Preheat the oven to 350 degrees. Line two muffin tins with cupcake liners and set aside.

In a medium mixing bowl combine the flour, baking powder, and salt.  Set aside.

In a large mixing bowl cream together the the butter, sugar, and brown sugar.

Add in the sour cream, eggs, and vanilla. Mix until combined.

Add the flour mixture to the butter mixture and mix for several minutes or until the batter is smooth.

In a small bowl melt the butter for the filling in the microwave.  Add in the brown sugar, cinnamon, salt, and nutmeg and mix well.

Put a tablespoon of cupcake batter into each cupcake cup.  Put a teaspoon of filling on top of the batter.  Then carefully pour another tablespoon of batter on top of the filling.  Repeat for all 24 cupcakes.

Bake for 22-25 minutes or until a toothpick inserted into the
center comes out clean.  Remove the cupcakes from the tin and cool on a wire rack.

Meanwhile, combine the powdered sugar, milk, and vanilla in a small bowl.  Mix until well combined.  Spread a small amount of glaze on each cooled cupcake and quickly sprinkle with gold, green, or purple sugar.

Let the glaze set for 15 minutes then enjoy!