Preheat oven to 350° and put liners in the cupcake pan.

In a bowl whisk flour, baking powder, salt and cinnamon and set aside.

With an electric mixer cream the butter and brown sugar until combined.

Add eggs one at a time, mixing between each egg then adding the vanilla.

Alternate the dry ingredients with the buttermilk until combined.

Spoon batter into cupcake pan 2/3 full.

Bake for 13-15 minutes and do a toothpick test. Remove pan and let cool.

Cut out a small core in the middle of the cupcakes and fill with pineapple jam.

MASCARPONE FROSTING

In a medium bowl combine mascarpone cheese, sugar, salt and vanilla. Stir together until smooth and set aside.

With an electric mixer, beat whipping cream till stiff peaks form, do not overmix.

Fold the cream into the mascarpone till combined. Pipe frosting on each cupcake. Garnish with pineapple gummie bears.