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 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes. Remove cupcakes from pans; place on cooling racks.
Cool completely, about 30 minutes.
-Beat the butter and powder sugar until it is smooth and creamy.
-Check to see if the frosting can form and hold a stiff peak by taking a spoonful of frosting and turning the spoon upside down. If the frosting stays on the spoon it is ready if not then....
- Add more powder sugar 1/2 C at a time.... mixing well.
-If ready scoop the frosting into the pastry bag with a large tip.
-Twist the open end of the pastry bag to push the frosting to the tip.
-Begin frosting the cupcake by working from the outer edge to the center of the cupcake.
-Sprinkle the cinnamon sugar on top of the frosted cupcake.
Cinnamon Sugar Directions:
-Using a food processor, process the sugar for 1-2 minutes.
-Mix the sugar and cinnamon together in a lidded jar.
-Shake before using each time.