These warm, moist cupcakes are gifts in themselves. I am an eggnog fan myself, but I think everyone could enjoy this seasonal treat. Try out this recipe for any holiday gathering- you will not be disappointed!
EGGNOG CUPCAKE RECIPE:
1 1/2 cups granulated sugar
1/2 cup unsalted butter, softened
3 eggs (room temperature)
1 teaspoon vanilla
1 teaspoon rum or cinnamon extract
1 cup eggnog
2 1/4 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
Preheat oven to 350 degrees.
Sift dry ingredients- set aside.
Cream butter and sugar with an electric mixer (about 3 minutes).
Add extract and eggs, one at a time. Scrape down sides of mixing bowl.
With mixer on low, spoon in dry ingredients- alternating with eggnog. Mix until just combined.
For uniform cupcakes, I like to use a mechanical ice cream scoop or disher to fill my cupcake liners. Fill about 2/3 full.
Baking times may vary. Cook until a wooden toothpick come out clean when poked into center.
After they completely cool, you may ice your delicious cupcakes with just about any icing.
Cinnamon Cream Cheese Frosting
Vanilla Italian Meringue Buttercream
If you want to go the extra mile, try something with a splash of rum!