Eggnog seems to be one of those polarizing things. You either love it or you hate it. After spending most of my childhood on the fence and feeling unsure, I now definitely love it. I mean, not so much I drink glasses and glasses of it, but enough that I look forward to enjoying it during the holidays. I also look forward to finding other ways to use it, particularly in baked goods. These cupcakes are not new to the blog, but this year I decided to revamp them slightly and make a sturdier frosting to top them. If you are in the “yea eggnog” camp, you will like these cupcakes. The cake is light and fluffy, and the creamy eggnog frosting is the perfect compliment. I’m really happy with the updated version and thought I would share for those of you who can’t get enough of this seasonal treat!
Side note – Today’s holiday giveaway is a year’s subscription to either Cook’s Illustrated or Cook’s Illustrated Entertaining – your pick! See the Facebook page to enter. Details will be posted before 7 am. Good luck!
Eggnog Cupcakes
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Yield: about 18-20 cupcakes
For the cupcakes:
1 1/3 cups all-purpose flour
¼ tsp. baking soda
½ tsp. baking powder
½ tsp. salt
¼ tsp. freshly ground nutmeg
¼ cup dark rum or bourbon (optional)
1 cup eggnog
¼ cup vegetable or canola oil
1 tbsp. apple cider vinegar
1 tsp. vanilla extract
1 cup sugar
For the frosting:
20 tbsp. unsalted butter, at room temperature
2½ cups confectioners’ sugar, sifted
Pinch of salt
Pinch of freshly grated nutmeg
2½ tbsp. eggnog
1 tbsp. dark rum (0ptional)
For garnish:
Ground cinnamon or grated nutmeg
Cinnamon sticks
Directions:
To make the cupcakes, preheat the oven to 350˚ F. Line cupcake pans with paper liners. In a medium bowl, combine the flour, baking soda, baking powder, salt and nutmeg; whisk to combine. In the bowl of an electric mixer, combine the rum, eggnog, vegetable oil, vinegar, and sugar. Beat on medium-low speed until well blended. Add in the dry ingredients and mix on low speed just until incorporated.
Divide the batter between the prepared cupcake liners, filling the cups 2/3 full. Bake 22-24 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5 minutes, then transfer to a wire rack to cool completely.
To make the frosting, place the butter in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until smooth, 20-30 seconds. Add in the powdered sugar, salt and nutmeg, and mix on medium-high speed until incorporated and smooth, about 1 minute. Scrape down the sides of the bowl. Add in the eggnog and whip on medium-high speed until light and fluffy, 4 minutes. With the mixer on medium-low speed, blend in the rum.
Fill a pastry bag with the frosting and decorate the cooled cupcakes as desired. (I used a large, unlabeled star tip for these cupcakes). Sprinkle with ground cinnamon or grated nutmeg, and garnish with cinnamon sticks if desired.
Source: cupcakes adapted from Baking Bites, frosting adapted from Cook’s Illustrated
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