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Snickerdoodle Cupcakes

snickerdoodle cupcakes Dessert
Snickerdoodle Cupcakes
  • Prep 40 min
  • Total 1 hr 35 min
  • Servings 24

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

Updated April 18, 2013
Gold Medal Flour
Make with
Gold Medal Flour

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

Steps

  • 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 Facts

Serving Size: 1 Cupcake
Calories
350
Calories from Fat
110
% Daily Value
Total Fat
12g
18%
Saturated Fat
5g
25%
Trans Fat
1 1/2g
Cholesterol
15mg
5%
Sodium
160mg
7%
Potassium
55mg
2%
Total Carbohydrate
56g
19%
Dietary Fiber
0g
0%
Sugars
44g
Protein
2g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
4%
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 Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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