Cinnamon Cupcakes

• 3/4 cup butter, softened
• 1-1/4 cups sugar
• 4 large egg whites
• 1 teaspoon vanilla extract
• 2-1/4 cups cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup 2% milk
• 2 tablespoons sugar
• 1/2 teaspoon ground cinnamon
• 1/4 cup butter, softened
• 1 teaspoon clear vanilla extract
• 1/4 teaspoon ground cinnamon
• 2-1/4 cups confectioners' sugar
• 3 tablespoons 2% milk
• Additional ground cinnamon

1. 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.
2. Fill paper-lined muffin cups two-thirds full. Combine sugar and cinnamon; sprinkle 1/4 teaspoon over each cupcake.
3. Bake at 375u0b0 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.
4. 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.

butter, sugar, egg whites, vanilla, cake flour, baking powder, salt, milk, sugar, ground cinnamon, butter, clear vanilla, ground cinnamon, confectioners, milk, cinnamon

Taken from www.tasteofhome.com/recipes/cinnamon-cupcakes/ (may not work)