Eggnog Cupcakes

cupcakes-eggnog
Photo by Emily Kinni
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  • Makes 24 cupcakes
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    Nutritional Information

    Per Serving

    • Calories 340 calories
    • Fat 17 g (10 g saturated fat)
    • Cholesterol 65 mg
    • Sodium 120 mg
    • Protein 3 g
    • Carbohydrate 47 g
    • Sugar 33 g
    • Fiber 0 g
    • Iron 1 mg
    • Calcium 66 mg

Preheat the oven to 350º. In the bowl of a stand mixer using the paddle attachment, beat the butter and sugar on high speed until light and fluffy, about 3 minutes. Add the eggs and the vanilla and beat on medium-low to incorporate. 

In a medium bowl, add the flour, baking powder, salt and cinnamon; whisk just to combine. In a separate bowl or liquid measuring cup, combine the milk and eggnog. Alternate adding the flour mixture (in three batches) and the eggnog mixture (in two batches), starting and ending with the flour mixture; mix on low speed after each addition until just combined. Do not overmix.

Line 24 cupcake cups with paper liners. Using a cookie or ice cream scoop, divide the batter among the cupcake liners; wipe away any batter off the tops of the cups. Bake, rotating the pans once halfway through baking, until the cupcakes have risen and a toothpick or cake tester inserted in the center comes out clean, 18 to 20 minutes. Remove and let cool completely. Can be stored overnight wrapped in plastic wrap before frosting.

Ingredients

  1. Check 1 cup unsalted butter, at room temperature
  2. Check 1 3/4 cups granulated sugar
  3. Check 2 large eggs, at room temperature
  4. Check 3 cups all-purpose flour
  5. Check 1 tablespoon baking powder
  6. Check 1/4 teaspoon Kosher salt, plus 1/8 teaspoon
  7. Check 1/4 teaspoon ground cinnamon
  8. Check 1 teaspoon pure vanilla extract
  9. Check 3/4 cups whole milk
  10. Check 3/4 cup prepared spiced eggnog
  11. Check ground or grated nutmeg, for garnish
  12. Check 1 cup unsalted butter, slightly softened
  13. Check 3 cups powdered sugar, sifted
  14. Check 1/4 cup eggnog
  15. Check 1 to 2 teaspoons bourbon (optional)
  16. Check 1/8 teaspoon Kosher salt

Directions

  1. Preheat the oven to 350º. In the bowl of a stand mixer using the paddle attachment, beat the butter and sugar on high speed until light and fluffy, about 3 minutes. Add the eggs and the vanilla and beat on medium-low to incorporate. 
  2. In a medium bowl, add the flour, baking powder, salt and cinnamon; whisk just to combine. In a separate bowl or liquid measuring cup, combine the milk and eggnog. Alternate adding the flour mixture (in three batches) and the eggnog mixture (in two batches), starting and ending with the flour mixture; mix on low speed after each addition until just combined. Do not overmix.
  3. Line 24 cupcake cups with paper liners. Using a cookie or ice cream scoop, divide the batter among the cupcake liners; wipe away any batter off the tops of the cups. Bake, rotating the pans once halfway through baking, until the cupcakes have risen and a toothpick or cake tester inserted in the center comes out clean, 18 to 20 minutes. Remove and let cool completely. Can be stored overnight wrapped in plastic wrap before frosting.
  4. Make the frosting: Clean out the mixer bowl, then add the butter and powdered sugar. Beat, starting on low speed and working your way up to high, until incorporated, about 1 minute. Add the eggnog 1 tablespoon at a time, then add the bourbon and sprinkle in the salt; beat until smooth and fluffy, 30 seconds to 1 minute more.
  5. Spread the frosting in a thin layer atop cupcakes. Garnish lightly with ground or grated nutmeg.