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For the Cupcakes:

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

2 large eggs

1/2 cup milk or buttermilk

1 teaspoon vanilla extract

For the Cinnamon Filling:

1/3 cup brown sugar

1 tablespoon ground cinnamon

3 tablespoons unsalted butter, melted

For the Glaze:

1 cup powdered sugar

2–3 tablespoons milk or cream

1/2 teaspoon vanilla extract

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1. Preheat oven to 350°F (175°C) and line a muffin pan with cupcake liners.

2. Whisk together flour, baking powder, and salt in a bowl.

3. In a separate bowl, beat butter and sugar until light and fluffy.

4. Add eggs, one at a time, mixing well after each. Stir in vanilla.

5. Mix in milk until smooth.

6. Gradually fold in dry ingredients until just combined.

7. In a small bowl, mix brown sugar, cinnamon, and melted butter.

8. Fill each cupcake liner halfway with batter, add a spoonful of cinnamon filling, then top with remaining batter.

9. Swirl lightly with a toothpick.

10. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.

11. Cool slightly, then whisk glaze ingredients and drizzle over cupcakes.

For extra cinnamon flavor, add 1/2 teaspoon cinnamon to the batter.

Let cupcakes cool slightly before glazing to help it absorb better.

Top with chopped pecans or cream cheese frosting for variation.

Best enjoyed warm or at room temperature.