½ cups all purpose flour
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon freshly grated nutmeg (or ground
6 Tablespoons unsalted butter, at room temp.
½ cup sugar
½ teaspoon vanilla extract
½ cup milk (any fat content)
For the coating-
6 Tablespoons butter
½ cup sugar
2 teaspoons cinnamon
Preheat oven to 350*F.
Spray a mini muffin pan (I use a silicone one)
with non-stick cooking spray.
In a medium bowl combine flour, baking powder,
salt and nutmeg.
In a large bowl, using an electric mixer, beat the
butter for a moment, then add the sugar and beat
on medium speed until blended and creamy,
about 1 minute.
Beat in the egg and vanilla, mixing until smooth
With the mixer on low speed, add the flour
mixture in three additions and the milk in two
additions, beginning and ending with the flour
mixture. Mix just until the flour is incorporated
and the batter looks smooth.
Scoop batter into mini muffin pan (a small cookie
scoop works great). This recipe makes about 18
cupcakes (I squeaked out 19 this time).
Bake until tops feel firm and a toothpick inserted
in the center comes out clean, about 12 minutes.
Cool cupcakes about 5 minutes pan, then
carefully transfer cupcakes onto cooling rack.
Then the best part... Melt 6 Tablespoons butter
in a bowl and set aside. In another bowl mix ½
cup sugar and 2 teaspoons cinnamon. One at a
time, roll the cupcake in the bowl of butter, then
the bowl of cinnamon sugar. Set on a cooling
rack and try to wait about 20 minutes to eat them
(they get better as they absorb the butter and
cinnamon a bit).