Snickerdoodle Cupcakes with Cinnamon Swirl Frosting

Cinnamonsugar swirled vanilla cupcakes topped with creamy cinnamon and vanilla frosting
Ingredients
Cupcakes
1 and 23 cups 209g allpurpose flour spooned leveled
12 teaspoon baking powder
14 teaspoon baking soda
12 teaspoon salt
12 cup 8 Tbsp 113g unsalted butter
1 and 12 cups 300g granulated sugar divided
1 large egg at room temperature
14 cup 60g yogurt or sour cream at room temperature
34 cup 180ml milk at room temperature
1 Tablespoon pure vanilla extract
2 teaspoons ground cinnamon
CinnamonSwirl Frosting
1 cup 16 Tbsp 226g unsalted butter softened to room temperature
34 cups 360480g confectioners sugar
14 cup 60ml heavy cream or halfandhalf
2 teaspoons pure vanilla extract
salt to taste
1 Tablespoon ground cinnamon
12 snickerdoodles mini size read above for how to make them minisized
Instructions
Preheat the oven to 350F 177C. Line a 12cup muffin pan with cupcake liners.
In a medium bowl whisk flour baking powder baking soda and salt together. Set aside.
In a large microwavesafe bowl melt butter in the microwave. Whisk in 1 cup of sugar. The mixture will be gritty. Let it rest for a couple minutes to slightly cool down. Stir in egg yogurt milk and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick.
In a small bowl mix the remaining 12 cup of sugar and 2 teaspoons of cinnamon together. Set aside. Spoon 2 scant Tablespoons of cupcake batter into each cupcake liner. Top with 1 teaspoon of the cinnamonsugar mixture. Top with 1 heaping Tablespoon of cupcake batter until the cupcake liners are about 34 full. Some of the cinnamonsugar filling from the center layer may peek