Ingredients

The following ingredients have 12 Servings
  • 1 1/3 cups all-purpose flour
  • 2 Tbsp cornstarch
  • 2 tsp ground cinnamon (, divided)
  • 1 pinch ground nutmeg ((I used a scant 1/8 tsp))
  • 1 tsp baking powder
  • 1/8 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup unsalted butter (, at room temperature)
  • 3 Tbsp vegetable oil
  • 3/4 cup + 2 tsp granulated sugar (, divided)
  • 2 Tbsp packed light-brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup whole milk
  • 1/4 cup buttermilk
  • 3/4 cup unsalted butter, (room temp)
  • 3/4 tsp vanilla extract
  • 2 1/4 cups powdered sugar
  • 1 1/2 Tbsp heavy cream

Instruction

  • Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cornstarch, cinnamon, nutmeg, baking powder, baking soda and salt for 30 seconds, set aside.
  • In the bowl on an electric stand mixer fitted with the paddle attachment, whip together butter, 1 Tbsp of the vegetable oil, 3/4 cup granulated sugar, and light-brown sugar on medium-high speed until pale and fluffy.
  • Blend in remaining 2 Tbsp vegetable oil. Mix in eggs one at a time blending until combined after each addition and adding in vanilla with second egg.
  • Blend together milk and buttermilk in liquid measuring cup or bowl. With mixer set on low speed, add in 1/3 of the dry ingredients in three separate batches alternating with 1/2 of the milk mixture, beginning and ending with flour and mixing just until combined after each addition.
  • Divide batter among paper lined muffin cups, adding about 1/4 cup batter to each cup and filling 2/3 full. Bake in preheated oven 17 - 20 minutes, until toothpick inserted into center comes out clean.
  • Remove from oven and allow to cool in muffin tin several minutes before transferring to a wire rack.
  • Allow to cool completely then frost with vanilla buttercream frosting, then in a small bowl, whisk together remaining 2 tsp granulated sugar and 1/2 tsp cinnamon. Dust tops of cupcakes lightly with cinnamon sugar mixture.
  • For the frosting: In the bowl of an electric stand mixer, using the paddle attachment whip butter on medium high speed until nearly white and very fluffy, about 5 - 8 minutes.
  • Blend in vanilla extract. Add in powdered sugar and heavy cream and mix on low speed until combined.
  • Increase speed to medium and beat until very light and fluffy, about 5 - 6 minutes, frequently scraping down the sides and bottom of the bowl. Spread over cooled cupcakes.