Preheat your oven to 350 degrees. Line a standard cupcake tin with paper liners.

In a large bowl, cream together your softened butter and granulated sugar. You are looking for a pale, fluffy texture. This usually takes about three minutes. Add your eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in your vanilla.

In a separate bowl, whisk together the flour, baking powder, salt, and half a teaspoon of cinnamon.

Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the flour. Be careful not to overmix here. You want to preserve those air bubbles that make the cupcakes so light.

In a small dish, mix a tablespoon of brown sugar with a teaspoon of cinnamon and a dash of nutmeg. Fill your cupcake liners halfway. Sprinkle a teaspoon of the cinnamon sugar mix in the center, then top with more batter. This creates that iconic cinnamon filled king cake cupcakes effect.

Slide the tin into the oven and bake for 18 to 22 minutes. You will know they are ready when a toothpick inserted into the center comes out clean. Let them cool completely on a wire rack.

Beat your cream cheese and powdered sugar together until smooth. Pipe or spread a generous layer onto each cooled cupcake.

While the frosting is still fresh, sprinkle your purple, green, and gold sanding sugars in distinct stripes.