Mini Cinnamon Cupcakes

Name: Mini Cinnamon Cupcakes
Prep time: 40 min
Total time: 1 h 20 min
Yield: 36
Ingredients: 1 1/2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 3/4 cup sugar; 1/2 cup LAND O LAKES® Cinnamon Sugar Butter Spread; 2 LAND O LAKES® All-Natural Eggs; 1/2 cup milk; 1 1/2 teaspoons vanilla; 3 cups powdered sugar; 1/4 cup LAND O LAKES® Cinnamon Sugar Butter Spread; 1 teaspoon vanilla; 2 to 3 tablespoons milk

(0)

0 Questions

Save Recipe

Prep 40 min
Total 1 hr 20 min
Ingredients 12
Servings 36

Save
Print
Pinterest
Facebook
Email

Ready to make?

Save
Share
Keep Screen On

The flavor of cinnamon shines in these mini cupcakes.

Ingredients

Cupcakes

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
1/2 cup LAND O LAKES® Cinnamon Sugar Butter Spread
2 LAND O LAKES® All-Natural Eggs
1/2 cup milk
1 1/2 teaspoons vanilla

Frosting

3 cups powdered sugar
1/4 cup LAND O LAKES® Cinnamon Sugar Butter Spread
1 teaspoon vanilla
2 to 3 tablespoons milk

Directions

1

Heat oven to 350°F. Place mini paper baking cups into 36 mini muffin pan cups; set aside.
2

Combine flour, baking powder and salt in large bowl; set aside.
3

Combine sugar and 1/2 cup Cinnamon Sugar Butter Spread in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Add 1 egg at a time, beating well after each addition. Reduce speed to low. Add flour mixture, alternately with 1/2 cup milk and 1 1/2 teaspoons vanilla. Beat well after each addition until well mixed.
4

Spoon 1 level tablespoon batter into each prepared muffin pan cup. Bake for 14 to 16 minutes or until center is set. Cool 10 minutes in pan; remove to wire cooling rack. Cool completely.
5

Combine all frosting ingredients except milk in large bowl. Beat at medium speed, adding enough milk for desired spreading consistency, until creamy. Frost cooled cupcakes.

Expert Tips

tip 1
For regular-size cupcakes, prepare batter as directed above. Divide batter evenly among 12 regular-size muffin pan cups lined with paper baking cups. Bake for 23 to 26 minutes or until toothpick inserted in center comes out clean. 12 cupcakes.

Nutrition Information

110 Calories, 2 1/2g Total Fat, 1g Protein, 20g Total Carbohydrate, 15g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 110

Calories from Fat: 20

Total Fat: 2 1/2g; 4%

Saturated Fat: 1g; 5%

Trans Fat: 0g

Cholesterol: 15mg; 5%

Sodium: 50mg; 2%

Potassium: 15mg; 0%

Total Carbohydrate: 20g; 7%

Dietary Fiber: 0g; 0%

Sugars: 15g

Protein: 1g

% Daily Value*:

Vitamin A: 0%; 0%

Vitamin C: 0%; 0%

Calcium: 0%; 0%

Iron: 0%; 0%

Exchanges:

1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;