OK GUYS. I did it. The cupcake series is officially happening and we are kicking it off with the one I have been DREAMING about ever since I posted those brown butter chocolate chip cookie cupcakes. Salted Caramel Snickerdoodle Cupcakes. Soft, fluffy snickerdoodle cupcakes with that signature cinnamon warmth, stuffed with a homemade salted caramel that runs out the second you bite in, frosted with a cinnamon cream cheese frosting, and topped with a tiny snickerdoodle cookie. It is HEAVEN.
Snickerdoodles have always been my underrated favorite cookie. They are unassuming, they are not flashy, but the second you have a really good one you remember why they have stuck around forever. That perfect chewy texture, the cream of tartar tang, the cinnamon sugar crunch on top. I wanted to translate ALL of that energy into a cupcake and then take it one step further with a gooey salted caramel center because why not. Life is short. Eat the caramel.
These are giving cozy fall, giving holiday dessert table, giving “show up to the party with these and become a legend.” My family DEMOLISHED these. Like the plate was empty before I could even photograph the second batch. The salted caramel is what really sets them apart, you get the warm cinnamon cupcake, the creamy cinnamon frosting, the crunch from the mini cookie, AND then you bite into the middle and there is a pool of buttery salted caramel waiting for you. It is unreal.
Ingredients Needed
Unsalted Butter Used in the cupcakes (melted), the salted caramel (cubed and room temp), the frosting (room temp), and the mini cookies (melted). Always go unsalted so you can control the salt yourself, especially in the salted caramel where the salt is a starring flavor.
Granulated Sugar Used in the cupcakes, the salted caramel, the mini cookies, AND the cinnamon sugar coating. Plain white granulated is the move here, you want a clean sweetness that lets the cinnamon and brown butter notes shine.
Light Brown Sugar Just in the mini cookies for that signature soft chewy snickerdoodle texture and a little bit of molasses warmth. Stick with light brown, dark brown will overpower the cinnamon.
Eggs Two large eggs at room temperature for the cupcakes plus one extra yolk for the mini cookies. Room temp is non negotiable, cold eggs will not blend smoothly with melted butter and you will end up with a streaky batter.
Vanilla Extract Pure vanilla extract throughout. Vanilla and cinnamon are best friends and using imitation will dull the flavor of the whole recipe.
All Purpose Flour Standard AP flour for both the cupcakes and the mini cookies. Make sure to spoon and level your flour, do not scoop directly from the bag or you will end up with dense, gummy cupcakes.
Cream of Tartar This is what makes a snickerdoodle a SNICKERDOODLE. It gives you that classic slight tang and the chewy texture, and you will see it show up in both the cupcake AND the mini cookie. Do not skip it or you just have a cinnamon cupcake.
Ground Cinnamon In the cupcake, the frosting, AND the cinnamon sugar coating for the mini cookies. Use fresh cinnamon if you can, that jar that has been in your cabinet since 2019 is not pulling its weight.
Baking Powder This is what gives the cupcakes their lift and keeps them tender and fluffy. Make sure yours is fresh, expired baking powder is the number one reason cupcakes turn out flat and sad.
Salt Used in the cupcakes, the salted caramel, and the frosting. The salt in the caramel is what makes it SALTED caramel, do not be afraid of the full half teaspoon, it balances the sweetness perfectly.
Buttermilk This adds the most incredible tender crumb and a slight tang that complements the cream of tartar. If you do not have buttermilk on hand, mix 1 cup of whole milk with 1 tablespoon of lemon juice or white vinegar, let it sit for 5 minutes, and you have a buttermilk substitute.
Sour Cream My secret weapon for ridiculously moist cupcakes. The fat and acidity tenderize the crumb and keep these cupcakes soft for days. Do not skip it.
Heavy Cream Used in both the salted caramel and the frosting. Do not swap for half and half or whole milk, you need the full fat for a thick glossy caramel and a creamy stable frosting. Pull it out ahead of time so it is at room temp when you add it to the hot sugar (cold cream causes the caramel to seize up violently and dangerously).
Cream Cheese Full fat block style cream cheese for the frosting, not the spreadable kind in a tub. Pull it out an hour before you start so it softens evenly and beats up smooth without lumps.
Powdered Sugar Sweetens and stabilizes the frosting. Add it slowly and taste as you go, the cinnamon and cream cheese already bring so much flavor that you may not need the full amount.
Cornstarch Just a tiny bit in the mini cookies for that soft chewy bakery style texture. It also keeps the cookies from spreading too much in the oven so they stay puffy and round on top of the cupcakes.
