Eggnog Cupcakes
Delightful eggnog cupcakes capturing the flavors of the holiday season, perfect for gatherings and parties.
Ingredients
For the Cupcakes
- 1.5 cups all-purpose flour Sifted
- 0.5 teaspoon baking powder
- 0.25 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground nutmeg
- 0.5 cups unsalted butter, softened Make sure it's at room temperature
- 1 cup sugar
- 2 large eggs Room temperature
- 1 cup eggnog
- 1 teaspoon vanilla extract
For the Frosting
- 8 oz cream cheese, softened Make sure it's at room temperature
- 2 cups powdered sugar
- 0.25 cups eggnog More or less to adjust consistency
- 0.5 teaspoon ground nutmeg For topping
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg.
- In a separate bowl, cream the butter and sugar until light and fluffy.
- Add the eggs, eggnog, and vanilla to the butter mixture, mixing until combined.
- Gradually add the dry ingredients to the wet ingredients until just combined.
- Pour the batter into the prepared cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Allow to cool before frosting.
Frosting
- Beat the cream cheese until smooth.
- Add powdered sugar and eggnog until the desired consistency is reached.
- Frost the cooled cupcakes with the cream cheese frosting and sprinkle with nutmeg.
Notes
Eggnog cupcakes are best served at room temperature. Store them in an airtight container in the fridge for 3-5 days. For longer storage, freeze them without frosting and thaw before serving. Try adding a teaspoon of rum extract for extra flavor.