Fluffy and moist eggnog flavored cupcakes with rich eggnog and cinnamon cream cheese frosting.
Prep Time: 15 minutesminutes
Cook Time: 25 minutesminutes
0 minutesminutes
Total Time: 40 minutesminutes
Servings:14servings
Ingredients
½cupbutter, softened
2eggs
½cupeggnog
½teaspoonvanilla
1 ¼cupsflour
1cupsugar
¾teaspoonground nutmeg
½teaspoonbaking powder
¼teaspoonbaking soda
¼teaspoonsalt
Frosting
2tablespoonsbutter, softened
2ouncescream cheese, softened
½teaspoonvanilla
¼teaspoonnutmeg
1teaspooncinnamon
3cupspowdered sugar
optional: eggnog for serving
Instructions
Heat oven to 350°F. Line 12 regular-size muffin cups with paper baking cups.
In medium bowl, stir together all cupcake ingredients except butter, eggs and eggnog.
In large bowl, beat butter until creamy (about 1 minute). Add flour mixture and beat until mixture resembles fine crumbs. Add eggs and beat for 1 minute - batter should be light in color and a bit fluffy. Scrape bowl; gently beat in 1/2 cup eggnog just until combined and batter is silky and smooth.
Divide batter evenly among 14 muffin cups. Bake for 18-22 minutes until tops are golden and an inserted toothpick comes out clean. Allow to cool completely.
For the frosting, combine butter, cream cheese, vanilla, nutmeg, and cinnamon and beat until smooth. Add powdered sugar, 1 up at a time, and mix to combine. Add eggnog 1 tablespoon at a time and mix until frosting is spreadable. Spread or pipe onto cooled cupcakes. Store in airtight container at room temperature.
Notes
Store in airtight container at room temperature up to 24 hours or in the fridge up to three days.