• Preheat oven to 350 degrees.. Lightly grease or line 24 muffin cups with paper baking cups. Set aside. Beat cake mix, pudding mix, milk, oil, eggs, cinnamon and vanilla in bowl of electric mixer on low speed just to moisten, scraping sides as needed. Beat on medium speed 2 minutes.
• Spoon batter into prepared muffin cups, filling each cup 2/3 full. We like to use an ice cream scoop!
• Bake 15-17 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans for 10 minutes, then remove from pans and cool completely.

Cinnamon Buttercream Frosting:

• Beat 1 cup (2 sticks) butter, softened, in large bowl of an electric mixer (whisk attachment) on medium speed until light, fluffy, and almost white in appearance.
• Add 1 teaspoon vanilla; mix until blended.
• Add in 1 tablespoon cinnamon and 2 cups powdered sugar. Beat until well blended.
• Add 3 tablespoons of heavy cream and beat until light and fluffy, about 2-3 minutes. Add more powdered sugar to stiffen the buttercream, or more heavy cream to make it more spreadable, as you desire.
• Use a decorating bag and Wilton tip 1M to pipe swirls on top of the cupcakes, or simply spread on the frosting with a knife.