Ingredients
3cupsall-purpose flour
2½tspbaking powder
¼tspBaking Soda
¾tspsalt
1¼tspground cinnamon
½tspground nutmeg
¾cupmilk
¼cupbuttermilk,plus 2 tablespoons
10tbspbutter,softened
1cupgranulated sugar
2large eggs
1tspvanilla extract
1½cupspowdered sugar
3tbspmilk
½tspvanilla extract
Preparation
Preheat oven to 400 degrees F. In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg, set aside. In a separate bowl, whisk together milk and buttermilk, set aside.
In a large mixing bowl, using an electric hand mixer on medium speed, blend together butter and sugar until well combine for about 30 seconds. Mix in eggs one at a time mixing after each addition. Blend in vanilla.
Using a wooden spoon to mix, add flour mixture in three separate batches, alternating with two additions of the milk mixture, mixing just until combined after each addition.
Divide batter among 12 paper-lined muffin cups filling each one nearly full (about ⅓ cup batter per each).
Bake in preheated oven for 15 to 20 minutes until a toothpick inserted into the center of a cupcake comes out clean. Transfer to a wire rack and allow to cool for about 10 minutes.
During the last few minutes of cooling, prepare the glaze by whisking together powdered sugar, milk, and vanilla in a small bowl.
Dip each muffin in glaze, while twirling and rotating to evenly coat tops and allowing it a few seconds to get a good layer of coating on, then lift and allow excess glaze to run off.
Enjoy warm or allow cupcakes to rest at room temperature for about 5 to 10 minutes until the glaze has set. Store in an airtight container.
