Eggnog Cupcakes
Deliciously moist cupcakes infused with eggnog flavor, topped with creamy eggnog buttercream and a sprinkle of nutmeg.
Ingredients
- 1 1/4 cups all-purpose flour (163g)
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter (room temperature, 84g)
- 3/4 cup sugar (155g)
- 1 1/2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup + 2 tablespoons eggnog (150ml)
- 1/2 cup unsalted butter (115g)
- 1/2 cup shortening (95g)
- 4 cups powdered sugar (480g)
- 4 tablespoons eggnog (60ml)
- 1/4 teaspoon rum extract (optional)
- 1 teaspoon nutmeg
- 1 pinch salt
Instructions
- Preheat the oven to 350°F (176°C) and prepare a cupcake pan with liners.
- In a medium bowl, mix together flour, baking powder, nutmeg, and salt. Set aside.
- In a larger bowl, beat together butter, sugar, and vegetable oil until light and fluffy (about 3 minutes).
- Add eggs one at a time, blending well after each addition, then mix in vanilla extract.
- Add half of the dry mixture and stir until just combined. Slowly pour in eggnog, mixing well, then add the rest of the dry ingredients and mix until smooth.
- Spoon batter into cupcake liners, filling each about halfway. Bake for 15 to 18 minutes, or until a toothpick comes out clean.
- Cool cupcakes completely before frosting.
- For the buttercream, beat butter and shortening until blended, then gradually add half the powdered sugar.
- Add eggnog, rum extract (if using), nutmeg, and salt, mixing until smooth. Add remaining powdered sugar and mix until creamy.
- Frost each cupcake and sprinkle with nutmeg for garnish.
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Notes
Store cupcakes in an airtight container in the refrigerator for up to 4 days. Allow to come to room temperature before serving.