Snickerdoodle Cupcakes

I threw a baby shower for a lady in my ward and made these scrumptious little cupcakes for the party.  If you like snickerdoodle cookies, then you are bound to love these cupcakes.  Topped with the cinnamon cream cheese frosting makes them irresistible!

Snickerdoodle Cupcakes
Recipe adapted from Recipe Girl
Yield: 28 cupcakes

CAKE:
1 1/2 cups all-purpose flour
1 1/2 cups cake flour
1 Tablespoon baking powder
1/2 teaspoon salt
1 Tablespoon ground cinnamon
1 cup (2 sticks) unsalted butter, at room temperature
1 3/4 cups sugar
4 large eggs, at room temperature
2 teaspoons vanilla extract
1 1/4 cups whole milk

ICING:
12 ounces cream cheese, at room temperature
1/2 cup unsalted butter, at room temperature
1 pound powdered sugar, sifted
2 Tablespoons brown sugar
1/2 Tablespoon vanilla extract
1 teaspoon ground cinnamon

Preheat oven to 350 degrees. Line 28 muffin tins with paper liner.  Sift together both flours, baking powder, salt, and cinnamon.  In a large mixing bowl, cream together butter and sugar until pale and fluffy.  Add eggs, one at a time, beating until each is incorporated, scraping down the sides of the bowl as needed.  Beat in vanilla.  Add the flour mixture in three parts, alternating with additions of milk, beating until combined after each addition.  Divide batter evenly among lined cups, filing each about 3/4 full.  Bake 20 minutes, or until toothpick inserted into the center of one of the cupcakes comes out clean.  Remove to a wire rack to cool completely before icing.  

Icing: In a medium bowl, blend the cream cheese and butter.  Add in sugars, vanilla, and ground cinnamon.  Spread onto cooled cupcakes or pipe on the frosting with a piping bag.