I still can’t believe that I used to think I didn’t like snickerdoodles.  I guess they just weren’t snazzy enough for me as a kid when sitting in a bakery case next to a double chocolate or M&M cookie, or even better a giant Rice Krispie treat.  Now that I’ve come to my senses snickerdoodles are definitely a favorite of mine.  Certainly one of the best things about them is the amazing scent that fills the house while they are baking.  These snickerdoodle cupcakes were a coworker’s birthday request and I was thrilled to have a reason to make them.  This is a fluffy cinnamon cupcake topped with seven-minute frosting and garnished with cinnamon-sugar and mini snickerdoodles.  Overall these were wonderful and really did have the flavor of a snickerdoodle.  I think next time I would consider topping them with a regular vanilla buttercream instead of the seven-minute frosting, but otherwise I was happy with the end result.  It also might be fun to hide another mini snickerdoodle underneath the frosting, to add even more of that snickerdoodle flavor.  Yum!


For the cupcakes:
1½ cups all-purpose flour
1½ cups cake flour, sifted
1 tbsp. baking powder
1 tsp. salt
1 tbsp. ground cinnamon
2 sticks (1 cup) unsalted butter, at room temperature
1¾ cups sugar
4 large eggs
2 tsp. vanilla extract
1¼ cups milk

For the frosting:
¾ cup plus 1 tbsp. sugar, divided
1/3 cup water
1 tbsp. light corn syrup
3 large egg whites, at room temperature

For garnish:
1 tsp. ground cinnamon
2 tbsp. sugar
Mini snickerdoodles*


  • 01

    To make the cupcakes, preheat the oven to 350° F.  Line cupcake pans with paper liners.  Combine the flours, baking powder, salt and cinnamon in a medium bowl; whisk to combine.  In the bowl of an electric mixer, beat the butter and sugar on medium-high speed until light and fluffy, about 3 minutes.  Beat in the eggs one at a time, mixing well after each addition.  Blend in the vanilla.  With the mixer on low speed, add in the dry ingredients in three additions alternating with the milk, beginning and ending with the dry ingredients.  Beat each addition just until incorporated.

  • 02

    Divide the batter evenly between the prepared cupcake liners, filling each three-quarters full.  Bake, rotating the pans halfway through, until a toothpick inserted in the center comes out clean, about 18-20 minutes.  Allow to cool in the pans about 5 minutes before transferring to a wire rack to cool completely.

  • 03

    To make the frosting, combine the sugar, water and corn syrup in a saucepan with a candy thermometer clipped to the side.  Bring to a boil over medium heat, stirring occasionally so the sugar dissolves.  Continue boiling without stirring until the temperature reaches 230° F.

  • 04

    In the meantime, while the sugar mixture is heating, beat the egg whites in the bowl of an electric mixer fitted with the whisk attachment.  Whisk on medium-high speed until medium-soft peaks form.  As soon as the sugar mixture reaches 230° F, remove the pan from the heat.  With the mixer on medium-low, pour the syrup down the side of the bowl in a slow steady stream until it has all been added to the bowl.  Increase the mixer speed to medium-high and whisk until the bottom of the bowl is completely cool to the touch and stiff peaks form, about 7 minutes.  Use immediately.

  • 05

    Frost the cooled cupcakes as desired.  (I used an Ateco tip #829 to frost these cupcakes.) In a small bowl, whisk together the ground cinnamon and sugar.  Sprinkle a pinch of the cinnamon-sugar on top of each frosted cupcake.  Garnish with mini snickerdoodles.

  • 06

    *To make the mini snickerdoodles, I used a half recipe of regular snickerdoodles (and didn’t even use all of the dough) and rolled the dough into tiny balls, about ¾-inch diameter.  I reduced the baking time to about 8-10 minutes.

  • i love snickerdoodles so these sound great! how did you managed to transport them to work and have them stay nice?

  • Annie

    I either use disposable bakery boxes or put them on a baking sheet covered loosely with plastic wrap. Lately I only go the baking sheet route to be less wasteful.

  • Fran

    As a teacher, my students are always bringing in cupcakes for birthdays. I saved a set of these disposable plastic cupcake boxes with a high lid that I re-use to transport my own homemade cupcakes.

