Eggnog Cupcakes Recipe



Ingredients

FOR THE CUPCAKES

  • 4 ounces (1/2 cup) unsalted butter, softened
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 cup granulated sugar
  • 2 eggs
  • 8.2 ounces (2 cups) all purpose flour
  • 8 ounces (1 cup) eggnog

FOR THE ICING

  • 4 ounces (1/2 cup) butter softened
  • 4 ounces cream cheese, softened
  • 3-4 cups powdered sugar
  • 2 ounces (1/4 cup) eggnog
  • cinnamon for dusting

Instructions

FOR THE CUPCAKES

  • Heat oven to 375 degrees F.
  • In bowl of a hand or stand mixer, add butter, salt, baking powder, cinnamon and sugar. Cream together until completely combined.
  • Add eggs, one at a time, mixing on medium speed until fully incorporated between each egg. Keep mixer on medium speed and add in flour and eggnog alternately, ending with the flour. Make sure to incorporate all of the flour, but don’t over mix or you’ll have tough, dry cupcakes.
  • Place paper liners into 24 wells of standard sized cupcake pan. Fill each well 3/4 full with batter and bake for 15-18 minutes. Remove and let cool completely before frosting.

FOR THE FROSTING

  • Combine all ingredients into the bowl of a hand or stand mixer. If using a stand mixer, turn to low speed until ingredients are combined, then whip on high for 2-3 minutes, until light and fluffy. If using a hand mixer, whip on high until creamy and smooth.
  • Transfer frosting to a piping bag, or apply to the tops of cupcakes with a knife; after applying frosting, dust lightly with cinnamon.

Source link