For all the cinnamon-sugar lovers out there, this is a delicious recipe! Keep it simple by topping them off with melted butter and cinnamon sugar, or kick it up a notch with cream cheese frosting.
2 C flour
1 1/4 tsp baking powder
1 tsp ground cinnamon
1/2 tsp freshly grated nutmeg (if using dried nutmeg, use 3/4 tsp)
1/4 tsp baking soda
1/2 tsp salt
2/3 C buttermilk
1 tsp vanilla
1/2 C (1 stick) unsalted butter, softened
1/3 C sugar
2 Tbsp brown sugar
2 large eggs
Prep the dry and wet ingredients. Whisk together the dry ingredients (flour, baking powder, cinnamon, nutmeg, baking soda, salt) in a bowl, and mix together the wet ingredients (buttermilk, vanilla) in a separate bowl.
Cream together the butter and both sugars until light and fluffy, 2-3 minutes on medium-high speed.
Add the eggs 1 at a time on medium-low speed. Mix until creamy.
Add in half the flour mixture, the buttermilk mixture, and the remaining flour mixture. Mix until just combined after each addition.
Divide into baking pans (makes about 16 cupcakes) and bake at 350 until a toothpick inserted in the center comes out clean. Cupcakes take 18-22 minutes.
Top them off, and enjoy!
This recipe originally from the Sprinkles Baking Book.