Eggnog Cupcakes

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Eggnog... you either love it or hate. Me? I LOVE IT! It is probably for the best that the grocery stores only carries it once a year. Naturally, I had to put it in a cupcake. Fluffy eggnog cupcakes topped with a rich eggnog cream cheese frosting, and a touch of nutmeg.

Eggnog Cupcakes

Check out baking tips, tricks & ingredient substitutions.

Yield: 12 standard cupcakes or 2 dozen mini cupcakes (about 2 1/4 cups batter)

Ingredients

• 1 1/4 cup cake flour*
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, room temperature
• 3/4 cup granulated white sugar
• 1 large egg, room temperature
• 1 large egg yolk, room temperature
• 1 tablespoon vegetable oil
• 1 teaspoon pure vanilla extract
• 1/2 cup eggnog

* Click here to learn how to make your own cake flour substitutes!

Eggnog Cream Cheese Frosting

• 8oz cream cheese, room temperature (not light or low fat)
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 teaspoon vanilla extract
• 2 cups confectioners’ sugar (powdered sugar), sifted
• Pinch of Ground Nutmeg
• 1-2 tablespoons eggnog, to taste
• 1 tablespoon Rum, to taste (optional)

Directions

Prepare cupcakes

Preheat oven to 350 degrees F. Line a cupcake pan with 12 standard size baking cups (or 24 minis).

 

Whisk together flour, baking powder, baking soda and salt in a medium size bowl. Set aside. Beat butter and sugar with an electric mixer on medium speed until light and fluffy, about 5 min. Add egg, yolk, oil and vanilla one at a time, beating after each addition. On low speed, gradually beat in flour mixture and eggnog, alternating between the two, beginning and ending with the flour mixture. Distribute all of the batter between the 12 standard size baking cups (about 3 tablespoons batter each) or 24 mini baking cups (about 1 1/2 tablespoons batter each). Bake standard size cupcakes for 16-20 minutes and minis for 8-10 minutes, or until an inserted toothpick comes out clean. Cool completely on a wire rack before frosting. 

Prepare Frosting 
With an electric mixer, beat butter and cream cheese on medium speed until smooth (make sure they are both at room temperature so you do not get lumps in your frosting). Gradually beat in powdered sugar until incorporated. Add vanilla, a pinch of ground nutmeg, and 2 tablespoons eggnog, add more to taste. Add 1-2 tablespoons of rum if desired. Beat on medium speed for about 2 minutes, until smooth and creamy.

Garnish cupcakes with a sprinkles of ground nutmeg and/or a cinnamon stick.

Check out our entire Holiday roundup for more fun recipes & inspiration

Give them a try, and be sure to share a picture on our Facebook page, or email a photo to MyCreation@dollhousebakeshoppe.com to be featured in the Fan Photo album!

Happy Baking, 
Lindsay Ann

Made by bloggers Two Domestic Divas

Made by Cupcake Linnie

Made by Jessica J. in Oregon

Made by Jennifer W.

Check out more of our fan photos created by YOU, our readers!

Give them a try, and be sure to share a picture on our Facebook wall, or email a photo to MyCreation@dollhousebakeshoppe.com to have your recreation featured in our Fan Photo album!

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