-Preheat oven to 350 degrees. Line cupcake tins with paper liners.
- In a medium bowl whisk flour, baking powder, and salt. Set aside.
-In a smaller bowl blend together brown sugar and cinnamon. Set aside.
-With the electric mixer beat margarine on medium speed for 30 seconds. Slowly add in the sugar, ½ cup at a time, mixing on medium speed until combined. Continue to beat for 2 minutes until the mixture is light and fluffy.
-Add eggs, one at a time, mixing in after each addition. Add the vanilla.
-Add flour mixture to the butter mixture first then add the milk mixture beating on low speed.
-Alternate adding the flour and milk to the butter mixture ending with adding the flour mixture last.
-Scoop the batter into into the lined cupcake tins until they are ¾ s filled.
-Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
-Remove the cupcakes from the oven and allow to cool for 10 minutes while still in the cupcake pan.
-Remove from the cupcake pan and place the cupcakes on a wire rack allowing them to cool completely.
Frosting Directions:
-Cream the butter and powder sugar until it looks light and creamy.
-If it doesn't cream add several drops of the heavy whipping cream until it creams.
-Add 2 teaspoon of cinnamon. Stir to blend in well.
-Test to see if the frosting can form and hold a stiff peak by taking a spoonful of frosting and turning the spoon upside down. If the frosting stays on the spoon it is ready if not then....
- Add more powder sugar ½ C at a time.... mix well.
-Test to make sure that the frosting can make and hold a stiff peak.
-If ready scoop the frosting into a pastry bag with a star tip.
-Twist the open end of the pastry bag to push the frosting to the tip.
-Start by frosting on the outside edge of the cupcake working to the center of the cupcake.