Life Made Easy

Snickerdoodle Cupcakes

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

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2 3/4
cups Gold Medal™ all-purpose flour
teaspoons baking powder
teaspoon ground cinnamon
teaspoon salt
cup shortening
1 2/3
cups granulated sugar
egg whites
2 1/2
teaspoons vanilla
1 1/4
cups milk

Cinnamon Frosting

cups powdered sugar
teaspoons ground cinnamon
cup butter or margarine, softened
tablespoon vanilla
to 4 tablespoons milk


teaspoons granulated sugar
teaspoon ground cinnamon


Prevent your screen from going dark while you cook.

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

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