Cinnamon cupcakes are a delectable treat that exudes a heavenly aroma and delights the palate with a perfect balance of sweetness and warm spice.

In a small bowl whisk together your sugar and cinnamon for the cinnamon swirl until fully combined. Set aside.

Using as electric mixer, beat together your butter and sugar until fluffy, scraping down the sides of the bowl as needed.

In a medium bowl, whisk together your flour, baking powder, and salt.

Slowly add your flour mixture in thirds alternating with the milk, mixing to incorporate with each addition. Beat until just combined, don't overmix. Fill each of your liners about 1/3 full and sprinkle with 1/4 tsp of your cinnamon sugar mix,. Evenly top each cupcake with your remaining batter and sprinkle the tops with your remaining cinnamon sugar mix.

Bake for 20-23 minutes or until a toothpick inserted in the middle comes out almost clean. Cool in the pan for 5 minutes, then transfer to a wire rack and cool to room temperature before frosting.

Using a stand mixer or mixing bowl and electric mixer, beat your temperature butter until smooth and fluffy. Slowly add your powdered sugar, beating until combined.

Add in your cinnamon, salt, vanilla and heavy cream and mix until combined.

If your cupcakes are completely cooled, evenly spread your icing on top of each of your cupcakes. Enjoy!