I’m a few days late on this one but better late then never!!!
Cinnamon Chip Cupcakes with Cinnamon Chip Frosting
3 1/4 cups cake flour, sifted
1 1/2 tablespoons baking powder
1/4 teaspoon salt
7 ounces unsalted butter (1 3/4 sticks) softened
1 3/4 cups sugar
1 cup milk, plus 2 tablespoons
1 tablespoon vanilla
5 whole egg whites, room temperature
2 cups cinnamon chips
Cinnamon Chip Frosting
12 ounces unsalted butter (3 sticks) softened
1 pound powdered sugar, sifted (about 4 cups)
1/2 teaspoon vanilla
1 11 ounce bag cinnamon chip
Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl.
Cream butter and sugar with a mixer until light and fluffy.
Reduce speed to low. Mix any milk and vanilla in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl.
Beat egg whites to stiff peaks, and fold into batter.
Divide batter among muffin cups, filling each 2/3 full.
Bake cupcakes until testers inserted into centers come out clean, about 18 minutes. Let cool in tins on wire racks for 5 minutes, then remove to wire racks to cool completely. Cupcakes will keep, covered, for up to 3 days, unless otherwise noted.
Frosting: Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes.
Reduce speed to medium. Add sugar, 1/2 cup at a time, beating after each addition, about 5 minutes. (After every 2 additions, increase speed to high, and beat for 10 seconds, then reduce speed to medium-high). Add vanilla, and beat until buttercream is smooth. Fold in cinnamon chips. Frost cupcakes!
This made 34 cupcakes. 34 really good cupcakes!!!