1. Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
4. In another bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and cinnamon.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fill each cupcake liner about 2/3 full with the batter.
7. Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
8. Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

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