Rating: 4.5 stars 4.6
14 Ratings
  • 5 star values: 9
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Moist, yellow cupcakes with cinnamon and spice make a great dessert or snack, with or without frosting.



Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Place Reynolds Baking Cups in muffin pans; set aside.

  • Combine ingredients in large bowl. Beat with an electric mixer on medium speed for 2 minutes.

  • Spoon batter into baking cups.

  • Bake 20 to 23 minutes or until wooden pick inserted in center of cupcake comes out clean. Cool on cooling rack. Frost as desired.

Reynolds Kitchens Tips:

To make Parchment Paper Baking cups, cut Reynolds(R) Parchment Paper into 5" squares and press over the bottom of an upside-down glass. After baking, lift the cupcakes by the parchment edges.

Nutrition Facts

132 calories; protein 1.8g; carbohydrates 17.6g; fat 6.2g; cholesterol 23.7mg; sodium 173.2mg. Full Nutrition