Snickerdoodle Cupcakes Zoom

Snickerdoodle Cupcakes Recipe

Makes: About 24 cupcakes.
Skill Level: None
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Step 1

Preheat oven to 350ºF. Line muffin pan with baking cups.

Step 2

In medium bowl, combine flour, baking powder, cinnamon and salt; set aside.

Step 3

In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs, one at a time, mixing well after each; add vanilla and almond extracts. Alternately add dry ingredients with milk, scraping bottom and sides of bowl often. Fill baking cups 2/3 full with batter.

Step 4

Bake 18-20 minutes or until toothpick inserted in center of cupcake comes out clean. Cool cupcakes in pan on cooling grid 5 minutes. Remove from pan; cool completely.

Step 5

For icing, whip meringue powder and 1/4 cup water in large bowl on high speed with an electric mixer until stiff peaks form, about 4 minutes. In microwave safe measuring cup, combine sugar, corn syrup and remaining 1/4 cup water. Microwave on high 3-5 minutes or until mixture begins to boil. Slowly add syrup to meringue mixture while mixer is running. Add vanilla. Continue whipping on high speed 3-4 minutes or until thick and glossy. Spread icing onto cupcakes; sprinkle with Sparkling Sugar and cinnamon sugar.

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all-purpose flour

2 1/2 cups all-purpose flour

baking powder

2 1/2 teaspoon baking powder

ground cinnamon

1/2 teaspoon ground cinnamon


1/4 teaspoon salt


1/2 cup (1 stick) butter, (room temperature)

granulated sugar

1 cup granulated sugar


3 eggs

Wilton Imitation Clear Vanilla Extract

1 teaspoon Wilton Imitation Clear Vanilla Extract


3/4 cup milk



Meringue Powder

1 1/2 tablespoons Meringue Powder

cold water, divided

1/2 cup cold water, divided

corn syrup

2 tablespoons corn syrup

White Sparkling Sugar

2 teaspoons White Sparkling Sugar

Cinnamon Sugar

1 teaspoon Cinnamon Sugar



Standard muffin pan

Standard muffin pan

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Snickerdoodle Cupcakes is rated 4.7 out of 5 by 7.
Rated 5 out of 5 by from I loved these cupcakes! I actually was able to make them gluten free by using the bobs red mill flour and three teaspoons of xanthun gum. I just had to sift the flour. They worked wonderfully! I topped these with some cinnamin buttercream that I found a recipe for elsewhere online instead of doing a filling because I don't have the right tip for it. These taste just like a snickerdoodle- just in cake form!
Date published: 2012-02-26
Rated 4 out of 5 by from I just got done making these and they are delish!!!! I want to try the cinnamon sugar icing recipe but it disappeared!! Does anyone know the recipe or know where it went? I swear it was on here yesterday and now it's gone!! :(
Date published: 2011-07-27
Rated 5 out of 5 by from Delicious! I turned it into a cake and added a packet of instant pudding powder to help thicken it. The cream cheese middle is delicious...I added more cinnamon. I mixed the frosting by hand. The texture and flavoring is like marshmallow cream that you by in the jar....The frosting is not as sticky as the marshmallow stuff. I let the frosting sit in the fridge overnight to help and it did. I put fondant over the frosting.
Date published: 2011-05-27
Rated 5 out of 5 by from I love Snickerdoodles, so i just had to make these cupcakes. I loved the flavor and prefer using a cinnamon cream cheese icing recipe because I like the creamy texture better. Delicious!
Date published: 2011-05-15
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