Preheat oven to 350°F. Line a 12 cup muffin tin with cupcake liners.
In a medium bowl, sift together flour, baking powder, cinnamon, nutmeg, and salt.
1 ¾ cup All-purpose flour, ½ tablespoon Baking powder, 1 teaspoon Salt, 1 ½ teaspoon Ground cinnamon, ¼ teaspoon Ground nutmeg
Using a mixer, beat the butter, oil, and white sugar for 3 minutes on high.. The batter should be very light and fluffy. Add in the vanilla and sour cream. Mix until combined. Add each egg one at a time. Mix on low until combined. Then, beat on medium-high on for 1 minute.
6 tablespoon Unsalted butter, 2 tablespoon Oil, ¾ cup White granulated sugar, 3 tablespoon Sour cream, 1 teaspoon Pure vanilla extract, 2 Large eggs
Add ⅓ of the dry ingredients and ½ of the buttermilk and mix until combined. Add in the next ⅓ of the dry ingredients and the rest of the buttermilk. Once combined, add the rest of the dry ingredients. Scrape the bowl and mix for 10 more seconds.
½ cup Buttermilk
Use a tablespoon and scoop 1 tablespoon of batter into each cupcake liner. Sprinkle generously with the cinnamon/sugar mixture on top of the batter. Add a heaping tablespoon on top. Smooth evenly. Top with more cinnamon sugar.
Bake for 18-22 minutes. The cupcakes are done baking when a toothpick inserted comes out clean. Let the cupcakes sit in the pan for 10 minutes before transferring to a cooling rack. Allow cupcakes to cool completely.