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1
For the cupcakes:
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Preheat the oven to 325u00b0F and line cupcake trays with paper liners.
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3
In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.
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4
In the bowl of your mixer, cream together the butter and brown sugar for 2-3 minutes, until light.
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Add in the eggs, one at a time, beating well after each egg.
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On medium-low speed, mix in the flour in 3 additions, alternating with the buttermilk, mixing until combined after each addition.
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Scrape the sides of the bowl, and beat on medium speed for 30 seconds.
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Use a large spoon to scoop the batter into the lined cupcake trays, filling each about 2/3 full.
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Bake at 325u00b0F for 20-25 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean.
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10
Let cool completely before frosting.
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11
For the frosting:
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In the bowl of your mixer, cream together the cream cheese and butter until light and fluffy, about 2 minutes. Mix in the vanilla extract.
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13
Add the powdered sugar, 1/2 cup at a time, starting off at low speed, then mixing for 30 seconds on medium-high after each addition.
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Once all the powdered sugar has been added, mix on medium speed for 2 minutes, until the frosting is light and fluffy.
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15
Frost the cupcakes, and top with the crushed cinnamon toast cereal or dust with cinnamon.
