Snickerdoodle Cupcakes with Cinnamon Swirl Frosting

through the top layer of batter. Top each cupcake with 1 more teaspoon of the cinnamonsugar.
Bake the cupcakes for 1921 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
For the frosting With a handheld or stand mixer fitted with a paddle or whisk attachment beat butter on high speed until smooth and creamy about 1 minute. Add confectioners sugar cream and vanilla extract. Beat on low speed for 30 seconds then switch to high speed and beat for 3 full minutes. Add more confectioners sugar if frosting is too thin or more cream if the frosting is too thick. Taste the frosting and add salt if frosting is too sweet I like to add 14 teaspoon. Remove half of the frosting from the mixing bowl and transfer to a smaller mixing bowl. Beat 1 Tablespoon of cinnamon into half of the frosting.
To swirl the frosting spoon half cinnamon frosting into the piping bag and half vanilla frosting into the piping bag. See above for a visual. Pipe onto cupcakes. I used a Wilton 1M swirl tip. If you do not have a piping bag and tip simply frost the cupcakes with both the vanilla and cinnamon frostings. There may be leftover frosting depending how much you use on each cupcake.
Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 5 days.