1 1/2 cups all-purpose unbleached flour
1 1/2 cups cake flour
1 tablespoon baking soda
1/2 teaspoon sea salt
1 tablespoon ground cinnamon
1 cup (two sticks) unsalted butter, room temperature
1 3/4 cups sugar
4 eggs, room temperature
1 tablespoon vanilla extract
1 1/4 cup milk (soy or almond)
For Cinnamon Sugar Crunchy Topping
4 tablespoons butter, melted
1/4 cup granulated sugar
1 teaspoon ground cinnamon
Preheat oven to 350 degrees.
Line standard muffin/cupcakes tins with paper liners.
Whisk together both flours, baking soda, sea salt, and cinnamon in a bowl. Set aside
In a second bowl, with an electric mixer on medium-high speed, cream butter and sugar until fluffy.
Add eggs, one at a time, beating each until incorporated.
Add vanilla and beat.
Add flour mixture from first bowl. Add milk and beat until combined.
Fill each cupcake liner three-quaters full. (Optional: add cinnamon sugar to the top of the pre-baked cupcakes)
Bake 20 minutes
Transfer to wire rack or aluminum pan to cool.
Cinnamon Sugar Crunchy Topping
While the cupcakes are cooling, melt butter in a small bowl.
Combine sugar and cinnamon into another small bowl.
When cupcakes are completely cooled, brush the melted butter on the tops, then dip into the sugar and cinnamon mixture.
For a frosting, use the Cream Cheese Frosting recipe and top with cinnamon sugar!