Snickerdoodle Cupcakes

Hello everyone!

As boards are approaching and so is the end of my second and final year in the med school classroom (PRAISE!) I’ve been so so busy. I can’t wait until this beast of an exam is over and I can finally live my life again! For now, I leave you with this amazing recipe that you must must try!

Homemade Snickerdoodle Cupcakes


  • 1½ cups all-purpose flour
  • 1½ cups cake flour
  • 4 large eggs
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1 cup (2 4-oz sticks) unsalted butter, room temperature
  • 1¾ cups granulated sugar
  • 2 teaspoons vanilla extract
  • 1¼ cups cashew, almond (or regular) milk

Preheat oven to 350. Mix together flours, baking powder, salt and cinnamon in separate bowl. Set aside. In electric mixer, cream butter and sugar. Add eggs and vanilla. Mix for a minute or two. Next, add in some of the flour, then some of the milk, alternating between the two until they are all in the bowl. Mix until batter is smooth. Pour into cupcake liners –  I use these and love them! My cupcakes always come out perfect!


  • 3 ½ c. confectioners sugar
  • 2 tsp milk
  • 1 tsp vanilla
  • 1/8 tsp salt

Cream butter alone in electric mixer for ~2 minutes. (THIS IS THE KEY TO FLUFFY FROSTING). Next, add the confectioners sugar. Mix for another 3-4 minutes until frosting  is light and fluffy. Add milk and vanilla. Mix for another minute or so. Once cupcakes are completely cool, frost them! Top with cinnamon sugar if you’d like!

For the “cake” part of these cupcakes I used one of the best cupcake recipes I’ve found, yet! I made a few changes to it for this recipe but they were perfect! I really hope you enjoy them, these were some of the best cupcakes I’ve made ever! I brought a plate of these to the residents I was working with the other morning and they scarfed them down. Thats my number one tip as a medical student – always bring treats for everyone!

Have a wonderful weekend!

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