Step 1: Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners.
Step 2: In a medium bowl, whisk together the all-purpose flour, cake flour, baking powder, kosher salt, and 1 tablespoon of cinnamon until well combined. Set aside.
Step 3: In a large mixing bowl, using an electric mixer, cream together the unsalted butter and sugar until light and fluffy, about 3-5 minutes.
Step 4: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 5: Gradually add the dry ingredient mixture to the butter mixture, alternating with the milk. Start and end with the dry ingredients, mixing until just combined.
Step 6: Scoop the batter into the prepared cupcake liners, filling them about two-thirds full.
Step 7: Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes before transferring to a cooling rack.
Step 8: While cooling, mix together the remaining 1 teaspoon of cinnamon and 2 tablespoons of sugar. Once completely cool, sprinkle over the cupcakes.
Step 9: In a large bowl, beat together the cream cheese and ½ cup of unsalted butter until creamy. Add vanilla extract, cinnamon, and gradually mix in powdered sugar until smooth.
Step 10: Once the cupcakes are cool, frost each generously with the cream cheese frosting using a piping bag or spatula.
