Eggnog Cupcakes

Eggnog Cupcakes

We are officially 8 cupcakes into the “12 cupcakes of Christmas”!! This beautiful Sunday, I bring to you Eggnog Cupcakes. I am not really too big a fan of Eggnog, I tried it with rum for the first time last Christmas and it wasn’t as bad as it is plain. However, for not liking eggnog- I did find these cupcakes extremely delicious. I made these cupcakes to give away and also for an order. I included them in an assortment of cupcakes, which I thought was best. Eggnog is really a hit or miss, people like it or they don’t. I didn’t want to give people strictly eggnog cupcakes and have them not like eggnog to begin with. I received very good feedback on these cupcakes though. I was very happy about that!

I topped these cupcakes with nutmeg cream cheese frosting and then dusted them with nutmeg. I do love the combination of nutmeg and eggnog. They compliment each other so well! I thought a cream cheese frosting would be best for this cupcake. They tasted great with the cream cheese, but I also think a nutmeg buttercream would probably taste great too!

Below you can find the printable recipe for the eggnog cupcakes and nutmeg cream cheese frosting- happy baking!

IMG_0151 (1)

Eggnog Cupcakes

14 Cupcakes

Ingredients

    For the Cupcake:
  • 1 c. Sugar
  • 1/2 tsp Nutmeg
  • 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 c. Butter
  • 1/4 tsp Salt
  • 1 1/2 c. Flour
  • 1 c. Eggnog
    For the Frosting:
  • 8 oz. Cream Cheese, room temp
  • 1/2 c. Butter, room temp
  • 4 tbsp Milk or Eggnog
  • 1/2 tsp Nutmeg, or more to taste
  • 4 c. Powdered Sugar

Instructions

    For the Cupcakes:
  • Preheat your oven to 350 and line 14 cupcake tins
  • In a small bowl, combine your nutmeg, baking powder, baking soda, flour and salt. Whisk or sift together, set aside.
  • In a large bowl, cream the butter until it turns light in color and fluffy in texture. On slow speed, add in your sugar. Beat in your 1 egg.
  • Alternating between your dry mix and your eggnog, beat on low speed until your batter is just fully incorporated.
  • Using an ice cream scooper, or whatever tool you choose, fill the cupcake tins about half way full. Bake for 18 minutes, or until a toothpick comes out clean.
    For the Frosting:
  • Starting off at low speed, cream together your cream cheese and butter. After 2-3 minutes, switch to high speed for 2 minutes.
  • Switching back to low speed, beat in your powdered sugar and cream. Beat in cup by cup and tablespoon by tablespoon.
  • Once the powdered sugar and milk are fully beaten into the frosting, dump in your nutmeg and beat on medium speed for 3 minutes.
  • Once your cupcakes are cooked and cooled- top with this delicious frosting, dust with nutmeg and enjoy!
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