Nutmeg Cupcakes
Adapted from Allrecipes – Carol
Makes 24 cupcakes
3 eggs, room temperature
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup buttermilk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons freshly grated nutmeg
1/4 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C). Line muffin tins.
Beat the butter and white sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs in three batches, blending them into the butter mixture fully. Stir in the vanilla.
Sift together the flour, baking powder, baking soda, nutmeg, and salt.
Pour 1/3 of the flour mixture into the bowl; mix just until incorporated. Stir in 1/2 the buttermilk, mixing gently. Continue adding the flour alternately with the buttermilk, mixing until combined. Scoop the batter into the muffin liners.
Bake in the preheated oven until a toothpick inserted in the center of the cupcakes come out clean, about 25 to 30 minutes. Let the cupcakes cool in the pan for 10 minutes, then invert them on a wire rack to cool completely before icing.
Maple Nutmeg Icing
Adapted from Gluten Free Goddess
Use only a little liquid at a time as you beat the frosting. If it gets too thin, add more confectioner’s (powdered) sugar.
1 cup confectioner’s or powdered sugar
2 tablespoons pure maple syrup
1/2 teaspoon vanilla extract
1 tablespoon almond milk
freshly grated nutmeg, to taste
Beat until smooth and add more almond milk a tablespoon at a time until the icing is creamy- but not too thin. Taste test and add more nutmeg if it needs it.
Beat the icing for three to four minutes (this improves the texture).
