How to Make It
Make the cupcakes: Heat oven to 350°F. Line two 12-cup muffin tins with paper liners. Whisk together the flour, cinnamon, baking powder, baking soda, and salt in a medium bowl; set aside.
Beat the butter and sugar with an electric mixer on medium-high until fluffy, 2 to 3 minutes. Beat in the vanilla, then the eggs one at a time, scraping down the sides of the bowl as necessary.
Reduce mixer speed to low. Add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture. Mix just until combined (do not overmix).
Divide the batter among the prepared muffin tins and bake until a toothpick inserted in the center of a cupcake comes out clean, 15 to 20 minutes. Let cool.
Make the frosting: Beat the butter with an electric mixer on high until light and fluffy, 3 to 5 minutes. Reduce mixer speed to low. Gradually add the powdered sugar, then the vanilla, cinnamon, and salt, and beat until smooth, scraping down the sides of the bowl as necessary.
Dust the cupcakes with additional cinnamon.
Note: Cupcakes are best eaten the day they’re made, but will keep up to 2 days in an airtight container.