Preheat oven to 350 degrees. Line two standard cupcake pans with 24 liners.
CUPCAKES: In a large bowl, sift together all-purpose flour, cake flour, baking powder, salt and 2 teaspoons cinnamon.
In a separate bowl, beat together butter and 1 3/4 cups granulated sugar until light and fluffy. Add eggs one at a time, beat after each egg addition, then add the vanilla extract. Add the flour mixture in 3 increments, alternate with 2 additions of the milk. Blend well, do not over mix. Divide the batter evenly among cupcake tins, fill 3/4 full.
Bake for 15 to 18 minutes, rotate the cupcake pans halfway through the baking process. Insert a toothpick, if it comes out clean, it's done. Remove cupcakes from the oven onto a wire rack, let cool for 10 minutes before removing cupcakes from the pan. Mix 2 tablespoons granulated sugar and 1/2 tsp. cinnamon together and sprinkle over the tops of the cupcakes. Cool completely before frosting.
CINNAMON BUTTER CREAM FROSTING: In a large bowl, beat butter on low speed until light and fluffy. Add confectioners' sugar, 3 tablespoons milk, vanilla and 1 teaspoon cinnamon. Increase speed and beat until smooth and creamy, if the frosting is too stiff, add the remaining 1 tablespoon of milk. Frost or pipe cupcakes.
Cook's Note: I made these cute mini snickerdoodle cookies using our Snickerdoodles recipe. Simply scoop by the 1/2 teaspoonful and cook for 7-8 minutes @400 degrees.