These are a cross between a cupcake and a muffin. Very tasty, even without the frosting.
MEXICAN CINNAMON CUPCAKES
*2 cups all-purpose flour
*1 1/4 cups granulated sugar
*2 teaspoons ground cinnamon
*1/4 teaspoon baking soda
*1 teaspoon baking powder
*1 teaspoon salt
*2 teaspoons vanilla extract
*1/2 cup butter, room temperature
*3 large egg whites
*1/2 cup whole milk
*1/2 cup sour cream
*1/2 cup cinnamon toast crunch cereal
*1/2 cup butter, softened
*8 ounces cream cheese, softened
*4 cups powered sugar
*2 teaspoons vailla extract
*milk (only if needed)
~Preheat oven to 350 degrees.
~Place cupcake lines into a cupcake pan.
~In a large mixing bowl, whisk flour, cinnamon, sugar, baking soda, and baking powder together.
~Add, egg whites, sour cream, vanilla, and milk and beat until batter is smooth (this batter will be thicker than most cake batter).
~Fill cupcake liners about 1/3 full.
~Sprinkle cinnamon sugar on top.
~Put more batter in liners (fill about 2/3 full).
~Sprinkle with more cinnamon sugar.
~Bake for 15-18 minutes, or until done.
~Remove from oven and allow cupcakes to cool
~Place cinnamon crunch cereal into a food processor, and pulse until fine crumbs.
~In a medium mixing bowl, beat butter and cream cheese together until smooth.
~Add in cinnamon crunch crumbs, powdered sugar, and vanilla and beat until smooth and creamy.
~If it’s to thick add milk 1 teaspoon at a time, and beat until frosting is at desired consistency.