Ingredients

The following ingredients have 24 Servings
  • 2¾ cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 Tablespoon ground cinnamon
  • ½ teaspoon salt
  • ¾ cup shortening
  • 1⅔ cups sugar
  • 5 egg whites
  • 2½ teaspoons vanilla
  • 1¼ cups milk
  • 8 ounces cream cheese (softened)
  • ¼ cup butter (room temperature)
  • 1 teaspoon vanilla
  • 4 cups powdered sugar
  • 1½ teaspoons cinnamon
  • 2 Tablespoons sugar (1 teaspoon cinnamon, mixed together (optional))

Instruction

  • Preheat oven to 350°F. Line 24 cups on a muffin tin with paper baking cups.
  • In a medium-sized bowl, mix together flour, baking powder, 1 tablespoon cinnamon and the salt; set aside.
  • In a separate large bowl, beat shortening with electric mixer on medium speed for about 30 seconds. Gradually add 1 2/3 cups sugar, about 1/2 cup at a time, beating well after each addition. Beat on medium speed for about 2 minutes longer. Add egg whites, one at a time, beating well after each addition (this will help make the cupcakes light and fluffy) and then add in the vanilla. Switch the mixer to a low speed, alternately adding the flour mixture and the milk, about 1/2 cup of each at a time. Beat until ingredients are just blended.
  • Divide batter evenly among muffin tin cups, filling each cup about 2/3 full.
  • Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Let cool in pans for about 5 minutes, then remove cupcakes from pan and let finish cooling.
  • While the cupcakes are finished cooling, mix together the frosting by putting the cream cheese and butter together in a bowl, cream until smooth. Add in the vanilla, powdered sugar, and cinnamon. Frost each cupcake with the frosting, then top with cinnamon and sugar, if desired.