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Cinnamon Cupcakes Recipe

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“My from-scratch cinnamon cupcakes take a little work,” admits Judy Learned of Boyertown, Pennsylvania. But the results speak for themselves, when snackers say, “Yum!”

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17 Servings
Prep: 25 min. Bake: 20 min. + cooling

Ingredients

3/4 cup shortening
1-1/2 cups sugar
4 egg whites
1 teaspoon vanilla extract
2-1/4 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
TOPPING:
2 tablespoons sugar
1/2 teaspoon ground cinnamon
CINNAMON FROSTING:
1/4 cup shortening
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
2-1/4 cups confectioners' sugar
3 tablespoons milk
Additional ground cinnamon

Directions

In a small bowl, cream shortening and sugar until light and fluffy. Beat in egg whites and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition.
Fill paper-lined muffin cups two-thirds full. Combine sugar and cinnamon; sprinkle 1/4 teaspoon over each cupcake.
Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a small bowl, cream the shortening, vanilla and cinnamon. Gradually beat in confectioners' sugar. Add milk; beat until light and fluffy. Frost cupcakes; sprinkle with additional cinnamon. Yield: 17 cupcakes.

Nutrition Facts: 1 serving (1 each) equals 318 calories, 12 g fat (3 g saturated fat), 2 mg cholesterol, 137 mg sodium, 50 g carbohydrate, trace fiber, 3 g protein.

Cinnamon Cupcakes published in Country Woman January/February 2007, p33

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