Snickerdoodle Cupcakes

Wow. Being ‘Freshly Pressed’ on WordPress for the past 3 days has been such an unexpected honor.

I’ve received so many incredible comments, likes, shares, and subscriptions that it’s hard to keep up! (I’ve tried to respond to all the questions, but if I missed one, be sure to let me know). Thank you so much to everyone who has shared my blog with a friend or family member…I really appreciate it! And if anyone has tried a recipe or taken pictures, don’t hesitate to share it on the Facebook fan page.

But, you know…as happy and excited as I’d been the past few days, I’ve also been stressed… like s-t-ressed–I mean, I didn’t want to disappoint anyone with a lame new post, and what could possibly top the homemade Goldfish crackers with a homemade cookie cutter? It’s the equivalent of going on stage to sing when the person who preceded you was some adored rock star. So I spent the past few days brainstorming, and brainstorming, and brainstorming…

And suddenly, I had a vision. It came in the form of a cupcake.

A wonderful cinnamon-y snickerdoodle cupcake with fluffy whip-like frosting.

I spotted these beautiful cupcakes a while back on the Martha Stewart website and couldn’t wait until I finally got the chance to try it. Mine are certainly nowhere near as elegant as Martha Stewart’s, but I still thought they were so pretty…the cinnamon and sugar sprinkled on top look like edible glitter!

The cupcake itself is nothing too fancy–a perfect yellow cake with a hint of cinnamon. I’m making this my go-to yellow cake from now on. The cake itself is extremely easy to make, and they puffed up beautifully in the oven.

And although I personally loved the frosting (I’m obsessed with whipped-like things, and it was almost like marshmallow fluff without the stickiness), I know that some people may prefer a thicker buttercream. Not only that, but a buttercream is probably easier to make for the following reasons:

  1. Whipping the frosting takes a while since it’s egg-white based, and if you don’t have a stand mixer, you probably don’t want to be standing there holding your hand mixer for 10 minutes. (If you don’t even have a hand mixer, then do NOT make this frosting as it would probably take over 30 minutes by hand).
  2. You’ll need a candy thermometer to measure the temperature of the sugar and water boiling…I know. Not everyone has one, and I didn’t even have one until recently. They’re not expensive, though.

Below I’ve provided you with the optional buttercream frosting in case you decide you don’t want to make the Martha Stewart one.

This cupcake takes a little more work than some of the other simpler recipes I’ve posted on the blog, but it’s still really easy if you just take it step by step. And if you’re looking to make someone you love a special treat, these would be perfect. To me, this cupcake recipe is my way of saying thank you :)


Snickerdoodle Cupcakes

(makes 24-28 cupcakes)

  • 1 and 1/2 cups all-purpose flour
  • 1 and 1/2 cups cake flour (not self- rising), sifted
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon ground cinnamon, plus 1/2 teaspoon for dusting
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 and 3/4 cups sugar, plus 2 tablespoons for dusting
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 and 1/4 cups milk


  1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift together both flours, baking powder, salt, and 1 tablespoon cinnamon.
  2. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.
  3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months, in airtight containers.
  4. To finish cupcakes, combine remaining 1/2 teaspoon cinnamon and 2 tablespoons sugar. Using a pastry bag fitted with a large plain tip (Ateco No. 809 or Wilton No. 1A), pipe frosting on each cupcake: Hold bag over cupcake with tip just above top, and squeeze to create a dome of frosting, then release pressure and pull up to form a peak. Using a small, fine sieve, dust peaks with cinnamon-sugar. Cupcakes are best eaten the day they are frosted; keep at room temperature until ready to serve.

Seven-Minute Frosting

  • 1 and 1/2 cups plus 2 tablespoons sugar
  • 2/3 cup water
  • 2 tablespoons light corn syrup
  • 6 large egg whites, room temperature
  • (Optional: 1/2 teaspoon vanilla extract)
  • For Coconut Variation: Add 1/2 teaspoon pure coconut extract at the end of step 3, whisking to combine.
  • For Coffee Variation: Add 2 tablespoons pure coffee extract at the end of step 3, whisking to combine.


  1. Combine 1 1/2 cups sugar with the water and corn syrup in a small saucepan; clip a candy thermometer to side of pan. Bring to a boil over medium heat, stirring occasionally, until sugar dissolves. Continue boiling, without stirring, until syrup reaches 230 degrees.
  2. Meanwhile, in the bowl of a standing electric mixer fitted with the
    whisk attachment, whisk egg whites on medium-high speed until soft peaks form. With mixer running, add remaining 2 tablespoons sugar, beating to combine.
  3. As soon as sugar syrup reaches 230 degrees, remove from heat. With mixer on medium-low speed, pour syrup down side of bowl in a slow, steady stream. Raise speed to medium-high; whisk until mixture is completely cool (test by touching the bottom of the bowl) and stiff (but not dry) peaks form, about 7 minutes. Use immediately.

Both recipes adapted from Martha Stewart

Optional Buttercream Recipe:

  • 4 sticks unsalted butter, softened
  • pinch of fine grain sea salt
  • 1 tablespoon clear vanilla extract
  • 2 pounds confectioners’ sugar, sifted
  • 4-6 tablespoons heavy cream or milk


  1. In a large mixing bowl, cream butter until fluffy. Slowly add in confectioner’s sugar, and continue creaming until well blended.
  2. Add salt, vanilla, and 3 tablespoons of heavy cream or milk. Blend on low speed until moistened. Add an additional 1 to 3 tablespoons of heavy cream or milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.

adapted from My Baking Addiction

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39 Responses to Snickerdoodle Cupcakes

  1. Fabulous pictures – well played

  2. meeshiesmom says:

    This looks so good. Your pictures are always so awesome. I love 7-minute frosting, actually I love all frosting but that’s me. Is it wrong to rate all cakes and cupcakes by the frosting?

