In a medium saucepan, combine milk, 120g of sugar, and cinnamon. Heat over medium until just before boiling, stirring occasionally to avoid scorching. In a separate bowl, whisk together cornstarch, egg yolks, and a splash of milk until smooth. Slowly add this mix to the hot milk while stirring constantly until thickened, about 2-3 minutes. Cool, cover, and refrigerate overnight.

Preheat the oven to 175°C (347°F) and line a muffin tin with cupcake liners. In a large mixing bowl, beat softened butter, 130g of sugar, a pinch of salt, and vanilla sugar until light and fluffy. Add eggs one by one, mixing well after each addition.

In a separate bowl, whisk together all-purpose flour and baking powder. Gradually add this to the wet ingredients, along with vanilla extract and a sprinkle of cinnamon, folding gently until just combined.

Spoon the batter into prepared liners, filling about two-thirds full. Bake for 15-20 minutes until a toothpick comes out clean. Let them cool in the tin for 5 minutes before transferring to a wire rack.

Once the pudding has chilled, beat it in a mixing bowl until smooth. In another bowl, beat together mascarpone and cream cheese until well blended. Fold the chilled pudding into the mascarpone mixture until combined.

Once cooled, frost the cupcakes with the mascarpone cream cheese topping using a piping bag or spatula. Sprinkle cinnamon sugar on top and add Cini Minis cereal pieces.