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Cinnamon Cupcakes

“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!”

18 ServingsPrep: 25 min. Bake: 20 min. + cooling

Ingredients

3/4 cup butter, softened
1-1/4 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 2% milk
TOPPING:
2 tablespoons sugar
1/2 teaspoon ground cinnamon
CINNAMON FROSTING:
1/4 cup butter, softened
1 teaspoon clear vanilla extract
1/4 teaspoon ground cinnamon
2-1/4 cups confectioners' sugar
3 tablespoons 2% milk
Additional ground cinnamon

Directions

In a small bowl, cream butter 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

2 of 2

Cinnamon Cupcakes (continued)

Directions (continued)

cinnamon; sprinkle 1/4 teaspoon over each cupcake.
Bake at 375° for 16-18 minutes or until a toothpick inserted near
the center 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 butter, vanilla and
cinnamon. Gradually beat in confectioners' sugar. Add milk; beat
until light and fluffy. Frost cupcakes; sprinkle with additional
cinnamon. Yield: 1-1/2 dozen.

Nutrition Facts: 1 cupcake equals 280 calories, 11 g fat (7 g saturated fat), 28 mg cholesterol, 201 mg sodium, 44 g carbohydrate, trace fiber, 3 g protein.