CINNAMON CUPCAKES
"My from-scratch cinnamon cupcakes take a little work," admits Judy Learned of Boyertown, Pennsylvania. But the results speak for themselves, when snackers say, "Yum!"
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 1-1/2 dozen.
Number Of Ingredients 18
Steps:
- 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. , Fill paper-lined muffin cups two-thirds full. Combine sugar and cinnamon; sprinkle 1/4 teaspoon over each cupcake. , Bake at 375° for 16-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., 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.
Nutrition Facts : Calories 280 calories, Fat 11g fat (7g saturated fat), Cholesterol 28mg cholesterol, Sodium 201mg sodium, Carbohydrate 44g carbohydrate (30g sugars, Fiber 0 fiber), Protein 3g protein.
CINNAMON VANILLA CUPCAKES
Delicious and moist cupcakes that have a little something special with the cinnamon. Great with vanilla, chocolate or cream cheese frosting. The amount of Flour is optional, depending on how dry you want your cupcakes.
Provided by LizP5885
Categories Dessert
Time 35m
Yield 1 dozen, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Prepare muffin pan with liners.
- Sift together the flour, baking powder, salt and cinnamon.
- Mix milk and vanilla in a separate cup.
- Cream butter and then add sugar a little at a time. Mix until light and fluffy.
- Beat in the eggs one at a time until light and fluffy.
- Add flour mixture and milk mixture alternately, starting with flour mixture and ending with flour mixture until fully--but not overly--mixed.
- Fill muffin papers 3/4 cup full. Bake for 18-20 minutes until top springs back lightly when touched.
VANILLA CUPCAKES
Provided by Food Network Kitchen
Time 50m
Yield 12 cupcakes
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Whisk the flour, baking powder and salt in a bowl. Beat the butter and sugar in a stand mixer fitted with the paddle attachment on medium-high speed until fluffy, about 4 minutes. Beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. Reduce the mixer speed to medium low; beat in half of the flour mixture, then all of the milk, then the remaining flour mixture until just combined.
- Divide the batter among the muffin cups, filling each three-quarters full. Bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes, rotating the pan halfway through. Transfer the pan to a rack and let cool 5 minutes, then remove the cupcakes to the rack to cool completely. Top with Frosting.
- Whisk the egg whites, sugar and salt in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the mixture is warm and the sugar dissolves. Remove the bowl from the pan; let cool slightly.
- Beat the egg white mixture in a stand mixer fitted with the whisk attachment (or with a hand mixer) on medium-high speed until stiff peaks form, 12 to 15 minutes. Beat in the butter a few pieces at a time, then continue beating until smooth. (Don't worry if the mixture looks separated at first-it will come together as you keep beating.)
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