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I first made these cupcakes, adapted from an eggless cake recipe, for a school carnival. It's the only dessert my picky daughter requests. Light, moist and tender, the cupcakes don't need frosting, thanks to the sparkly cinnamon-sugar topping.
Editor's Note: This recipe does not use eggs.
Nutritional Facts 1 serving (1 each) equals 133 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 124 mg sodium, 21 g carbohydrate, 1 g fiber, 1 g protein.
Originally published as Sugar-Topped Mocha Cupcakes in Country Woman July/August 2005, p35
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Reviewed on Nov. 22, 2011 by STerpstra
P.S. The coffee flavor does not come through when baked.
Very moist but recipe is in dire need of flavor assistance.
Reviewed on Feb. 03, 2011 by debs951
I took these to a family get-together and everyone wanted the recipe! A moist texture and not over-the-top sweetness makes these particularly nice! Thanks for sharing!
Reviewed on Apr. 30, 2009 by xblondie7456
Reviewed on Sep. 27, 2008 by asia96
These cupcakes are very moist, but are the most blah cupcakes I've ever had. Will not make again.
Reviewed on Mar. 04, 2008 by skipper
These cupcakes are tender, moist, easy to mix up and don't need frosting—great when you are in a hurry. You just sprinkle cinnamon sugar on the batter before baking and again when you take the cupcakes out of the oven. It makes for a sweet, slightly crunchy topping.
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