Sift together flour, baking powder, salt and cinnamon.
In a separate bowl, beat sugar and cooled butter until light and fluffy. Then add eggs, vanilla extract and milk. Mix until well blended.
Combine dry and wet ingredients and mix until smooth.
Spoon into cupcake liners or sample cups. Spring a generous amount of the cinnamon sugar on top. Bake for 20-24 minutes, or until a toothpick comes out clean. Let cupcakes cool completely before frosting
To make the buttercream. In a stand mixer beat butter until light and fluffy. Add powdered sugar and beat for 4-5 minutes. Add vanilla extract and ground cinnamon. Add half and half until the desired consistency is reached.
Once the cupcakes are frosted, use any remaining cinnamon sugar topping to sprinkle on top.
Recipe by the modern barista at https://themodernbarista.com/index.php/2016/10/18/colombiaelquebradon-snickerdoodlecupcakes/