Sourdough Snickerdoodle Cupcakes with Cinnamon Cream Cheese Frosting
These sourdough snickerdoodle cupcakes taste just like a classic snickerdoodle cookie, but in light, fluffy cupcake form. Each cupcake is loaded with warm cinnamon flavor and topped with a rich cinnamon cream cheese frosting that truly melts in your mouth. The combination of whole milk, sour cream, and sourdough discard creates an incredibly soft, moist crumb with bakery-style texture. These cinnamon cupcakes are the perfect dessert for autumn and winter baking, cozy holidays, birthday parties, and any time you’re craving a sweet cinnamon treat.
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Servings: 21 cupcakes
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
*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!
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
Nutrition
Serving: 1cupcake | Calories: 372kcal | Carbohydrates: 49g | Protein: 3g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 178mg | Potassium: 62mg | Fiber: 1g | Sugar: 38g | Vitamin A: 621IU | Vitamin C: 0.1mg | Calcium: 64mg | Iron: 1mg
Calories: 372kcal
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