Cinnamon Sugar Swirl Cupcakes that Fights Candida

Cinnamon-Sugar-Swirl-Cupcak

These Cinnamon Sugar Swirl Cupcakes are full of a great little substance called cinnamon. Which if you don’t know is a really good antioxidant. More reason to make and eat these cupcakes :). There is cinnamon in the cupcake batter and layers of cinnamon sugar in the cupcake. I just love cinnamon, especially when its so good for you.

And for those of you who have and hate Candida i have some good news for you. Cinnamon is actually able to stop yeast infections including Candida. a study found that Cinnamon oil was effective against three strains of Candida and on top of that it boosts your immune system.

So go ahead and make these cupcakes using a little cinnamon oil if you have it. Please also take a look at our Post on How to Start a Food Blog

Cinnamon Sugar Swirl Cupcakes that Fights Candida

Cinnamon Sugar Swirl Cupcakes

Prep Time: 10 minutes

Cook Time: 18 minutes

Total Time: 40 minutes

Yield: 8

Cinnamon Sugar Swirl Cupcakes

Ingredients

  • 1 2/3 cups of all purpose flour
  • 1 cup of sugar
  • 1 1/2 teaspoon of cinnamon or 1 drop of cinnamon oil
  • 1/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3/4 cup butter, room temperature
  • 3 egg whites
  • 2 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1/2 cup fresh milk
  • 1 1/2 tablespoon ground cinnamon
  • 1/4 cup sugar

Instructions

  1. Preheat your oven to 350 degrees.
  2. Whisk together the flour, the sugar, the cinnamon, the baking soda and the baking powder in a large mixing bowl.
  3. Add the cinnamon oil, butter, the egg whites, the vanilla, the sour cream and the fresh milk and then mix together on medium speed until the mixture is smooth.
  4. Combine the cinnamon and the sugar in a small bowl.
  5. Add the cupcake liners to the cupcake pan.
  6. Place 1 tablespoon of the batter into each of the cupcake liner, and spread evenly.
  7. Sprinkle 1/4 teaspoon of cinnamon sugar onto the batter.
  8. Repeat steps 6 and 7.
  9. Add one more large tablespoon of batter to each cupcake liner.
  10. Sprinkle a bit of cinnamon sugar on top of each cupcake if you want. Liners should be about half full.
  11. Bake for 16-18 minutes, or until a toothpick comes out with a few crumbs
  12. Allow to cool for about 1 minute, then remove to a cooling rack to finish the cooling.
  13. To make the icing, beat the shortening and butter until smooth.
  14. Slowly add the 3 cups of powdered sugar. Mix until well combined.
  15. Mix in the cinnamon, vanilla extract and 1 tbsp water.
  16. Add the rest of the powdered sugar and mix until smooth. Add more water to get the right consistency, then ice the cupcakes.

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