2 tablespoons sugar and 1 teaspoon cinnamon, mixed together (optional)
Preheat oven to 350°F. Line 24 cups on a muffin tin with paper baking cups.
In a medium-sized bowl, mix together flour, baking powder, 1 tablespoon cinnamon and the salt; set aside.
In a separate large bowl, beat shortening with electric mixer on medium speed for about 30 seconds. Gradually add 1 2/3 cups sugar, about 1/2 cup at a time, beating well after each addition. Beat on medium speed for about 2 minutes longer. Add egg whites, one at a time, beating well after each addition (this will help make the cupcakes light and fluffy) and then add in the vanilla. Switch the mixer to a low speed, alternately adding the flour mixture and the milk, about 1/2 cup of each at a time. Beat until ingredients are just blended.
Divide batter evenly among muffin tin cups, filling each cup about 2/3 full.
Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Let cool in pans for about 5 minutes, then remove cupcakes from pan and let finish cooling.
While the cupcakes are finished cooling, mix together the frosting by putting the cream cheese and butter together in a bowl, cream until smooth. Add in the vanilla, powdered sugar, and cinnamon. Frost each cupcake with the frosting, then top with cinnamon and sugar, if desired.