½tspcoarse Kosher salt(if using table salt, use half the amount)
⅛tspground nutmeg
⅛tspground cinnamon
¼cupsour cream
¼cupbuttermilk
Buttercream
2cupsunsalted butter,softened to room temperature
¼cuppeach jam
4cupspowdered sugar
1 tbspmeringue powder,optional
¼tspcoarse Kosher salt(if using table salt, use half the amount)
2tspvanilla extract
Filling
1cuppeach jam
Instructions
Cupcakes
Preheat the oven to 350 F, and line a standard sized muffin pan with 12 paper liners.
In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for 4 minutes, until light and fluffy, scraping the bowl occasionally.
Beat in the eggs and vanilla until well combined.
In a separate bowl, sift together the flour, baking powder, salt, nutmeg and cinnamon.
With the mixer on low, add 1/3 of the dry ingredients, then the sour cream, 1/3 of the dry ingredients, then the buttermilk, and the last 1/3 of the dry ingredients. Increase speed to medium and beat for 30 seconds, until the batter is smooth and thick.
Use a cupcake/ice cream scoop to scoop the batter into the pan, filling the cups about 2/3 full.
Bake the cupcakes on the center oven rack for about 20 minutes, until the tops spring back with gently touched.
Cool the cupcakes in the pans for 5 minutes, then carefully transfer to a cooling rack to cool completely before frosting.
Buttercream
In the bowl of your stand mixer fitted with the whisk attachment, beat the butter and jam for 1 minute until smooth.
In a separate bowl, combine the powdered sugar, meringue powder and salt. With the mixer running on low, add the powdered sugar mixture by spoonfuls to the butter, mixing just until combined.
Add the vanilla, and increase the speed to medium. Whip the buttercream for about 5 minutes, scraping the bowl several times, until very light and fluffy, adding the milk as needed for desired consistency.
Filling and Assembly
Use a cupcake corer to remove the centers of each cupcake, but save the cake scraps.
Spoon the peach jam into centers of the cupcakes.
Spread or pipe the buttercream on top, then decorate the cupcakes with a little more jam, and crumbled cake crumbs.