Snickerdoodle Cupcakes

Oh yeahhhhh. My hubby is not a big cupcake person, yet he has declared these are the best cupcakes ever and wants me to make them for his birthday next year! So yes, these are a 10+/10 :)

Link to original recipe: https://www.goldmedalflour.com/recipes/snickerdoodle-cupcakes/c9ad9635-e710-45bb-a795-5a5ae0060ee8

I halved this recipe when I made it; to achieve half of 5 egg whites, I measured them by weight, then halved. Also had to bake mine a couple min longer than called for, as the batter filled the cups pretty full.

Amounts below are for full recipe. Recipe below contains my modifications.

Ingredients:

for the cupcake batter--

330g  (2 3/4 c.) all-purpose flour

1 T. baking powder

1 tsp. ground cinnamon

1/2 tsp. salt

3/4 c. butter-flavored Crisco

1 2/3 c. sugar

5 egg whites

2 1/2 tsp. vanilla extract

1 1/4 c. milk

for the frosting--

6 c. powdered sugar

2 tsp. ground cinnamon

2/3 c. butter, softened

1 T. vanilla extract

2-4 T. milk

for the topping--

2 tsp. sugar

1/2 tsp. ground cinnamon

Directions:

1. Heat oven to 350°F. Line 24-cup cupcake/muffin tins with cupcake paper liners.

2. For the cupcake batter: In a medium bowl, combine the flour, baking powder, cinnamon, and salt. Set aside.

3. In the bowl of a stand mixer, beat the Crisco on medium speed for 30 sec.

4. Gradually mix in the sugar, around a 1/3 c. at a time, beating well after each addition. Beat 2 min. after the final addition, then beat in the vanilla.

5. On low speed, alternately add some of the flour mixture, then some of the milk, and continue until all of both are mixed in and well combined.

6. Divide batter as evenly as possible among the 24 lined cupcake cavities (around 2/3 full each).

7. Bake 18-20 min, or until toothpick inserted in center comes out clean. Cool 5 min in pan before removing to wire rack to cool completely.

8. For the frosting: In the bowl of a stand mixer, mix together powdered sugar, cinnamon, and butter on low speed. Beat in the vanilla and 2 T. of the milk. Beat in additional milk until spreadable consistency is reached.

9. For the topping: combine the sugar and cinnamon in a small bowl. Frost the cupcakes, then sprinkle with the topping. Enjoy!