Prep Time 20m
Cook Time 25m
Ready Time 45m
Yield 24 cupcakes

  • 2 1/4 cups Pillsbury™ Softasilk® Enriched & Bleached Cake Flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup Crisco® All-Vegetable Shortening
  • OR 3/4 stick Crisco® Baking Sticks All-Vegetable Shortening
  • 1 teaspoon vanilla extract
  • 1 1/2 cups sugar
  • 3/4 cup milk
  • 4 egg whites
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup Crisco® All-Vegetable Shortening
  • OR 1/4 stick Crisco® Baking Sticks All-Vegetable Shortening
  • 2 1/2 cups sifted powdered sugar
  • 2 egg whites, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
Preparation Directions
  • Step 1Heat oven to 350ºF. Line 24 muffin cups with paper liners.
  • Step 1Combine cake flour, baking powder and salt in small bowl; set aside.
  • Step 2Beat 3/4 cup shortening and 1 teaspoon vanilla in large bowl. Add 1 1/2 cups sugar gradually, beating until fluffy.
  • Step 3Add dry ingredients 1/4 at a time, alternating with 1/3 milk at a time, beating only until smooth after each addition.
  • Step 4Add unbeaten egg whites to batter; mix at medium speed until blended.
  • Step 5Spoon batter into prepared muffin cups, filling each about 2/3 full. Combine 2 tablespoons sugar and cinnamon. Sprinkle 1/4 teaspoon cinnamon sugar over batter in each cup. Lightly swirl into batter with knife.
  • Step 6Bake 20 to 25 minutes or until golden brown and a toothpick inserted in center comes out clean. Cool.
  • Step 1Beat 1/4 cup shortening until fluffy. Gradually beat in 1 cup powdered sugar; set aside.
  • Step 2Beat egg whites until soft peaks are formed. Gradually add remaining 1 1/2 cups powdered sugar, beating until mixture holds soft peaks. Gradually add shortening mixture, beating until smooth and creamy. Blend in 1 teaspoon vanilla and cinnamon.
  • Step 3Spread frosting on cooled cupcakes.
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