These Snickerdoodle Cupcakes are a cinnamon lover's dream come true! They have a cinnamon cupcake base, a cinnamon sugar swirl and topped with cinnamon brown sugar buttercream! This batter is so simple to make, no mixer is needed! Best yet, these cupcakes are gluten free, nut free, eggless and can easily be dairy free (vegan)!
If you love snickerdoodle cookies, you are going to adore these Snickerdoodle Cupcakes! Much like my Snickerdoodle Cake, every single part of these cupcakes contains cinnamon. From the cake, to the middle, to the frosting! It was my cinnamon loving daughter's idea to top them with a Cinnamon Brown Sugar Frosting and let me tell you; it may be my favorite frosting yet! If you're a cinnamon lover...these are the cupcakes for you!
For more cinnamon recipes, my No Yeast Cinnamon Rolls, my Cinnamon Sugar Donuts, my Snickerdoodle Cupcakes, my Cinnamon Tea Cake and my Cinnamon Swirl Ice Cream.
Reasons to Love These Snickerdoodle Cupcakes
- Allergy Friendly- These cupcakes are gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Soft & Fluffy- The crumb of these cinnamon cupcakes is super soft and delicious.
- Loads of Cinnamon- There is cinnamon in 3 different ways in this cinnamon dessert!
- Easy to Make- The batter mixes up in just one large bowl with a whisk!
Ingredient Notes
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
- Granulated Sugar and Light Brown Sugar- I use a mixture to get added moisture. You could use all granulated sugar but the cake will be slightly drier. Don't use all light brown as it will make the cake of the cupcakes too dense.
- Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non-dairy, use a dairy-free milk of your choosing.
- Pure Vanilla Extract- Make sure the vanilla you use is pure and gluten free or the cupcakes can have a chemical flavor.
- Vegetable Oil- Adds moisture into these cupcakes; there is no butter or vegan baking stick in the batter.
- Light Brown Sugar- In the frosting, it's what makes it taste so dreamy!
- Water- This frosting uses room temperature water instead of milk! Add it in slowly; you may not need it all.
Substitutions and Variations
How to Make this into a Vegan Cake
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Use vegan baking sticks instead of butter in the frosting.
- Only use a non-dairy milk of choice.
- If using store-bought snicker doodle cookies, make sure they're vegan, nut free and gluten free.
Make this Recipe with All Purpose Flour
- Use 2 ¼ cups packed AP flour (378 grams).
- Only use 1 ¼ cups of milk.
This recipe has not been tested with some of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Snickerdoodle Cupcakes
Here are the step by step instructions to make these cinnamon cupcakes!
Step 1: Make the Cinnamon Sugar
In a small bowl, whisk together the sugar and cinnamon for the swirl. Set aside.
Step 2: Whisk Together the Dry Ingredients
In a large bowl, whisk together the gluten free flour, granulated sugar, baking powder, baking soda, salt and cinnamon until combined.
Step 3: Mix Together the Wet Ingredients and Brown Sugar
In a medium bowl, whisk together the milk, light brown sugar, vegetable oil and vanilla.
Step 4: Add the Wet Ingredients into the Dry
Slowly add the milk mixture into the dry ingredients and whisk to combine. It if gets too thick, switch to a spatula but it should be fairly liquidy.
Step 5: Scoop the Batter and Add the Cinnamon Sugar
Use an ice cream scoop to fill the cupcake tins about ½ of the way full.
Sprinkle 1 teaspoon of the cinnamon sugar onto each cupcake. Cover with the rest of the batter filling each tin about ¾ of the way full.
Step 6: Bake the Cupcakes and Cool
Bake the cupcakes at 350 degrees Fahrenheit for 28 minutes or until tops of the cupcakes are golden brown and spring back at you when carefully touched.
Step 7: Make the Brown Sugar Frosting
In the large bowl of an electric mixer or using a hand held mixer, beat the butter, light brown sugar and cinnamon until smooth and creamy. About 2-3 min.
With the mixer on very low speed, slowly add in the confectioners' sugar and vanilla; beat until combined.
Slowly add in the water a little at a time until you get the desired consistency. You may not need to use all the water.
Step 8: Frost the Cupcakes and Decorate
Pipe the brown sugar buttercream on top of each cupcake or frost with an icing spatula.
Expert Baking Tips
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. Or read the gram measurement.
- Smooth the Batter- Many gluten free batters have a way of staying exactly as they are placed, when baked. When the batter is in the cupcake pan, gently smooth the tops with a butter knife prior to baking.
- Adding The Cinnamon Sugar- Make sure you do not add cinnamon sugar to the top of the unbaked cupcakes; only to the middle. If you add it to the top of the batter and don't cover it with additional batter, your cupcakes will sink as they bake. In addition, you must smooth the batter out after you swirl the cinnamon sugar. If you don't it will cook unevenly and be lumpy.
- Use Paper Muffin Liners- It will ensure you're able to get the cupcakes out of the tins. If you don't have any paper liners, grease each cupcake tin with vegetable oil prior to adding the batter.
- Cool the Cupcakes- Make sure the cupcakes have cooled completely prior to frosting them. If the cupcakes are even slightly warm, the frosting will become a liquid mess.
