Set your oven to 350°F (175°C). This ensures the cupcakes bake evenly and develop that perfect golden-brown top.

In a medium bowl, whisk together the flour, baking powder, and salt.

In a separate large bowl, beat the softened butter and granulated sugar together until light and fluffy (about 2-3 minutes).

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the flour mixture. Mix until just combined—be careful not to overmix!

In a small bowl, melt the butter for the swirl.

Stir in the brown sugar and cinnamon until fully combined. This will be your cinnamon filling!

Line a cupcake pan with paper liners and fill each cup about halfway with the batter.

Add a spoonful of the cinnamon sugar mixture on top of each batter-filled cup. Use a toothpick or skewer to swirl the cinnamon filling into the batter. You don’t need to mix it completely—let the swirl stay slightly marbled.

Bake for 18-20 minutes or until a toothpick inserted into the center of the cupcake comes out clean.

Let the cupcakes cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

While the cupcakes cool, beat the cream cheese and butter together until smooth and creamy.

Gradually add the powdered sugar, one cup at a time, and continue to beat until the frosting is light and fluffy. Stir in the vanilla extract.

Once the cupcakes are completely cool, spread or pipe the cream cheese frosting onto each cupcake. For extra cinnamon flavor, you can sprinkle a little more cinnamon sugar on top.