Introduction
The holiday season is the perfect time to indulge in festive treats, and what could be more delightful than eggnog cupcakes? These soft and moist cupcakes are infused with the rich flavors of eggnog and warm spices, making them an ideal dessert for gatherings and celebrations. Topped with a creamy eggnog buttercream frosting, they are not only delicious but also visually appealing, adding a touch of cheer to any occasion.
Detailed Ingredients with measures
For the Cupcakes:
– 1 ½ cups all-purpose flour
– 1 ½ teaspoons baking powder
– ½ teaspoon salt
– ½ teaspoon ground nutmeg
– ½ cup unsalted butter, softened
– 1 cup granulated sugar
– 2 tablespoons vegetable oil
– 2 large eggs
– 1 teaspoon vanilla extract
– ¾ cup eggnog
For the Eggnog Buttercream Frosting:
– ½ cup unsalted butter, softened
– 3 cups powdered sugar
– ¼ cup eggnog
– ½ teaspoon vanilla extract
– ¼ teaspoon ground nutmeg
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 18-20 minutes
Total Time: 40 minutes
Yield: 12 cupcakes
Detailed Directions and Instructions
Preheat the Oven
Set your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and lightly spray them with nonstick cooking spray.
Prepare Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, salt, and ground nutmeg.
Cream Butter and Sugar
In a large mixing bowl, beat the softened butter, granulated sugar, and vegetable oil until the mixture is light and fluffy, approximately 3 minutes.
Add Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Combine Dry Ingredients and Eggnog
Gradually add the dry ingredient mixture to the wet ingredients, alternating with the eggnog. Begin and end with the dry ingredients, mixing just until combined.
Fill Cupcake Liners
Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.
Bake
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Cool
Remove the cupcakes from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Prepare the Frosting
In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Pour in the eggnog, vanilla extract, and ground nutmeg, and continue to beat until the frosting is smooth and fluffy.
Frost the Cupcakes
Once the cupcakes are completely cooled, frost them with the eggnog buttercream. Optionally, sprinkle a little extra ground nutmeg on top for garnish.
Notes
Storage
Store the frosted cupcakes in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week.
Temperature Adjustment
If baking at high altitudes, consider adjusting baking powder slightly or checking for doneness a few minutes earlier.
Flavor Enhancements
For a richer flavor, consider adding a splash of rum or bourbon to the batter or frosting, if desired.
Consistency of Frosting
If the buttercream is too stiff, add more eggnog, one teaspoon at a time, until the desired consistency is reached. If too runny, gradually add additional powdered sugar.
Cook techniques
Preheating the Oven
Preheat your oven to 350°F (175°C) to ensure it reaches the optimal temperature for baking the cupcakes evenly.
Whisking Dry Ingredients
Use a medium bowl to whisk together the flour, baking powder, salt, and ground nutmeg, ensuring that all dry ingredients are evenly mixed.
Creaming Butter and Sugar
In a large mixing bowl, beat the softened butter, granulated sugar, and vegetable oil until the mixture is light and fluffy, which usually takes about 3 minutes.
Incorporating Eggs and Vanilla
Add the eggs one at a time, mixing thoroughly after each addition, and then stir in the vanilla extract for added flavor.
Combining Dry Ingredients and Eggnog
Gradually add the dry ingredient mixture to the wet ingredients, alternating with the eggnog. Start and finish with the dry ingredients to maintain a good batter consistency.
Filling Cupcake Liners
Use a spoon to fill the prepared cupcake liners with batter, filling each about two-thirds full to allow room for rising.
Baking the Cupcakes
Bake the cupcakes in the preheated oven for 18-20 minutes, checking for doneness by inserting a toothpick in the center.
Cooling the Cupcakes
Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Preparing the Frosting
In a mixing bowl, beat softened butter until creamy, then gradually incorporate powdered sugar, eggnog, vanilla extract, and ground nutmeg until the frosting is smooth and fluffy.
Frosting the Cupcakes
Once the cupcakes are cooled, apply the eggnog buttercream frosting generously. Optionally, garnish with extra ground nutmeg for a decorative touch.
FAQ
Can I use a different type of flour?
Yes, you can experiment with other types of flour, but be aware that it may affect the texture and flavor of the cupcakes.
What can I substitute for eggnog?
You can use milk or a mixture of milk and vanilla extract as a substitute if eggnog is unavailable.
How should I store the cupcakes?
Store the cupcakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Can I freeze the cupcakes?
Yes, you can freeze the un-frosted cupcakes for up to 3 months. Just make sure to wrap them tightly in plastic wrap.
How can I make the frosting thicker?
Add more powdered sugar, a little at a time, until you reach the desired thickness for your frosting.
Can I make mini cupcakes with this recipe?
Yes, you can use a mini muffin pan and adjust the baking time to approximately 12-15 minutes.
Conclusion
These delightful eggnog cupcakes paired with rich eggnog buttercream frosting are a perfect treat for the holiday season or any special occasion. The warm spices and creamy texture create a festive flavor that will surely impress your family and friends. Enjoy making and sharing these delicious cupcakes!
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