Heat oven to 350°F. Place mini paper baking cups into mini muffin pan cups; set aside.
Combine flour, baking powder and salt in bowl; set aside.
Combine sugar and 1/2 cup Cinnamon Sugar Butter Spread in another bowl. Beat at medium speed, scraping bowl often, until well mixed. Add 1 egg at a time, beating well after each addition. Add flour mixture, alternately with 1/2 cup milk and 1 1/2 teaspoons vanilla, beating at low speed after each addition until well mixed.
Spoon 1 level tablespoon batter into each prepared muffin pan cup. Bake 14-16 minutes or until center is set. Cool 10 minutes in pan; remove to cooling rack. Cool completely.
Combine all frosting ingredients except milk in bowl. Beat at medium speed, adding enough milk for desired spreading consistency, until creamy. Frost cooled cupcakes.
- For regular-size cupcakes, prepare batter as directed above. Divide batter evenly among 15 regular-size muffin pan cups lined with paper baking cups. Bake 23-26 minutes or until toothpick inserted in center comes out clean.
- Mini muffin pans and paper baking cups vary in size. Yield of mini cupcakes will depend on what size you use.
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