Snickerdoodle Cupcakes...Yes!

Snickerdoodle cookies are among my favorites. But cupcakes are all the rage right now.
Well, then it's time to try making some Snickerdoodle Cupcakes. Ymmmmmm!

Snickerdoodle Cupcakes

Cupcakes
2 3/4 cups all-purpose flour
3 T. baking powder
1/2 tsp. salt
1 tsp. ground cinnamon
3/4 cup shortening or butter
1 2/3 cups sugar
5 egg whites
2 1/2 tsp. vanilla
1 1/4 cups milk
Heat oven to 350 degrees F. Place paper baking cup in each cup of 24 regular-size muffin tin.
In medium bowl, mix flour, baking powder, cinnamon, and salt; set aside.
In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add sugar, about 1/3 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add egg whites, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about 1/3 of mixture at a time, and milk, about 1/2 at a time, beating just until blended.
Divide batter evening among muffin cups, filling each about 2/3 full.
Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove cupcakes from pans; place on cooling racks to cool. Frost with Cinnamon Frosting.

Cinnamon Frosting
6 cups powdered sugar
2 tsp. ground cinnamon
2/3 cup butter or margarine, softened
1 T. vanilla
2 to 4 T. milk
In large bowl, mix powdered sugar, 2 teaspoons cinnamon, and the butter with electric mixer on low speed. Stir in vanilla and 2 tablespoons of the milk. Gradually beat in enough remaining milk, 1 teaspoon at a time to make frosting smooth and spreadable.
Frost cupcakes. In small bowl, mix 2 teaspoons granulated sugar and 1/2 teaspoon ground cinnamon; sprinkle over frosted cupcakes.

Makes the house smell like Christmas!
Enjoy.
Bonnie B