Sugar Plum Fairy Cupcakes

These magical Sugar Plum Fairy Cupcakes are lightly spiced with cinnamon and nutmeg, flavored with vanilla and almond, and are filled with fruity jam. Make sure you read the recipe notes before beginning. Have fun decorating!

Ingredients

• 1 and 3/4 cups (200g) cake flour* (spoon & leveled)
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup (115g) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• 3 large egg whites, at room temperature*
• 1 and 1/2 teaspoons pure vanilla extract
• 1 teaspoon almond extract*
• 1/2 cup (120g) sour cream or plain yogurt, at room temperature
• 1/2 cup (120ml) whole milk, at room temperature
• 1/3 cup (100g) peach jam or preserves (or your favorite flavor)

Vanilla Almond Buttercream

• 1 cup (230g) unsalted butter, softened to room temperature
• 4 – 5 cups (480-600g) confectioners’ sugar
• 1/4 cup (60ml) heavy cream or milk
• 1 and 1/2 teaspoons pure vanilla extract
• 1/2 teaspoon almond extract
• salt, to taste
• optional for garnish: snowflake sugar cookies (see blog post above), gum drops, peppermint candies, sprinkles

Instructions

1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. (I used these cupcake liners.) Line a second pan with 2-3 liners – this recipe makes 14-15 cupcakes. Set aside.
2. Make the cupcakes: Whisk the cake flour, baking powder, baking soda, nutmeg, cinnamon, and salt together. Set aside.
3. For full instructions : sallysbakingaddiction.com

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