These cupcakes were incredible. No frosting required. They are somewhere between a snicker doodle and a breakfast coffee cake, but in a soft and wonderfully moist and tasty cupcake. My daughter is already asking me to make more, although we haven’t finished eating the first batch! I hope you enjoy these as much as we did.
Cupcake batter ingredients:
3/4 cup unsalted butter
1 1/4 cup sugar
3 egg whites
1 tablespoon pure vanilla extract
2/3 cup sour cream
1 cup milk
1 2/3 cup all purpose flour
2 teaspoons ground cinnamon
1/4 teaspoon freshly ground nutmeg
1 teaspoon sea salt
1/4 teaspoon baking soda
1 1/2 teaspoons baking powder
2 tablespoons ground cinnamon
1/2 cup sugar
Preheat oven to 350.
Cream butter and sugar with a hand or stand mixer until light and fluffy. Mix in egg whites, one at a time. Mix in sour cream, milk and vanilla – one ingredient at time.
In a separate bowl, mix together the dry ingredients: flour, cinnamon, nutmeg, salt, soda and powder.
Slowly mix the dry ingredients into the wet ingredients, adding about a half cup at a time, mixing in between.
Mix together cinnamon and sugar for topping in a separate bowl.
Line cupcake tins with 24 cupcake papers.
Using a tablespoon, place one heavy/heaping tablespoon of batter into the bottom of each cupcake liner.
Sprinkle 1/2 teaspoon of topping onto the batter.
Place another heaping tablespoon of batter into each cupcake liner.
Sprinkle the tops of each cupcake with 1/4 teaspoon topping.
Bake at 350 for 16-18 minutes, or until an inserted toothpick comes out clean with only a few crumbles of cake.