Snickerdoodle Cupcakes

Snickerdoodle Cupcakes

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

Prep Time

40

Minutes

Total Time

1:35

Hr:Mins

Makes

24

cupcakes

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.
Makes 24 cupcakes

Nutrition Information:

1 Serving (1 Cupcake)
  • Calories 350
    • (Calories from Fat 110),
  • Total Fat 12g
    • (Saturated Fat 5g,
    • Trans Fat 1 1/2g),
  • Cholesterol 15mg;
  • Sodium 160mg;
  • Total Carbohydrate 56g
    • (Dietary Fiber 0g,
    • Sugars 44g),
  • Protein 2g;
Percent Daily Value*:
    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.