Preheat oven to 350°. Sift together flour and salt, set aside.
In large bowl, with electric mixer, on cream setting,
beat butter until creamy.
Gradually add 3/4 c. sugar and beat until well blended.
Add eggs, one at a time, beating well after each addition.
Add vanilla and continue to beat until mixture is light and fluffy,
frequently scraping down sides of bowl with rubber spatula.

Remove bowl from mixer and stir in flour mixture gently.
Fill ungreased 2 1/2" cupcake pan 2/3 full with batter.
Bake 20-25 min., or until cake tester inserted in center of cupcake comes out clean.
Mix 1/2 c. sugar and cinnamon.
Cool cupcakes in pan 5 min.
Using tip of thin-bladed paring knife, remove cupcakes from pan.
While cupcakes are still WARM, quickly dip each in melted butter
and then roll in cinnamon-sugar mixture.
Makes 1 dozen.