Description
Delight your taste buds with these festive Eggnog Cupcakes topped with a luscious eggnog-infused frosting. Perfect for holiday gatherings or a sweet treat any time of year!
Ingredients
Scale
Cupcake Batter:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon rum extract (optional)
- 1/2 cup eggnog
Frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2–3 tablespoons eggnog
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon rum extract (optional)
Instructions
- Preheat oven and prepare tin: Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and nutmeg.
- Cream butter and sugar: In a large bowl, cream butter and sugar until light and fluffy.
- Combine wet ingredients: Beat in eggs, vanilla extract, rum extract, and eggnog.
- Blend dry and wet mixtures: Gradually add dry ingredients to wet, mixing until just combined.
- Bake: Divide batter into liners and bake for 18–20 minutes until done.
- Make frosting: Beat butter, powdered sugar, eggnog, nutmeg, and rum extract until fluffy.
- Frost cupcakes: Frost cooled cupcakes as desired.
Notes
- Add a sprinkle of cinnamon or nutmeg on top for a festive touch.
- Store frosted cupcakes in the refrigerator for up to 3 days.
- Rum extract can be omitted or replaced with vanilla for a milder flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 29g
- Sodium: 90mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg
