Cinnamon Sugar Doughnut Cupcakes

Nothing is better than a Sprinkles Cinnamon Sugar Cupcake and an Ice Macchiato from Starbucks! The other night I was watching The Best Thing I Ever Ate on Food Network and the Coowner of Sprinkles, Candace Nelson, said the Doughnut Muffins from The Downtown Bakery and Creamery where the inspiration for her Cinnamon Sugar cupcake. I immediately jumped onto google in search for the recipe! These Doughnut Cupcakes are too good to be true! It should be illegal to combine a cupcake and a doughnut! I will be making these very often :)

Here is the recipe from Kathleen Stewart of the Downtown Bakery and Creamery in Healdsburg, California

For the muffins:

12 oz. (24 Tbs.) unsalted butter, warmed to room temperature
1-3/4 cups sugar
4 large eggs
1 lb. 11 oz. (6 cups) all-purpose flour
1 Tbs. plus 2 tsp. baking powder
1/2 tsp. baking soda
1-3/4 tsp. salt
1 tsp. ground nutmeg
1-2/3 cups milk
1/4 cup buttermilk

For dipping:
8 oz. (16 Tbs.) unsalted butter; more as needed
2 cups sugar
2 Tbs. ground cinnamon


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To make the muffins

Put a rack in the middle of the oven and heat the oven to 350°F. In a stand mixer or a large bowl, cream the butter and sugar. Beat in the eggs, one at a time, until just mixed in. Sift together the flour, baking powder, baking soda, salt, and nutmeg. Combine the milk and buttermilk. With a wooden spoon, mix a quarter of the dry ingredients into the butter mixture. Then mix in a third of the milk mixture. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. Mix until well combined and smooth, but don't overmix. Grease and flour a standard-size muffin tin. Scoop enough batter into each tin so that the top of the batter is even with the rim of the cup, about 1/2 cup. (A #16 ice-cream scoop gives you the perfect amount.) Bake the muffins until firm to the touch, 30 to 35 min.

I can't wait for Sprinkles to open in D.C this summer!!!