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Snickerdoodle Cupcakes

Betty Crocker Kitchens
Updated Apr 18, 2013
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All the great cinnamon flavors of snickerdoodle cookies are captured in these wonderful homespun cupcakes.

Snickerdoodle Cupcakes

  • Prep Time 40 min
  • Total 1 hr 35 min
  • Servings 24
  • Ingredients 16
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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
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
  • Step 
    2
    In medium bowl, mix flour, baking powder, 1 teaspoon cinnamon and the salt; set aside.
  • Step 
    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.
  • Step 
    4
    Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
  • Step 
    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.
  • Step 
    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

350 Calories
12g Total Fat
2g Protein
56g Total Carbohydrate
44g Sugars

Nutrition Facts

Serving Size: 1 Cupcake
Calories
350
Calories from Fat
110
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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