Preheat oven to 350 degrees Fahrenheit.

Beat the butter and sugar on medium speed for three minutes until creamy. Add in eggs one at a time, then pour the milk in a slow stream. Add vanilla extract, salt, baking powder, and cinnamon, and mix until combined. Gradually add the flour and beat until mixture is smooth and creamy.

Line standard and mini-sized cupcake pans with 16 cupcake liners for each size. Fill the cupcake liners until two-thirds full. Bake the mini-size cupcakes for 12 minutes, and the standard-size cupcakes for 22-25 minutes, until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely.

For the frosting, beat the cream cheese and butter until light and fluffy. Add brown sugar and cinnamon, and cream for three to four minutes. Add powdered sugar, and continue to beat for one minute.

For the pecan glaze, preheat a skillet over medium heat. Add pecans and stir for about five minutes until fragrant. Add butter, stirring constantly to ensure that all the nuts are covered. Pour in maple syrup. The syrup will bubble instantly. Immediately turn heat to low and cook for one minute, stirring regularly. Remove the pan from heat. After

letting it sit for a minute, give one additional stir. Allow pecans to cool.

Pipe frosting onto the standard-size cupcakes, and sprinkle glazed pecans. Top with mini cupcake and pipe frosting onto it. Top with more glazed pecans and drizzle with maple syrup (optional).