Cinnamon Sugar Puff Cupcakes

Cinnamon Sugar Puff Cupcakes  (From Cupcakes! By Elinor Klivans)

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

¼ teaspoon ground nutmeg

6 tablespoons (3/4 stick) unsalted butter, at room temperature

½ cup sugar

1 large egg, lightly beaten

½ cup milk

6 tablespoons (3/4 stick) unsalted butter, melted

½ cup sugar

1 ¼ teaspoons ground cinnamon

Preheat the oven to 350F.

Sift the flour, baking powder, salt, and nutmeg into a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until blended and creamy, about one minute. Beat in the egg, mixing until smooth and thick. On low speed, add the flour mixture in three additions and the milk in two additions, beginning and ending with the flour mixture and mixing just until the flour is incorporated and the batter looks smooth.

Fill each muffin cup with about three tablespoons of batter, to about ½ 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 the cupcakes for five minutes in the pan on a wire rack.

Meanwhile, make the coating. Put the melted butter in a medium bowl. In another medium bowl, stir the sugar and cinnamon together.

Remove baking cups from the cupcakes and coat the cupcakes with melted butter. Roll the cupcakes in the cinnamon-sugar and coat completely. Serve warm or at room temperature.

Cupcakes can be covered and stored at room temperature for up to two days.

Makes 12.