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5 from 1 vote

Snickerdoodle Cupcakes: Cupcakes with a Surprise Inside

My snickerdoodle cupcakes are burnt sugar cupcakes with a snickerdoodle cookie baked into them, topped with a cinnamon penuche frosting and another snickerdoodle cookie.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: Cinnamon Penuche Frosting, snickerdoodle cupcake recipe, snickerdoodle cupcakes
Servings: 24 cupcakes
Calories: 237kcal
Author: Stef


Snickerdoodle Cupcake Ingredients

  • 1 1/2 C granulated sugar divided
  • 1/2 C boiling water
  • 2 large eggs separated
  • 2 1/4 C all-purpose flour
  • 1 T baking powder
  • 1 t salt
  • 1/2 C 1 stick butter, softened
  • 1 t vanilla
  • 1 C milk

Cinnamon Penuche Frosting Ingredients

  • 1/2 C butter
  • 1 C brown sugar packed
  • 1/4 C milk
  • 1 T ground cinnamon
  • 1 1/2 C sifted confectioners' sugar


Snickerdoodle Cupcake Instructions

  • Heat 1/2 C sugar in heavy 8-inch skillet over medium heat, stirring constantly, until sugar is melted and golden brown.
  • Reduce heat to low.
  • Gradually add boiling water into sugar mixture; continue cooking until sugar is dissolved, stirring constantly. You need to stir really quickly here to keep the sugar from glomming up.
  • Beat egg whites in medium bowl at medium speed with electric mixer until soft peaks form.
  • Gradually add 1/2 C granulated sugar, beating at high speed until stiff peaks form; set aside.
  • Combine flour, baking powder and salt in medium bowl; set aside.
  • Beat butter and remaining 1/2 C sugar in large bowl until light and fluffy.
  • Beat in egg yolks and vanilla extract.
  • Gradually add sugar syrup, mixing until well blended.
  • Add dry ingredients to butter mixture alternately with milk, beating well after each addition.
  • Fold in egg white mixture.
  • Fill cupcake liners halfway full.
  • You could pop these into the oven at 375 F for 20 minutes right now, but if you want the cookie baked into them, read the post.

Cinnamon Penuche Frosting Instructions

  • In a saucepan, melt 1/2 C butter.
  • Add the brown sugar.
  • Bring to a boil and lower heat to medium low and continue to boil for 2 minutes, stirring constantly.
  • Add the milk and cinnamon and bring to a boil, stirring constantly.
  • Cool to lukewarm.
  • Gradually add sifted confectioners' sugar. (I would highly recommend sifting this confectioners' sugar. It's such a pain to sift, but it ensures that the frosting will be extra smooth.)
  • Beat until thick enough to spread. If too thick, add a little hot water.


See this post for more ideas to enhance this cupcake.


Calories: 237kcal | Carbohydrates: 39g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 35mg | Sodium: 178mg | Potassium: 97mg | Sugar: 29g | Vitamin A: 275IU | Calcium: 53mg | Iron: 0.7mg