Ingredients:

  • 1 ½ cups (190g) all-purpose flour
  • 1 tsp (5g) baking powder
  • ½ tsp (2g) baking soda
  • ½ tsp (2g) salt
  • ½ tsp (1.5g) ground cinnamon
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • ½ cup (120ml) whole milk
  • ½ cup (115g) unsalted butter, softened (for frosting)
  • 2 cups (240g) powdered sugar (for frosting)
  • 1 tsp (5ml) vanilla extract (for frosting)
  • ½ tsp (1.5g) ground cinnamon (for frosting)
  • 2 tbsp (30ml) heavy cream (or milk, for frosting)

Instructions:

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
  3. In a separate mixing bowl, beat the softened butter and granulated sugar until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition. Then, blend in the vanilla extract.
  5. Gradually add the dry mixture to the wet ingredients, alternating with milk, until just combined.
  6. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
  7. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  8. Remove from the oven and let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. Beat softened butter until creamy. Gradually add powdered sugar, vanilla, cinnamon, and heavy cream, beating until smooth and fluffy.
  10. Pipe or spread the frosting onto cooled cupcakes. Optional: sprinkle additional cinnamon or sugar on top for garnish.