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    Home » Dessert

    Snickerdoodle Cupcakes

    Published: Sep 2, 2021 · Modified: Jun 16, 2022 by Lee · This post may contain affiliate links · 3 Comments .

    Jump to Recipe

    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. In addition, they are gluten free, nut free, egg free and can easily be made vegan!

    Snickerdoodle Cupcake with a swirl of cinnamon brown sugar buttercream frosting.

    If you love snickerdoodle cookies, you are going to adore these Snickerdoodle Cupcakes! 

    Every single part of these cupcakes contains cinnamon.  

    My daughter is not a huge cookie fan. There is only one cookie that she eats constantly, and that is the Snickerdoodle Cookie!

    She loves them so much. She seriously eats them for snack or dessert every single day!

    So when I was trying to think up new cupcake flavors to try, she said let's make Snickerdoodle Cupcakes with a cinnamon swirl!

    She always has the greatest ideas. She's my number one idea person. Why didn't I think of this idea?!

    Anyway, that is how we came up with these awesome cupcakes. It was even her idea to make the buttercream have both brown sugar and cinnamon.

    Genius girl...just genius!

    You would think all this cinnamon is overpowering but it truly isn't!

    The flavor is so delicious. It really tastes like a snickerdoodle cookie!

    If cinnamon is also your thing, you are going to love love LOVE these cupcakes.

    For more cinnamon recipes, try my Cinnamon Tea Cake, Triple Chocolate Cinnamon Rolls and my Jumbo Apple Cinnamon Muffins.

    Jump to:
    • Substitutions and Variations
    • How to Make Snickerdoodle Cupcakes
    • Expert Baking Tips
    • Other Cupcake Recipes You'll Love
    • 📖 Recipe
    • Snickerdoodle Cupcakes
    A bite has been taken from this gluten free Snickerdoodle Cupcake.

    Substitutions and Variations

    How to Make these Vegan

    • Make sure your gluten free flour doesn’t contain dairy.
    • Use vegan baking sticks.
    • Only use non dairy milk.

    This recipe has not been tested with 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 cupcakes!

    Step 1: Preheat the Oven

    Preheat the oven to 350 degrees Fahrenheit and line a regular size cupcake pan with cupcake liners. Set aside.

    Step 2: Whisk the Cinnamon Swirl Ingredients

    In a medium bowl, whisk together the cinnamon swirl ingredients until combined. Set aside.

    Step 3: Whisk the Dry Ingredients

    In a large bowl, whisk together the gluten free flour, granulated sugar, baking powder, baking soda, salt and cinnamon. Set aside.

    Step 4: Whisk the Wet Ingredients

    In a medium bowl, whisk together the milk of choice, the light brown sugar, the vegetable oil and the vanilla. 

    Step 5: Mix the Wet into the Dry Ingredients

    Slowly add the milk mixture into the flour mixture and use a spatula to combine as it gets thick. 

    Step 6: 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 7: Bake

    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. 

    For the Buttercream

    Step 1: Cream the Sugar and Cinnamon

    In a large bowl of an electric mixer or using a hand held mixer, beat the butter or vegan baking stick, light brown sugar and cinnamon until smooth and creamy. About 2-3 minutes.

    Step 2: Add in the Rest of the Ingredients

    On low speed, slowly beat in the confectioners’ sugar, water and vanilla. Once the sugar is mostly combined you can increase the speed and beat until everything is combined and the frosting is creamy. If the frosting seems too thick, add more water ¼ teaspoon at a time. If the frosting appears to thin, add more confectioners’ sugar, 1 tablespoon at a time. 

    Step 3: Frost

    Once the cupcakes have cooled completely, frost them. Either use an icing spatula or put the frosting in a piping bag and pipe the frosting on. 

    Store cupcakes in an airtight container.

    Cinnamon deliciousness in every single bite, these gluten free, nut free, egg free, easily vegan Snickerdoodle Cupcakes are a must try for those of you who adore cinnamon! Enjoy!

    A Snickerdoodle Cupcake where you can see the cinnamon sugar inside.

