Description
These soft and fluffy cupcakes are made from fresh eggnog and a touch of nutmeg, then topped with a creamy eggnog buttercream.
Ingredients
Units
Scale
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
- Cinnamon
- See note below for doubling frosting…
Instructions
- 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.
Notes
- 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.