Substitutions and Modifications
- No buttermilk? Mix 1 cup whole milk with 1 tablespoon lemon juice or white vinegar and let it sit for 5 minutes
- Greek yogurt can sub for sour cream in a pinch, but full fat sour cream is best
- Skip making homemade salted caramel and use a really good store bought jar (warm it slightly before filling)
- For an apple cider vibe, swap 1/4 cup of the buttermilk for apple cider in the cupcake batter
- A 1 to 1 gluten free flour like Bob’s Red Mill works in both the cupcakes and the cookies
- Skip the mini cookie on top for a simpler version and just dust the frosting with extra cinnamon sugar
Why You’ll Love This Recipe
- A surprise salted caramel center that runs and pools the second you bite in
- Cream of tartar AND cinnamon in BOTH the cupcake and the mini cookie for that authentic snickerdoodle flavor in every layer
- The perfect cozy holiday dessert that looks like a bakery showstopper but is totally doable at home
Equipment Needed
- Heavy bottom saucepan for melting the sugar into salted caramel without it scorching.
- Stand mixer or hand mixer for beating the cupcake batter and whipping the cream cheese frosting.
- Standard 12 cup cupcake pan to bake the cupcakes evenly with that perfect domed top.
- Cupcake liners to keep the cupcakes from sticking and to make them look bakery cute.
- Baking sheet for baking the 12 mini snickerdoodle cookies that go on top.
- Large cookie scoop to portion the cupcake batter evenly so they all bake in the same time.
- Small cookie scoop to portion the mini cookies so they stay tiny and proportional to the cupcakes.
- Heat safe bowl for transferring the hot caramel to cool down safely.
- Whisk for whisking the dry ingredients and stirring the caramel smooth.
- Small shallow bowl for rolling the mini cookies in the cinnamon sugar coating.
- Piping bag and tip to swirl the frosting on top of each cupcake for that gorgeous bakery finish.
- Apple corer or small paring knife to poke the hole in the center of each cupcake for the salted caramel filling.
- Wire cooling rack to let the cupcakes and cookies cool completely so the frosting does not melt when you assemble.
Salted Caramel Snickerdoodle Cupcakes with Cinnamon Cream Cheese Frosting
Ingredients
For the Cupcakes
- ¾ cup unsalted butter melted
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tbsp vanilla extract
- 2 cups all purpose flour
- ¾ tsp cream of tartar
- 1 tsp ground cinnamon
- 1 tsp baking powder
- ½ tsp salt
- 1 cup buttermilk
- ¼ cup sour cream
For the Salted Caramel Filling
- ½ cup granulated sugar
- 3 tbsp unsalted butter cubed and at room temperature
- ¼ cup heavy cream at room temperature
- ½ tsp salt
For the Cinnamon Cream Cheese Frosting
- 4 tbsp unsalted butter room temperature
- 4 oz cream cheese softened
- ½ tsp ground cinnamon
- 1 tsp vanilla extract
- pinch of salt
- 2 tbsp heavy cream
- 1 to 2 cups powdered sugar as needed
For the Mini Snickerdoodle Cookies
- 3 tbsp unsalted butter melted
- 2 tbsp granulated sugar
- 2 tbsp light brown sugar
- 1 egg yolk
- ¼ tsp vanilla extract
- 6 tbsp all purpose flour
- ¼ tsp baking powder
- ¼ tsp cream of tartar
- ⅛ tsp cornstarch
- For the Cinnamon Sugar Coating
- ⅛ cup 2 tbsp granulated sugar
- ½ tsp ground cinnamon
Instructions
- Make the salted caramel first. Place the granulated sugar in a heavy bottom saucepan over medium heat. Do NOT stir, just let it sit and slowly start to melt around the edges. Once it starts liquefying, you can swirl the pan gently. Cook until the sugar turns a deep amber color, about 6 to 8 minutes. Watch it like a hawk, it goes from amber to burnt FAST.
- The second it hits that amber color, remove from heat and immediately whisk in the cubed room temp butter (it will bubble up violently, that is normal, keep whisking). Once smooth, slowly stream in the room temp heavy cream while whisking constantly. Whisk in the salt. Pour into a heat safe bowl and let it cool to room temperature, it will thicken as it cools.
- Preheat oven to 350°F and line a cupcake pan with 12 liners. Have a baking sheet ready for the mini cookies later.
- Make the cupcake batter. In a stand mixer, beat the melted butter and granulated sugar on medium speed until combined, about 1 minute. Add the eggs one at a time, beating well after each, then mix in the vanilla extract.
- In a separate bowl, whisk together the flour, cream of tartar, cinnamon, baking powder, and salt. In a measuring cup, stir together the buttermilk and sour cream.
- Add the dry ingredients and the buttermilk mixture to the wet in alternating additions, starting and ending with the dry. Mix until JUST combined, do not overmix or you will get tough cupcakes.
- Scoop the batter into the cupcake liners, filling each about 3/4 full. Bake at 350°F for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool COMPLETELY.
