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Cupcakes

EGGNOG CUPCAKES

I dont even like eggnog so why the hell would I make these? 😂 well I wanted to try something different and I do like nutmeg so why not?! I made a 2 color frosting but you can do just plain white or one color what ever you prefer. I tried some different piping techniques and they arent great all of them but hey we gota start somewhere and you know what the beat thing is? They still taste freaking DELICIOUS!!!!!!! 😍

I did make a double batch for this recipe but if you make just one it comes out to about 12-14 regular ones and TONS of minis 😂

INGREDIENTS

  • 1 1/4 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 tsp nutmeg
  • 1/4 tsp salt(exclude if you are using salted butter)
  • 6 tbsp unsalted butter, room temperature
  • 3/4 cups sugar
  • 1 1/2 tbsp canola oil (vegetable or melted coconut oil works aswell)
  • 1 tsp pure vanilla extract
  • 2 large eggs
  • 1/2 cup + 2 tbsp eggnog

FROSTING

  • 1 stick (1/2 cup) unsalted butter, room temperature
  • 1 block (8oz) cream cheese, room temperature
  • 1 tsp pure vanilla extract
  • 3 tbsp eggnog
  • 5 cups powdered sugar
  • Food coloring, (optional)
  • Sprinkles, optional
  1. Prepare a cupcake pan with cupcake liners and preheat the oven to 350°F.
  2. Combine the flour, baking powder, nutmeg and salt in a medium sized bowl and set aside.
  3. Add the butter, sugar and oil to a large mixer bowl and whisk together until light in color and fluffy, about 3 minutes. Do not skimp on the creaming time. (See picture)
  4. Add the eggs one at a time, mix til combined between each addition and asd in your vanilla extract. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
  5. Add half of the dry ingredients to the batter and mix until mostly combined.
  6. Slowly add the eggnog and mix until well combined.
  7. Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
  8. Fill the cupcake liners 3/4 of the way full and bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
  9. Remove cupcakes from the oven and place cupcakes on a cooling rack to cool.
  10. FROSTING: Beat butter, cream cheese and vanilla together in a stand mixer with paddle attachment until soft and fluffy about 2 min!
  11. Add in you eggnog and nutmeg and beat until combined.
  12. Add in powdered sugar one cup at a time and mix well inbetween additions.
  13. Lastly add in your food coloring, if using, and mix. Add to piping bag with desired cake tip, and pipe your cooled muffins as desired. Sprinkles with sprinkles if you like and eat!!!!
Butter, oil and sugar do NOT stop until its white and fluffy!
Batter ready to go!
Oven ready!
Cooling!
Frosting! I divided in 2 bowls and added green food coloring to one half. I let mine rest in piping bags in fridge for 30 min to set a bit before piping!
Lets do this!
Not to bad if I might say so.

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