Fluffy cinnamon-swirled vanilla cupcakes topped with a tangy cream cheese frosting and dipped in cinnamon-sugar!
I’m not sure why, but the older I’ve gotten, the more obsessedI’ve become with ANYthing that involves cinnamon-sugar. Whether it’s cinnamon rolls, snickerdoodles, cinnamon toast, or even Cinnamon Toast Crunch cereal, I’ll NEVER get sick of that warm and unbelievably comforting cinnamon flavor. So if you’re a cinnamon-sugar addict like myself, then you’re going to go absolutely crazy for what I have for you guys this week…
These Snickerdoodle Cupcakes are undeniably moist, fluffy, and packed with that iconic cinnamon-spiced flavor we all adore about the classic snickerdoodle. It’s literally a snickerdoodle in cupcake form.
However, these cupcakes are much more indulgent than your traditional snickerdoodle cookie. These aren’t just your average cinnamon-spiced cupcake, but they’re SWIRLED with cinnamon-sugar. Just bite into one, and you’ll discover delicious ribbons of cinnamon-sugar inside.
The cinnamon swirl process is simple, really. It’s all about layering. Just whip up the vanilla cake batter, 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. Swirl with a skewer/knife, then pop them into the oven until your home smells like a Cinnabon storefront.
Now when it comes to cinnamon-spiced desserts, cream cheese frosting is an absolute MUST in my book. Sure, vanilla buttercream is all fine and dandy, but when you combine cinnamon with the rich tanginess of cream cheese frosting, it’s like the best mouthgasm EVER.
Furthermore, of all the frostings out there, nothing beats leftover cream cheese frosting. It can go on literally anything–pancakes, waffles, biscuits, muffins, pretzels, pizza–well…maybe not pizza.
Just like the classic snickerdoodle, the cream cheese frosting gets dipped in a sweet coating of cinnamon-sugar. I wanted it to look like the cupcakes were topped with little snickerdoodle cookies, so instead of doing some fancy schmancy swirl on top, I used a large round tip to pipe a dollop of frosting onto each cupcake before dipping them.
Because of the heavenly combo of cinnamon-sugar-swirled cake and cream cheese frosting, these cupcakes remind me so much of cinnamon rolls. With moist vanilla cake, sweet swirls of cinnamon, tangy cream cheese frosting, and the most divine dusting of cinnamon-sugar, you’ll have the hardest time stopping at just one cupcake.
Or in my case, 10…
Snickerdoodle Cupcakes
Fluffy cinnamon-swirled vanilla cupcakes topped with a tangy cream cheese frosting and dipped in cinnamon-sugar!
Print Recipe Pin Recipe
Prep Time 1 hour hr 30 minutes mins
Cook Time 21 minutes mins
Total Time 1 hour hr 51 minutes mins
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.
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ButtercreamCinnamonCinnamon-swirledCream Cheese FrostingFallHolidayVanilla Cake
