Ingredients
3/4 cup butter, softened1-1/4 cups sugar4 large egg whites1 teaspoon vanilla extract2-1/4 cups cake flour2 teaspoons baking powder1/2 teaspoon salt3/4 cup 2% milkTOPPING:2 tablespoons sugar1/2 teaspoon ground cinnamonCINNAMON FROSTING:1/4 cup butter, softened1 teaspoon clear vanilla extract1/4 teaspoon ground cinnamon2-1/4 cups confectioners’ sugar3 tablespoons 2% milkAdditional ground cinnamon
Preparation
In a small bowl, cream butter and sugar until light and fluffy. Beat in egg whites and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition.
Fill paper-lined muffin cups two-thirds full. Combine sugar and cinnamon; sprinkle 1/4 teaspoon over each cupcake.
Bake at 375° for 16-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a small bowl, cream the butter, vanilla and cinnamon. Gradually beat in confectioners’ sugar. Add milk; beat until light and fluffy. Frost cupcakes; sprinkle with additional cinnamon.
