If you’re skeptical about this adaptation of a breakfast classic, think about it this way: these treats combine a cinnamon nutmeg cupcake – so right there, you’re off to a great start – with a maple buttercream frosting for a wonderful blend of sweet and spicy cupcake goodness. You could certainly sprinkle on some crispy bacon pieces if you like, but I left mine plain for a more mellow creation.
This recipe makes a huge batch, enough for 2 dozen cupcakes and one 8-inch round cake or at least 3 dozen cupcakes.
Cinnamon Nutmeg Cupcakes
- 2 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 3/4 teaspoon nutmeg
- 4 tablespoons butter, softened
- 1/4 cup shortening
- 1 1/2 cups sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups sour milk*
*To make sour milk, place 1 tablespoon and 3/4 teaspoon white vinegar in a glass measuring cup and add enough milk to make 1 1/4 cups total. Stir; let stand for 5 minutes before using.
Preheat oven to 350 degrees. Line cupcake pans with paper liners.
In a medium bowl, combine flour, baking powder, baking soda, cinnamon, and nutmeg.
In a mixing bowl, beat butter and shortening on medium speed for about 1 minute. Add sugar and vanilla and cream together until well-combined, scraping the sides of the bowl as necessary.
Add eggs, one at a time, beating well after each addition.
Add flour mixture and sour milk alternatively, beginning and ending with the flour and beating until just combined after each addition.
Using a 2-inch cookie scoop, scoop batter into prepared pans, filling cupcake wells about half full.
Bake for 16-18 minutes, until a cake tester comes out clean.
Cool in pans for a few minutes, then remove from pans and cool completely on wire racks before frosting.
- 1 cup butter, softened
- 4 cups powdered sugar**
- 1/2 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 1/3 cup pure maple syrup
In a mixing bowl, beat butter on medium speed for about 2 minutes. Scrape down the bowl and add the powdered sugar, all at once, then beat on low speed until the sugar is fully incorporated into the butter; this will take several minutes.
Add salt, vanilla, and maple syrup, then beat on medium speed for about 3-4 minutes, until very light and fluffy, scraping the sides of the bowl very well at least a few times.
Fit a large piping bag with a Wilton 1M tip and pipe blobs of frosting onto each cupcake.
Store in an airtight container for up to 3 days.
**In most cases, I sift my powdered sugar before I use it in buttercream, but it’s not necessary in this case unless you really, really want to do so. This recipe is adapted from one I found at bakingdom.com, and she didn’t advise sifting, so I didn’t bother and the frosting turned out perfectly.