Nutmeg Cupcakes

My husband is in the Twin Cities.  I am in Duluth.  When left to my own devices, I have a few traditions: I watch bad chick flicks, I order 2-fisted burrito bowls from Burrito Union, I stay up too late and sleep in too late, and I bake.  Yesterday I made these:

Delicious.

I don't remember where (who?) the recipe came from, but here it is:

Nutmeg Cupcakes with Caramel Icing

CUPCAKES

3 eggs

1/2 c. butter, softened

1 1/2 c. white sugar

1 c. buttermilk (or 1 T. lemon juice in 1 c. milk)

1 t. vanilla

2 c. all-purpose flour

1 t. baking powder

1 t. baking soda

2 t. ground nutmeg

1/4 t. salt

1. Preheat oven to 350°F.  Line cupcake tin with cupcake papers.

2. In a small bowl beat eggs well.  In a large bowl, cream butter and white sugar until light and fluffy.  Mix in the beaten eggs and stir until well combined.

3. Mix together the flour, baking powder, baking soda, ground nutmeg and salt.  Add the flour mixture alternately with the buttermilk combined with the vanilla to the creamed mixture in three parts, beginning and ending with the flour mixture. 

4. Using a 1/4 c. measuring cup, spoon batter into the cupcake liners.  Bake at 350°F for 25-30 minutes.  Let cakes cool and then ice.

CARAMEL ICING

1/2 c. packed brown sugar

3 T. half and half

1/4 c. butter

1 1/2 c. powdered sugar

1. In a medium saucepan, heat brown sugar, cream and butter until it boils.  Let boil for about 2 minutes and then remove from heat.  Let cool.  Stir in powdered sugar and beat til smooth.  Add more cream or powdered sugar as needed to reach desired consistency.

ENJOY!