Sourdough Snickerdoodle Cupcakes (with Cinnamon Cream Cheese Frosting!)
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These sourdough snickerdoodle cupcakes are reminiscent of the classic snickerdoodle cookie, but in cupcake form! These cupcakes are bursting with cinnamon in both the cupcake and the cinnamon cream cheese frosting. They are fluffy and moist thanks to the whole milk and sour cream added to the batter. Perfect for autumn, winter, birthdays, and the holiday season.
These cupcakes were one of the three I made for my sister’s autumn-themed baby shower (the other two were sourdough pumpkin cupcakes with cream cheese frosting and brown butter caramel cupcakes).
They were so fun to make because we love the classic snickerdoodle cookie in our house, so turning them into a cupcake form just made sense. And why not use up sourdough discard to add to the batter?
These sourdough snickerdoodle cupcakes are topped with a simple cinnamon cream cheese frosting. If you want to get crazy, you can make mini snickerdoodle cookies to add on top of the piped frosting. If you do that, I recommend making a half-batch of my sourdough snickerdoodle cookie recipe.
The secret to making these cupcakes so light, fluffy, and moist is adding the room-temperature sour cream. Make sure it is *full fat*–that’s where the magic happens. Alternatively, you can use full-fat plain Greek yogurt instead.
Step-By-Step Instructions
*Note* If you’d like to add the mini snickerdoodle cookies to the top of these cupcakes, I recommend making them ahead of time. I use this sourdough snickerdoodle cookie recipe and cut it in half to make mini cookies. You could even cut it in 1/4, but it’s always fun to have extra cookies!
Prep the pans — Line 21 cupcake wells with cupcake liners and preheat the oven to 350°F.
Mix dry ingredients — In a medium bowl, whisk flour, baking powder, cinnamon, and salt until combined.
Combine butter and sugar — In a large mixing bowl, whisk melted butter and sugar until smooth and glossy.
Add eggs and vanilla — Whisk until the mixture looks pale and creamy.
Add sour cream and discard. — Mix until the batter is smooth and everything is fully combined.
Add dry to wet — Pour half the milk into the wet ingredients. Mix. Add half the dry ingredients. Mix. Then add the rest of the milk and the rest of the dry ingredients. Mix until just combined.
Fill the liners — Divide the batter into the cupcake pans, filling each about two-thirds full.
Bake — Place in the oven and bake 20 to 22 minutes, or until a toothpick comes out clean.
Cool completely — Let cupcakes rest in the pan 5 minutes, then transfer to a cooling rack.
Beat butter and cream cheese — Mix on medium speed until smooth and fluffy, about 2 to 3 minutes.
Add vanilla, cinnamon, and salt — Mix until fully combined.
Add powdered sugar — Mix on low to incorporate, then increase speed and beat until the frosting is light and creamy.
Frost the cupcakes — Pipe or spread onto fully cooled cupcakes.
Tips for Making the *BEST* Sourdough Snickerdoodle Cupcakes
- Use room-temperature ingredients – Butter, eggs, milk, and sour cream blend more smoothly when they’re not cold, creating a softer, fluffier crumb.
- Do not over-mix the batter – Once you add the flour, gently fold until just combined. Over-mixing can lead to dense, dry cupcakes instead of light and tender ones.
- Bake one pan at a time for even rise – If you can, bake each pan separately in the center of the oven. This helps promote consistent lift, even baking, and prevents sinking.
- Cool completely before frosting – Even slightly warm cupcakes will melt cream cheese frosting. Make sure they’re fully cooled for clean piping and a beautiful swirl.
- Fresh cinnamon makes a difference – Cinnamon loses flavor over time. Using a fresh, good-quality ground cinnamon enhances warmth and sweetness, giving that true snickerdoodle flavor.
Equipment Needed for These Cupcakes
- Two 12-cup muffin pans
- 21 cupcake liners
- Mixing bowls
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Electric mixer or stand mixer, paddle attachment
- Cooling rack
- Piping bag and decorating tip (I use the Wilton 1M) (optional)
- Offset spatula (optional)
Storage
Freezer: Freeze unfrosted cupcakes up to 2 months, thaw before frosting
Room temperature: 1 day, covered
Refrigerator: 3 to 4 days in an airtight container
Looking for more sourdough desserts? Check these out:
- sourdough chocolate babka
- sourdough baked donuts with chocolate frosting
- homemade sourdough pop-tarts
Sourdough Snickerdoodle Cupcakes with Cinnamon Cream Cheese Frosting
Ingredients
Snickerdoodle Sourdough Cupcakes
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 1 1/2 cups granulated sugar
- 8 tablespoons salted butter melted
- 2 large eggs room temperature
- 3/4 cup whole milk room temperature
- 1/2 cup sour cream room temperature
- 1/2 cup sourdough discard
- 2 teaspoons vanilla extract
Cinnamon Cream Cheese Frosting
- 8 ounces cream cheese softened
- 16 tablespoons unsalted butter softened
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon ground cinnamon
- 4 cups powdered sugar sifted
Instructions
Make the Cupcakes
- Preheat your oven to 350°F (177°C) and line two cupcake pans with 21 cupcake liners. *See note below if you'd like to make mini sourdough snickerdoodle cookies to top the cupcakes with.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.
- In a large mixing bowl, whisk together the melted butter and sugar until well combined. Add the eggs and vanilla and mix until smooth.
- Add the sour cream and sourdough discard and whisk until fully incorporated.
- Gradually mix in half of the milk, followed by half of the dry ingredients. Stir to combine, then add the remaining milk and remaining dry ingredients. Mix until just incorporated.
- Divide the batter between the cupcake liners, filling each about two-thirds full.
- Bake for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Make the Cinnamon Cream Cheese Frosting
- In a stand mixer fitted with the paddle attachment, or using a hand mixer, beat the softened butter and cream cheese on medium speed until smooth and fluffy, about 2 to 3 minutes.
- Add the vanilla, salt, and cinnamon and mix until combined.
- Gradually add the powdered sugar, mixing on low until incorporated, then increase to medium speed and whip for 1 to 2 minutes until light and fluffy.
- Frost cooled cupcakes using a piping bag or offset spatula.
Notes
Storage
- Room temperature: 1 day, covered
- Refrigerator: 3 to 4 days in an airtight container
- Freezer: Freeze unfrosted cupcakes up to 2 months, thaw before frosting
You are going to LOVE these cupcakes! They were a hit for friends, family, and my husband’s coworkers. If you try this recipe, it would mean the world if you left a review. It helps this little corner of the internet be seen by more eyes.