Cinnamon Cupcakes

Cinnamon Cupcakes

Tags: Cupcakes

  • Prep Time: 20 min
  • Cook Time: 25 min
  • Ready Time: 45 min
  • Yield: 24 cupcakes

Ingredients

CUPCAKES

  • 2 1/4 cups Pillsbury® Softasilk® Enriched & Bleached Cake Flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup Crisco® All-Vegetable Shortening
  • OR 3/4 stick Crisco® Baking Sticks All-Vegetable Shortening
  • 1 teaspoon vanilla extract
  • 1 1/2 cups sugar
  • 3/4 cup milk
  • 4 egg whites
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon

FROSTING

  • 1/4 cup Crisco® All-Vegetable Shortening
  • OR 1/4 stick Crisco® Baking Sticks All-Vegetable Shortening
  • 2 1/2 cups sifted powdered sugar
  • 2 egg whites, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon

Preparation Directions

  • HEAT oven to 350ºF. Line 24 muffin cups with paper liners.

CUPCAKES

  • COMBINE cake flour, baking powder and salt in small bowl; set aside.
  • BEAT 3/4 cup shortening and 1 teaspoon vanilla in large bowl. Add 1 1/2 cups sugar gradually, beating until fluffy.
  • ADD dry ingredients 1/4 at a time, alternating with 1/3 milk at a time, beating only until smooth after each addition.
  • ADD unbeaten egg whites to batter; mix at medium speed until blended.
  • SPOON batter into prepared muffin cups, filling each about 2/3 full. Combine 2 tablespoons sugar and cinnamon. Sprinkle 1/4 teaspoon cinnamon sugar over batter in each cup. Lightly swirl into batter with knife.
  • BAKE 20 to 25 minutes or until golden brown and a toothpick inserted in center comes out clean. Cool.

FROSTING

  • BEAT 1/4 cup shortening until fluffy. Gradually beat in 1 cup powdered sugar; set aside.
  • BEAT egg whites until soft peaks are formed. Gradually add remaining 1 1/2 cups powdered sugar, beating until mixture holds soft peaks. Gradually add shortening mixture, beating until smooth and creamy. Blend in 1 teaspoon vanilla and cinnamon.
  • SPREAD frosting on cooled cupcakes.

Nutritional Information Per Serving

Serving Size (1 cupcake), Calories 230 (Calories from Fat 70), Total Fat 8g (Saturated Fat 2g, Trans Fat 0g), Cholesterol 0mg, Sodium 105mg, Total Carbohydrate 36g (Dietary Fiber 0g, Sugars 26g), Protein 2g; Percent Daily Value*: Vitamin A 0%, Vitamin C 0%, Calcium 4%, Iron 4%.

*Percent Daily Values are based on a 2,000 calorie diet.