Preheat your oven to 350°F (175°C) and prepare your muffin pan by lining it with cupcake liners.

In a medium bowl, whisk together the all-purpose flour, cinnamon, baking powder, and salt.

In a large mixing bowl, cream together the room temperature unsalted butter and granulated sugar using a hand mixer or stand mixer until light and fluffy, about 4-5 minutes. Then, add the large eggs one at a time, mixing well after each addition. Incorporate the vanilla extract and vegetable oil.

Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and finish with the dry ingredients and mix until just combined.

Scoop the batter into each cupcake liner, filling them about halfway. Bake for 14-16 minutes or until a toothpick inserted comes out with a few crumbs.

While the cupcakes are cooling, prepare the frosting by beating the room temperature cream cheese and unsalted butter until creamy, then gradually add powdered sugar until light and fluffy. Stir in cinnamon and vanilla.

Once the cupcakes are cooled, use a piping bag to frost each cupcake and add optional garnishes as desired.