Snickerdoodle Cookie Cupcakes

Yesterday I shared my new favorite cupcake, the Pumpkin Pie Cupcake.  Today I’m going to share my daughter’s favorite – the Snickerdoodle Cookie Cupcake.

This is kind of crazy, but I went the majority of my life having never tried a snickerdoodle.  I’m not sure how that happens, I think I must have always been distracted by other cookies.   On a trip to Disneyland a few years back, I was looking for the Disneyland bakery snickerdoodles, as I wanted to bring some home for a friend who loves them.  Well go figure, there were none to be found.  So I had to come home and make some myself.   Turns out snickerdoodles are a wonderfully simple and delicious cookie.  The kind you can eat way too many of in one sitting (not that I have, it’s just what I’ve heard, or something like that…)   Yum.   Well the only thing better than a snickerdoodle is a snickerdoodle cupcake topped with a snickerdoodle.

These cupcakes are easy to make and start with a mix.

I topped my cupcakes with a cinnamon brown sugar buttercream frosting that is one of my favorite frostings.  Brown sugar + buttercream frosting = a very good thing.   I topped my cupcakes with mini snickerdoodles.  You can find the snickerdoodle recipe I use right here.

Snickerdoodle Cupcakes

24 Cupcakes

Snickerdoodle Cupcakes


  • One Yellow Cake Mix
  • 1 Cup Of Milk (preferably whole milk)
  • 1/2 Cup Of Butter - Melted
  • 3 Large Eggs
  • 2 Teaspoons Vanilla
  • 2 Teaspoons Cinnamon


Preheat oven to 350 Degrees.

Line cupcake pans with 24 cupcake liners.

In a large mixing bowl, combine cake mix, milk & butter.

After combined, add in eggs, vanilla and cinnamon and mix on medium high for two minutes (stopping to scrape down the bowl as needed).

Spoon batter into cupcake pans, filling approximately 2/3 of the way full.

Bake for 17-21 minutes or until tops spring back when touched.

Remove from oven and allow to cool.

Frost with frosting of choice.

Brown Sugar Buttercream

Brown Sugar Buttercream


  • 1 stick of butter, softened
  • 1/4 cup of light brown sugar
  • 1/2 tsp cinnamon
  • 4-5 cups powdered sugar
  • 1 tsp vanilla
  • 1/4 cup of half and half (milk can be used as well), more if needed


Beat together your butter, brown sugar and cinnamon until fluffy.

Add your vanilla and mix well.

Slowly add your powdered sugar – how much you add will depend on the consistency you like your frosting. For a stiffer frosting add more, for a more glaze like frosting, add less.

Beat in mixer and add in your half and half, a small amount at a time until your frosting is the desired consistency.

Continue beating on high for two minutes.

Remember to head to this page for the snickerdoodle recipe I use.  Enjoy!


  1. Connie K says

    Just found your blog. How have I missed it all this time?! These look wonderful! Can’t wait to try some of your recipes!

  2. Selena says

    I want to make these but I live in Albuquerque, New Mexico where you need to apply high altitude to cooking. What changes would I make to accommodate the high altitude? Thank you!


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