Preheat oven to 350 degrees F.
Put first six ingredients into the bowl of a stand mixer or large mixing bowl.
Beat according to directions on cake box.
Add cinnamon chips. Mix until combined.
Place cupcake liners in the vessels of a muffin pan or spray each vessel with Baker's Joy.
Using a large scoop, fill vessels with batter.
Bake for 20 minutes. Remove from oven and cool.
Add the butter, cream cheese, vanilla, and cinnamon to the bowl of a stand mixer.
Mix on medium-high until well combined.
Add half the bag of powdered sugar. Mix well. Keep adding powdered sugar until the frosting is the desired consistency. You will have about 1/4 of the bag left.
Top cupcakes with frosting. Store in an airtight container.
Refrigerate leftover frosting for up to 2 weeks.