Eggnog Cupcakes


Ready for our close up!

I have been searching for a good recipe for egg nog cupcakes for a couple of months, ever since eggnog hit the stores in October.  Each time I’d make them, the cupcakes would crater in the middle,


So, yesterday, after trying and failing with yet another recipe I came across, I decided to create my own recipe.  As you can see from the picture, the cupcakes rose beautifully, with no cratering or gummy middles.


Eggnog cupcakes, with eggnog buttercream frosting, and just a little nutmeg sprinkled on top. How can you resist that?

So, here’s the recipe:

Eggnog Cupcakes

1 stick salted butter*, room temperature
1/2 cup sugar
2 eggs
2/3 cup eggnog
1/2 teaspoon vanilla
1.5 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg (you may omit the cinnamon and nutmeg if you wish to do so)

Preheat oven to 350* Line 12 hole pan with cupcake liners

Sift flour, baking powder, and baking soda together in a bowl. Set aside. In a large bowl, cream the butter and sugar. Add eggs one at a time. Beat in the vanilla. Beat in the eggnog. Add the flour mixture, and beat until it’s all incorporated.

Fill the liners 2/3 full with batter. Bake for 17 to 20 minutes (until tester comes out clean) at 350*F.

Allow to cool completely, and frost with eggnog frosting, lightly dust with nutmeg or cinnamon.

Eggnog  Frosting**:

1 stick salted butter, room temperature
1.5 cups powder sugar
5 Tablespoons eggnog
1/4 teaspoon nutmeg or cinnamon (to dust frosting with)

Beat butter for 5 to 7 minutes (until it becomes extremely pale, almost white).  Once it’s beaten, add the powder sugar gradually (in at least 3 installments). Beat until it’s all incorporated, and then add the egg nog.  Beat until light and fluffy, then frost the cupcakes with them.  After frosting the cupcakes, lightly sprinkle either nutmeg or cinnamon (or be wild and use both!) on top of the frosting.

*Please use butter and not margarine.  The butter gives a much better crumb, and makes the cake taste richer, and just satisfies better. Also, since I never use margarine on or in anything, I can’t guarantee how the cupcakes will turn out if you don’t use butter.

**This recipe will JUST cover the cupcakes above, if you use a pastry bag and large tip to frost the cupcakes with.  If you wish for more frosting, or you are making a double batch, just increase the ingredients to 2 sticks butter, 3 cups power sugar, and 8-10 tablespoons eggnog (checking taste at 8 tablespoons to see if it has enough eggnog flavor).



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