Ingredients
1½cupsflour
1½tspcinnamon
1½tspbaking powder
½tspsalt
½cupbutter,room temperature
1cupsugar
2eggs
2tspvanilla
¼cupvegetable oil
½cupmilk
4ozcream cheese,at room temperature
4tbspbutter,at room temperature
2cupspowdered sugar
1tspvanilla
1tspcinnamon
Preparation
Preheat the oven to 350 degrees F.
Line a muffin pan with cupcake liners. Set aside.
In a medium bowl, combine the flour, cinnamon, baking powder, and salt. Set aside.
In a large bowl, cream the butter and sugar together, until light and fluffy.
Add the eggs, 1 at a time, until just combined, then stir in the vanilla and oil.
Sprinkle ⅓ of the flour mixture over the butter mixture, and gently stir in until barely combined.
Add ½ of the milk, mixing until just combined.
Repeat these steps with the remaining flour mixture and milk, ending with the flour. Do not overmix.
Fill each cupcake tin with 2 tablespoons of batter, or until the cupcake tin is filled half way.
Bake the cupcakes for 14 to 16 minutes, or until a toothpick inserted in the center comes out with 1 or 2 crumbs clinging to it.
Allow the cupcakes to cool completely before frosting.
Cream the butter and cream cheese together in a large bowl.
Add the sugar, 1 cup at a time, beating well between each addition.
Stir in the cinnamon until thoroughly combined.
Then stir in the vanilla.
Beat the mixture well, until light and fluffy.
Pipe onto the cupcakes and sprinkle with a little cinnamon sugar.
Enjoy.
