My husband loves him some Snickerdoodle, and I have been saying for a while now that I would try them in cupcake form…well, check that off my list..mission accomplished.
I browsed the blog-world for some inspiration and found that many of you out there have tried these with success. I wanted to do one with a filling, but the more I thought about it, adding a filling took too much away from the Snickerdoodleness. I know it would have been delicious, but why mess with it ~ at least on the first go-round.
So, putting my own stamp on this ended with a delicious
Snickerdoodle cupcake topped with a white-chocolate ganache and finished with cinnamon buttercream.
We’ll call it Snickerdoodle-inspired…yes, that’s probably more accurate!
I adapted, my girl, Martha’s recipe, but halved it because this was experimental and I didn’t want 28 cupcakes around here…kinda wished now I had made them all, though…they were THAT good!
Here’s the full recipe:
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups cake flour (not self- rising), sifted
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 3/4 cups sugar
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 1/4 cups milk


  1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift together both flours, baking powder, salt, and 1 tablespoon cinnamon.
  2. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.
  3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months, in airtight containers.

The White chocolate Ganache:
6 oz. white chocolate
1/4 cup cream

Melt white chocolate over double boiler…when melted add cream and stir with whisk until cream is heated through. Remove from heat and let cool approx 30 min or so.
Dip the tops of each cupcake in and let excess drip off.
You don’t want it to drip all down the sides of your cupcake.
Let them set
When ganache is set. Top with cinnamon buttercream.
For buttercream frosting follow directions for vanilla buttercream, but add 2 teaspoons cinnamon when you add the powdered sugar.
Pipe on top and add sprinkles or coarse sugar if you want. A dusting of cinnamon sugar might be nice too.

11 Responses

  1. Snooky doodle

    oh I love snickerdoodles and these surely look amazing. the addition of the white chocolate ganache give it just that extra touch 🙂

  2. Ingrid

    I'm so glad to hear that you like these as Babygirl and I are baking a batch up tomorrow.

    Fyi, for your snickerdoodle lovin' husband. I've made snickerdoodle cake, bars, muffins, and bundt cake. Each one is a different recipe and each snickerdoodlicious!

  3. Jenny

    Beautiful blog you have here! Just found you and am glad I did. Love your beautiful creations. Thanks for posting some of my recipes too!! Have a great rest of your weekend!

  4. Risa

    Wow! This cupcake is to die for! I pretty much love anything with cinnamon and am always looking for new cupcake ideas. I am definitely going to try and make these.

  5. Ingrid

    Hi, Cookie!
    I made these last night and frosted them just now. I'm very disappointed. They are just okay. I baked mine for 16 1/2 minutes and the toothpick came out clean. I had checked at 15 but they weren't done. The LOOKED perfect when I took them out but by the end of the night they has shrunk and looked dry. 🙁 I also made two 6" square pans and they two shrunk and look like they might be dry. Did YOU like the cake? What was your take on it? Super moist? Light & fluffy? Dense like poundcake? Delicate,tender? Help! My daughter and I made this together and we followed the directions carefully.

  6. cookies and cups

    Oh Ingrid…I am sorry they didn't come out nice. I took this recipe right from Martha's Cupcake book. I halved the recipe, so I didn't make it in its entirety…BUT they were really delicious. My husband said possibly one of his favorites. It was not dense like a pound cake, but moist and light. I will for sure make them again, so it stinks that yours didn't come out…I baked them for about 15 min, but my oven cooks a little hot. I thought I might have undercooked them, but they were perfect…I wonder if anyone else had the same problem?!? sorry =(

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