  • What a cute idea to add the mini cookies! Seems even more decadent.

  • Wow… these look divine! I am making these this weekend!

  • Gosh we really wish you worked with us so we could have some of these divine looking cupcakes!

  • Wow, these look fabulous! I love snickerdoodles, but I love cupcakes even more! Perfect :)

  • All your cupcakes always look amazing..this is just another one to add the the list! :-)

  • These are just lovely.

  • Those look absolutely amazing!! My all time favorite cookie is the snickerdoodle, and I was one that would choose the snickerdoodle over the M&M cookie in a bakery. I always went looking for a great snickerdoodle.

  • I love the garnish with the mini snicker-doodle!

  • Wow, those look beautiful! The frosting looks so light and fluffy! How did you get the snickerdoodle cookies to stand up like that?

  • These look amazing!! Snickerdoodles are so yummy and definitely remind me of my childhood. Thanks for sharing what number tip you use to pipe the frosting as well :-)

  • Liz @ Blog is the New Black

    I used to think I didn’t like them, either! Wow, gorgeous and delicious! :)

  • these cupcakes look fabulous! they would be PERFECT for my suitemates birthday – she loves snickerdoodles!

  • I adore this recipe. Plain and simple.

  • So funny that you posted this today! I am making my second round of these as I type this! I am a sucker for snickerdoodles–all things snickerdoodle!–and the marriage between the cookie and the cupcake is just perfect! So fun!

  • Ai

    I love snickerdoodles!! Well, actually, all cookies :P These look really yummy!! I think I’ll have to make them for my family once I go back home :D


  • HB

    I’ve never been a huge snickerdoodle fan either but am lately appreciating the simpler taste of them!
    BTW – I use a Cupcake Courier for transporting and I LOVE it. It holds 36 cupcakes and is super safe!

  • These look superb, I have not made cupcakes in a long time, maybe I should this weekend :-)

  • Can’t wait to see the creations, and eat them with my eyes!

  • What a lovely recipe and such a beautiful, delicate photo. Snickerdoodles are some of my very favorite cookies, but truthfully I’ll always like cupcakes more. These I know I could never pass up! They look great, Annie. Thanks for sharing.

  • lovestoeat

    Oh these look great. I always like to make some type of cinnamon cupcake at the holidays. This one will be perfect this year!!! I was hoping to find a new one for this holiday!! Great job!

  • Adorable!

  • The frosting looks like absolute heaven! Wishing I had a few of these for Fun Friday here in my office…

  • I cannot wait to try these! Snickerdoodles have been my favorite cookie since a was little girl. :) Of course I have a cupcake obsession so this couldn’t be more perfect! ;)

  • These sound delicious. I’ve never made even a snickerdoodle cookie before…I need to get on this!

  • Lisa

    My 11-year-old daughter bakes scratch cupcakes to perfection. (She won best-in-show, junior division, at our county fair for a lovely lemon variety). She loves looking at all the recipes you post. Your cinnamon cupcakes were up next in her rotation. How do they compare with the snickerdoodle version?


  • I can’t wait to try these! I find that snickerdoodles are such crowd pleasers because they’re so homey and comforting. I’m getting hungry just imagining what they must smell like coming out of the oven!

  • Stephanie

    I have made the Martha Stewart Cupcake’s version before, they were delicious! My sister LOVES snickerdoodles and these really taste like one!

  • I love snickerdoodles and I always love your presentation – you really have a fabulous knack for stuff like this! :)

  • Yum! I love snickerdoodles, but I haven’t made them in years! I’ll have to test out these cupcakes!

  • Tara

    So are you like the resident (no pun intended) birthday cake/cupcake maker at work? Maybe I should get a job so I can bake more often!

  • Annie

    Oh, I also have one of those too. I’m not crazy about it though, my cupcakes are always frosted/garnished too high for those things.

  • Annie

    The frosting holds them up.

  • Those look amazing. I wish I could finish a cupcake like that. Beautifully done :)

  • Sarah

    I’ve made snickerdoodle cupcakes and found the best frosting is a buttercream mixed with a teaspoon of cinnamon, not too cinnamon-y I assure you. Absolutely amazing!!

