Sugar Plum Fairy Cupcakes

Adapted from my vanilla cupcakes, these magical Sugar Plum Fairy Cupcakes are lightly spiced with cinnamon and nutmeg and filled with fruity jam. Top with vanilla almond buttercream and an array of candies for a perfectly festive Nutcracker treat!

Ingredients

1 and 3/4 cups (207g) cake flour* (spooned & 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 (8 Tbsp; 113g) 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 (16 Tbsp; 226g) 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