Delicious Eggnog Cupcakes to Brighten Your Holiday Gatherings
Delicious Eggnog Cupcakes are a festive treat capturing holiday cheer with spices and creamy frosting.
Equipment
- Baking tray
- Mixing bowls
- - Mixer
- - Cupcake liners
- Wire rack
Ingredients
For the Cupcakes
- 2 large eggs Provides structure and moisture; use room temperature for better mixing.
- 1.25 cups all-purpose flour Main structure; King Arthur flour is recommended for best results.
- 1.5 tbsp vegetable oil Adds moisture and tenderness; you can substitute it with canola oil if needed.
- 3/4 cup sugar Sweetens the cupcakes; any granulated sugar will work.
- 1/4 tsp salt Enhances overall flavor.
- 3/4 tsp nutmeg Key spice for eggnog flavor; freshly ground offers a stronger aroma.
- 1 tsp vanilla extract Adds depth of flavor; feel free to adjust to taste.
- 9 tbsp eggnog Provides moisture and a distinct eggnog flavor; store-bought or homemade works great.
- 1.5 tsp baking powder Serves as a leavening agent for rise.
- 6 tbsp unsalted butter Ensures richness; softened butter mixes more easily.
For the Frosting
- 1/2 cup unsalted butter Adds creaminess and flavor; must be softened to room temperature.
- 1 tsp nutmeg Reinforces the eggnog flavor; fresh is preferred for maximum impact.
- 1/2 cup shortening Creates a creamy texture and helps the frosting hold its shape.
- 1/4 tsp rum extract Optional for extra depth; can be omitted for a family-friendly version.
- 4 tbsp eggnog Adds extra flavor; adjust the quantity for your desired frosting consistency.
- 4 cups powdered sugar Sweetens and thickens the frosting; sifted to remove lumps.
- pinch salt Balances sweetness, enhancing the overall flavor profile.
Instructions
Instructions
- Preheat your oven to 350°F (175°C) and prepare cupcake liners in your baking tray, ensuring they are ready for your delightful batter.
- Sift together the all-purpose flour, baking powder, nutmeg, and salt in a medium bowl. This step is crucial for a light texture, so set it aside for later!
- Cream the softened butter, sugar, and vegetable oil in a large bowl for about 3 minutes until the mixture is fluffy and pale. This adds air and lightness to your cupcakes.
- Incorporate the eggs one at a time into the butter mixture, then add the vanilla extract after the second egg. Mix until everything is well combined and smooth.
- Combine the dry ingredients with the wet ingredients by alternating between the flour mixture and the eggnog. Mix until just combined to avoid overmixing, which can lead to dense cupcakes.
- Fill the cupcake liners halfway with the batter. Remember to maintain consistency for even baking. Bake them in the preheated oven for 15-18 minutes until a toothpick inserted comes out clean.
- Cool the cupcakes on a wire rack until they’re completely cool. This is important; frosting hot cupcakes will cause the icing to melt!
- Prepare the frosting by beating together the softened unsalted butter and shortening in a bowl until smooth. Gradually add the sifted powdered sugar, eggnog, rum extract (if using), nutmeg, and pinch of salt until you achieve a spreadable consistency.
- Frost your cooled cupcakes with the delicious eggnog buttercream frosting. Use a piping bag or simply spread it on with a knife!
Notes
Optional: Sprinkle a bit of extra nutmeg on top for a festive touch! Room temperature eggs help create a fluffier batter. Freshly ground nutmeg enhances the flavor significantly. Avoid overmixing the batter to prevent dense cupcakes. Check for doneness around 16 minutes. Allow cupcakes to cool completely before frosting. Store unfrosted cupcakes at room temperature for up to 2 days or refrigerated frosted cupcakes for up to 5 days. Unfrosted cupcakes can be frozen for up to 3 months.