Snickerdoodle Cupcakes For Two (6 Moist Cupcakes)
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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 my reverse-creaming mixing method (more on that in a bit).
- 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 buttercream 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, fluffy 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. The cupcakes will bake 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.
Did You Make It? Let’s Hear About It!
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Do you wait for autumn to bake anything snickerdoodle? Or are you like me — embracing cinnamon and sugar year-round? Let me know in the comments below — and don’t forget to leave a star rating if you loved the recipe!
Small Batch Snickerdoodle Cupcakes (6 Cupcakes)
by Erin Cernich
Equipment
Ingredients
Snickerdoodle Cupcakes
- 5 tablespoons (60 g) granulated sugar
- ½ cup (63 g) all-purpose flour
- ⅓ teaspoon cream of tartar
- ⅛ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 tablespoons (28 g) unsalted butter, room temperature and cut into cubes
- 3 tablespoons milk, room temperature (any kind)
- 1 tablespoon full fat sour cream, room temperature
- 1 large egg white, room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons cinnamon sugar (optional)
Cream Cheese Buttercream Frosting
- 3 ounces cream cheese, room temperature
- 3 tablespoons (42 g) unsalted butter, room temperature
- 1 ½ cups powdered sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract (or vanilla bean paste for extra flavor)
Instructions
Snickerdoodle Cupcakes
- Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line a cupcake pan with 6 cupcake liners. See Notes below on recipe yield.
- 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 a quick mix to combine. Note – If using a stand mixer, I recommend the 3-quart mixing bowl (link above) for the small batch batter. Otherwise, you can use a hand held mixer and medium mixing bowl.5 tablespoons granulated sugar, ½ cup all-purpose flour, ⅓ teaspoon cream of tartar, 1/8 teaspoon baking soda, 1/4 teaspoon ground cinnamon, ¼ teaspoon salt
- Add the butter cubes to the dry ingredients. Mix on medium-high speed until the butter is broken up and the mix resembles coarse sand.2 tablespoons unsalted butter, room temperature and cut into cubes
- In a liquid measuring cup, add the milk, sour cream, egg white, and vanilla. Whisk to combine.3 tablespoons milk, room temperature, 1 tablespoon full fat sour cream, room temperature, 1 large egg white, room temperature, 1 teaspoon vanilla extract
- Turn the mixer on low speed. Slowly drizzle the wet ingredients into the dry until incorporated and no dry streaks remain. It is ok if the batter is a little lumpy.
- 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.2 tablespoons cinnamon sugar
- Bake for 18 to 20 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 frosting while the cupcakes cool.
Cream Cheese Buttercream Frosting
- Sift the powdered sugar over a small bowl. This will remove clumps and make the frosting smooth. Optional, but recommended.
- Add the butter and cream cheese to a medium mixing bowl (or the mixing bowl for the stand mixer). Beat on medium-high speed until smooth and creamy – this will take about 1 to 2 minutes.3 ounces cream cheese, room temperature, 3 tablespoons unsalted butter, room temperature
- Turn the mixer on low and add the powdered sugr, salt, and vanilla. Mix on low to incorporate, then turn up to medium-high speed and mix for at least 3 minutes. The frosting will start out light and creamy and will get soft and fluffy the longer your mix it. If you prefer thicker frosting, add more powdered sugar 1 tablespoon at a time.1 1/2 cups powdered sugar, 1/4 teaspoon salt, 1 teaspoon vanilla extract
- The frosting is ready to use immediately, or it can be transferred to a covered container and refrigerated for up to a week. If refrigerating, bring to room temperature and give it another mix to soften it. Pipe or spread the frosting onto the cooled cupcakes.
Notes
- Serving Size – This is a small batch recipe that will yield 4 to 6 cupcakes. 4 tall cupcakes that bake above the liners or 6 cupcakes that bake at the rim of the liners. 4 cupcakes = liners 2/3 full. 6 cupcakes = liners 1/3 full. You can also double the recipe.
- Stand Mixer – For the cupcakes and frosting, you can use your stand mixer with standard bowl and attachments. However, because this is a small batch recipe, both cupcake batter and frosting 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.
- Egg – I have also tested this recipe with a single egg yolk. I find the egg white (this recipe) yields a softer and tighter cupcake crumb. While the egg yolk yields a more airy and spongy cupcake crumb. Both delicious. It’s a matter of cake crumb preference.
- 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 and airy cupcakes.
- 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
TRY THESE SMALL BATCH RECIPES NEXT!
About the Author …
Hi, I’m Erin! With years of experience baking for two in my own small household, I know about the love for desserts without the leftovers. I’ve tested, written, and photographed every one of the 300+ recipes on my website. And even had some of my desserts featured on Taste of Home, The Spruce Eats, ELLE, Parade, and more! From traditional to gluten free desserts for two, I have the recipe for you.
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Easy and delicious! First rate recipe and first rate dessert! The sole change was using 1/4 of a tsp. cream of tartar, and not 1/3 tsp., never having come across that measurement before in my baking career. We loved these cupcakes and practically gobbled them up! Thank you!
Thanks for trying the recipe Mary and so glad you enjoyed the cupcakes! The 1/3 teaspoon is something I discovered with my small batch baking – they’re are some interesting ‘odd-size’ measuring spoons available that come in handy!
My D-I-L is gluten free. Can you substitute, do an eqaul swap of gluten free flour?
Hi Chrissy – I’ve not tested it, but I think it should work. They make the gluten free blends so good these days to easily swap 1:1 – I’d just read the instructions on the blend to make sure you don’t have to add any extra ingredients (like xanthan gum), to make it a true 1:1 swap. But please let me know if it works – and I’ll update the recipe to let other readers know! Thanks!
I use Pilsbury GF and it has the Xanthum Gum in it. So I will give it a shot! But in the meantime, I am going to make it with reg flour. I am a baker and this sounds yummy. I willl report back… 🙂