Preheat the oven to 350° F.

Prepare mini-cupcake pans (I really like to use spray, particularly with the minis- trying to butter the pan is very time consuming). This recipe will fill the mini (24 muffin) pan twice and still leave you with enough to make a few regular (12 muffin) cupcakes too.

Beat the butter with the sugar at medium speed until fluffy (2-3 minutes).

Beat in the eggs and vanilla until incorporated.

Beat in baking soda, baking powder, cinnamon and salt.

Add half the sour cream and mix well.

Mix in the cake flour.

Add the rest of the sour cream and mix in.

Add the all purpose flour until just mixed scraping down the bowl as needed.

Spoon the batter into the prepared pans.

Bake the cupcakes on the lower and middle racks of the oven for 14 minutes for the minis. Insert a toothpick into the center of a cupcake. If it comes out clean, remove from the oven to a cooling rack. If it doesn’t, return to the oven and retest in 2-3 minute increments. With regular muffin tins, check after an initial 18 minutes.

After the cupcakes have cooled for about 10 minutes, you can turn them out of the pans to finish cooling.