Snickerdoodle Spice Cupcake Recipe
Author: Tammilee
Ingredients
  • Cupcake Ingredients:
  • 2 3/4 C flour
  • 3 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 3/4 C Crisco shortening
  • 1 2/3 C sugar
  • 5 egg whites room temp
  • 2 1/2 tsp vanilla
  • 1 1/4 C whole milk
  • Frosting Ingredients:
  • 4 C powdered sugar
  • 1 C unsalted butter room temp
  • 1 tsp vanilla
  • 4 + TBSP of heavy whipping cream
  • Cinnamon Sugar Ingredients:
  • 1/4 + 2 TBSP C granulated sugar
  • 1 TBSP cinnamon
Instructions
  1. Cupcake Directions:
  2. Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
  3. In medium bowl, mix flour, baking powder, 1 teaspoon cinnamon and the salt; set aside.
  4. In large bowl, beat shortening with electric mixer on medium speed 30 seconds.
  5. 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.
  6. Add egg whites, one at a time, beating well after each addition.
  7. 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.
  8. Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
  9. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
  10. Cool 10 minutes. Remove cupcakes from pans; place on cooling racks.
  11. Cool completely, about 30 minutes.
  12. Frosting Directions:
  13. -Beat the butter and powder sugar until it is smooth and creamy.
  14. -Check to see if the frosting can form and hold a stiff peak by taking a spoonful of frosting and turning the spoon upside down. If the frosting stays on the spoon it is ready if not then....
  15. - Add more powder sugar 1/2 C at a time.... mixing well.
  16. -If ready scoop the frosting into the pastry bag with a large tip.
  17. -Twist the open end of the pastry bag to push the frosting to the tip.
  18. -Begin frosting the cupcake by working from the outer edge to the center of the cupcake.
  19. -Sprinkle the cinnamon sugar on top of the frosted cupcake.
  20. Cinnamon Sugar Directions:
  21. -Using a food processor, process the sugar for 1-2 minutes.
  22. -Mix the sugar and cinnamon together in a lidded jar.
  23. -Shake before using each time.