1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons cinnamon
1/2 cup unsalted butter, room temperature
1 cup sugar
2 eggs, room temperature
1 teaspoon vanilla
3/4 cup milk, room temperature
Preheat oven to 350 degrees. Line regular and miniature cupcake trays with paper liners.
In a medium bowl, sift together flour, baking powder and cinnamon. Set aside.
In a mixer, cream butter and sugar on medium for about 2 minutes. Add eggs, one at a time and mix until combined. Add vanilla and mix until combined. Add flour mixture to creamed butter and sugar in three additions. Alternate with milk in two additions.
Fill baking cups about 3/4 full. Bake for about 15-20 minutes.
Remove cupcakes from trays and let cool. To decorate, pipe on frosting (your favorite buttercream recipe), and adorn with snickerdoodle cookies (again, your favorite recipe) - place one cookie on top and then pipe another dollop of frosting on top. Sprinkle with leftover cinnamon and sugar.