Eggnog cupcakes
Spiced delicate and fluffy eggnog cupcakes topped up with a creamy and rich frosting that fills you up with Christmas cheer.
Servings: 16 cupcakes
Ingredients
Eggnog Cupcakes
- 180 g self raising flour 1 1/2 cups
- 113 g butter melted, 1/2 cup
- 2 eggs
- 180 g castor sugar 1 cup
- 125 ml eggnog 1/2 cup
- 1 tsp baking powder
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1/2 tsp vanilla
- 2 tbsp rum, brandy or cognac optional
Eggnog Buttercream
- 250 g icing sugar sifted, 1 cup
- 80 g butter room temp, 1/3 cup
- 30 ml eggnog 2 tbsp
- 1/4 tsp nutmeg
Instructions
Eggnog cupcakes
- Preheat the oven to 180°C or 350°F and prepare the muffin tin with cupcake liners.
- In a bowl mix together the flour, baking powder, salt and nutmeg. Set aside.
- Combine together the melted butter, castor sugar, vanilla and eggs.
- Start adding some of the flour and mix it in the batter, add half of the eggnog and mix. Alternate between the flour and eggnog, until all the ingredients are combined well together.
- With an ice cream scoop or a 1/4 cup, fill in each cupcake liner halfway through.
- Bake the cupcakes for about 20 minutes or until a cake tester/toothpick comes out clean.
- Remove from pan and let cool completely on wire rack.
Eggnog buttercream
- In a stand mixer or in a large bowl with a handheld mixer, cream the butter until it's smooth and has a lighter colour.
- Add slowly the icing sugar until combined.
- Add the nutmeg and eggnog until everything is creamy. If needed, add more eggnog depending on how you want your consistency.
- Frost the cooled cupcakes with the eggnog buttercream, sprinkle some nutmeg on top.
Notes
- For my cupcakes, I didn't go heavy with the frosting as they are quite sweet like this. However, if you want to add more frosting on each of your cupcake. Simply double the above recipe.
- If you want your cupcakes to have a touch of alcohol, simply add 2 table spoons of brandy, rum or cognac in the batter.