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Snickerdoodle Cupcakes

Topped with homemade marshmallow frosting, snickerdoodle cookie crumbles, these Snickerdoodle Cupcakes are a play on the classic snickerdoodle cookie.

Snickerdoodle Cupcakes in cupcake tin.

While we’re on the subject of Snickerdoodles, don’t forget to check out my recipe for Snickerdoodle cookies and save a few to top these cupcakes.

Overhead shot of Snickerdoodle Cupcakes in green cupcake tin.

Snickerdoodle Cupcakes

I used my most popular white cake recipe as the base for these Snickerdoodle Cupcakes and added some ground cinnamon to the batter. 

This cake batter uses the reverse creaming method.  Adding the butter to the dry ingredients coats the flour creating an ultratender crumb. Instead of creaming the butter with the wet ingredients as you’ll see on most cake recipes. 

Cake flour has less protein in it than all-purpose flour which produces less gluten, leaving you with a finer crumb with a light and soft texture.

Marshmallow Frosting Tips

  • You will need a candy thermometer for this recipe.
  • Make sure your egg whites are free of yolk. If there’s even a small amount they will not whip up.
  • Your mixer bowl must also be clean. If there’s any oil residue left in your bowl, the egg whites will not whip up.
  • When pouring the sugar syrup in the mixer bowl with the egg whites, be sure to pour it down the inside of the mixer bowl, making sure not to hit the whisk attachment.
  • The Marshmallow Filling is best used the day it’s prepared.

Cupcake Tips

  • Don’t overfill your cupcakes. Fill each cupcake with 3 tablespoons batter.
  • Use a 3 tablespoon-sized spring loaded ice cream scoop to measure out the batter.
  • Using an ice cream scoop not only keeps your cupcake pan nice and clean but also helps your cupcakes bake evenly.
Overhead shot of cupcake pan full with cake batter for Snickerdoodle Cupcakes.

Cupcake Decoration

Decoration is simple for this one. Fit a large piping bag with Ateco piping tip #808 and fill with marshmallow frosting. Hold the piping bag over the cupcake and squeeze to create a dome of frosting on top that covers the cupcake. Release the pressure and pull the piping bag up and away to form a peak.

Sprinkle Snickerdoodle cookie crumbs over the top and serve.

Snickerdoodle Cupcakes at three quarter angle in cupcake tin.

Cupcake Baking and Decorating Tools

  • Cupcake liners
  • 2 12-cup cupcake pans
  • Stand mixer
  • Candy thermometer
  • 3 tablespoon-sized spring loaded ice cream scoop
  • Large piping bag
  • Ateco piping tip #808
Close up of Snickerdoodle Cupcakes on cake stand.

Snickerdoodle Cupcake Baking Schedule

  • Day 1: Bake cupcakes.
  • Day 2: Prepare marshmallow frosting, assemble and serve.
Wide open shot of Snickerdoodle Cupcakes on cake stand.

Cupcake Storage

Cupcakes are best served the day they are assembled, but can keep in the refrigerator for 1 day. Bring to room temperature before serving.

Close up of single Snickerdoodle Cupcake.

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Close up of eaten Snickerdoodle Cupcake.

Suggested Recipes

Snickerdoodle Cupcakes at three quarter angle in cupcake tin.

Snickerdoodle Cupcakes

Yield: 24
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes

These Snickerdoodle Cupcakes are made with cinnamon cake, topped with marshmallow frosting and garnished with snickerdoodle cookie crumbs.



  • 2 12-cup cupcake pans
  • Cupcake liners
  • Stand mixer
  • Candy thermometer
  • 3 tablespoon sized spring loaded ice cream scoop
  • Piping bag
  • Ateco piping tip #808


  • 1 cup whole milk, at room temperature
  • 6 large egg whites, at room temperature
  • 1 teaspoon vanilla extract
  • 2 ¼ cups (9 ounces) cake flour
  • 1 ¾ cups (12 ¼ ounces) granulated sugar
  • 4 teaspoons baking powder
  • 1 tablespoon ground cinnamon
  • 1 teaspoon salt
  • 12 tablespoons unsalted butter, cut into tablespoon sized pieces, at room temperature


  • 1 cup (7 ounces) granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1/2 cup water
  • 4 egg whites
  • Pinch fine sea salt



  1. Adjust an oven rack to the center position and heat oven to 350 degrees. Line 2 cupcake pans with cupcake liners and set aside.
  2. In a bowl, whisk together milk, egg whites and vanilla extract. In the bowl of a stand mixer, with the paddle attachment attached, mix the flour, sugar, baking powder, cinnamon and salt on low speed until combined. Add butter one tablespoon at a time until the mixture forms pea-sized pieces, about 1 minute. Reserve ½ cup of the milk mixture and pour the remaining to the flour mixture and mix on medium-high speed until light and fluffy, about 1 minute. Reduce the mixer speed to medium-low and add the reserved ½ cup milk mixture to the batter and mix until combined, about 30 seconds. Do not over mix. The batter may look curdled. Give the batter a final stir by hand with a rubber spatula.
  3. Using a 3 tablespoon sized spring loaded ice cream scoop, divide the batter evenly between the prepared cupcake pans. Gently tap cake pans on the counter to settle the batter and bake until a toothpick inserted in the centers comes out with a few moist crumbs attached, about 15 to 17 minutes, switching and rotating pans halfway through baking.
  4. Let cupcakes cool in their pans on wire racks for 5 minutes. Invert cupcakes on to wire racks to cool completely.


  1. Combine the sugar, cream of tartar and water in a small saucepan with a tight fitting lid. Heat saucepan over medium-high heat uncovered. Once the mixture comes to a boil, cover the saucepan and cook for 2 minutes. Uncover the saucepan and continue to boil until the sugar syrup reaches 242 degrees on a candy thermometer.
  2. While the syrup is heating up, combine the egg whites and salt in a clean bowl of a stand mixer fitted with the whisk attachment. Starting on low speed, beat egg whites, and gradually increase the speed to medium-high in the process. Beat until soft peaks form.
  3. If your sugar syrup is close to reaching 242 degrees, continue to whip the egg whites to firm peaks. If your sugar syrup is not close to reaching 242 degrees, let the egg whites wait at the soft peak stage before whipping them into firm peaks as the sugar syrup comes to temperature.
  4. Once the sugar syrup has come to 242 degrees and the egg whites are whipped to firm peaks, run the mixer on high speed and slowly pour the sugar syrup down the inside of the bowl and into the whipped egg whites. Continue whipping until the filling becomes thick and holds stiff peaks, about 5 minute. Add vanilla extract and whip to combine.


  1. In a small bowl, combine ½ teaspoon ground cinnamon with 2 tablespoons granulated sugar.
  2. Fill a piping bag fitted with Ateco piping tip #808 With marshmallow frosting. Pipe dollops of marshmallow frosting on top of each cupcake. Sprinkle cinnamon-sugar or snickerdoodle crumbs.


Cupcakes are best served the day they are assembled, but can keep in the refrigerator for 1 day, stored in an airtight container. Bring to room temperature before serving.

Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 995Total Fat: 52gSaturated Fat: 17gTrans Fat: 3gUnsaturated Fat: 29gCholesterol: 66mgSodium: 993mgCarbohydrates: 131gFiber: 5gSugar: 92gProtein: 11g

*Nutrition information is an estimate and will vary.*

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