Ingredients

• 3 cups cake flour, sifted then measured
• 2-1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 11 Tablespoons unsalted butter, softened
• 1-1/2 cups light brown sugar packed
• 2 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 1-1/4 cups whole milk, room temperature
• Dulce de Leche, homemade or store-bought, for filling

Instructions

1. 1. Preheat oven to 350°F (175°C). Line muffin pans with baking cups.
2. 2. Sift together flour, baking powder and salt; set aside.
3. 3. In large bowl, cream butter, cinnamon, and sugar with electric mixer until light and fluffy. About 5-7 minutes. Add eggs and vanilla; mixing well after each addition.
4. 4. Add flour mixture in 3 additions alternately with milk in 2 additions, beating batter just to combine between additions. Do not overmix. Continue beating one minute. Divide batter evenly among lined cups, filling each about two-thirds full.
5. 5. Bake 20 to 25 minutes or until cake tester or wooden skewer inserted into center of cupcake comes out clean. Cool 10 minutes. Turn out onto cooling rack; cool completely. Cupcakes will keep, covered, for up to 3 days at room temperature.