“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!”
Cinnamon Cupcakes
Cinnamon Cupcakes
Prep Time
25 min
Cook Time
20 min
Yield
1-1/2 dozen
Ingredients
- 3/4 cup butter, softened
- 1-1/4 cups sugar
- 4 large 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 cinnamon; sprinkle 1/4 teaspoon over each cupcake.
- Bake at 375° for 16-18 minutes or until a toothpick inserted in 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.
Nutrition Facts
1 cupcake: 280 calories, 11g fat (7g saturated fat), 28mg cholesterol, 201mg sodium, 44g carbohydrate (30g sugars, 0 fiber), 3g protein.
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