Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.

Cream together softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

Gradually mix in the eggs one at a time, followed by the vanilla extract.

In a separate bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, and ground cinnamon.

Slowly add the dry mixture to the creamed butter and sugar, alternating with buttermilk.

In a separate bowl, combine brown sugar and additional ground cinnamon for the filling.

Spoon about a tablespoon of the cupcake batter into each liner, followed by a tablespoon of the cinnamon filling, and then top with another tablespoon of batter.

Bake for 18-20 minutes, until a toothpick inserted into the middle comes out clean.

Allow the cupcakes to cool in the tin for about 5 minutes before transferring to a wire rack.

Prepare the swirl frosting by beating together cream cheese and butter until smooth, then gradually add powdered sugar and vanilla extract.

Frost the cooled cupcakes generously with your creamy frosting and consider drizzling caramel sauce over the top.