Snickerdoodle Cupcakes

For the cupcakes:
Preheat the oven to 325ºF and line cupcake trays with paper liners.

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

In the bowl of your mixer, cream together the butter and brown sugar for 2-3 minutes, until light.

Add in the eggs, one at a time, beating well after each egg.

On medium-low speed, mix in the flour in 3 additions, alternating with the buttermilk, mixing until combined after each addition.

Scrape the sides of the bowl, and beat on medium speed for 30 seconds.

Use a large spoon to scoop the batter into the lined cupcake trays, filling each about 2/3 full.

Bake at 325ºF for 20-25 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean.

Let cool completely before frosting.

For the frosting:
In the bowl of your mixer, cream together the cream cheese and butter until light and fluffy, about 2 minutes. Mix in the vanilla extract.

Add the powdered sugar, 1/2 cup at a time, starting off at low speed, then mixing for 30 seconds on medium-high after each addition.

Once all the powdered sugar has been added, mix on medium speed for 2 minutes, until the frosting is light and fluffy.

Frost the cupcakes, and top with the crushed cinnamon toast cereal or dust with cinnamon.