Lindsay Ann Bakes: Eggnog Cupcakes

Thursday, January 20, 2011

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


Yield: about 13 cupcakes

Ingredients 

Cupcakes:
  • 1 1/4 cup (140g) cake flour, weighed or spooned and leveled
  • 3/4 cup (144g) granulated white sugar 
  • 1 teaspoon baking powder 
  • 1/4 teaspoon salt 
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup (1/2 stick/57g) unsalted butter, softened 
  • 3 tablespoons vegetable oil 
  • 1 large egg, room temperature 
  • 1 large egg yolk, room temperature 
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon imitation rum flavor extract, optional (found by the vanilla extract in the grocery store)
  • 1/2 cup eggnog, room temperature


Eggnog Frosting:
  • 1/2 cup (1 stick/4oz) unsalted butter, softened 
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon rum extract, optional
  • 1/8 teaspoon salt
  • pinch ground nutmeg
  • 2 cups (1/2lb) powdered sugar, sifted
  • 2-3 tablespoons eggnog



Directions

Prepare Cupcakes
Preheat oven to 350° F (175° C). Line a cupcake pan with baking cups.

In a medium bowl or bowl of a stand mixer, mix together cake flour, sugar, baking powder, salt, and nutmeg on low speed for about 20 seconds. Add butter and oil and mix for about 1-2 minutes to coat the flour, until mixture resembles wet sand.

In a small bowl, whisk together egg, yolk, vanilla, rum extract, and eggnog until smooth. Slowly add the wet mixture on low speed. Increase to medium speed and beat for about 1 minute until batter is smooth.

Fill cupcake liners just over 1/2 full, about 3 tablespoons of batter per cup. Bake for 16-19 minutes, or until an inserted toothpick comes out clean. (For mini cupcakes, fill with about 1 1/2 tablespoons batter each and bake for about 8-10 minutes). Transfer to a wire rack to cool completely before frosting.

Prepare Frosting 
With an electric mixer, beat butter on medium-high speed until smooth and pale in color, about 2-3 minutes. On low speed, beat in vanilla, rum extract, salt, and nutmeg. Slowly beat in powdered sugar, about a half cup at a time, followed by the eggnog. Increase speed to medium-high and beat for about 3-5 minutes until smooth, light and fluffy.

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

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9 comments:

  1. Wow! Can't wait to try these! I'll definitely post a pic :)

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  2. Great can't wait to see how they turned out!!

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  3. I made these cupcakes and they are delish. I accidentally used 1 stick of butter and omitted the rum because I didn't have any on hand. Thanks for sharing.

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  4. I'm so glad you liked them. Let me know if you have a photo, I would love to see how they turned out!

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  5. I did take a pic, but I don't know how to post it on here. I will email it to you. They are not as pretty as yours, but they are delish.

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  6. Fantastic.. Just made them as mini cupcakes. They are yummy

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  7. I made these today and they turned out delish! Not as pretty as yours of course, but pretty tasty! A great holiday treat!

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  8. So glad you liked them! They look fantastic, love the icing swirl!

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  9. Mariacristina SchiazzaJanuary 7, 2012 at 4:28 AM

    Hi Lindsay Ann! My name is Maria Cristina and I'm writing you from Italy just to let you know that I adore you and all your receipes. I have seen you for the first time playing the Cupcakes War during which you were really great.
    Love
    Maria Cristina

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