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Preheat oven to 350 Line a muffin pan with cupcake liners. Set aside.
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In a medium bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
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In a separate bowl, beat the butter and sugar until light and fluffy.
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Add the egg and beat well. Stir in vanilla.
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Add about ¼ of the flour mixture to the butter mixture, gently mixing until just combined.
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Add about ¼ cup of buttermilk to the mixture, gently mixing until just combined.
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Alternate adding the remaining flour mixture and buttermilk, mixing gently until combined and smooth.
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Divide the batter among the muffin pan, filling each cup about ⅔ full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
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Cool cupcakes in the pan for 5 minutes before transferring to a wire rack to cool completely.