| Cupcakes: Combine first 6 ingredients; mix well. Add water, oil, vinegar and vanilla. Stir until smooth. Place paper liners in microwaveable cupcake pan or custard cups. Fill cups half full with batter. Microwave on high for 2-3 minutes or until surface is almost dry, giving plate a half turn at 1 minute intervals.
Yield 10 cupcakes.
Icing: Microwave butter on low for 30-45 seconds in a glass mixing bowl. Add 1/2 cup powdered sugar, cinnamon and salt.
Beat until light and fluffy. Add remaining sugar alternately with milk, beating until smooth. Add vanilla and stir. Yield enough for 10 cupcakes.
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