Small Batch Snickerdoodle Cupcakes

Creamy frosting swirled onto a snickerdoodle cupcake.

5 from 1 review

Small Batch Snickerdoodle Cupcakes

Soft and moist small batch snickerdoodle cupcakes with cinnamon-sugar, cream of tartar for signature tang, and sour cream for extra moisture. The cupcakes are ready in under 30 minutes, topped with smooth cream cheese buttercream, and the scaled-down recipe is easily doubled.

Prep Time10

Cook Time15

Total Time28

Course: Dessert

Cuisine: American

Servings: Cupcakes

Calories: 143kcal

Author: Erin Cernich

Equipment

Ingredients

⅔ cup all-purpose flour
6 tablespoons granulated sugar
⅓ teaspoon cream of tartar
⅛ teaspoon baking soda
¼ teaspoon ground cinnamon
¼ teaspoon salt
3 tablespoons unsalted butter, room temperature and cut into cubes
3 tablespoons milk, room temperature whole or 2%
2 tablespoons full fat sour cream, room temperature
1 large egg, room temperature
1 teaspoon vanilla extract
2 tablespoons cinnamon sugar optional

US Customary - Metric

Instructions

Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line a cupcake pan with 6 cupcake liners.
In the mixing bowl of a stand mixer fitted with the paddle attachment, add the flour, sugar, cream of tartar, baking soda, cinnamon, and salt. Give it a quick mix to combine. If flour sprayed up the sides of the bowl, scrape it down with a spatula. Note – If using a stand mixer, I recommend the 3-quart mixing bowl (link above) for the small batch batter.
6 tablespoons granulated sugar, 2/3 cup all-purpose flour, 1/3 teaspoon cream of tartar, 1/8 teaspoon baking soda, 1/4 teaspoon ground cinnamon, 1/4 teaspoon salt
Add the butter cubes to the dry ingredients. Mix on medium speed until the butter is broken up and the mix resembles coarse sand. This will take 1 to 2 minutes.
3 tablespoons unsalted butter, room temperature and cut into cubes
In a liquid measuring cup, whisk together the milk, sour cream, egg, and vanilla.
3 tablespoons milk, room temperature, 2 tablespoons full fat sour cream, room temperature, 1 large egg, room temperature, 1 teaspoon vanilla extract
Turn the mixer on low speed. Slowly drizzle half of the wet ingredients into the dry. Turn the mixer on medium speed and mix the batter for about 60 seconds - the batter will be thick and smooth. Scrape down the bowl as needed. Drizzle in the remaining wet ingredients and keep mixing for about another minute until the batter is smooth.
Use a cookie scoop to portion the batter. Fill the cupcake liners with half of the batter (this is about 1 to 2 scoops per liner). Sprinkle cinnamon sugar over each, then top with the remaining batter. The cinnamon sugar is optional, but adds a sweet trail in the middle of the cupcakes. The liners will be about 1/2 full.
2 tablespoons cinnamon sugar
Bake for 15 to 17 minutes, or until a toothpick inserted in the middle comes out mostly clean. Cool the cupcakes in the pan set on a wire cooling rack for 5 minutes, then transfer to the wire rack to cool completely. Make the cream cheese buttercream frosting while the cupcakes cool.

Notes

Serving Size - This is a small batch recipe that will yield 6 cupcakes. The recipe can be doubled.
Stand Mixer – For the cupcakes, you can use your stand mixer with standard bowl and attachments. However, because this is a small batch recipe, the batter will mix more evenly when you use a 3-quart mixing bowl.
1/3 Teaspoon - I use 1/3 teaspoon of cream of tartar for Snickerdoodle tang. I linked the odd-size measuring spoons I use in the equipment list. If you don't have one/want one, 1/4 teaspoon will work.
Reverse Creaming Method – You will notice we mix the butter and sugar with the other dry ingredients first. This method of mixing limits gluten development and yields fluffy cupcakes.
Room Temperature Ingredients – It is important all of the cold ingredients are brought to room temp so they can properly emulsify. Which is anywhere from 65F to 72F degrees. Take them out of the fridge about 30 to 60 minutes before using.
Storage - Unfrosted cupcakes can be covered and stored at room temperature for up to 3 days. Frosted cupcakes, 1 day. Beyond that, I recommend refrigerating them if they are frosted.
Freezing – The baked, unfrosted cupcakes can be frozen for up to 3 months. Wrap individually in plastic wrap and place in a freezer bag. Thaw in the refrigerator and bring to room temperature to serve.

Nutrition