Preheat oven to 350 degrees F (175 degrees C).

Line two 12-cup muffin pans with cupcake liners.

Sift together all-purpose flour, cake flour, baking powder, cinnamon, and kosher salt in a medium bowl.

In a stand mixer, cream sugar and butter until light and fluffy.

Add eggs one at a time, beating until just incorporated.

Beat in vanilla extract.

Reduce speed to low.

Add flour mixture in three batches, alternating with milk, beating until combined.

Divide batter evenly among lined cups, filling each three-quarters full.

Bake for 18 to 20 minutes, or until a toothpick comes out clean.

Transfer to a wire rack and cool completely.

To make the caramel filling, combine sugar and water in a medium saucepan over medium-high heat.

Stir constantly until sugar dissolves into a liquid form and begins to turn brown.

Once dissolved and browned, add butter and vanilla extract.

Slowly whisk in heavy cream and let cool for 10 minutes.

Refrigerate for 1 hour to thicken.

To make the cream cheese frosting, beat butter and cream cheese until light and creamy.

Add vanilla extract.

Gradually add powdered sugar, incorporating fully before the next addition.

Add milk as needed for desired consistency.

Place frosting into a piping bag fitted with a large star tip.

Once cupcakes have cooled, core out the centers with a cupcake corer.

Melt butter.

Mix cinnamon and sugar in a small bowl.

Brush melted butter onto the tops of the cupcakes and roll into the cinnamon-sugar mixture.

Fill the cupcakes with the caramel sauce.

Frost with cream cheese frosting, and dust with more cinnamon and sugar.

Drizzle with leftover caramel sauce, if desired.