the baker upstairs: eggnog cupcakes

12.24.2014

eggnog cupcakes

Yum

It's Christmas Eve! Are you ready for the big day tomorrow? We're trying really hard to be a little more minimalist this year, since our girls already have so many toys, so we decided on a few simple gifts for each of them, and we've stuck to that pretty well. I think it's fun to give them a few extra things to open, so I usually also wrap up a few little things like fruit snacks and new socks for them (I know, how exciting!). I'm excited to spend time with both our families this week, and just relax and enjoy the holiday. Anyway, these eggnog cupcakes are perfect for the holiday! If you're looking to do some last minute Christmas baking, these would work great. They're really easy to make, have the perfect texture, and have such a delicious eggnog flavor. They're a variation on my favorite cupcake recipe, and I love that they give me consistently good results. This recipe is definitely a keeper!
Eggnog Cupcakes

for the cupcakes:
1 1/2 cups cake flour
1 1/2 cups all purpose flour
1 3/4 cups sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 cup butter, cold, cut into small cubes
4 eggs
1 cup eggnog
1/2 cup milk
2 teaspoons vanilla extract

for the frosting:
2 sticks butter, softened
pinch of salt
3 1/2 cups powdered sugar
1/4 teaspoon nutmeg
1/2 teaspoon vanilla extract
3-4 tablespoons eggnog (or enough to reach desired consistency)

Preheat oven to 350. Line two muffin tins with paper liners. In a large bowl or a the bowl of a stand mixer, whisk together flours, sugar, baking powder, salt, nutmeg, and cinnamon. Add the butter and mix until the mixture resembles coarse crumbs. Add the eggs one at a time, beating well after each addition. Combine the eggnog, milk, and vanilla in a measuring cup, and add about half of the eggnog mixture to the flour mixture. Beat until well blended and smooth. Add the other half of the eggnog mixture, and beat until smooth. Fill paper liners 2/3 full and bake 20 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pan for a few minutes and then remove to a cooling rack to cool completely. To make the frosting, beat the butter until light and fluffy. Add the salt, powdered sugar, and nutmeg and mix until combined. Add the vanilla and eggnog and beat until light and fluffy. Frost cupcakes as desired.

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