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Cinnamon Cupcakes

 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 McCormick® Pure 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 McCormick® Pure 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.

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Cinnamon Cupcakes (continued)

Directions (continued)

  • Fill paper-lined muffin cups two-thirds full. Combine sugar and
  • 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.
Nutritional 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.