EGGNOG CUPCAKES WITH EGGNOG BUTTERCREAM
These Eggnog Cupcakes are super moist, flavourful and festive! With my new and improved fluffy and moist eggnog cupcakes and the silky eggnog buttercream frosting, these sweet treats are the perfect addition to your holiday party!
Provided by Dedra | QueensleeAppetit
Categories Cupcakes
Time 40m
Number Of Ingredients 20
Steps:
- Preheat the oven to 350°F (177°C), and line a standard cupcake pan with paper liners. Line a second pan with 3 paper liners, this recipe makes about 15 cupcakes.
- In a large bowl, add the flour, baking powder, baking soda, salt and nutmeg and whisk to combine. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, beat the butter and sugar on medium-high speed until light and fluffy, about 5 minutes.
- Add the sour cream, vegetable oil and rum extract and mix until combined.
- Scrape down the sides and bottom of the bowl. Lower the speed to medium-low and mix in the eggs, one at a time, until just combined.
- Add 1/3 of the dry ingredients to batter and beat just until combined, then add 1/2 of the eggnog and mix until just combined. Continue mixing in 1/2 of the remaining dry ingredients, remaining eggnog, then remaining dry ingredients. Remember to mix each addition until just combined before adding the next.
- Scoop batter into cupcake liners, filling them 2/3 way full. Bake for 18-20 minutes or until a toothpick inserted into the centre comes out clean.
- Remove cupcakes from oven and allow to cool in pans for about 5 minutes, then transfer to a cooling rack to cool completely.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand-held mixer, beat the butter on medium speed until light and fluffy (about 5-6 minutes).
- Turn the mixer to low, and gradually add half of the sugar one cup at a time. Once incorporated, add eggnog and rum extract and beat until combined.
- Add the remaining powdered sugar one cup at a time and mix on low until combined.
- Once the sugar is combined, add nutmeg and salt. Increase mixer speed to high and whip until light and fluffy, about 5-7 minutes.
- Transfer frosting to a piping bag fitted with a large star tip and pipe swirls onto cooled cupcakes.
- Garnish with freshly grated nutmeg and a cinnamon stick, if desired. Enjoy!
Nutrition Facts : Calories 1083 calories, Carbohydrate 238 grams carbohydrates, Cholesterol 70 milligrams cholesterol, Fat 16 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 183 milligrams sodium, Sugar 230 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
EGGNOG CUPCAKES WITH WHIPPED EGGNOG BUTTERCREAM
Toast the holidays with our cupcakes made with real eggnog and topped with whipped eggnog buttercream frosting.
Provided by Cindy Rahe
Categories Dessert
Time 2h45m
Yield 12
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Line 12 regular-size muffin cups with paper baking cups.
- In medium bowl, stir together all Cupcake ingredients except butter, eggs and eggnog. In large bowl, beat 1/2 cup butter until creamy, about 1 minute. Add flour mixture all at once; beat until mixture resembles crumble topping. Add 2 eggs; beat about 30 seconds. Scrape side and bottom of bowl well; beat 1 minute longer. Batter should be light in color and a bit fluffy. Scrape bowl; gently beat in 1/2 cup eggnog just until combined and batter is silky and smooth. Divide batter evenly among muffin cups.
- Bake 25 to 28 minutes or until tops of cupcakes spring back when touched lightly in center and toothpick inserted in center comes out clean. Remove from oven; place on cooling rack. Cool completely, about 45 minutes.
- In 2-quart saucepan, stir together 1 cup sugar and 1/4 cup flour with whisk. Beat in 1 cup eggnog and 1/4 teaspoon nutmeg until no lumps remain. Heat mixture over medium heat, beating with whisk until mixture comes to a low boil and thickens enough to coat a spoon. Remove from heat; scrape mixture into bowl. Cool completely, about 45 minutes.
- Using hand mixer or stand mixer, beat 1 cup butter and dash salt in large bowl until creamy. Pour in cooled eggnog mixture, beating until light and creamy. If Frosting looks curdled or separated, keep beating! It will come together after a few minutes.
