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