Eggnog Cupcakes with Whipped Eggnog Buttercream Icing


Eggnog Cupcakes with Whipped Eggnog Buttercream Icing

These cupcakes have got to be the best I’ve made yet. People were raving about them. People were fighting over them. Literally, people woke up in the middle of the night in order to steal the remaining cupcakes. They were awesome. They come highly highly recommended, and perfect for Christmas.


1 1/4 cups Gold Medal® all-purpose flour 

1 cup sugar 

1/2 teaspoon freshly grated nutmeg 

1/2 teaspoon baking powder 

1/4 teaspoon baking soda 

Scant 1/4 teaspoon salt 

1/2 cup butter, softened 

2 eggs 

1/2 cup eggnog


1 cup sugar

1/4 cup Gold Medal® all-purpose flour 

1 cup eggnog 

1/4 teaspoon freshly grated nutmeg

1 cup butter, softened

Dash salt

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. (It took me much longer than I expected for the icing to be ready – I started to put it on, before realizing it was starting to separate. So I beat it for several more minutes.)

Spread or pipe frosting onto cooled cupcakes. Garnish with sprinkles. Store in refrigerator.


And with that delightful confection, I am off on a holiday break. I’m going to eat lots of food that’s hopefully prepared by other people! Merry Christmas to everyone, and I will be back blogging in the New Year.

Word of the day:

Hegemony: leadership or predominant influence exercised by one nation over others, as in a confederation; leadership; predominance


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