Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with colorful cupcake liners.

In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed for 3-5 minutes.

Add the two large eggs one at a time, mixing well after each addition, then add the vanilla extract and mix until fully incorporated.

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

Gradually add the dry ingredients to the wet mixture, alternating with the whole milk, while mixing until just combined.

Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.

Bake for 18-20 minutes, checking for doneness with a toothpick.

Remove the cupcakes from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack.

In a mixing bowl, beat together the softened cream cheese and unsalted butter for the frosting until smooth.

Gradually add the powdered sugar, mixing on low speed, then mix in the vanilla extract, ground cinnamon, and heavy cream or milk.

Beat until the frosting is fluffy and holds its shape well.

Using a piping bag fitted with a star tip, pipe the creamy frosting onto the cooled cupcakes.

Toss your warm mini churros in cinnamon sugar and place one on top of each frosted cupcake.