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Homemade snickerdoodle cupcakes made with brown butter, vanilla and more fresh ingredients.

Brown Butter Snickerdoodle Cupcakes

Yield: 12 cupcakes
Prep Time: 40 mins
Cook Time: 25 mins
Total Time: 1 hr 5 mins
These Brown Butter Snickerdoodle Cupcakes are the perfect treat for any time of the year. 
5 from 5 votes


For the Cinnamon-Sugar

For the Snickerdoodle Cupcakes

  • 1 2/3 cups all-purpose flour, (200g)
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 1/2 cup unsalted butter, softened (114g)
  • 1/2 cup granulated sugar, (100g)
  • 1/4 cup light brown sugar, (56g)
  • 1 large egg yolk
  • 3 large egg whites, whisked
  • 1 teaspoon Nielsen Massey Madagascar Bourbon Pure Vanilla Extract
  • 1/2 cup vanilla Greek yogurt, (140g)
  • 1/2 cup milk, room temperature (120g)

For the Buttercream Frosting


  • Whisk 3 tablespoons granulated sugar and 2 teaspoons cinnamon together in a small bowl; set aside. 
  • To make the snickerdoodle cupcakes, preheat oven to 400° F.  Line a 12-cup muffin pan with paper liners and set aside.
  • Combine the flour, cinnamon, baking powder, salt, and baking soda in a medium bowl; whisk to combine.  
  • In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugars on medium-high speed until light and fluffy, about 3 minutes. Beat in egg yolk and egg whites separately, mixing well after each addition. Add vanilla and blend.  
  • Add milk and Greek yogurt in a liquid measuring cup and whisk to combine.
  • On low speed, alternate adding dry ingredients and yogurt/milk in three additions, beginning and ending with the dry ingredients. Beat just until incorporated.
  • Divide the batter evenly between the prepared cupcake liners, filling each 2/3 full. 
  • Sprinkle the tops of each cupcake batter with about ½ teaspoon of cinnamon-sugar mixture, reserving the remainder.
  • Bake for 5 minutes, then reduce heat to 350º F and bake an additional 8 to 10 minutes, until a toothpick inserted in the center comes out clean. Allow to cool 5 minutes, then transfer to a wire rack to cool completely.
  • To make the brown butter buttercream frosting, melt butter in a small saucepan over medium heat, stirring frequently, 8 to 10 minutes until golden brown and fragrant.
  • Remove from heat and whisk in the vanilla bean paste. Allow to cool for 10 minutes, then transfer to a small heatproof bowl. Refrigerate at least 1 hour, or until firm but not hard.
  • Place cold browned butter to a large mixing bowl and beat on medium speed until creamy.
  • Add powdered sugar ½ cup at a time until incorporated. Drizzle in heavy cream and beat until light and fluffy, adding more if needed to achieve desired consistency.
  • Fill a piping bag with butter cream and swirl onto cooled cupcakes. Sprinkle tops of cupcakes with remaining cinnamon sugar.



  • We use a large open star tip or closed star tip for piping.
  • We recommend storing these cupcakes in the refrigerator for up to 3 days. Remove from the refrigerator and place at room temperature for 30 minutes before serving. 


Calories: 538kcal, Carbohydrates: 72g, Protein: 4g, Fat: 27g, Saturated Fat: 17g, Cholesterol: 88mg, Sodium: 150mg, Potassium: 104mg, Fiber: 1g, Sugar: 57g, Vitamin A: 856IU, Calcium: 53mg, Iron: 1mg
Course: Dessert
Cuisine: American
If you try this recipe, don’t forget to leave a review below or share a photo and tag @spoonfulofflavor on Instagram.