By Grocery List Plus Editorial Staff | Published on October 3, 2026
Serves 24
310 cal · 35 min
Snickerdoodle Cupcakes with Cinnamon Frosting
Recipe GLPR21765f179dd51d
Rate this recipe
Average rating: 4.8 (1)
These delightful snickerdoodle cupcakes feature a tender, vanilla-infused cake base baked to golden perfection, topped with a silky cinnamon-flavored frosting. The classic combination of warm cinnamon and sweet vanilla makes these cupcakes a favorite for any occasion. Each cupcake is finished with a sprinkle of cinnamon-sugar for an authentic snickerdoodle experience.
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Ingredients
2¾ cup all-purpose flour
3 tsp baking powder
1 tsp ground cinnamon
½ tsp salt
¾ cup vegetable shortening
1½ cup granulated sugar
5 large large eggs
2½ tsp vanilla extract
1¼ cup milk
1 cup unsalted butter, softened
2½ cup powdered sugar
1 tbsp heavy whipping cream
3 tbsp cinnamon-sugar mixture for topping
Directions
Preheat your oven to 350°F and line two 12-cup muffin tins with cupcake liners. Set aside.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt. Set this dry mixture aside.
In a large bowl, beat the vegetable shortening with an electric mixer on medium speed for about 30 seconds until it begins to lighten. Gradually add the granulated sugar while continuing to beat.
Add the eggs one at a time to the shortening mixture, beating well after each addition to ensure proper incorporation.
Beat in the vanilla extract until fully combined.
Slowly add the dry flour mixture to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix on low speed until just combined—do not overmix the batter.
Divide the batter evenly among the 24 prepared cupcake liners, filling each about three-quarters of the way full.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with only a few moist crumbs. Allow the cupcakes to cool in the pans for 5 minutes, then turn out onto wire racks to cool completely.
For the frosting, place the softened unsalted butter in a large bowl and beat with an electric mixer on medium speed for 30 seconds until smooth and creamy.
Gradually add the powdered sugar, heavy whipping cream, and the remaining 1 teaspoon vanilla extract to the butter.
Increase the mixer speed to high and beat for about 3 minutes until the frosting is light, fluffy, and spreadable. If the frosting seems too stiff, add a small amount of additional cream, one tablespoon at a time, until it reaches the desired consistency.
Using a piping bag fitted with a decorative tip or a butter knife, frost each cooled cupcake generously with the cinnamon frosting.
Sprinkle a pinch of cinnamon-sugar mixture on top of each frosted cupcake for an authentic snickerdoodle finish.
Comments
This recipe is fast to execute and uses only pantry staples available at every Charlotte chain without exception—all ingredients are standard baking items you'll find at Harris Teeter, Food Lion, Walmart, or ALDI. At 24 servings, the cost per cupcake lands around $0.35–$0.45 depending on where you shop, driven mostly by butter and eggs, making it genuinely economical for a dessert that yields. The stated 35 minutes is honest for mixing and baking, though factor in 10–15 minutes for cooling before frosting if you want to avoid melted frosting. This is a forgiving, hands-off recipe once batter hits the tin—ideal for weeknight baking or a no-stress contribution to a potluck.
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