Preheat oven to 350°F. Line 24 muffin tins with cupcake liners and set side.

In a large bowl, mix together flour, baking powder, and cinnamon. Set aside.

In the bowl of a mixer, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Add eggs one at a time, beating well after each. Add vanilla.

With the mixer on medium low, add flour and milk alternately, starting and ending with flour mixture and scraping the bowl as needed. Fill muffin tins 2/3 full.

Bake for about 15 minutes or until center of cupcakes spring back when lightly touched. Remove from oven and let cool completely on a wire rack.

In the bowl of your mixer, beat butter, cream cheese, granulated sugar, and vanilla on medium until smooth.

With the mixer on low, slowly add powdered sugar and cinnamon. Beat until smooth.

Add heavy cream and increase speed to medium high. Beat until light and fluffy, about a minute.

Frost cupcakes and sprinkle with additional cinnamon sugar if desired.