- 12
Ingredients
- CAKE:
- 1 1/2 cups unbleached all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp ground nutmeg
- 6 Tbsp unsalted butter, room temp
- 1/2 cup sugar
- 1 large egg, lightly beaten
- 1/2 cup milk
- COATING:
- 1/2 cup unsalted butter, melted
- 1 cup sugar
- 2 tsp ground cinnamon
Preparation
Step 1
Preheat oven to 350 degrees F. Spray the inside of 12 muffin tin cups with nonstick cooking spray.
Sift flour, baking powder, salt and nutmeg into a medium bowl and set aside.
In the bowl of an electric mixer on medium speed, beat the butter and sugar until creamy, about 1 minute. Scrape the bowl as needed. Beat in egg, mixing until smooth and thick. On low speed, add the flour mixture in 3 additions and the milk in two additions, beginning and ending with the flour and mixing just until the flour is incorporated and the batter looks smooth.
Fill each muffing cup with about 3 Tbsp of batter, to about 1/2 inch below the top. Bake just until the tops feel firm and a toothpick inserted in the center comes out clean, about 18 minutes. Cool on wire rack for 5 minutes.
Make the coating. Put the melted butter in a medium bowl. In another medium bowl stir the sugar and cinnamon together.
Carefully take the cupcakes out of the pan by turning them out on the wire rack. Turn the cupcakes top side up and immediately roll them in the melted butter, then in the cinnamon sugar mixture to coat it completely. Serve warm or at room temperature.
They can be kept for up to 2 days, covered in an airtight container.