Sugar Cream Cupcakes

Make the filling first: In a heavy saucepan, whisk together cream, milk, sugar, cornstarch, and salt. Cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble, about 8-10 minutes.

Finish the filling: Remove from heat and stir in butter and vanilla until butter is melted. Pour into a bowl, press plastic wrap directly onto the surface, and refrigerate until completely cold, at least 2 hours.

Preheat and prep: Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.

Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

Cream butter and sugar: In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes. Add eggs one at a time, beating well after each. Mix in vanilla extract.

Alternate wet and dry: Add the dry ingredients in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.

Bake: Divide batter evenly among prepared cups, filling each about 2/3 full. Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Make the frosting: Beat the softened butter until creamy, about 2 minutes. Gradually add powdered sugar, beating on low. Add cream, vanilla, and cinnamon. Beat on high for 2-3 minutes until light and fluffy.

Fill the cupcakes: Use a cupcake corer or small knife to remove a cone from the center of each cooled cupcake. Fill generously with the chilled sugar cream filling. Replace the tops or discard.

Frost and finish: Pipe or spread the cinnamon vanilla frosting on each filled cupcake. Mix the sugar and cinnamon for topping, then sprinkle generously over the frosting.