Glazed Donut Cupcakes

Lately, I've been in a cupcake funk. I have tons of ideas and creations on the list to make, but I haven't actually gotten out those cupcake pans and made anything for far too long--until today. I think I just may have snapped out of it just in time for the weekend (stay tuned for a Mother's Day cupcake that excites and scares me at the same time).

Ever since the Kraken and Coke Cupcakes, I've been craving donuts like crazy. It must have been the Coke Glaze that reminded me that I haven't had a donut in a long while and its time. Which donuts are your favorite? Do you go for the filled chocolate covered ones, the sprinkled ones, or the gigantic bear claws? 

Me? I regularly skip the fancy ones with filling. The best donuts are the plain ones with delicious, melt in your mouth, Glaze. And sprinkles. Who can say no to sprinkles? Not this girl! So can I make a cupcake that is reminiscent of a donut? I think so. Without further ado, let me present Glazed Donut Cupcakes.



Donut Cupcakes
adapted from Sweet Pea's Kitchen
preheat oven to 425 degrees

1/2 cup unsalted butter
1/4 cup granulated sugar
1/4 cup dark brown sugar
1 large egg
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp ground nutmeg
1/2 tsp cinnamon
1/2 teaspoon salt
1/2 teaspoon vanilla bean paste
7.5 ounces all-purpose flour
3/4 cup milk or cream

1. Cream together sugars and butter.
2. In a small bowl combine flour, baking powder, baking soda, nutmeg, and cinnamon. Set aside
3. Add egg to butter mixture. Beat until incorporated.
4. Mix in 1/2 the dry ingredients with a wooden spoon just until incorporated, add 1/2 of the milk. Do not over mix. Repeat.

Fill liners 3/4 full. Bake for 15 minutes or until tester comes out clean. Makes about 10 cupcakes. Set aside to cool.

Glaze

1/2 cup glazing sugar or powdered sugar

1 tbsp cool water

1. In a small bowl stir sugar and water adding water until desired consistency.

Spread glaze unto cooled cupcakes. Add sprinkles if desired.