Cinnamon Cupcakes with Triple Cream Cinnamon Frosting

Preheat oven to 350°
In a large bowl, mix together flour, both sugars, 3 tsp cinnamon, buttermilk, vegetable oil, baking powder, salt, vanilla paste, and egg. Beat until blended.
In a small bowl, beat 4 oz of cream cheese, 1 tablespoon of double cream, and 1/2 teaspoon of corn starch until fluffy. Add sprinkles and blend by hand until incorporated
Line muffin pan with paper cupcake liners
With a tablespoon, add enough cupcake batter to just cover the bottom of the liner
With a teaspoon, measure out a dollop of the cream cheese mixture and drop in the center of the cupcake liner
Evenly distribute the rest of the batter to the cupcake liners, covering the cream cheese dollop
Bake at 350° for 13-17 minutes. Test with a cake tester, if it comes out clean, it's done.
Bake at 350° for 17-20 minutes
While the cupcakes are baking, add the remaining cream cheese to the medium bowl. Add the softened butter, cinnamon, vanilla paste, confectioners sugar and double cream. Whip at high speed until blended. Add the milk to smooth out.
Drop the icing bag with the tip into a large glass. Fill with the icing and put in the fridge to firm up while the cupcakes cool.
Once the cupcakes are completely cooled, frost the cupcakes to your liking. Decorative icing is not my favorite thing; so mine started out with a clover design and ended more Jackson Pollack-y