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Fluffy cinnamon-swirled vanilla cupcakes topped with a tangy cream cheese frosting and dipped in cinnamon-sugar!

Snickerdoodle Cupcakes

Fluffy cinnamon-swirled vanilla cupcakes topped with a tangy cream cheese frosting and dipped in cinnamon-sugar!
Prep Time 1 hour 30 minutes
Cook Time 21 minutes
Total Time 1 hour 51 minutes
Course Dessert
Cuisine American
Servings 18 Cupcakes

Ingredients
  

Cupcakes:

  • 1 ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 eggs
  • ¾ cup Greek yogurt
  • 1 teaspoon vanilla
  • ½ cup milk

Cinnamon-Sugar Swirl:*

  • ¼ cup granulated sugar
  • 3 ½ teaspoon cinnamon

Cream Cheese Frosting:

  • ½ cup unsalted butter softened
  • Pinch of salt
  • 8 ounces cream cheese
  • 4 cups powdered sugar
  • 1 teaspoon vanilla

Cinnamon-Sugar:

  • ¼ cup granulated sugar
  • 1 Tablespoon cinnamon

Instructions
 

Make the Cupcakes:

  • Preheat oven to 350ºF degrees. Line a 12-count muffin pan with cupcake liners.
  • In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt until combined; set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium speed until lightened and creamy. Beat in the eggs, one at a time, until combined, scraping down the sides and bottom of the bowl as needed. Beat in the Greek yogurt and vanilla on medium speed.
  • Pour the dry ingredients into the wet ingredients and mix until combined. Add the milk, then mix until just combined, scraping down the sides and bottom of the bowl as needed.

Make the Cinnamon-Sugar Swirl:

  • In a small bowl, combine the granulated sugar and cinnamon.
  • Spoon a heaping tablespoon of batter into each cupcake liner; spread evenly. Sprinkle 1/4 teaspoon of cinnamon-sugar into each cupcake liner. Top each with another heaping tablespoon of batter, spreading evenly. Sprinkle another 1/4 teaspoon of cinnamon-sugar into each liner, followed by a final tablespoon of batter. Use a skewer to sparingly swirl batter into cinnamon-sugar.
  • Bake for 19-21 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Make the Frosting:

  • In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and salt together until smooth and creamy. Add the cream cheese and continue beating until just blended.
  • With the mixer on low, add the powdered sugar a cup at a time, and beat until smooth between each addition. Add the vanilla, beating until combined. Transfer frosting to a pastry bag fitted with a large round tip.

To Assemble:

  • Combine the sugar and cinnamon in a small bowl. Pipe the frosting onto the cupcakes. Dip the tops of each cupcake into the cinnamon-sugar, making sure to cover the entire dollop of frosting. Serve immediately, or refrigerate until ready to eat.

Notes

*You might end up with a little leftover. If you do, just use it for the cinnamon-sugar dip at the end.