Snickerdoodle Cupcakes For Two

Small batch snickerdoodle cupcakes with signature cinnamon-sugar flavor. The pillowy-soft cupcakes are made with a cinnamon swirl center, a hint of tang from cream of tartar, and sour cream to keep them moist. Ready in under 30 minutes and topped with silky cream cheese buttercream frosting.

The Snickerdoodle in Moist Cupcake Form

You heard that right — my small batch of snickerdoodle cookies has been transformed into a cupcake. And, that’s just the beginning.

• The snickerdoodle cupcakes are super-soft – Thanks to the reverse-creaming mixing method (more on that below).
• They’re easier than most cupcakes. Why? Because of the first bullet.
• They’ll stay moist for days – Sour cream adds texture, flavor, and moisture.
• ‘Flavor bomb‘ is an understatement – Cream of tartar for the classic snickerdoodle ‘zing’, while cinnamon-sugar punctuates the flavor.

I sent my husband to work with one of the test batches. The feedback? Enthusiastic. The text I got made me giggle (I’d share it, but it was mostly explicatives 😉 ). Needless to say, they were a hit.

These go way beyond a simple cinnamon-sugar cupcake. There is so much flavor packed into their soft little bodies. And if that wasn’t enough, the cream cheese frosting accentuates everything there is to love about a snickerdoodle.

I mean, can you really go wrong with cinnamon + sugar + cream cheese? I’m going to go out on a limb and say no. So whether it is these cupcakes, a batch of my almond flour cinnamon sugar cookies or the fall-inspired pumpkin snickerdoodle cookies — cinnamon-sugar lovers are covered!

My Method For The Softest Cupcakes

After testing small cakes and my small batch of vanilla cupcakes dozens of times, I’ve dialed in the method that delivers the softest crumb every time: reverse creaming. I didn’t invent it, but I swear by it because the science checks out.

Instead of creaming butter and sugar together first, we add the butter and sugar directly to the dry ingredients. Why? The butter coats the flour, which helps prevent too much gluten from forming. And too much gluten is the enemy of tender cake — it leads to dense, gummy crumbs.

Reverse creaming flips that script. You get light cupcakes with a fine, pillowy crumb — and zero fuss.

Cupcake Tips Before You Bake

• You’ve seen me say it before, but it’s always worth repeating: all of the refrigerated ingredients should be at room temperature. This means anywhere between 65 to 72 degrees Fahrenheit. The cupcakes will bake soft and evenly when all the ingredients start at the same temp.
• Trust the toothpick and don’t overbake. Otherwise, you’ll end up with dry cupcakes.
• Layer on some extra cinnamon-sugar inside the cupcakes. A subtle swirl for extra flavor! You can even get a little extra and sprinkle some more on top before they bake.

Small Batch Snickerdoodle Cupcakes

5 from 1 review

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.

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by Erin Cernich

Yield6 Cupcakes

Prep10 minutes minutes

Cook15 minutes minutes

Total Time28 minutes minutes

Equipment

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  Muffin/Cupcake Pan
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  Stand Mixer
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  3-Quart Mixing Bowl
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  Fine Mesh Strainer

Ingredients

• ▢ ⅔ cup (63 g) all-purpose flour
• ▢ 6 tablespoons (60 g) granulated sugar
• ▢ ⅓ teaspoon cream of tartar
• ▢ ⅛ teaspoon baking soda
• ▢ ¼ teaspoon ground cinnamon
• ▢ ¼ teaspoon salt
• ▢ 3 tablespoons (28 g) 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)

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Instructions

 

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  Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line a cupcake pan with 6 cupcake liners.
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  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
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  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
  
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  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
  
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  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.
  
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  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
  
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  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 Estimates

Calories: 143kcal | Carbohydrates: 25g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 133mg | Potassium: 62mg | Fiber: 0.3g | Sugar: 16g | Vitamin A: 129IU | Vitamin C: 0.003mg | Calcium: 13mg | Iron: 1mg

Nutrition information is calculated by a third-party and should only be considered an estimate and not a guarantee.