• Line 2 muffin tins with 20 cupcake liners, and preheat the oven to 350℉.

To Make the Cinnamon Sugar Swirl

• In a small bowl, combine the granulated sugar and ground cinnamon. Set aside.
  3 tablespoons granulated sugar, 4 teaspoons ground cinnamon

To Make the Cupcake Batter

• Using a large mixing bowl with an electric mixer, combine the cake mix, water, oil, and eggs according to the instructions on the box of cake mix. (Usually it indicates to mix on medium speed for 2 minutes, but this may differ by brand.)
  13.25 ounce box yellow cake mix, 1 cup water, ⅓ cup vegetable oil, 3 large eggs
• Use a 1 tablespoon cookie scoop or a 1 tablespoon measuring spoon and measure out a tablespoon of batter into each of the prepared cupcake liners. Sprinkle ¼ teaspoon of cinnamon sugar mixture over the batter.
• Add another 1 tablespoon of cupcake batter on top of the cinnamon sugar mixture followed by another ¼ teaspoon of cinnamon sugar mixture.
• Finally top that off with another 1 tablespoon of batter. The layers should look like this: batter, cinnamon sugar, batter, cinnamon sugar, batter. The cupcake liners should be about ⅔ full when you're finished layering.
• Bake for 19-22 minutes or as indicated on the box of cake mix. The cupcakes are done when a toothpick inserted in the center comes out clean.
• Let the cupcakes cool completely before frosting.

To Make the Cinnamon Cream Cheese Frosting

• Using a large bowl and electric mixer, beat together the cream cheese and butter until smooth and creamy. Sift the powdered sugar and cinnamon into the cream cheese mixture to remove any lumps.
  8 ounces block-style cream cheese, ½ cup unsalted butter, 4 cups powdered sugar, 1 tablespoon ground cinnamon
• Continue to mix on low speed until well combined. Add the vanilla and mix until incorporated. Decorate the cupcakes and enjoy!
  ½ teaspoon pure vanilla extract
• Scroll up and see the post for tips, answers to frequently asked questions, and storage information.