Cinnamon Sugar Puff Cupcakes
1 1/2 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
6 tablespoons (3/4 stick) unsalted butter, at room temp
1/2 cup granulated sugar
1 large egg, lightly beaten
1/2 cup milk (any fat content)
6 tablespoons (3/4 stick) unsalted butter, melted (*This is too much; 4 tablespoons would be enough.)
1/2 cup granulated sugar (1/3 cup would be enough)
1 1/4 teaspoons ground cinnamon (*3/4 teaspoon or 1 teaspoon would be enough)
Preheat the oven to 350 degrees F. Spray pan with nonstick cooking spray.
Sift the flour, baking powder, salt, and nutmeg into a medium bowl and set aside.
In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until blended and creamy, about 1 minute. Beat in the egg, mixing until smooth and thick. On low speed, add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture and mixing just until the flour is incorporated and the batter looks smooth.
Fill each muffin cup about 2/3 full. Bake just until the tops feel firm and a toothpick inserted in the center comes out clean, about 16 minutes for regular cupcakes and 10 minutes for mini cupcakes. Cool the cupcakes for 5 minutes in the pan on a wire rack.
Meanwhile, put the melted butter in a medium bowl. In another medium bowl, stir the sugar and cinnamon together.
Carefully remove cupcakes from pan. Roll them in the melted butter, then in the cinnamon sugar to coat completely. Serve warm or at room temperature.
The cupcakes can be covered and stored at room temperature for up to 2 days.
Pairs Well With
Recipe from Cupcakes! by Elinor Klivans.