Snickerdoodle Cupcakes with Brown Sugar Buttercream are a cozy, cinnamon-infused twist on classic vanilla cupcakes. With soft, fluffy cake layered with warm cinnamon spice and topped with a rich, caramel-like brown sugar frosting, these cupcakes offer the beloved flavors of snickerdoodle cookies in a delicate, elegant dessert format. Perfect for holidays, birthdays, or simply as a weekend baking project, they’re as comforting as they are impressive.
Why You’ll Love This Recipe
These cupcakes are irresistibly soft, thanks to whipped egg whites and cake flour, and they carry the familiar warmth of cinnamon throughout. The brown sugar buttercream elevates the dessert with a smooth, deep caramel flavor that complements the spiced base beautifully. Whether served at a formal gathering or enjoyed as an afternoon treat, they offer bakery-quality flavor with a homemade touch.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cinnamon Cupcakes:
4 large egg whites
1 ½ cups cake flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
2 tsp ground cinnamon
½ cup unsalted butter, softened
1 cup granulated sugar
1 tsp vanilla extract
½ cup whole milk
¼ cup sour cream (full-fat preferred)
For the Brown Sugar Buttercream:
½ cup unsalted butter
½ cup brown sugar
3 tbsp heavy cream (plus more as needed)
2 ½–3 cups powdered sugar
Pinch of salt
Directions
Whip the Egg Whites:
In a clean, dry bowl, whip the egg whites until stiff peaks form. Set aside while preparing the batter.
Make the Cupcake Batter:
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
In a small bowl, combine the milk and vanilla extract.
In another bowl, sift together cake flour, baking powder, baking soda, salt, and ground cinnamon.
Add the dry ingredients and milk mixture to the creamed butter alternately, starting and ending with the dry ingredients.
Stir in the sour cream until just combined.
Gently fold the whipped egg whites into the batter using a spatula, being careful not to deflate them.
Bake the Cupcakes:
Preheat the oven to 350°F (175°C). Line a cupcake tin with paper liners.
Spoon the batter into the liners, filling each about two-thirds full.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool in the pan for a few minutes, then transfer to a wire rack to cool completely before frosting.
Make the Brown Sugar Buttercream:
In a small saucepan over medium heat, melt the butter, brown sugar, and cream together. Stir until the sugar has dissolved. Remove from heat and let cool.
Once cooled, transfer to a mixing bowl and beat until light and fluffy.
Gradually add the powdered sugar, continuing to beat until the frosting is smooth and reaches a spreadable or pipeable consistency.
Add a pinch of salt and more cream as needed to adjust the texture.
Assemble the Cupcakes:
Transfer the frosting to a piping bag fitted with your favorite tip.
Pipe a generous swirl of brown sugar buttercream onto each cooled cupcake.
Optional: sprinkle lightly with cinnamon sugar and top with a mini cinnamon stick for a decorative finish.
Servings and timing
Prep Time: 25 minutes
Cook Time: 20 minutes
Cooling and Assembly Time: 30 minutes
Total Time: 1 hour 15 minutes
Yield: 12–14 cupcakes
Variations
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Cinnamon Swirl Center: Add a swirl of cinnamon sugar to the center of each cupcake before baking for extra flavor.
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Salted Caramel Drizzle: Drizzle with salted caramel over the frosting for a decadent touch.
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Gluten-Free Version: Use a gluten-free cake flour blend for a gluten-free option.
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Maple Buttercream: Substitute brown sugar with maple syrup and reduce the cream slightly for a seasonal twist.
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Cream Cheese Frosting: Replace buttercream with cinnamon cream cheese frosting for a tangy variation.
Storage/Reheating
Storage:
Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Freezing:
Unfrosted cupcakes can be frozen for up to 2 months. Thaw overnight and frost before serving.
Reheating:
To bring chilled cupcakes to serving temperature, let them sit at room temperature for about 30 minutes. Do not microwave frosted cupcakes.
FAQs
Can I use all-purpose flour instead of cake flour?
Yes, but the texture will be slightly denser. You can make a cake flour substitute by replacing 1 tablespoon of every cup of all-purpose flour with cornstarch.
What’s the best way to whip egg whites?
