Mini Snickerdoodle Cupcakes with Sour Cream Frosting
Prep time
Cook time
Total time
This recipe for Mini Snickerdoodle Cupcakes with Sour Cream Frosting features my favorite soft and fluffy Snickerdoodle cookies! It's a must-try.
Serves: 24
  • 2 sticks unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 3 cups flour
  • 1 teaspoon baking soda
  • 2.5 teaspoons ground cinnamon
  • 0.5 teaspoon salt
  • ¼ cup granulated sugar
  • 2 teaspoons cinnamon
  • 1.5 cups flour
  • 1.5 teaspoons baking powder
  • ¼ teaspoon salt
  • 2 teaspoons cinnamon
  • 0.5 cup butter, room temperature
  • 1 cup sugar
  • 2 eggs, room temperature
  • ¾ cup milk, room temperature
  • 2 sticks butter
  • 1 cup sour cream
  • 2 cups powdered sugar
  • (1 tablespoon milk)
  1. Preheat oven to 350°F / 180°C and line two large cookie sheets with parchment paper.
  2. To make the cookies, cream the softened butter in your stand mixer with a paddle attachment until smooth, then add the sugar and beat until fluffy and light. Mix in the egg and vanilla. Scrape down the sides as needed. Set aside.
  3. In a separate bowl, whisk together the flour, baking soda, cinnamon and salt. Slowly add the dry ingredients to the wet ingredients while running your mixer on low speed. Don't overbeat! The dough will get thick and you might turn off your mixer and knead the dough until all ingredients are incorporated.
  4. In a small bowl mix cinnamon and sugar together. Roll the dough into ¾ inch sized balls and coat them with the cinnamon-sugar mix. Place the balls on the baking sheet and bake for about 10 minutes and let them cool down.
  5. For the cupcakes, preheat oven to 350°F / 180°C and line a miniature cupcake trays with paper liners.
  6. Sift together flour, baking powder and cinnamon. Set aside. In your stand mixer with the paddle attachment, cream butter and sugar on medium high speed for about 2 minutes, then add the eggs, one at a time. Keep beating for another 2 minutes.
  7. With your mixer running on low speed, add the flour mixture in three additions and the milk in two additions.
  8. Fill the batter in the baking cups, about ¾ full and bake for about 15 minutes, until a tooth pick inserted in the middle comes out clean. Let the cupcakes cool down.
  9. For the frosting, cream the butter with the paddle attachment on high speed until fluffy. Add 1 cup of powdered sugar and keep beating for another 2 minutes. Add the sour cream and the rest of the sugar and continue on medium high speed for 2 minutes. In case your frosting is too thick, add some milk, if it is too liquid, add some sugar.
  10. Place some of the frosting on the cupcakes, top with a cookie and decorate with a dab of frosting.
Recipe by Sugary & Buttery at