Snickerdoodle Cupcakes with Cinnamon Cream Cheese Frosting
These soft, spiced cupcakes are a delightful twist on the classic cookie, topped with a rich and tangy cinnamon cream cheese frosting. Perfect for any occasion, they offer the perfect balance of sweet, warm spice, and creamy texture.
Ingredients
Ingredients
- 1.5 cups all-purpose flour spooned and leveled
- 1.5 tsp baking powder
- 0.5 tsp baking soda
- 1 tsp ground cinnamon
- 0.5 tsp salt
- 0.5 cup unsalted butter softened to room temperature
- 1 cup granulated sugar
- 2 large eggs at room temperature
- 1 tsp vanilla extract
- 0.75 cup buttermilk at room temperature
- 4 oz cream cheese softened, for frosting
- 0.25 cup unsalted butter softened, for frosting
- 2 cups powdered sugar sifted, for frosting
- 1 tsp ground cinnamon for frosting and topping
- 2 tbsp granulated sugar for cinnamon sugar topping
Notes
Storage: Store frosted cupcakes in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture. Make-Ahead: Unfrosted cupcakes can be baked and stored at room temperature for 2 days or frozen for up to 3 months. Frosting can be made ahead and refrigerated for up to 5 days; re-whip before using. Variations: Add a pinch of nutmeg to the batter for extra warmth. For a dairy-free version, use plant-based butter, cream cheese, and buttermilk alternatives. Serving Suggestion: Pair with a hot cup of coffee or spiced apple cider.