sugar frosting, they taste just like snickerdoodle cookies.
All About These Snickerdoodle Cupcakes
- A cake mix shortcut. I jazz up a box of vanilla cake mix with instant pudding and sour cream. The result is the softest, most tender semi-homemade cupcakes ever.
- Crunchy cinnamon streusel. The streusel is the topping from my sour cream coffee cake, repurposed as a buttery bottom for these cupcakes. It adds crunch and boosts the cinnamon-y snickerdoodle flavor.
- Quick to make. Mix the cupcake batter in one bowl. You don’t even need a mixer! While the cupcakes cool, whip up a batch of fluffy cinnamon brown sugar frosting.
Important Notes
- Use sour cream for ultra-moist cupcakes. I use light sour cream in the cupcake batter, but regular sour cream will also work. You can substitute sour cream with Greek yogurt if needed.
- Why add instant pudding mix? Vanilla instant pudding mix makes these cupcakes a bit denser, almost like a pound cake. It’s the secret to very moist cupcakes that taste like they came from a bakery.
- Homemade is also an option. If you’d prefer to make the cake from scratch, use my easy vanilla cupcakes recipe.
- The frosting is very airy. For a thicker frosting, add more powdered sugar or reduce the heavy cream by about 2 tablespoons.
- For a less sweet frosting, try my Swiss meringue buttercream. I also think my brown butter frosting and cinnamon maple whipped cream would pair well with these snickerdoodle cupcakes.
- Try not to overbake. These cupcakes are done baking when a toothpick tester comes out clean. You don’t want the tops of the cupcakes to turn brown.
How to Assemble Snickerdoodle Cupcakes
This snickerdoodle cupcakes recipe comes together in just a few simple steps. Refer to the printable recipe card below the post for the full, step-by-step recipe instructions. But for now, here’s a look at what you can expect:
- First, you’ll combine the streusel ingredients.
- Next, you’ll make the vanilla cupcake batter. It’s very easy to make in one bowl, with or without a hand mixer. Mix the dry ingredients, then add the wet ingredients, just until they’re combined.
- To assemble the cupcakes, add 1 heaping tablespoon of streusel in the bottom of each cupcake liner. Top this with cupcake batter, about ¾ full. Then, bake!
After baking, you’ll brush each cupcake with melted butter and coat the tops with cinnamon sugar. The easiest way to do this is to add the cinnamon sugar in a shallow bowl, and then gently roll the buttered cupcakes in the sugar.
Lastly, beat the frosting until it’s smooth and creamy, and then pipe or spread the frosting over the cooled cupcakes. See below for more decorating ideas.
Try My Cake Version!
If you’re a fan of these snickerdoodle cupcakes, try my snickerdoodle cake recipe, too.
Decorating and Topping Ideas
I decorate these snickerdoodle cupcakes with a simple frosting swirl. These are more optional toppings you can try:
- If you’d like to garnish your cupcakes, add a sprinkle of cinnamon sugar or top each cupcake with a cinnamon stick.
- Or, make a batch of snickerdoodle cookies and make them mini-sized (you can also use store-bought, similar to the mini chocolate chip cookies I add to my chocolate chip cookie cupcakes).
- If you’d like to try adding a filling to your snickerdoodle cupcakes, these would taste amazing filled with white chocolate ganache or salted caramel.
If you’re new to decorating cupcakes, follow my in-depth post on how to decorate cupcakes that walks you through beginner-friendly techniques. I also have tutorials on how to use piping tips and how to use a piping bag. Otherwise, simply add the frosting to a large Ziploc bag and snip the corner off.
Storage and Freezing
- Refrigerate. Due to the heavy cream in the whipped frosting, keep the frosted snickerdoodle cupcakes covered in the fridge for up to 3 days. Whenever possible, store the cupcakes unfrosted at room temperature and make a fresh batch of frosting to pipe on before serving.
- Freeze. Alternatively, you can freeze the unfrosted cupcakes airtight for up to 2 months. Thaw the cupcakes at room temperature and frost when it’s time to serve.
