Place granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract in the bowl of a stand mixer. Beat on medium speed until thoroughly mixed.
Add all-purpose flour, baking soda, baking powder, ground cinnamon, and Kosher salt, then beat until just combined.
Pour the batter into the liners. Cool, then carefully transfer to a wire rack. Repeat with remaining cupcake batter. Cool cupcakes completely before icing.
Place butter and cream cheese in the bowl of a stand mixer fitted with paddle attachment. Beat on medium-high speed until very mixed. Turn the mixer off, then add confectioner’s sugar and vanilla extract. Continue beating until the frosting is smooth and creamy.
When the cupcakes are completely cool, spread or pipe the frosting on top. I like to finish with a sprinkle of chopped walnuts, but you can skip this if you want. Enjoy!