Can you make snickerdoodle cupcakes without sour cream?

Yes, you can! Use full-fat plain yogurt or buttermilk as a substitute. Both will still give your Snickerdoodle Cupcakes with Cinnamon Swirl Frosting that rich, moist texture. Just avoid skim milk — it won’t give the same result.

What makes snickerdoodle flavor unique?

It’s the cinnamon-sugar coating combined with a slight tang from ingredients like sour cream or cream of tartar. This combo creates the nostalgic snickerdoodle flavor we all love — now reimagined in cupcake form.

Can I freeze frosted snickerdoodle cupcakes?

Absolutely. Just flash-freeze them uncovered for about an hour, then wrap each cupcake tightly in plastic wrap and place them in an airtight container. They’ll stay fresh for up to 3 months.

How do I make the swirl frosting look perfect?

Use a piping bag and add vanilla frosting to one side, cinnamon frosting to the other. Pipe with a star tip in a circular motion. Practice on parchment paper if you’re nervous — once you get the hang of it, your Snickerdoodle Cupcakes with Cinnamon Swirl Frosting will look bakery-level stunning!

Snickerdoodle Cupcakes with Cinnamon Swirl Frosting

Description

These Snickerdoodle Cupcakes with Cinnamon Swirl Frosting bring the nostalgic flavor of cinnamon-sugar cookies into a soft, fluffy cupcake topped with rich, swirled buttercream and optional mini cookie garnishes — the perfect cozy treat for any occasion.

Ingredients

1 and 2/3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, melted and slightly cooled
1 and 1/3 cups granulated sugar, divided
1 large egg, room temperature
1/4 cup sour cream or plain yogurt
3/4 cup whole milk
1 tablespoon vanilla extract
2 teaspoons ground cinnamon

Cinnamon-Swirl Frosting
1 cup unsalted butter, softened
3–4 cups confectioners’ sugar
1/4 cup heavy cream
2 teaspoons vanilla extract
1 tablespoon ground cinnamon
Salt to taste (optional)

Optional Garnishes
Mini snickerdoodle cookies
Cinnamon sticks

Instructions

Preheat oven to 350°F (177°C) and line a muffin pan with liners.
In a bowl, whisk flour, baking powder, baking soda, and salt.
In another bowl, mix melted butter and 1 cup of sugar, then whisk in egg, sour cream, milk, and vanilla.
Combine wet and dry ingredients until just smooth.
Mix the remaining 1/3 cup sugar with cinnamon in a small bowl.
Fill cupcake liners with 2 tablespoons batter, sprinkle 1 teaspoon cinnamon-sugar, then add more batter and top with more cinnamon-sugar.
Swirl gently with a toothpick.
Bake 20–22 minutes until a toothpick comes out clean. Cool completely before frosting.
To make frosting, beat butter until smooth. Add sugar, cream, and vanilla. Beat until fluffy.
Divide frosting. Add cinnamon to one half. Fill piping bag with both frostings side-by-side.
Pipe frosting onto cooled cupcakes and garnish as desired.

Notes

You can swap sour cream with full-fat yogurt.
For extra flair, top with mini cookies or cinnamon sticks.
Unfrosted cupcakes freeze well up to 3 months.
To tone down sweet frosting, add a pinch of salt.

Prep Time: 15 minutes
Cook Time: 22 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 280 kcal
Sugar: 26 g
Sodium: 110 mg
Fat: 14 g
Saturated Fat: 8 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 34 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 35 mg

Keywords: snickerdoodle cupcakes, cinnamon swirl frosting, cinnamon buttercream, cozy dessert, easy cupcake recipe, holiday cupcakes, vanilla cinnamon cupcakes