Ingredients: |
Ingredients: 1⅔ cup all purpose flour ½ teaspoon baking powder ¼ teaspoon baking soda ½ teaspoon salt ½ cup butter, melted 1 cup granulated sugar, plus ¼ cup ¾ cup buttermilk or whole milk ¼ cup sour cream 2 teaspoons vanilla 2 egg whites 1 teaspoon cinnamon
For the Frosting:
4 ounces butter, room temperature 4 ounces cream cheese, room temperature 2 cups powdered sugar 1 teaspoon vanilla
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Directions: |
Directions:
For the Cupcakes:
Preheat oven to 350°. Line muffin tins with cupcake liners (12 regular or 24 mini).
In a mixing bowl combine flour, baking powder, baking soda, and salt.
In another bowl, melt butter and whisk in sugar, buttermilk, sour cream, and vanilla. Add the liquid ingredients to the dry and mix until just combined. Set aside.
With an electric mixer, beat egg whites until soft peaks form. Fold into the batter until combined.
Spoon batter into cupcake liners. Mix sugar and cinnamon to gather and sprinkle ½ teaspoon on top of batter. Reserve remaining.
Bake for 15 to 18 minutes until toothpick comes out clean. Leaving in tin for a couple minutes until able move onto a wire rack. Cool completely before frosting.
For the Frosting:
In a mixing bowl beat butter and cream cheese with an electric mixer. Add the powdered sugar a little at a time until smooth and creamy. Mix and vanilla.
Place frosting in a piping bag fitted with that a 1M star tip. Swirl frosting on top of each cupcake and then sprinkle with remaining cinnamon sugar mixture on top.
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