Snickerdoodle Cupcakes with Cinnamon Buttercream

Preheat oven to 350 degrees.

Line standard muffin tins with paper liners. Sift together both flours, baking powder, salt, and 1 tablespoon cinnamon.

With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down the sides of the bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.

Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in the centers comes out clean, about 20 minutes.

Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored for up to 2 days at room temperature, or frozen for up to 2 months, in airtight containers.

To finish, combine remaining 1/2 teaspoon cinnamon and 2 tablespoons sugar. Using a small, fine sieve, dust peaks with cinnamon-sugar.

To make the buttercream, cream the butter, vanilla extract, cinnamon, and salt together. Alternately add powdered sugar and milk until creamy. You may need to add in some more milk or sugar until you get the consistency you want. Then pipe on the icing with a fun tip.

Cupcakes are best eaten the day they are frosted; keep at room temperature until ready to serve.