Cinnamon Cupcakes Recipe Serves: 18
Prep Time 15 minutes
Cook Time 20 minutes
Stand Time 15 minutes

Nutrition Facts

Amount Per Serving
Calories 150
Calories From Fat 35
% Daily Value*
Total Fat 4 g
Saturated Fat 1.5 g
Trans Fat 0 g
Cholesterol 10 mg
Sodium 110 mg
Total Carbohydrate 26 g
Dietary Fiber 0 g
Sugars 15 g
Protein 3 g
Vitamin A 6 %
Vitamin C 0 %
Calcium 4 %
Iron 4 %

Cinnamon Cupcakes

Ingredients:

  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. ground cinnamon
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) Country Crock® Spreadable Sticks
  • 1 egg
  • 2 egg whites
  • 3/4 cup fat free milk
  • 1 tsp. vanilla extract
  • 1/2 cup confectioners sugar
  • 1-1/2 tsp. water

Directions:

  1. Preheat oven to 350°. Line 18 muffin pans with cupcake liners; set aside.
  2. Combine flour, baking powder cinnamon in medium bowl; set aside.
  3. Beat granulated sugar with Shedd's Spread Country Crock® Spread in large mixing bowl, with electric mixer, until light and fluffy, about 3 minutes. Add egg and egg whites and beat, scraping sides occasionally, until well combined, about 3 minutes. Add milk and vanilla and mix well. Add flour mixture and beat just until combined. Spoon batter into prepared pans.
  4. Bake 20 minutes or until toothpick inserted in centers comes out clean. Cool 10 minutes on wire rack. Remove from pans and cool completely.
  5. Combine confectioners sugar, water and, if desired, an additional pinch cinnamon until smooth. Drizzle over cupcakes.

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