Get started by heating your oven to 350°F (175°C), and line your muffin tray with cupcake liners in the meantime. You’ll want those ready for the magic that’s about to happen!

Combine flour, cinnamon, salt, and baking powder in a bowl. Set that aside while you focus on the fun stuff.

Now, in a large bowl, beat together the butter and both sugars until it’s light and fluffy.

It’ll look soft and creamy; this is the step that makes your cupcakes so tender!

Crack in the eggs, one at a time, mixing gently after each. Mix in vanilla for scent, then pour in vegetable oil. Mix it all together until smooth. 

Next, start folding in the dry ingredients.

Mix 1/3 flour, then 1/2 milk, gently each time. Keep alternating until everything is combined, finishing with the flour.

Be careful not to overmix, you want that light and airy texture.

Spoon batter into liners, about halfway full. This gives them enough space to rise beautifully in the oven.

Bake your cupcakes for around 15 minutes. Use a toothpick, only a few crumbs should cling.

Let them cool completely. While those cupcakes cool, make the frosting!

Whip the butter and cream cheese until creamy.

Slowly add in the powdered sugar, one cup at a time, making sure it’s mixed in well each time.

Stir in the cinnamon and vanilla until it’s all light, fluffy, and dreamy.

When cooled, top with cinnamon cream cheese frosting. Top them off with a sprinkle of cinnamon sugar for that extra churro magic.