Snickerdoodle Cupcakes

Name: Snickerdoodle Cupcakes
Prep time: 40 min
Total time: 1 h 35 min
Yield: 24
Ingredients: 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; 6 cups powdered sugar; 2 teaspoons ground cinnamon; 2/3 cup butter or margarine, softened; 1 tablespoon vanilla; 2 to 4 tablespoons milk; 2 teaspoons granulated sugar; 1/2 teaspoon ground cinnamon

40 Minutes Prep1 Hour 35 Minutes Total
24 Servings
350 Calories per Serving

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

Ingredient List

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

Preparation

Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
In medium bowl, mix flour, baking powder, 1 teaspoon cinnamon and the salt; set aside.
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.
Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
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.
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

Daily Values (Amount per serving)

Total Fat 12g 18%, Saturated Fat 5g 25%, Cholesterol 15mg 5%, Sodium 160mg 7%, Potassium 55mg 2%, Total Carbohydrate 56g 19%, Dietary Fiber 0g 0%, Vitamin A 4%, Vitamin C 0%, Calcium 6%, Iron 4%, Vitamin D 2%, Vitamin E 0%, Thiamin 8%, Riboflavin 8%, Niacin 4%, Vitamin B6 0%, Folic Acid 4%, Vitamin B12 0%, Pantothenic Acid 0%, Phosphorus 4%, Magnesium 0%, Zinc 0%, Selenium 10%, Copper 0%, Manganese 8%

Other Nutrients (Amount per serving)

Calories 350, Calories from Fat 110, Trans Fat 1 1/2g, Monounsaturated Fat 4 1/2g, Polyunsaturated Fat 2g, Soluble Fiber 0g, Insoluble Fiber 0g, Sugars 44g, Protein 2g, Beta-Carotene 0%, Omega-3 0g, Carbohydrate Choice 4, Starch 1/2, Fruit 0, Other Carbohydrate 3, Skim Milk 0, Low-Fat Milk 0, Milk 0, Vegetable 0, Very Lean Meat 0, Lean Meat 0, Medium-Fat Meat 0, High-Fat Meat 0, Fat 2 1/2, Fruits 0c, Vegetables 0c, Grains 1oz-eq, Meat & Beans 0oz-eq, Dairy 0c, Fats & Oils 3tsp