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Cinnamon Donut Cupcakes

By Laurie Duffy


Difficulty: Easy

Prep time: 30 minutes

Cook time: 20 minutes

Servings: 12


  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg
  • ⅓ cup vegetable shortening
  • 1¼ cup sugar, divided
  • 1 egg, lightly beaten
  • ½ milk
  • ½ cup butter, melted
  • 1½ teaspoons cinnamon


Preheat oven to 350˚F.

Grease a muffin tin.

Measure and whisk together the flour, baking powder, salt, nutmeg, and ½ cup of the sugar. Cut in the shortening with two knives or a pastry blender. Add in the milk and egg, stirring gently until all is moistened.

Spoon evenly into greased muffin tin. Bake about 20 minutes until toothpick tests clean. Cupcakes will look pale.

Mix together the remaining ¾ cup of the sugar with the cinnamon in a bowl.

While still warm, roll muffins in the melted butter and then in the cinnamon-sugar mixture.

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