Video Instruction & Recipe

To learn how to make Snickerdoodle Cupcakes with Cream Cheese Frosting, follow along with Ms. Taco with the video below!

Snickerdoodle Cupcakes with Cream Cheese Frosting


  • Measuring cups
  • Measuring spoons
  • Electric mixer
  • 2 Muffin Tins
  • Paper Liners
  • Whisk
  • Mesh Strainer or Sifter
  • Rubber spatula
  • Large Mixing Bowl
  • Small Mixing Bowl
  • Cooling rack
  • Toothpicks
  • Oven mitts
  • Oven
  • Piping Bags and Pastry Tips (optional)



  • 3/4 cup all-purpose flour
  • 3/4 cup cake flour not self-rising, sifted
  • 1/2 tbsp baking powder
  • 1/4 tsp salt
  • 1/2 tbsp ground cinnamon plus 1/4 tbsp for dusting
  • 1/2 cup unsalted butter 1 stick, room temperature
  • 1 cup granulated sugar plus 1 tbsp for dusting
  • 2 eggs large, room temperature
  • 1 tsp pure vanilla extract
  • 1/2 cup whole milk plus 2 tbsp


  • 12 oz cream cheese 1 1/2 packages, room temperature
  • 6 tbsp unsalted butter 3/4 stick, room temperature
  • 1 tsp vanilla extract
  • 1 cup confectioners’ sugar



  • Preheat oven to 350 degrees. Line standard muffin tins with paper liners
  • Sift together both flours, baking powder, salt and 1/2 tbsp cinnamon
  • With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy
  • Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed
  • Beat in vanilla. Reduce speed to low
  • Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each
  • Divide batter evenly among lined cups, filling each 3/4 full
  • Bake, rotating tins halfway through, until a toothpick inserted in centers comes out clean, about 20 minutes
  • Transfer tins to wire racks to cool completely before removing cupcakes


  • In a chilled mixing bowl, combine the cream cheese, butter and vanilla
  • Beat with an electric mixer on low and then medium until well blended, light and fluffy
  • Gradually beat in the sugar and mix until thoroughly combined
  • Frost cupcakes with cream cheese frosting. Dust with cinnamon-sugar (1/4 tsp cinnamon and 1 tbsp sugar) for added sweetness!
  • Enjoy!


Take It Down A Notch – This recipe should be fun for a PreK or young Tiny Chef, and they should be able to handle the measuring and mixing with supervision. You may want to have your child mix the flour and milk additions with a wooden spoon to begin with as it can be messy with the mixer blowing flour everywhere. Finish off with the handheld mixer if needed. You can also purchase pre-made cream cheese frosting or simply sprinkle cupcakes with cinnamon sugar while still warm. Kick It Up A  Notch – Like most straightforward baking recipes, this recipe will be easy for an older Tiny Chef to complete. You can use piping bags and tips and have your child fill pastry bags with the icing and practice different piping techniques. 


Calories: 396kcal | Carbohydrates: 41g | Protein: 5g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 95mg | Sodium: 157mg | Potassium: 129mg | Fiber: 1g | Sugar: 28g | Vitamin A: 851IU | Calcium: 75mg | Iron: 1mg