Sweet and fiery cinnamon Firecracker Cupcakes are just perfect for the 4th of July!
Firecracker Cupcakes
1/2 cup butter
1/2 cup margarine or butter spread
2 cups sugar
4 eggs
2 1/2 cups all purpose flour
2 teaspoons cinnamon
1/4 teaspoon cayenne pepper
1 tablespoon baking powder
1 teaspoon salt
1 cup small or chopped up hot chewy cinnamon candies
1 cup milk
1 tablespoon vanilla extract
Directions
1. Preheat oven to 350 degrees. Spray muffin tins with cooking spray or use paper liners. Combine flour, baking powder, salt, cinnamon, and cayenne pepper. Set aside.
2. Combine the milk and vanilla. Set aside.
3. Using a mixer, cream the butter, margarine, and sugar together. Beat in the eggs, one at a time, then alternate adding the milk and vanilla and the flour mixture, a little at a time. Mix just until combined; try not to overmix.
4. Stir in candies. Spoon into prepared muffin tins.
5. Bake for 20- 25 minutes or until toothpick inserted in center comes out clean. Remove from oven; cool. Decorate as desired.
Makes about 2 dozen cupcakes.
Try these patriotic 4th of July jello cups too!
Firecracker Cupcakes
Ingredients
- ½ cup butter
- ½ cup margarine
- 2 cups sugar
- 4 eggs
- 2 ½ cups all purpose flour
- 2 teaspoons cinnamon
- ¼ teaspoon cayenne pepper
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup small or chopped up hot chewy cinnamon candies
- 1 cup milk
- 1 tablespoon vanilla extract
Instructions
- Preheat oven to 350 degrees. Spray muffin tins with cooking spray or use paper liners. Combine flour, baking powder, salt, cinnamon, and cayenne pepper. Set aside.
- Combine the milk and vanilla. Set aside.
- Using a mixer, cream the butter, margarine, and sugar together. Beat in the eggs, one at a time, then alternate adding the milk and vanilla and the flour mixture, a little at a time. Mix just until combined; try not to overmix.
- Stir in candies. Spoon into prepared muffin tins.
- Bake for 20- 25 minutes or until toothpick inserted in center comes out clean. Remove from oven; cool. Decorate as desired.