Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

Prepare the Cupcake Batter: In a small bowl, mix together the flour, baking powder, and salt. In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. Gradually add the flour mixture alternately with the milk, mixing until just combined.

Cinnamon Swirl: In a separate bowl, combine melted butter, brown sugar, and cinnamon. Spoon about 1 tablespoon of cupcake batter into each liner, then add a small amount of the cinnamon mixture. Layer with more batter until liners are ¾ full, and swirl the cinnamon mixture into the batter with a toothpick.

Bake: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Prepare Cream Cheese Frosting: Beat the softened butter and cream cheese together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until smooth and fluffy.

Decorate: Using a piping bag, frost the cooled cupcakes with the cream cheese frosting. Top each cupcake with a mini cinnamon roll and a light dusting of ground cinnamon.