TOTAL TIME: Prep: 35 min. Cook: 30 min.
MAKES: 10 servings


  • 1 c. butter (no substitute)
  • 1 1/4 c. white sugar
  • 1 1/2 tsp. pure vanilla extract
  • 3 cups sifted all purpose flour
  • 1 tbsp. baking powder
  • 1/4 tsp. cream of tartar
  • 1/2 tsp. cinnamon
  • 1/2 tsp. salt
  • 1 cup whole milk
  • 6 egg whites
  • 1/2 c. white sugar
  • (to sprinkle on top of cupcakes before baking)
  • 1/2 c. white sugar
  • 1 tablespoon cinnamon
  • 1/2 tsp. nutmeg
  • (frosting)
  • 1 container of whipped topping thawed
  • 1 package instant vanilla pudding mix
  • 1 cup milk
  • 1 tsp. vanilla extract


  1. Preheat oven to 350 degrees. In a mixer, fluff egg whites and 1/2 cup of sugar until soft peaks form. Set aside. Cream together butter, white sugar, and vanilla. Sift together flour, cream of tartar, cinnamon, baking powder, and salt. Add sifted ingredients to the bowl and mix on low speed until incorporated. Add 1 cup whole milk. With a spatula, fold in the egg white mixture. Put cupcake batter into a prepared pans.
  2. Mix together white sugar, nutmeg and cinnamon. With a teaspoon sprinkle the sugar mixture on top of the cupcake batter before putting into the oven. Bake for 17-19 minutes. Meanwhile, in a medium bowl, combine pudding mix with milk and vanilla. Gently fold in whipped topping. Frost cooled cupcakes using a pastry bag and sprinkle with a dash of cinnamon. Yield: serves 10
Notes: Notes: Enjoy!

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Reviewed Oct. 14, 2010


     These sound really good, I'm glad I saw this just before going to the store.  So I'm going to make these this weekend for my g'daughters.........I know they'll love them
                         Thanks so much for the recipe !!

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