Cinnamon Cupcakes
TOTAL TIME: Prep: 25 min. Bake: 20 min. + cooling
YIELD: 1-1/2 dozen.
“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!”
Ingredients
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3/4 cup butter, softened
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1-1/4 cups sugar
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4 large egg whites
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1 teaspoon vanilla extract
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2-1/4 cups cake flour
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2 teaspoons baking powder
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1/2 teaspoon salt
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3/4 cup 2% milk
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TOPPING:
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2 tablespoons sugar
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1/2 teaspoon ground cinnamon
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CINNAMON FROSTING:
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1/4 cup butter, softened
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1 teaspoon clear vanilla extract
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1/4 teaspoon ground cinnamon
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2-1/4 cups confectioners' sugar
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3 tablespoons 2% milk
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Additional ground cinnamon
Directions
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1.
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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2.
Fill paper-lined muffin cups two-thirds full. Combine sugar and cinnamon; sprinkle 1/4 teaspoon over each cupcake.
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3.
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.
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4.
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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