Cinnamon Cupcakes

Cake:
1 c. all-purpose flour
3/4 tsp. baking powder
1 tsp. ground cinnamon
1/8 tsp. salt
1/2 c. whole milk
4 tbsp. unsalted butter, at room temperature
2 lg. eggs
3/4 c. plus 2 tbsp. sugar
1 tsp. grated orange zest
1/2 tsp. vanilla extract

Frosting:
1/2 c. unsalted butter, at room temperature
8 oz. cream cheese, at room temperature
2 to 3 c. powdered sugar, sifted
1 tsp. vanilla extract
2 tsp. ground cinnamon

Preheat the oven to 350°F. Line a cupcake pan with paper liners. Sift flour, baking powder, cinnamon, and salt in a small bowl. Stir milk and butter in a small saucepan over low heat just until butter melts; set aside.

In the bowl of a stand mixer, beat eggs and sugar until thick enough for the batter to fall in a heavy ribbon when the beater is lifted, about 5 minutes. Beat in orange peel and vanilla. Add flour mixture; beat just until blended. Divide batter evenly between cupcake liners. Bake until a tester inserted in the center comes out clean, about 16 to 18 minutes. Allow to cool in pan for 5 to 10 minutes, then transfer to a wire rack and allow to cool completely.

To make the frosting, cream butter and cream cheese in the bowl of a stand mixer until very smooth. Scrape down sides and bottom of bowl to ensure even mixing. Add vanilla extract and cinnamon and mix until incorporated. Slowly add powdered sugar, and keep adding until you reach desired consistency and sweetness. Frost cooled cupcakes.