  • Katie

    Do you have a link to your buttercream frosting?? I want to make these for my daughters birthday next mont but the 7 min icing seems a little out of my league, lol. Thanks’n

  • Pumpkin Bumkin

    These look so delicious!

  • Annie

    Just use the search bar. Easy vanilla buttercream.

  • I made Martha’s snickerdoodle cupcakes and they were so delicious, I’d love to try these.

  • Annie

    These are Martha’s :) My source is listed at the bottom of the post.

  • these cupcakes look so dainty and sweet and creamy; perfect for a ladies tea party! I need to throw one!

  • I used to feel the same way! No chocolate chips, no nuts, boring old cookie. But no! They are soft, and sweet, and all that cinnamon! Yum! I love snickerdoodles now, that’s for sure. :)

  • When I worked as a technical writer (I stay home now) I used to bring decorated cakes for my coworker’s birthdays–and other events at work. It was so fun to have reasons to play with cake :)

    These cupcakes are adorable, as always :) I love your creations :)

  • Brandy @ http://nguyenisdinner.blogspot.com

    I thought I didn’t like Snickerdoodles either until I saw this cupcake recipe. It looks awesome, can’t wait to try it!

  • Lisa

    I’ve always wondered, what is seven-minute frosting like? Why must it be used immediately? Must it be eaten immediately, or does it keep for a few days. Thanks!

  • heather

    These are the yummiest cupcakes that I always get requests for. Do try them with cinnamon buttercreme next time….they are spectacular!! **warning** cinnamon buttercreme is deadly on the end of a spoon!!

  • Annie

    It reminds me a bit of marshmallow frosting or meringue. It will acquire a sort of shell on the outside which is why it must be used immediately. You can certainly eat it later than that.

  • Hi Annie,
    I’m a cartoonist that LOVES cupcakes! Here’s a cupcake cartoon I did that I hope
    you enjoy.

    Thanks for a great blog!

    Best regards,
    Bob Weber Jr.

  • You’re right – Snickerdoodles aren’t very fancy but they sure are good. I remember my Mom making ’em when I was a kid. I have a friend who’s a caterer and she claims they’re a Pennsylvania Dutch thing. When I first moved to the Southwest no one knew about Snickerdoodles – but their popularity seems to be spreading fast.

    I love ’em with a cup of hot cocoa because then they have a bit of that Mexican chocolate vibe going on with a touch of cinnamon.

  • My goodness! Snickerdoodle cupcakes sound delicious… perfect for all seasons!

  • Your cupcakes always look perfect – – can you share a frosting tutorial with us at some point? :)

  • Angelique

    So, I’m curious about how your co-workers “pick” their flavor. Do you have a list/book of possibles for them to choose from? Or do they just request a flavor and you find an appropriate or adaptable recipe?

  • Annie

    I email them and ask what they would like, and offer a “cupcake menu” I have created, which has a list of both already tried flavors and new ideas as well. I also offer the option of them to suggest something on the list and I do my best to create it.

  • Annie

    I have gotten this question before but that tutorial would involve: use a pastry bag. Frost cupcake as desired. Not sure how much I can do with that :)

  • Melissa

    I made these this weekend, and I have to say they are absolutely scrumptious!!! I didn’t have time for the mini cookies, but they are just awesome even without them and really do taste just like snickerdoodle cookies. Thanks so much for this recipe!!!

  • Anna

    Fabulous recipe, made them today – loved the idea of a mini snickerdoodle on top!

  • This is so great! It’s simple but you can say that it taste yummy just looking at the photos. LOL. I should better try this one to stop my mouth watering. Thanks for sharing this delicious recipe.

  • Isabel Kitchen

    I have made these a few times now and I love their flavor but no matter how careful I am with the recipe the cupcake always comes out too heavy. Is there something I could do?
    oh and I tried them with your vanilla buttercream and they were amazing, that was a great tip!

  • Annie

    It’s difficult to say what is going wrong for you. They were very light and fluffy for me. Some culprits could be being a little heavy-handed with the flour, overmixing the batter or overbaking.

