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1
Preheat your oven to 350 F. Put paper liners into two 12-count muffin tins (recipe makes roughly 16 so just use 16 liners).
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2
For the cinnamon swirl:
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3
Stir together the melted butter, brown sugar, cinnamon and salt until smooth (the butter may separate that's okay). Set aside.
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4
For the cupcakes:
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5
In a medium sized bowl whisk together the flour, baking powder, cinnamon and salt and set the bowl aside.
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6
In a large bowl cream together the butter and sugar until smooth (about 3 minutes). Add in the eggs one at a time, beating well after each addition.
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7
In a measuring cup, pour in the milk and vanilla. Add 1/3 of the flour mixture and 1/3 of the milk mixture into the butter/sugar/egg mixture and beat until combined. Repeat these steps twice with the rest of the flour and milk mixture until batter is mixed thoroughly.
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8
Scoop about 1 1/2 tablespoons (I used a mini ice cream scooper) into each of the cupcake liners in the prepared muffin pan. Stir the cinnamon swirl to make sure butter is combined, then pour a small spoonful (about 1/2 a tablespoon) of the cinnamon swirl mixture onto the tops of the cupcake batter. Add another 1 1/2 tablespoon of cupcake batter on top of the cinnamon swirl and add another small spoonful (about 1/2 a tablespoon) of the cinnamon swirl on top of the cupcakes.
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9
Bake for 20-25 minutes or until a toothpick poked into a cupcake comes out clean. Remove them from the oven and let them cool completely before frosting.
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10
For the frosting:
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11
In a medium-sized bowl beat together the butter and cream cheese until smooth. Then add the confectioners' sugar, salt and vanilla until it forms a smooth mixture. Frost your cupcakes and sprinkle with cinnamon if desired. Enjoy!
