1 1/2 cups all-purpose flour
1 1/2 cups cake flour , sifted
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon ground cinnamon
1 cup unsalted butter, room temperature
1 3/4 cups sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
1 1/4 cups milk
Preheat oven to 350 degrees and prepare cupcake pans with liners. Sift together flours, baking powder, salt and cinnamon. Set aside.
In the bowl of an electric mixer on medium-high speed, cream together the butter and sugar until pale and fluffy. Add the eggs, one at a time, beating until each is incorporated and scraping down sides of bowl as needed. Beat in the vanilla. Reduce the mixer speed to low and add the flour mixture in three batches, alternating with the milk, beginning and ending with the flour. Beat until combined.
Fill your prepared cupcake pans 3/4 full. Bake, rotating halfway through, until a cake tester inserted into the center comes out clean, about 20 minutes. Transfer cupcakes to a wire rack to cool completely before frosting. For Cinnamon sugar Buttercream frosting, follow buttercream frosting on the back of the powdered sugar bag then, add cinnamon by the teaspoon to taste. Sprinkle cupcakes with cinnamon and sugar.
These are Courts favorite cupcakes that I make! They are so good!!!