Dreamy Cinnamon Cupcakes with Tangy Cream Cheese Frosting

👩‍🍳 Instructions

1. 1

   Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. 2

   In a medium bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, and salt. Set aside.
3. 3

   In a large bowl, using an electric mixer, beat the softened butter until light and creamy (2-3 minutes).
4. 4

   Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
5. 5

   Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk in two additions. Begin and end with the dry ingredients. Mix on low speed until just combined, being careful not to overmix. Scrape down the sides of the bowl as needed.
6. 6

   Divide the batter evenly among the 12 prepared cupcake liners, filling each about two-thirds full.
7. 7

   Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean and the tops are golden brown.
8. 8

   Let the cupcakes cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely. Ensure they are completely cool before frosting.
9. 9

   For the Cream Cheese Frosting: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy (2-3 minutes).
10. 10

    Gradually add the sifted powdered sugar, 1 cup at a time, mixing on low speed until combined, then increasing to medium until smooth. Stir in the vanilla extract and pinch of salt. Beat for another 1-2 minutes until light and fluffy.
11. 11

    Once cupcakes are completely cool, frost generously. Optionally, sprinkle with a little extra cinnamon.