Snickerdoodle Cupcakes

Ingredients

• 1 1/3 cups all-purpose flour
• 2 Tbsp cornstarch
• 2 tsp ground cinnamon, divided
• 1 pinch ground nutmeg
• 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
• 1 recipe Vanilla Buttercream Frosting, recipe follows

Directions

1. Heat the oven to 350 degrees. Add the flour to a mixing bowl, then whisk in the cornstarch, cinnamon, nutmeg, baking powder, baking soda, and salt for 30 seconds. Set the dry mixture aside.
2. Fit a stand mixer with the paddle attachment. Beat the butter, 1 Tbsp of the vegetable oil, 3/4 cup granulated sugar, and the light-brown sugar on medium-high speed until the mixture turns lighter and fluffy. Mix in the remaining 2 Tbsp vegetable oil.
3. Add the eggs 1 at a time, mixing after each addition just until blended. Add the vanilla with the 2nd egg.
4. Combine the milk and buttermilk in a liquid measuring cup or bowl. With the mixer on low, add the dry mixture in 3 separate additions, using 1/3 of it each time and alternating with 1/2 of the milk mixture. Start and finish with the flour mixture, and mix after each addition only until combined.
5. Spoon the batter into paper lined muffin cups, using about 1/4 cup batter for each cup and filling them 2/3 full. Bake for 17 – 20 minutes, until a toothpick inserted in the center comes out clean.
6. Take the cupcakes out of the oven and leave them in the muffin tin for several minutes, then move them to a wire rack. Once they are completely cool, frost them with vanilla buttercream frosting.
7. In a small bowl, whisk the remaining granulated sugar, 2 tsp, with 1/2 tsp cinnamon. Lightly sprinkle the cinnamon sugar over the tops of the cupcakes.