Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

Whisk together flour, baking powder, salt, and 1 teaspoon cinnamon in a medium bowl.

Cream together softened butter and 3/4 cup sugar in a large bowl until light and fluffy.

Beat in eggs one at a time, then mix in the vanilla extract.

Add the flour mixture to the butter mixture, alternating with milk, beginning and ending with the flour mixture. Mix until just combined.

Divide batter evenly among prepared cupcake liners, filling each about 2/3 full.

Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.

Mix 1/4 cup sugar and 1 tablespoon cinnamon in a small bowl to prepare the coating.

Cool cupcakes in the pan for 5 minutes, then move to a wire rack.

Brush the tops of the warm cupcakes with melted butter, then roll in the cinnamon sugar mixture.

Allow to cool completely before serving.