Mini-Red Velvet Cupcakes filled with Cinnamon Vanilla Cream Cheese Frosting

For the cupcakes:
1. Preheat oven to 350F
2. In a large Ziploc bag put flour, salt, cinnamon, cocoa and baking soda. Close bag and shake until combined. Set aside.
3. Cream butter and sugar until combined and fluffy.
4. Pour in eggs and mix until fully combined.
5. Add food coloring, vanilla extract, almond extract, sour cream and milk. Mix until completely combined.
6. Snip off the corner tip of the Ziploc bag and slowly pour the dry ingredients into butter and sugar mixture. Mix until fully combined.
7. Scoop the batter into a lined mini muffin pan. Fill cups 2/3 full.
8. Bake for 10-11 minutes. Remove and let cool completely.
9. Once cooled carefully (using a knife) cut a small slit into the center of each cupcake.
10. Take the frosting (see below for instructions) and put it into a gallon size Ziploc bag, with a small tip of a corner cut off.
11. Insert the cut off tip into the small slit of each cupcake and squeeze gently until frosting starts to come out of the hole.
12. Continue to frost tops of each cupcake.
13. Put in fridge for a few hours then enjoy.

Cinnamon Vanilla Cream Cheese Frosting

1. Cream butter and cream cheese until smooth.
2. Add vanilla, almond extract, and cinnamon until fully combined.
3. Gradually mix in powdered sugar until completely smooth.