Eggnog Cupcakes with Whipped Eggnog Buttercream
Great cupcake recipe for Christmas time! Garnish with sprinkles. Store in refrigerator.
- Serves: 12 persons
- 1¼ cups all-purpose flour
- 1cup white sugar
- ½teaspoon ground nutmeg
- ½teaspoon baking powder
- ¼teaspoon baking soda
- ¼teaspoon salt
- ½cup unsalted butter, softened
- 2large eggs
- ½cup eggnog
- 1cup white sugar
- ¼cup all-purpose flour
- 1cup eggnog
- ¼teaspoon freshly grated nutmeg
- 1cup unsalted butter, softened
- 1pinch salt
Step 1Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper baking cups.
Step 2Stir flour, sugar, nutmeg, baking powder, baking soda, and salt together for cupcakes in a medium bowl. Beat 1/2 cup butter in a large bowl until creamy, about 1 minute. Add flour mixture all at once and beat until mixture is crumbly.
Step 3Add eggs; beat about 30 seconds. Scrape the sides and bottom of the bowl well and beat until light in color and a bit fluffy, about 1 minute. Scrape the bowl again. Gently beat in eggnog just until combined and batter is silky and smooth. Divide batter evenly among prepared muffin cups.
Step 4Bake in the preheated oven until tops of cupcakes spring back when touched lightly and a toothpick inserted into the centers comes out clean, 25 to 28 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
Step 5Meanwhile, whisk sugar and flour for frosting in a 2-quart saucepan. Whisk in eggnog and nutmeg until no lumps remain. Turn heat to medium and heat, beating with the whisk until mixture comes to a low boil and thickens enough to coat a spoon. Remove from the heat and scrape mixture into a bowl. Cool completely, about 45 minutes.
Step 6Beat butter and salt in a large bowl with an electric mixer until creamy. Pour in the cooled eggnog mixture, beating until light and creamy. If frosting looks curdled or separated, keep beating. It will come together after a few minutes.
Step 7Spread or pipe frosting onto the cooled cupcakes.