More Cupcake Recipes
Snickerdoodle Cupcakes
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 Cupcakes
- Category: Cupcakes
- Method: Oven
- Cuisine: American
Description
These snickerdoodle cupcakes are moist vanilla cupcakes with a buttery streusel bottom, crunchy cinnamon sugar topping, and creamy brown sugar and cinnamon frosting.
Ingredients
For the Streusel
- 1/2 cup light brown sugar
- 1/2 cup all-purpose flour
- 3 teaspoons cinnamon
- 6 tablespoons unsalted butter, melted
For the Cupcakes
- 1 package vanilla cake mix
- 1 package (3.4 oz) instant vanilla pudding
- 3 large eggs
- 3/4 cup milk
- 1/2 cup oil
- 3/4 cup light sour cream
- 2 teaspoons pure vanilla extract
Topping
- 1 tablespoon sugar
- 1/2 teaspoon cinnamon
- 3 tablespoons unsalted butter, melted
Frosting
- 1 1/2 cups (3 sticks) unsalted butter, at room temperature
- 1/4 cup light brown sugar
- 3 cups powdered sugar
- 2 teaspoons cinnamon
- 1/2 teaspoon pure vanilla extract
- 3 tablespoons heavy whipping cream
Instructions
For the Streusel
- Combine all dry ingredients in a medium-sized bowl.
- In a separate bowl, melt butter. Pour melted butter over dry ingredients. Use a pastry cutter or fork to blend butter into dry ingredients to create a crumbly mixture. Set aside.
For the Cupcake
- Preheat oven to 350°F.
- Combine vanilla cupcake mix with vanilla pudding. Add eggs, one at a time, beating well after each egg is added to ensure it is well mixed.
- Add milk, oil, sour cream, and vanilla. Beat on medium speed until all ingredients are well combined. Use a spatula to scrape down the side of the bowl and turn the batter over from the bottom.
- Line a cupcake pan with paper liners. Pour 1 heaping teaspoon of streusel in the bottom of each liner. Spoon about 3 tablespoons of cupcake batter into each liner on top of streusel. Each liner will be about ¾ full.
- Bake at 350°F for 15-18 minutes until cupcakes are done. You do not want to top to turn brown. Check for doneness by inserting a toothpick in the middle of the cupcake. If the toothpick comes out clean, your cupcakes are done. Allow to cool completely.
For the Topping
- Combine sugar and cinnamon in a shallow bowl or paper plate.
- Melt butter in the microwave. Brush each cupcake with a thin layer of butter and roll in the cinnamon sugar mix.
For the Frosting
- Allow butter to come to room temperature so it is soft but not melted. Beat butter in a mixer on medium speed until smooth and creamy.
- Add brown sugar and mix until combined.
- Slowly add powdered sugar 1 cup at a time while continuing to beat on medium speed. Add cinnamon and mix into the frosting.
- Add vanilla and heavy whipping cream last and increase mixer speed to high to whip frosting until smooth and creamy.
- Frost cooled cupcakes.
Notes
Frosting will be very light and airy, for a thicker frosting, you can add additional powdered sugar or reduce to only 2 tablespoons of heavy whipping cream.
I have made this recipe in mini size cupcakes and I was pleasantly surprised! Im not a snickerdoodle fan and these were wonderful! I was wondering if it could be converted to a cake?
I am so happy to hear that! Thank you! Yes I think you could try this as a cake recipe
This is a great cupcake, can’t eat just one.
I agree with you Pam! So happy you enjoyed it!
In the process of making these…the Struesel is Not crunchy…seems like 6T. butter too much…it is just thick goo!!! 😵😵
Sounds correct to me, I made these recently and mine was the same, but it get crunchy when it’s baked!
I wanted to make these but bought regular sour cream instead of light. I’ve tried searching to see if it would make a difference, but can’t. Think it’ll be okay? Thanks!
Yep it will be fine!
Made these last night and they came out great. I did add pieces of candies pecan to the crumble and I had to bake 5 minutes longer, which is unusual for my oven. I wish the icing wasn’t so sweet, but then again, it is icing, I know.
Oh yeah! I love the candid pecans!!