Preheat oven to 350ºF. Line muffin pan with baking cups.
In medium bowl, combine flour, baking powder, cinnamon and salt; set aside.
In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs, one at a time, mixing well after each; add vanilla and almond extracts. Alternately add dry ingredients with milk, scraping bottom and sides of bowl often. Fill baking cups 2/3 full with batter.
Bake 18-20 minutes or until toothpick inserted in center of cupcake comes out clean. Cool cupcakes in pan on cooling grid 5 minutes. Remove from pan; cool completely.
For icing, whip meringue powder and 1/4 cup water in large bowl on high speed with an electric mixer until stiff peaks form, about 4 minutes. In microwave safe measuring cup, combine sugar, corn syrup and remaining 1/4 cup water. Microwave on high 3-5 minutes or until mixture begins to boil. Slowly add syrup to meringue mixture while mixer is running. Add vanilla. Continue whipping on high speed 3-4 minutes or until thick and glossy. Spread icing onto cupcakes; sprinkle with Sparkling Sugar and cinnamon sugar.
PLEASE NOTE: If you had an account on the previous version of Wilton.com you will need to reset your password. We apologize for the inconvenience but it necessary to maintain security of the information you have entrusted us with. Our goal is make it easy so you can make it amazing!
Get inspiration and great deals
Yes, I want to receive new decorating ideas and exclusive offers from Wilton. You can withdraw your consent at any time.