Yuletide Eggnog Cupcakes

It's #NationalCupcakeDay! We are big fans of cupcakes here, especially around the holidays.  There are so many flavors to choose from! I saw these Yuletide Eggnog Cupcakes on the Taste of Home website, and I couldn't wait to try them.  I made the cupcakes as written, but my guys don't like cream cheese frosting. So back I went to Taste of Home and found the Easy Vanilla Buttercream Frosting.  I subbed in eggnog in place of the milk, and it turned out perfectly. If you don't want a heavy frosting, you can thin it down with more eggnog and make it more of a glaze.

How do you eat a cupcake? Just dive right in? Use a fork? I like to cut the bottom off, put it on top, sandwiching the frosting inside.  :)  Thanks so much to the Redhead Baker for hosting! Be sure to check out the other great cupcakes being shared today through the links at the bottom of the post.






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Yuletide Eggnog Cupcakes

  • 4 large eggs, separated
  • 2/3 cup butter, softened
  • 1 1/2 cups sugar, divided
  • 2 1/3 cups flour
  • 1 Tablespoon baking powder
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup eggnog
  • Frosting
  • 1/2 cup butter, softened
  • 4 1/2 cups confectioner's sugar
  • 1 1/2 teaspoons vanilla extract
  • 5 to 6 Tablespoons eggnog
  • Sprinkles, optional
Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Line 24 muffin cups with paper liners. 
In a large bowl, cream butter and 1-1/4 cups sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. In another bowl, whisk flour, baking powder, nutmeg and salt; add to creamed mixture alternately with eggnog, beating well after each addition.
With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold into batter. Fill prepared muffin cups three-fourths full. 
Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
For frosting: In a large bowl, beat butter until creamy. Beat in the confectioners' sugar, vanilla and enough eggnog to achieve desired consistency. Pipe or spread frosting on cupcakes. Top with sprinkles, if desired.
Adapted from: https://www.tasteofhome.com/recipes/yuletide-eggnog-cupcakes https://www.tasteofhome.com/recipes/easy-vanilla-buttercream-frosting




Santa Claus Cupcakes by The Redhead Baker
Horchata Cupcakes w/ Cinnamon Buttercream by The Crumby Kitchen
Chocolate Gingerbread Cupcakes by Cindy’s Recipes and Writings
Yuletide Eggnog Cupcakes by Jolene’s Recipe Journal
Peppermint Confetti Cupcakes by Palatable Pastime


Shared at The Weekend Potluck #303

Comments

  1. I love eggnog! These cupcakes sound perfect for the holidays!

    ReplyDelete
    Replies
    1. It's one of my favorite things about the holidays! I had to hide it so the guys wouldn't drink it all before I made these :)

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