Step 1: Prepare and Preheat

Preheat your oven to 350°F (175°C). Line two standard muffin tins with paper liners and set aside.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. This ensures even distribution of the leavening agents and spices.

Step 3: Cream Butter and Sugar

In a large mixing bowl, cream the softened butter and sugar together with a mixer until light and fluffy—about 3–5 minutes. This creates a light texture.

Step 4: Add Eggs and Vanilla

Beat in the eggs one at a time, mixing well after each. Add the vanilla extract and mix until fully incorporated.

Step 5: Combine Dry and Wet

Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry. Mix until just combined—do not overmix.

Step 6: Fill the Liners and Bake

Divide the batter evenly between the cupcake liners, filling each about ¾ full. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Cool and Add Cinnamon Sugar

Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack. While still warm, brush tops with melted butter and dip or sprinkle with cinnamon sugar for that classic churro texture.