- Make the mini snickerdoodle cookies. In a bowl, whisk together the melted butter, granulated sugar, and light brown sugar until combined. Add the egg yolk and vanilla and whisk again. In a separate bowl, whisk the flour, baking powder, cream of tartar, and cornstarch, then fold into the wet ingredients until just combined.
- In a small shallow bowl, stir together the 2 tbsp granulated sugar and 1/2 tsp cinnamon for the coating. Scoop 12 small cookies (about 1 tablespoon each) and roll each one in the cinnamon sugar coating until fully coated. Place on a baking sheet and FREEZE for 10 minutes.
- Bake the cookies at 350°F for 8 to 10 minutes, until the tops are just set and slightly crackled. You want these slightly more crisp than your usual chewy cookie because they are going to act as a crunch factor on top of the frosting. Cool completely on the pan.
- Make the frosting. In a stand mixer, beat the room temp butter and cream cheese together until smooth and fluffy, about 2 to 3 minutes. Add the cinnamon, vanilla, salt, and heavy cream and mix to combine. Slowly add the powdered sugar 1/2 cup at a time, beating until you reach a thick but pipeable consistency.
- Assemble. Make sure your cupcakes are COMPLETELY cool and the salted caramel has cooled and thickened. Use an apple corer or small paring knife to poke a hole in the center of each cupcake, going about halfway down. Spoon the salted caramel into each hole, filling generously. Pipe the frosting on top in a generous swirl, then crown each cupcake with a mini snickerdoodle cookie. Drizzle a little extra caramel over the top if you are feeling fancy. Serve immediately or refrigerate until ready to serve.
Video
Storage Instructions
- Counter: Store in an airtight container at room temperature for up to 1 day. Because of the cream cheese frosting, these are best refrigerated.
- Fridge: Store in an airtight container in the refrigerator for up to 4 days. Let sit at room temp for 15 to 20 minutes before serving for the best texture and to let the caramel soften back up.
- Freezer: Freeze unfrosted, unfilled cupcakes in a freezer safe container for up to 2 months. Thaw at room temperature, then fill with caramel, frost, and top with the cookie when ready to serve. The salted caramel can also be made up to 2 weeks ahead and stored in the fridge.
Tips and Tricks
- Use a HEAVY BOTTOM saucepan for the caramel, thin pans cause hot spots and your sugar will burn before the rest melts. Light colored interiors also help you see the amber color clearly.
- Make sure your butter and heavy cream are at ROOM TEMPERATURE before adding to the hot caramel. Cold dairy hitting hot sugar causes violent bubbling and seized caramel.
- Cream of tartar is what gives snickerdoodles their signature tang and chew. Do not skip it, it is the difference between a snickerdoodle and a cinnamon cookie.
- The frosting recipe is sized perfectly for 12 cupcakes with generous swirls. No need to halve like the last recipe!
FAQ
Can I use store bought caramel?
Yes, in a pinch a really good quality jarred salted caramel works great. Warm it slightly before filling so it spoons in easily. But homemade is genuinely SO worth the extra 10 minutes.
My caramel seized into a hard lump, what happened?
Usually this means your butter or cream was too cold when added. Put the pan back on low heat and whisk constantly, it will usually melt back into a smooth caramel. If it is truly stuck, start over and make sure your dairy is room temp.
Can I make these ahead of time?
Yes! The caramel can be made up to 2 weeks ahead and stored in the fridge. The cupcakes and mini cookies can be baked a day ahead and stored separately in airtight containers. Make the frosting the day of and assemble. Fully assembled cupcakes are best the day they are made but will keep beautifully in the fridge for up to 4 days.
What does cream of tartar actually do?
It is an acid that reacts with the baking powder to give snickerdoodles their signature chewy texture and slight tangy flavor. It is THE ingredient that makes a snickerdoodle taste like a snickerdoodle.
Why did my cupcakes sink in the middle?
Usually one of three things. Overmixing the batter after adding the flour, opening the oven door too early, or expired baking powder. Mix until JUST combined, leave the oven shut for at least 16 minutes, and check your baking powder date.
Can I make this gluten free?
Yes, swap the all purpose flour with a 1 to 1 gluten free baking flour like Bob’s Red Mill or King Arthur. The texture will be slightly different but still delicious.
Do you LOVE Cupcakes?! Check Out MORE of my Favs:
Brown Butter Chocolate Chip Cookie Cupcakes
Let’s Connect!
If you make these Salted Caramel Snickerdoodle Cupcakes, PLEASE tag me on Instagram and TikTok @munchiesbymallory! The cupcake series is officially LIVE and I am living for seeing your bakes. Drop a comment below and tell me what cupcake flavor you want next. I have a running list and your suggestions are going straight to the top. Love you guys, happy baking! xoxo
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