Snickerdoodle Cupcakes

All the great cinnamon flavors of snickerdoodle cookies are captured in these wonderful homespun cupcakes.

Prep Time

Minutes

Total Time

1:35

Hr:Mins

Makes

cupcakes

Cupcakes

2 3/4

cups Gold Medal® all-purpose flour

teaspoons baking powder

teaspoon ground cinnamon

1/2

teaspoon salt

3/4

cup shortening

1 2/3

cups granulated sugar

egg whites

2 1/2

teaspoons vanilla

1 1/4

cups milk

Cinnamon Frosting

cups powdered sugar

teaspoons ground cinnamon

2/3

cup butter or margarine, softened

tablespoon vanilla

to 4 tablespoons milk

Garnish

teaspoons granulated sugar

1/2

teaspoon ground cinnamon

Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
In medium bowl, mix flour, baking powder, 1 teaspoon cinnamon and the salt; set aside.
In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add 1 2/3 cups granulated 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 2 1/2 teaspoons vanilla. On low speed, alternately add flour mixture, about one-third at a time, and 1 1/4 cups milk, about half at a time, beating just until blended.
Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
In large bowl, mix powdered sugar, 2 teaspoons cinnamon and the butter with electric mixer on low speed. Beat in 1 tablespoon vanilla and 2 tablespoons milk. Gradually beat in enough remaining milk, 1 teaspoon at a time, to make frosting smooth and spreadable. Frost cooled cupcakes. In small bowl, mix garnish ingredients; sprinkle over frosted cupcakes.

Makes 24 cupcakes