- Spread or pipe frosting onto cooled cupcakes. Garnish with sprinkles. Store in refrigerator.
Nutrition Facts : Calories 390, Carbohydrate 51 g, Cholesterol 90 mg, Fat 3 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 38 g, TransFat 1/2 g
EGGNOG CUPCAKES WITH WHIPPED EGGNOG BUTTERCREAM
Great cupcake recipe for Christmas time! Garnish with sprinkles. Store in refrigerator.
Provided by liz_lively37
Categories Desserts Cakes Cupcake Recipes
Time 1h25m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper baking cups.
- Stir flour, sugar, nutmeg, baking powder, baking soda, and salt together for cupcakes in a medium bowl. Beat 1/2 cup butter in a large bowl until creamy, about 1 minute. Add flour mixture all at once and beat until mixture is crumbly.
- Add eggs; beat about 30 seconds. Scrape the sides and bottom of the bowl well and beat until light in color and a bit fluffy, about 1 minute. Scrape the bowl again. Gently beat in eggnog just until combined and batter is silky and smooth. Divide batter evenly among prepared muffin cups.
- Bake in the preheated oven until tops of cupcakes spring back when touched lightly and a toothpick inserted into the centers comes out clean, 25 to 28 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
- Meanwhile, whisk sugar and flour for frosting in a 2-quart saucepan. Whisk in eggnog and nutmeg until no lumps remain. Turn heat to medium and heat, beating with the whisk until mixture comes to a low boil and thickens enough to coat a spoon. Remove from the heat and scrape mixture into a bowl. Cool completely, about 45 minutes.
- Beat butter and salt in a large bowl with an electric mixer until creamy. Pour in the cooled eggnog mixture, beating until light and creamy. If frosting looks curdled or separated, keep beating. It will come together after a few minutes.
- Spread or pipe frosting onto the cooled cupcakes.
Nutrition Facts : Calories 445.2 calories, Carbohydrate 49.8 g, Cholesterol 110.7 mg, Fat 26.4 g, Fiber 0.5 g, Protein 4.1 g, SaturatedFat 16.3 g, Sodium 140.2 mg, Sugar 36.2 g
EGGNOG CUPCAKES WITH WHIPPED EGGNOG BUTTERCREAM
Deliciously moist and fluffy eggnog cupcakes topped with the silkiest whipped eggnog buttercream!
Provided by Jillian
Categories Dessert
Time 1h52m
Number Of Ingredients 18
Steps:
- Preheat oven to 350ºF degrees. Line a 12-count muffin pan with cupcake liners.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, spices, and salt until combined; set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium speed until lightened and creamy. Beat in the eggs, one at a time, until combined, scraping down the sides and bottom of the bowl as needed. Beat in the Greek yogurt and vanilla on medium speed.
- Pour the dry ingredients into the wet ingredients and mix until combined. Add the eggnog, then mix until just combined, scraping down the sides and bottom of the bowl as needed.
- Fill cupcake liners 2/3 of the way full. Bake for 19-22 minutes or until a toothpick inserted in the center comes out clean or with few crumbs attached. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- In a small saucepan over medium heat, whisk flour and eggnog together, stirring constantly, until it thickens. It should look like thick pancake batter. Remove from heat and immediately pour milk mixture into a bowl to cool completely.*
- After the milk mixture has come to room temperature, use a stand mixer fitted with the whisk attachment or a beater to cream the butter, brown sugar, vanilla, and salt together on medium high until light and fluffy, about 3 minutes.
- Add the completely cooled eggnog mixture, and beat it for about 7-10 minutes on high until it looks like whipped cream. The mixture will look curdled at first, but as you continue whipping it, it should come together. If you can still see streaks of butter, keep beating it until you can't.**
- Frost or pipe buttercream onto cupcakes, as desired. Garnish with sprinkles.
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