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 4 out of 5 by from I thought they were extremely easy to make, but I would add a little more cinnamon and a little more liquid to the cupcake batter, as they turned out a little dry. I would also cut the baking time by 1-2 minutes, depending on what kind of pan you use. I'm experimenting with different recipes; am meeting with an engaged couple on Saturday, so this way we can taste test beforehand. As for the icing, crank your electric mixer all the way UP, and let it run. It's the only way to get the icing to whip into the consistency you need. We also instead of sprinkling the cinnamon-sugar on dipped the top of the iced cupcake into the dish. Much easier.
Date published: 2015-01-19
Rated 5 out of 5 by from OH MY GOD. These cupcakes are literally to die for. I made these for my sisters bridal shower and everyone thought they were wonderful! The special hint is totally true. The extra cinnamon sugar on top is necessary. You should definitely add the extra topping to these cupcakes. They were put on the table 10 minutes before the party started, and they were almost completely devoured instantly. Huge hit and easy to make. Delicious and highly recommended.
Date published: 2012-06-30
Rated 5 out of 5 by from I have made these can my daughter's b-day twice, a baby shower, and a Christmas party. I always hear compliments. I have made them with and without the filling. I would suggest using a regular butter cream icing on the cupcakes. The recipe was really easy to follow, and I made no changes to it, other than the icing. Makes a firm cake that holds up well. This week I am going to try this as a cake, layered, with the filling separating the layers. I will let you know if they come out.
Date published: 2012-06-28
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