Snickerdoodle Cupcakes

Preheat oven to 350 degrees F. Prepare two 12-count muffin tins with liners.

Sift together, flours, baking powder, salt, and cinnamon. Set aside.

In your mixer, cream butter and sugar until fluffy. Add eggs, one at a time. Once combined, add vanilla. Alternating with the milk, add that and the flour mixture into the creamed mixture. Mix until combined.

Pour batter into prepared cupcake liners. Bake for about 20 minutes, or until golden brown on top. Remove from oven and let cool on wire racks.

Prepare icing by creaming together the Crisco and butter. Add in powdered sugar and half and half. Once combined, add vanilla, cinnamon, and turbinado sugar. Put the icing into a piping bag or a Ziplock bag with the corner cut off and pipe onto the top of the cupcakes.