- Use Room Temperature Butter- Do not use softened or melted butter, it will cause your frosting to be a runny mess. If you're using vegan butter, make sure it is on the colder side and only use vegan baking sticks (not vegan butter from a tub).
- Making The Frosting- If the frosting is too liquidy, add more confectioners’ sugar 1 tablespoon at a time until you reach the desired consistency. It should be thick enough to stay put on the cake and not run off. If the frosting appears too thick, add a little water ¼ teaspoon at a time. Make sure your butter isn't too soft. It should be room temperature, not softened. If you're using vegan butter, make sure it is on the colder side.
Recipe FAQS
Most gluten free baked goods are best made the same day, but you can make the cupcakes the night before if needed.
If making the night before, keep the cupcakes in an airtight container in the fridge. Take them out about hour before serving so they're room temperature and soft again.
If you want to add snickerdoodle cookies, after the cupcakes cool, make a hole in the center of each cupcake and fill with broken pieces of snickerdoodle cookies. Then frost as usual. You can then top the frosted cupcake with half a snickerdoodle cookie.
Yes! Store the cinnamon frosting in a bowl covered with plastic wrap in the fridge.
When ready to use, bring the frosting to room temperature and rewhip it to regain that creaminess.
Storing: Store the cupcakes in an airtight container or individually wrap each cupcake in aluminum foil for up to 2 days in the fridge. Try to create a teepee with the top of the foil so it isn't touching the top of the frosting as much.
Let each cupcake come to room temperature prior to serving.
Freezing: Once the frosting on the cupcakes has hardened a little (you may need to pop them in the fridge), individually wrap each cupcake in aluminum foil.
Pop them in a zip top bag and freeze the cupcakes for up to 30 days.
To defrost, put the cupcakes in the fridge the night before or leave them out on the counter for 2 hours prior to eating or until the cupcakes are room temperature and soft.
More Cupcake Recipes You'll Love
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📖 Recipe
Snickerdoodle Cupcakes
Ingredients
For the Cinnamon Sugar Swirl
- ½ cup granulated sugar
- 2 teaspoons ground cinnamon
For the Cinnamon Cupcakes
- 2 ¼ cups multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1 ½ cups milk
- ½ cup light brown sugar , packed
- ½ cup vegetable oil
- 2 teaspoons pure vanilla extract
For the Brown Sugar Buttercream
- 1 cup unsalted butter or vegan baking stick, room temperature
- ¾ cup light brown sugar , packed
- 1 teaspoon ground cinnamon
- 6 cups confectioners’ sugar
- 1 teaspoon pure vanilla extract
- ¼ cup plus 2 tablespoons water , room temperature
Instructions
Make the Cinnamon Cupcakes
- Preheat the oven to 350 degrees Fahrenheit and line a regular size cupcake pan with cupcake liners. Set aside.
- In a small bowl, whisk together the ½ cup granulated sugar and 2 teaspoons ground cinnamon for the swirl. Set aside.
- n a large bowl whisk together the 2 ¼ cups multipurpose gluten free flour, 1 cup granulated sugar, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt and 1 teaspoon ground cinnamon. Set aside.
- In a medium bowl, whisk together the 1 ½ cups milk, ½ cup light brown sugar, ½ cup vegetable oil and 2 teaspoons pure vanilla extract.
- Use an ice cream scoop to fill the cupcake tins about ½ of the way full.
- Sprinkle 1 teaspoon of the cinnamon sugar onto each cupcake. Cover with the rest of the batter, filling each tin about ¾ of the way full.
- Bake for 28 minutes or until the tops of cupcakes are golden brown and spring back at you when carefully touched.
- Let them cool in the pan for a few minutes and then transfer the cupcakes to a cooling rack.
Make the Brown Sugar Buttercream
- While the cupcakes are baking, make the frosting.In a large bowl of an electric mixer or using a hand held mixer, beat together the 1 cup unsalted butter, ¾ cup light brown sugar and 1 teaspoon ground cinnamon until smooth and creamy. About 2-3 minutes.With the mixer on very low speed, slowly add in the 6 cups confectioners' sugar and 1 teaspoon pure vanilla extract; beat until combined.Slowly beat in the 6 tablespoons water a little at a time until you get the desired consistency. You may not need to use it all.
Decorate the Cupcakes
- If you have piping bags, pipe the vanilla frosting on top of each cooled cupcake.If you don’t have piping bags, put a thin layer of vanilla frosting on top of each cupcake.
- If you frosted the cupcakes by hand, pop the cupcakes in the fridge for 15 minutes to let that thin layer harden.This is your crumb layer so that when you frost the tops of the cupcakes, the crumbs don't get all over the frosting.If you have a piping bag, you don’t need the crumb layer or this step.
Orlaith Stirling says
These are amazing, the texture is just like a ‘regular’ cake and the taste is great. The recipe is easy to follow like always.
Lee says
Thank you!!!!
KM says
Great cinnamin flavor. Made it vegan and still light and fluffy. thx.
Lee says
Thank you!
john says
I love the cinnamon flavor that came out!