• Cooking Time: 10-16
  • Servings: 12-24
  • Preparation Time: 20


Recipe from Cupcakes! by Elinor Klivans.


  • 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)
  • Coating:
  • 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)


  • For cupcakes:
  • 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.
  • For coating:
  • 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.

Author Credit: Elinor Klivans

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