Snickerdoodle Cupcakes with Buttercream Frosting


Aniyah Clarke, Staff Writer

Prep time: 30 mins.

Cook time: 20 mins.

Decorating Time: 45 mins.

Wait Time: 30 mins.

Total time: 2 hours and 5 mins.

Makes: 12 snickerdoodle cupcakes



  • ¼ teaspoon of baking soda
  • ½ teaspoon of salt
  • ½ teaspoon of baking powder
  • 1 tablespoon of vanilla extract
  • 2 tablespoons of ground cinnamon
  • 1 egg
  • 1 stick of unsalted (melted) butter
  • ¾ cup of milk
  • 1 and 2/3 cups of cake flour
  • 2 cups of sugar

For Buttercream

  • 2 sticks of unsalted butter
  • 1 tablespoon of vanilla extract
  • 4 cups of powdered sugar
  1. Preheat the oven to 350 degrees. Set aside 2 sticks of unsalted butter. In a medium bowl mix flour, baking soda, baking powder, and salt together until fully incorporated then set aside.
  2. In a microwave safe bowl, melt the butter on high for one minute, and take out the microwave mix until all the butter is fully melted. With a whisk, hand, or stand mixer, mix 1 cup of sugar and the melted butter together. Sit aside for a couple of minutes to let the mixture cool down. In a large mixing bowl gradually stir in egg, milk, and vanilla extract.
  3. On a low setting, slowly mix in dry ingredients to your wet mixture until no lumps remain. Be sure not to over mix your batter (You will know if you over mix if you see air bubbles began to pop up in your batter). Line up a 12-cup muffin pan with cupcake liners.
  4. In another bowl, mix 1 cup of sugar with 2 tablespoons of ground cinnamon sugar and set it aside. Using a ¼ measuring cup, scoop up batter, and fill the cupcake liners ¼ of the way. Top batter with ½ tablespoon of cinnamon sugar mixture. Top the cinnamon sugar with batter, filling the cupcake liner ¾ of the way and sprinkle ½ of the cinnamon sugar mixture on top. Repeat for all 12 cupcakes.
  5. Bake cupcakes for 20 minutes, and check readiness with a toothpick or knife by poking the cupcake in the center until it comes out clean. Allow cupcakes to cool for 30 minutes.
  6. Making Buttercream: Using a handheld or stand mixer, take softened butter and beat for 5 minutes on a medium speed. Add in 1 tablespoon of vanilla extract and 1 cup of powdered sugar and mix on medium until fully incorporated. Continue to add in 1 cup of powdered sugar and mix until all 4 cups are mixed into the butter. (Note: For thicker buttercream you may add in 1 teaspoon of cornstarch. This will not affect the taste.)
  7. Put frosting in a piping bag, using whatever piping tip of your choosing. If you do not have a piping kit you may simply frost the cupcakes using an icing spatula.

Store cupcakes in a container at room temperature for up to 4 days. Enjoy!