  • Kelly

    Where did you get your cupcake liners? They go so well with the cupcake.

  • Annie

    Please read the FAQ page.

  • cara

    OMG this is looks so good i am going 2 make these for easter!

  • ellie

    these r AMAZING!!! they turned out great! :)

  • Liz

    I want to make these, but I only have salted butter. Do you think I could cut the added salt to 1/2 tsp. and use salted butter? Or will that ruin the finished product?

  • Annie

    Sure, that’s fine.

  • Elizabeth

    I have made these cupcakes and they are delicious. However, I went the buttercream route instead of the 7 minute frosting, and I actually added about 1-2 tsp of cinnamon to the buttercream. Let me tell you, they are delicious and that cinnamon buttercream is my favorite part :)

  • Ashley

    Made these for my sister for her birthday along with with happy birthday written out in sugar cookies with royal icing decoration. I stuck the cookies in the cupcakes with toothpicks! got RAVE reviews for the cupcakes(shes in college and shared them with her friend and roommates). Ive been told i need to send cupcakes every week! I did use the easy vanilla buttercream recipe instead and i added 2tsp of cinnamon and it was delicious… i couldnt stop eating it out of the bowl with my finger! thanks for the great recipes!!

  • Catie

    Hey Annie,

    I’m going to make these this weekend… How necessary is the cake flour? My local store didn’t carry it. Can I just stick to all all-purpose flour?

  • Annie

    Please see the FAQ page. Thanks!

  • Tricia

    OMG! I just made ice cream cone snickerdoodle cupcakes for my son’s 9th birthday. They were awesome! I didn’t vary the receipe any I just baked them in flat bottom ice cream cones. They were a little crunchy on top and soft and moist in the cone part. Frosted them with your frosting receipe and sprinkled with a little cinnamon sugar, top them with halloween candy corns! Thanks for the receipe!

  • Lesley

    Any suggestions on how to turn these into Pumpkin Snickerdoodle cupcakes? I loved your pumpkin snickerdoodle cookies!! Thanks for great receipes.

  • Annie

    I would not recommend just adding pumpkin puree as you mentioned in your email, as that would affect the liquid/dry ingredient ratios of the recipe and thus the consistency of the cake. Instead I would probably use the base of the spiced pumpkin cupcakes, dial down the other fall spices besides cinnamon (but not omit them entirely), maybe add a little bit of cream of tartar and top with cinnamon sugar and the cookies as you mentioned. Enjoy!

  • Lesley

    Thanks for your prompt reply! I’ll give it a try.

  • Ashley

    JUST made these and they are delicious!! Thank you for posting these divine little cupcakes!!!

  • Michele

    Anne, I recently found your blog and I must say I’m in love with your recipes. I made these cupcakes and my entire family LOVED them!!! I had originally made them for a function at school and my kids and husband begged me to make more. I’ve always loved to bake, but haven’t been all that active in the kitchen as of late. Since I’ve found your blog, I’ve fallen back in love with baking and my family and I thank you for that. They have loved everything that I’ve made. :)

  • Maddy

    I could not get the 7 minute frosting to form stiff peaks. I beat it for at least 15 minutes and it was still runny, what do you think I did wrong?

  • annieseats

    It’s possible that there was some fat or water in your bowl, which can prevent egg whites from peaking. I’ve also heard that humidity or environmental factors can play a role, though I’ve never experienced that myself.

  • Thanks for sharing this recipe, Annie! These were such a hit with my friends and coworkers. I’ve linked back to your blog here:

    Coordinator, Corporate and Foundation Relations

  • Heidi

    Hi Annie, I was wondering if you have a vanilla chai cupcake recipe that you could share? I was thinking of trying this snickerdoodle cupcake recipe but adding chai spices to the batter and buttercream. What do you think?

  • annieseats

    Hmm, let me play around with it a bit. It’s been on my list to try for a while!

  • Heidi

    Thanks so much, I really appreciate it! It’s actually for my brother’s wedding in September. They wanted fall inspired flavors. I recently made a vanilla chai cupcake recipe I found online, and while it was very good..I felt it could have been improved on. Thanks again.