Preheat the Oven: Start by preheating your oven to 350°F (175°C). This ensures your cupcakes bake evenly and rise perfectly.

Prepare the Cupcake Liners: Line a muffin tin with cupcake liners. This will prevent the cupcakes from sticking and make cleanup a breeze.

Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, cinnamon, and salt. This will help evenly distribute the dry ingredients before adding them to the wet mixture.

Cream the Butter and Sugar: In a large bowl, beat together the softened butter and sugar until the mixture is light and fluffy. This usually takes about 2–3 minutes with an electric mixer. This step is crucial for getting the right texture in your cupcakes.

Add the Eggs and Vanilla: Next, add the eggs, one at a time, beating well after each addition. Then, stir in the vanilla extract. The vanilla adds a nice depth of flavor that complements the cinnamon.

Alternate Adding Dry Ingredients and Milk: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the dry ingredients. Mix gently after each addition to avoid overworking the batter, which can make the cupcakes dense.

Fill the Cupcake Liners: Scoop the batter into the prepared cupcake liners, filling each about 2/3 full. This ensures the cupcakes have room to rise without overflowing.

Bake: Place the cupcake tin in the preheated oven and bake for 18–20 minutes or until a toothpick inserted into the center comes out clean. Keep an eye on them toward the end to prevent overbaking.

Cool the Cupcakes: Once baked, remove the cupcakes from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely before frosting.

Top with Cinnamon Sugar: While the cupcakes are cooling, mix together the cinnamon and sugar for the topping. Once the cupcakes have cooled, generously sprinkle the cinnamon sugar mixture over the tops for that signature snickerdoodle flavor.