    Expert Baking Tips

    • Make the cinnamon sugar first- In a medium bowl, whisk together the granulated sugar and the cinnamon to create the cinnamon sugar for the swirl layer. Set it aside.
    • Fill the cupcake tins up halfway with batter- Sprinkle a teaspoon of the cinnamon sugar on top of the batter.
    • Cover the cinnamon sugar with more batter- Fill the cupcake tins up about ¾ of the way to the top.  
    • Cream together the butter or vegan baking stick, the brown sugar and the cinnamon- Beat them till they’re nice and creamy and smooth. About 2-3 minutes.
    • Slowly beat in the rest of the ingredients- On low speed mix in the confectioners’ sugar, water and vanilla. Once the confectioners’ sugar is combined, increase the speed so the buttercream becomes smooth.

    Other Cupcake Recipes You'll Love

    • Small Batch Chocolate Cupcakes
    • Homemade Hostess Chocolate Cupcakes
    • Strawberry Filled Cupcakes
    • Red Velvet Cupcakes

    Did you try this recipe? Please leave me a ⭐ review below!

    Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!! 

    📖 Recipe

    Snickerdoodle Cupcake with a swirl of cinnamon brown sugar buttercream frosting.

    Snickerdoodle Cupcakes

    Author: Lee
    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. In addition, they are gluten free, nut free, egg free and can easily be made vegan!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 28 mins
    Total Time 43 mins
    Course Gluten Free
    Cuisine American
    Servings 16 Cupcakes
    Calories 548 kcal

    Ingredients
     
     

    For the cupcakes:

    • 2 ¼ cups gluten free flour
    • 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 of choice
    • ½ cup packed light brown sugar
    • ½ cup vegetable oil
    • 2 teaspoons pure vanilla extract

    For the cinnamon sugar swirl:

    • ½ cup granulated sugar
    • 2 teaspoons ground cinnamon

    For the buttercream:

    • 2 sticks 1 cup unsalted butter or vegan baking stick, room temperature
    • ¾ cup packed light brown sugar
    • 1 teaspoon ground cinnamon
    • 6 cups confectioners’ sugar
    • ¼ cup plus 2 tablespoons plus ¼ teaspoon water about 2.7 fluid ounces or 80ml
    • 1 teaspoon pure vanilla extract

    Instructions
     

    • Preheat the oven to 350 degrees Fahrenheit and line a regular size cupcake pan with cupcake liners. Set aside.
    • In a medium bowl, whisk together the cinnamon swirl ingredients until combined. Set aside.
    • In a large bowl, whisk together the gluten free flour, granulated sugar, baking powder, baking soda, salt and cinnamon. Set aside.
    • In a medium bowl, whisk together the milk of choice, the light brown sugar, the vegetable oil and the vanilla. 
    • Slowly add the milk mixture into the flour mixture and use a spatula to combine as it gets thick. 
    • 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 buttercream: In a large bowl of an electric mixer or using a hand held mixer, beat the butter or vegan baking stick, light brown sugar and cinnamon until smooth and creamy. About 2-3 minutes.
    • On low speed, slowly beat in the confectioners’ sugar, water and vanilla. Once the sugar is mostly combined you can increase the speed and beat until everything is combined and the frosting is creamy. If the frosting seems too thick, add more water ¼ teaspoon at a time. If the frosting appears to thin, add more confectioners’ sugar, 1 tablespoon at a time. 
    • Once the cupcakes have cooled completely, frost them. Either use an icing spatula or put the frosting in a piping bag and pipe the frosting on. 
    • Store cupcakes in an airtight container. Enjoy!

    Nutrition

    Calories: 548kcalCarbohydrates: 94gProtein: 3gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 3mgSodium: 295mgPotassium: 68mgFiber: 2gSugar: 81gVitamin A: 544IUVitamin C: 1mgCalcium: 86mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. john

      May 02, 2022 at 5:46 pm

      5 stars
      I love the cinnamon flavor that came out!

      Reply
    2. KM

      December 18, 2022 at 7:02 pm

      5 stars
      Great cinnamin flavor. Made it vegan and still light and fluffy. thx.

      Reply
      • Lee

        December 18, 2022 at 9:56 pm

        Thank you!

        Reply

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    Lee, the beautiful founder of Lane and Grey Fare.

    Hi guys, I'm Lee! As a mother of two children with celiac disease and multiple food allergies, I wanted to share all that I’ve learned with others in a way that’s entertaining and helpful. All my food is 100 percent gluten free, nut free, seed free, egg free and most of my baked goods can easily be made dairy free (vegan).

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