  3. So clever! I would have never thought to do that but I can see how amazing they would be! I love snickerdoodles and what a fun way to do a twist on them! I have to try this one out soon!

  4. What a cute and yummy way to “top” the Goldfish crackers!

  5. Oh those really do look lovely daaaaaahling :D. How about passing one over my way?
    *kisses* HH

  6. Anyone who makes Goldfish crackers + cookie cutter deserves to be Freshly Pressed for at least a week! :-) Congratulations!! I will definitely try your recipe as I’m living in Belgium for the moment, where cheese crackers are pretty rare.

  7. I’ve wanted snickerdoodles lately, but I’ve already made them , so I need to make another kind of snickerdoodly thing. This is perfect!

  8. I have NO idea what snickerdoodle means (am I the only one?)… but these cupcakes sure do look good! The frosting is so luscious, I feel like licking my screen to get a taste :-).

  9. mezba says:

    I love cupcakes, and I am always amazed with what people can do with them!

  10. Congrats again on being freshly pressed :) you deserve it :)
    those cupcakes look amazing…never made snickerdoodles before

  11. Simply Life says:

    oh dear! just looking at those is making my hungry!

  12. Leah says:

    Snickerdoodles are my absolute favorite! Can’t wait to try these cupcakes. Yummy!

  13. donnahuebsch says:

    Hon, you are SO talented – you definitely could have a food-related career if you wanted :) BTW, your pictures are all fabulous!

  14. Congrats on being fresh pressed! I think you’ve done a great job following up on your goldfish post with some more delicious food. I love the idea of the fluffy frosting, and luckily I have a stand mixer and a candy thermometer so I think I can make it.

  15. well these are just gorgeous =) Congrats on being fresh pressed x3!!! =) so happy for you and all your much deserved love!

    What camera do you use doll? any tips? haha I am seeing a lot of days spent hunched over my new camera’s manual features in my future! <3

    • Thank you Jenn! :) I use a Canon Rebel XS so unfortunately I know nothing about your new Nikon camera (except that it rocks!). Yes, read your manual and play around with your camera as much as possible. I know all the pros ALWAYS use manual, but I actually don’t use manual most of the time (surprisingly) because I don’t like having to change the settings too much. I usually shoot on either Aperture (A) or Priority (P) and always use natural light :)
      NEVER use your flash to take food photography!
      And find yourself a good photo editing program like Adobe Lightroom :)
      Good luck with your new baby! I know he will serve you well :D

  16. Faith says:

    Such pretty pictures! I love snickerdoodle cookies and I bet they’re just as great in cupcake form!

  17. Ooooh…these look so good!!! Warm snickerdoodles are one of my favorites, and I just know if I made these incredible cupcakes I’d love them as much as the cookies! The cinnamon sugar sprinkled on top looks so pretty! And you’re right…it DOES look like edible glitter! :)

  18. Simply beautiful. I always dream of making cupcakes just like these…. I know you’ve made a lot of cupcakes to be able to make these perfect ones. I gotta start somewhere. Delicious and beautiful dessert!

  19. fatisrecipes says:

    Absolutely Beautiful!! :)

  20. Joanne says:

    congrats on the wordpress feature my dear! If anyone deserves it, it’s you and your cute self!

    These look absolutely amazing! Snickerdoodles are one of my favorite cookies and I can only imagine that I’d love them even MORE in cupcake form!

  21. oneordinaryday says:

    Glad you got a little extra love from the blogsphere! You definitely deserve it. : )
    These cupcakes look amazing. Wishing I had one to dive into right now.

  22. Love your blog title. Whenever I’m having a “people are so lame” day, making a nice meal always gets me out of it.

    The snickerdoodle needs a new name. At some point around 16 or so, kids think they’re too old for a snack with that name. Young girls get over it when they become moms, but dudes are always a bit hesitant to ask for the cookie with the silly name.


  23. I love this cookie and I love cupcakes — so this cupcake can only be amazing =)

  24. These look delicious! Beautiful pictures.

  25. ovenhaven says:

    Congrats on being Freshly Pressed! I’m a huge fan of snickerdoodles, and have made them in brownie form, but never cupcakes. Now I’m beginning to think I’m missing out!

    Also, yay another fellow hijabi foodblogger! *hi-fives* :D

  26. Love your blog! I also found you because of Freshly Pressed. Keep up the good work!

  27. Thanks for the inspiration. I feel the need to cook and blog again. Glad they featured you and I found you.

  28. Yasmin says:

    This looks delicious and I love the photos! I’m sure they are as good as the original. Enjoy eating them and licking off the frosting with cinnamon!!!


  29. lena says:

    i actually also do not know what are snickerdoodles until i saw your rely. Now these cupcakes look gorgeous and cute too! that hint of cinnamon sure adds deliciousness to your cupcakes!

  30. Hello! These cupcakes are so adorable and beautiful and I LOVE the idea of Snickerdoodle cupcakes. YUM! You are becoming quite the food stylist and photographer…everything you do looks so professional. I can’t get over how young you are.

  31. kyleen says:

    These cupcakes are so cute! I think I tried making this frosting before, but it didn’t work (probably because I don’t have a candy thermometer so I eyeballed it…)

  32. These look absolutely delish! Love it!

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