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 SUGAR GRAHAM CUPCAKES
Cinnamon Sugar Graham Cupcakes Recipe courtesy: Lindsay Morton Show: Cupcake Wars Episode: SeaWorld Birthday Bash
Provided by ElizabethKnicely
Categories Dessert
Time 2h10m
Yield 24 regular-size cupcakes, 24 serving(s)
Number Of Ingredients 24
Steps:
- Preheat the oven to 350ºF. Line mini cupcake pans with 72 mini cupcake liner or line a regular-size cupcake or muffin pan with 24 cupcake liners.
- Sift together the cake flour, baking powder, and salt into a bowl, and set aside.
- Combine the graham crackers crumbs and brown sugar in a small bowl and pour in the melted butter. Stir until combined, and set aside.
- In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium speed until creamy. Gradually add the sugar and beat about 3 minutes more, or until light and fluffy. Scrape down the sides of the bowl. Reduce the speed to low and add the egg yolks one at a time, beating well after each addition. Scrape down the sides of the bowl. Beat in the vanilla extract and cinnamon. On low speed, mix in 1/3 flour mixture and 1/2 the milk, repeating alternating between the flour and milk, beginning and ending with the flour mixture. Mix just until the flour is incorporated. Do not overbeat once the flour mixture is added. Scrape down the sides of the bowl.
- With an electric hand mixer, beat the egg whites until medium-stiff peaks form and fold into the batter. Fold in the graham cracker-brown sugar mixture. Scoop the batter into the lined mini cupcake pan or regular-size cupcake pan. Bake 22 minutes for mini cupcakes or 27 minutes for regular-size cupcakes, or until a cake tester comes out clean. Cool the cupcakes completely before frosting.
- CINNAMON SUGAR GRAHAM CREAM CHEESE ICING:.
- Combine the graham cracker crumbs and brown sugar in a small bowl and pour in the melted butter. Stir until combined and set aside.
- In the bowl of an electric mixer, fitted with the paddle attachment, beat together the cream cheese and butter on medium speed until smooth. Beat in the vanilla extract, cinnamon, and salt. Reduce the speed to low, and add the confectioners' sugar until well blended. Increase the speed to high and beat about 3 minutes more, or until light and creamy. Fold in the graham cracker-brown sugar mixture. Place the icing in a pastry bag fitted with a pastry tip. Pipe the icing on the cooled cupcakes. Garnish the cupcakes with graham cracker crumbs, a piece of cinnamon sugar graham cracker, and a sprinkling of cinnamon.
- Yield: approximately 3 1/2 cups.
Nutrition Facts : Calories 399.9, Fat 20.5, SaturatedFat 12.2, Cholesterol 91.2, Sodium 239.7, Carbohydrate 50.9, Fiber 1, Sugar 33.4, Protein 4.3
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