1/2cup(113 grams) unsalted buttersoftened at room temperature
1cup(200 grams) granulated sugar
2large eggs
1teaspoonvanilla extract
1 3/4cups(215 grams) all-purpose flour
1 1/2teaspoonsground cinnamon
1teaspoonbaking powder
3/4teaspoonbaking soda
1/4teaspoonsalt
1/2cup(118 ml) milk
Cream Cheese Frosting:
4ounces(113 grams) cream cheesesoftened at room temperature
1/2cup(113 grams) unsalted buttersoftened at room temperature
1teaspoonvanilla extract
1/2teaspooncinnamon
2cups(230 grams) powdered sugarsifted
1-2tablespoonsmilkas needed
Topping:
2tablespoonsgranulated sugar
1teaspooncinnamon
Instructions
Preheat oven to 350˚F (180˚C) and line 12 muffin tins with liners or lightly grease.
In a large bowl, beat together the butter and sugar until light and fluffy. Beat in eggs, one at a time, followed by the vanilla extract.
In a medium bowl, combine the flour, cinnamon, baking powder, baking soda, and salt.
Mix 1/3rd of the flour mixture into the butter until just incorporated, followed by half of the milk, 1/3rd of the flour, the remaining milk, and the remaining flour.
Transfer the mixture to the prepared muffin tins, filling them 3/4 full (I used an ice cream scoop). Bake in preheated oven until barely golden around the edges and a toothpick inserted in the center comes out clean, 20-22 minutes. Allow to cool on wire racks.
To make the frosting:
In a large bowl, beat together softened cream cheese and butter until light and fluffy. Mix in the vanilla and cinnamon. Gradually beat in powdered sugar. Add a splash or two of milk as needed to create a light and fluffy frosting.
Transfer the buttercream to a piping bag fitted with desired tip and pipe onto the cooled, room temperature cupcakes.
To serve:
In a small bowl, combine the sugar and cinnamon. Sprinkle over the top of the frosting-covered cupcakes. Serve immediately or refrigerate in an airtight container.