Preheat oven to 176°C and line a 12 cup cupcake tin with cupcake liners.
Make cinnamon sugar swirl
In a small bowl, combine the sugar and cinnamon and set aside.
Make the cupcakes
In a mixing bowl, combine flour, cinnamon, baking powder and salt.
In another mixing bowl, add butter, sugar, oil and vanilla extract and beat together until light and fluffy.
Add in eggs one at a time then, add milk and mix until combined.
Stir in the dry ingredients and mix until well incorporated (do not overmix the batter).
Spoon 2 tablespoons of batter into each muffin cup and top with ¼ teaspoon of the cinnamon sugar swirl; add two more layers of the cake batter and cinnamon swirl (make the top layer of the cake batter).
Bake for 15-20 minutes, remove from the oven and place on a cooling rack to cool.
Make the frosting
In a mixing bowl, beat the whipping cream, powdered sugar, cinnamon and vanilla extract until smooth and stiff peak forms.
Add the frosting in a piping bag and pipe on top of the cupcakes, sprinkle with some cinnamon sugar swirl.
To make the fluffiest cupcakes, use a gentle hand to whip the batter. When we beat too fast, we burst the air bubbles that make the cupcakes softer in the oven.
Once you overbake the cupcakes, there’s no way to save them. We recommend you keep checking on them while they’re in the oven. It’s better for them to be on the undercooked side and moist. When in doubt, poke a toothpick in. If it comes out clean, then they are ready.
Set aside all ingredients beforehand to be at room temperature when preparing the batter. You’ll save yourself some time and energy trying to mix that cold butter or those refrigerated eggs into the ingredients.
Try this recipe a few times to identify the amount of cinnamon you enjoy in each of the layers of the cupcakes since everyone has their own liking and preferences.