1cup (2 sticks)unsalted butter,at room temperature
4largeeggs,at room temperature
12ouncescream cheese,at room temperature
1/2cup (1 stick)unsalted butter,at room temperature
2tablespoonsgranulated white sugar
Preheat the oven to 350 degrees F. Line 28 muffin tins with paper liners.
In a medium bowl, sift together both flours, baking powder, salt and cinnamon.
In a large mixing bowl, use an electric mixer to combine the butter and sugar until pale and fluffy. Add the eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in the vanilla. Add the flour mixture in three parts, alternating with additions of milk, beating until combined after each addition.
Divide the batter evenly among lined cups, filling each about 3/4 full. Bake about 20 minutes, or until toothpick inserted into the center of one of the cupcakes comes out clean. Remove to a wire rack to cool completely before frosting.
PREPARE THE FROSTING:
In a medium bowl, use an electric mixer to blend the cream cheese and butter. Add the sugars, vanilla and ground cinnamon. Spread onto cooled cupcakes, or scoop into piping bag and pipe on the frosting decoratively. Place the sugar-cinnamon mixture in a fine sieve and tap it lightly over the cupcakes to give them a light sprinkle.
The cake part of the cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months in an airtight container.