Tis the season for all things merry, bright and eggnog!! This is the month when some of us visit our local UDF to pick up some of that wonderful seasonal eggnog. I actually know someone who buys up lots of it this time of year and puts it in their freezer for later. I’m tempted to do the same, but have you ever read the calorie count on eggnog? Well anyhow, my friends Sandra and Aaron love eggnog just as much as I do, so it got me to thinking. How about adding some Eggnog to a sweet dessert of some kind!
After doing a little research on the subject, I came across a great sounding cupcake recipe from Betty Crocker. I slightly tweaked the cupcake recipe and used my own frosting recipe.
The result… tender fluffy cupcakes made with fresh eggnog and a touch of nutmeg. The eggnog and nutmeg add such wonderful flavor to these cupcakes. The only problem I have is trying to stop myself from drinking all of the eggnog before adding it to the cupcake batter.
Oh, and let me tell ya about the frosting. Eggnog buttercream. That’s right I made a creamy buttercream using butter, eggnog, powdered sugar and yes… more nutmeg. Note… I really piled on the buttercream as you can see, but if you only knew my friends. I really think they would eat a piece of wood if I piled lots of buttercream on top. I guess that’s not saying much for my baking. Ha…
Make these while you can get good in-season fresh eggnog. You won’t be sorry, I promise!!Print
These soft and fluffy cupcakes are made from fresh eggnog and a touch of nutmeg, then topped with a creamy eggnog buttercream.
For the Cupcakes
- 1 1/4 cups all purpose flour
- 3/4 teaspoon nutmeg
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 stick unsalted butter, softened
- 2 large eggs
- 1 cup sugar
- 1/2 cup eggnog
For the Frosting
- 5 tablespoons unsalted butter, softened
- 1/8 teaspoon salt
- 1/2 teaspoon nutmeg
- 4 tablespoons eggnog
- 3 cups powdered sugar
- See note below for doubling frosting…
- Preheat oven to 350 degrees.
For the Cupcakes
- Whisk together the flour, nutmeg, baking powder, baking soda and salt in a medium bowl and set aside.
- Add the butter to a large mixing bowl. Mix on medium speed with an electric mixer until butter is light and creamy, about 1 minute. Add the eggs, sugar and eggnog and mix on medium speed until combined. Add the sifted dry ingredients and mix just to incorporate. Do not over mix.
- Fill 14 muffin cup holders just over half full. (I use a large cookie scoop). Bake for about 20 minutes or until a toothpick inserted into a cupcake comes out clean. Cupcakes should be a light golden color on top. If they are any darker, you have over baked them. Transfer to a wire rack to cool.
For the Frosting
- Place the butter in a large mixing bowl and mix with an electric mixer on medium speed until creamy. Add the salt, nutmeg and eggnog and mix for a few seconds. While running the mixer on low speed, slowly add the powdered sugar one cup at a time. Turn mixer to medium speed and mix until frosting is light and creamy.
- Frost cupcakes and sprinkle tops with cinnamon.
- This frosting is enough for fourteen cupcakes, if using a moderate amount of frosting. If you are piping the frosting on and using a lot of it, such as I did in the cupcakes above, you will need to double the frosting recipe.