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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

  • 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

  • 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.
  • 2. Fill paper-lined muffin cups two-thirds full. Combine sugar and cinnamon; sprinkle 1/4 teaspoon over each cupcake.
  • 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.
  • 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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