Snickerdoodle Cupcakes

All the great cinnamon flavors of snickerdoodle cookies are captured in these wonderful homespun cupcakes.

  • Prep Time 40 min
  • Total Time 1 hr 35 min
  • Servings 24

Ingredients

Cupcakes

2 3/4
cups Gold Medal™ all-purpose flour
3
teaspoons baking powder
1
teaspoon ground cinnamon
1/2
teaspoon salt
3/4
cup shortening
1 2/3
cups granulated sugar
5
egg whites
2 1/2
teaspoons vanilla
1 1/4
cups milk

Cinnamon Frosting

6
cups powdered sugar
2
teaspoons ground cinnamon
2/3
cup butter or margarine, softened
1
tablespoon vanilla
2
to 4 tablespoons milk

Garnish

2
teaspoons granulated sugar
1/2
teaspoon ground cinnamon
  • 1 Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
  • 2 In medium bowl, mix flour, baking powder, 1 teaspoon cinnamon and the salt; set aside.
  • 3 In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add 1 2/3 cups granulated sugar, about 1/3 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add egg whites, one at a time, beating well after each addition. Beat in 2 1/2 teaspoons vanilla. On low speed, alternately add flour mixture, about one-third at a time, and 1 1/4 cups milk, about half at a time, beating just until blended.
  • 4 Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
  • 5 Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
  • 6 In large bowl, mix powdered sugar, 2 teaspoons cinnamon and the butter with electric mixer on low speed. Beat in 1 tablespoon vanilla and 2 tablespoons milk. Gradually beat in enough remaining milk, 1 teaspoon at a time, to make frosting smooth and spreadable. Frost cooled cupcakes. In small bowl, mix garnish ingredients; sprinkle over frosted cupcakes.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake
Calories
350
(
Calories from Fat
110),
% Daily Value
Total Fat
12g
12%
(Saturated Fat
5g,
5%
Trans Fat
1 1/2g
1 1/2%
),
Cholesterol
15mg
15%;
Sodium
160mg
160%;
Total Carbohydrate
56g
56%
(Dietary Fiber
0g
0%
  Sugars
44g
44%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
6%;
Iron
4%;
Exchanges:
1/2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.