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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 18 |
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âMy from-scratch cinnamon cupcakes take a little work,â admits Judy Learned of Boyertown, Pennsylvania. But the results speak for themselves, when snackers say, âYum!â Ingredients:
3/4 cup butter, softened |
1-1/4 cups sugar |
4 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 near 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. Yield: 1-1/2 dozen.
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