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Eggnog Cupcakes

Christmas is calling! Eat your eggnog with this delicious and decadent holiday dessert. Sweet eggnog is infused in the cupcakes and topped with a creamy eggnog buttercream icing.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12
Cuisine: Chinese
Calories: 120
Ingredients Method

Ingredients
  

Cupcake Ingredients
  • 1.25 cup all-purpose flour
  • 0.5 tsp nutmeg
  • 0.5 tsp baking powder
  • 0.25 tsp baking soda
  • Pinch of salt
  • 1 cup granulated sugar
  • 0.5 cup salted butter (softened)
  • 2 large eggs
  • 0.5 cup eggnog
Eggnog Buttercream Frosting Ingredients
  • 0.5 cup salted butter (softened)
  • 2 cups powdered sugar
  • 0.25 cup eggnog
  • 0.5 tsp vanilla extract
  • Nutmeg (for garnish, if desired)

Method
 

Cupcake Preparation
  1. Preheat oven to 350°F. Line a cupcake pan with paper liners.
  2. Add flour, nutmeg, baking powder, baking soda and salt in a large bowl and stir to combine.
  3. In another bowl add butter and sugar and beat with an electric mixer on medium until creamy (about 2 to 3 minutes). Add in eggs, one at a time, continuing to beat. Then add in the eggnog and beat to combine.
  4. Pour wet mixture into dry mixture and stir to combine.
  5. Spoon batter into muffin tin, about 0.5 way full.
  6. Bake for 25 minutes or until a toothpick comes out clean. Allow to cool for 10 minutes before transferring to a wire rack. Once cooled completely, you are ready to frost the cupcakes.
To Make the Frosting
  1. Cream the butter and powdered sugar together with an electric mixer on medium. Add in eggnog and vanilla extract and cream till smooth.
  2. Scoop icing into a pastry bag with a large tip to frost the cupcakes. Start from the outside edge and work your way towards the centre. Sprinkle with nutmeg, if desired.