Lindsay Ann Bakes: Eggnog Red Velvet Cupcakes

Monday, December 22, 2014

Eggnog Red Velvet Cupcakes

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These red velvet cupcakes have eggnog mixed right into the batter for a special holiday touch! They are topped with a traditional smooth cream cheese frosting with a pinch of nutmeg... even add a little rum for a boozy adult version, or opt for rum extract to keep it non-alcoholic. Either way, this festive twist on everyone's favorite classic, are sure to be a crowd pleaser!

This recipe is virtually fool proof and yields the perfect dozen red velvet cupcakes with cream cheese frosting every time!



The batter is so simple to prepare, in just one bowl, and makes the most perfect, fluffy. moist cupcakes with that perfect deep red hue and hint of cocoa.



Look at that perfect, ultra rich, smooth, creamy, dreamy, cream cheese frosting spiked with eggnog!



Pipe it on top and enjoy!



I love getting creative with this recipe to created themed cupcakes for different celebrations. How about adding some cinnamon with my Red Hot Red Velvet Cupcakes for Valentine's Day?




For winter, you can add some peppermint extract to the frosting for a cool creamy topping that is superb, with my Peppermint Red Velvet Cupcakes!



Try a wonderfully fragrant combo with my Red Velvet Rose Water Cupcakes.



How cute are these little red white and blue cupcakes for the 4th?! Even fill them with some blueberry or apple pie filling for an extra special touch, with my Patriotic American Pie Red Velvet Cupcakes.








Eggnog Red Velvet Cupcakes


Yield: 12 cupcakes 

Ingredients 

Cupcakes:
  • 1 1/4 (140g) cup cake flour
  • 1 tablespoon (10g) unsweetened natural cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt 
  • 3/4 cup (150g) granulated white sugar
  • 3/4 cup vegetable oil
  • 1 large egg, room temperature
  • 1/4 cup eggnog
  • 1/4 cup sour cream, room temperature 
  • 1 tablespoon (.5oz) red food coloring
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon white vinegar

Cream Cheese Frosting:
  • 1/4 cup (1/2 stick) unsalted butter, room temperature
  • 4oz cream cheese (1/2 an 8oz block), room temperature
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon rum extract flavoring or 1-2 tablespoons rum
  • pinch nutmeg
  • 1/8 teaspoon salt
  • 2 cups (1/2lb) powdered sugar, sifted 
  • festive sprinkles for garnish

Directions

For the cupcakes:
Preheat oven to 350° F. Line a cupcake pan with baking cups.

In a small bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt; set aside. With an electric mixer, beat together the sugar, oil and egg on medium-high speed about 2 minutes until pale and fluffy. Beat in eggnong, sour cream, food coloring, vanilla and vinegar. Slowly add flour mixture, on low speed, until just incorporated.
Distribute the batter between the baking cups, filling about 3/4 full. Bake for 16-20 minutes, or until an inserted toothpick comes out clean. (About 10 minutes for mini cupcakes). Transfer to a wire rack to cool completely before frosting.

For the frosting:
With an electric mixer, beat butter on medium speed until smooth. Beat in cream cheese (make sure they are both at room temperature so you do not get lumps in your frosting). Add vanilla, rum, nutmeg and salt. Gradually beat in powdered sugar until incorporated. Beat on medium speed for about 3 minutes, until smooth and creamy. Pipe or spread on top of cooled cupcakes. Garnish with sprinkles.

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