Iowa

Snickerdoodle Cupcakes

These cinnamon-sugar cupcakes transform the beloved snickerdoodle cookie into a dreamy dessert. Made with Iowa cream for extra richness, topped with tangy cream cheese frosting and a generous coating of cinnamon sugar.

⏱ Total 50min 🍴 Makes 12 ⭐ Cozy 🌱 Vegetarian

Equipment Needed

🥧 12-Cup Muffin Pan
🥣 Mixing Bowls
🎂 Cupcake Liners
🥚 Stand Mixer
⚖ Wire Rack
🥚 Piping Bag

Instructions

1

Preheat and prep: Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.

2

Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, cream of tartar, cinnamon, and salt.

Tip: Cream of tartar is the secret ingredient that gives snickerdoodles their signature tangy flavor - don't skip it!
3

Cream butter and sugar: In a large bowl using a stand mixer, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes. Add eggs one at a time, beating well after each. Mix in vanilla extract.

4

Alternate wet and dry: Add the dry ingredients in three additions, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.

Tip: Iowa sour cream adds amazing tang and moisture - it's the key to these super-soft cupcakes.
5

Bake: Divide batter evenly among prepared cups, filling each about 2/3 full. Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

6

Make the frosting: Beat cream cheese and butter together until completely smooth and creamy, about 3 minutes. Gradually add powdered sugar, beating on low then increasing to medium-high. Add vanilla and cinnamon, beat until fluffy.

7

Make the topping: In a small bowl, mix together the sugar and cinnamon for the topping. Set aside.

8

Frost the cupcakes: Pipe or spread the cream cheese frosting generously onto each cooled cupcake. Create a nice swirl or dome.

9

Apply cinnamon sugar: Immediately after frosting each cupcake, generously sprinkle (or dip into) the cinnamon-sugar mixture while the frosting is still sticky. Be generous - this is the signature snickerdoodle coating!

💡 Pro Tips & Variations

  • Use Iowa dairy products: Iowa is a leading dairy state. Using local cream cheese and sour cream makes a difference you can taste.
  • Don't skip cream of tartar: This is what makes a snickerdoodle a snickerdoodle. It adds the tangy, chewy quality that distinguishes it from regular cinnamon sugar cookies.
  • Toast your cinnamon: For a deeper flavor, toast the ground cinnamon in a dry pan for 1 minute before using. Let it cool completely first.
  • Brown sugar variation: Replace 1/4 cup of granulated sugar with brown sugar in the batter for a deeper, more caramelly flavor.
  • Add a filling: Core the cupcakes and fill with dulce de leche or cinnamon pastry cream for an extra decadent version.
  • Storage: Store in an airtight container in the refrigerator for up to 5 days. The cinnamon sugar coating may soften slightly - sprinkle with fresh before serving.
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