Use a clean, grease-free bowl and beat on high speed until stiff peaks form. Avoid overbeating.
Can I make the cupcakes ahead of time?
Yes, you can bake the cupcakes a day in advance and frost them the day you plan to serve.
Is the brown sugar buttercream too sweet?
The butter and cream help balance the sweetness, and a pinch of salt brings everything together.
Can I use light brown sugar in the frosting?
Yes, both light and dark brown sugar will work, though dark brown sugar adds a deeper molasses flavor.
How do I know when the cupcakes are done?
Insert a toothpick in the center; if it comes out clean or with a few moist crumbs, they’re ready.
Can I substitute sour cream?
Greek yogurt is a good substitute if you don’t have sour cream on hand.
How can I make the frosting smoother?
Beat it longer and add cream a tablespoon at a time until it reaches your desired consistency.
Do I have to pipe the frosting?
No, you can also spread the frosting with a spatula for a rustic look.
Can I make these into a layer cake?
Yes, double the recipe and bake in two 8-inch round pans, adjusting the bake time as needed.
Conclusion
Snickerdoodle Cupcakes with Brown Sugar Buttercream bring together the timeless flavors of cinnamon, vanilla, and brown sugar in one elegant dessert. With their soft, spiced base and rich, fluffy topping, these cupcakes are a perfect celebration of comfort and indulgence. Whether you’re baking for a special occasion or just because, this recipe delivers flavor, texture, and presentation in every bite.
Print
Snickerdoodle Cupcakes with Brown Sugar Buttercream
- Total Time: 45 minutes
- Yield: 12–14 cupcakes
- Diet: Vegetarian
Description
These Snickerdoodle Cupcakes are soft, cinnamon-kissed, and topped with a luscious brown sugar buttercream that tastes like cookie dough frosting. Perfect for holidays, birthdays, or cinnamon lovers, they’re a cozy dessert twist on the classic snickerdoodle cookie. Keywords: snickerdoodle cupcakes, cinnamon cupcakes, brown sugar buttercream, fall cupcake recipe
Ingredients
For the Cinnamon Cupcakes:
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4 large egg whites
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1 1/2 cups cake flour
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1 tsp baking powder
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1/2 tsp baking soda
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1/2 tsp salt
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2 tsp ground cinnamon
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1/2 cup unsalted butter, softened
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1 cup granulated sugar
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1 tsp vanilla extract
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1/2 cup whole milk
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1/4 cup sour cream (full-fat preferred)
For the Brown Sugar Buttercream:
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1/2 cup unsalted butter
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1/2 cup brown sugar
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3 tbsp heavy cream (plus more as needed)
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2 1/2-3 cups powdered sugar
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Pinch of salt
Instructions
Instructions:
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Whip the Egg Whites:
In a clean, grease-free bowl, whip egg whites to stiff peaks. Set aside. -
Make the Cupcake Batter:
Cream together butter and granulated sugar until light and fluffy.
In a separate bowl, combine milk and vanilla.
Sift together cake flour, baking powder, baking soda, salt, and cinnamon.
Alternately add dry ingredients and milk mixture to the creamed butter, starting and ending with the dry mix.
Stir in sour cream just until combined. Gently fold in the whipped egg whites. -
Bake the Cupcakes:
Preheat oven to 350°F (175°C). Line a cupcake tin with liners and fill each about 2/3 full.
Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
Cool completely on a wire rack. -
Make the Brown Sugar Buttercream:
In a small saucepan, melt butter, brown sugar, and cream together until dissolved and smooth. Let cool.
Beat the cooled mixture until fluffy, then gradually add powdered sugar.
Adjust consistency with more cream as needed. Add a pinch of salt to balance the sweetness. -
Assemble the Cupcakes:
Pipe buttercream over cooled cupcakes.
Optionally, sprinkle with cinnamon sugar and garnish with a mini cinnamon stick for a bakery-style touch.
Notes
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Using whipped egg whites gives the cupcakes a light, airy texture.
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For a deeper flavor, use dark brown sugar in the buttercream.
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Best enjoyed the day they’re frosted but can be stored in an airtight container for 2–3 days.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert, Cupcakes
- Method: Baking
