Loading
Welcome to Babble,
Settings
Sign Out

Get the Babble Newsletter!

Already have an account? .

MENU

Eggnog Cupcakes with Eggnog Buttercream Icing

santacupcakes1Believe it or not we had a small birthday party last night for my dad and we wanted to make a personalized cupcake.  When I make a meal or recipe for someone, I try to incorporate some of their favorites foods or flavors. I also figured since we were making a bunch of cupcakes just before Christmas that Santa Claus may enjoy these instead of cookies.

The base of this cupcake is from a great recipe featured in The Family Kitchen but I altered it to become a Eggnog Cupcake….

The cupcake recipe that I altered is Brooke’s Vanilla Cupcakes (which are amazing people). I substituted eggnog for the milk, lowered the egg white content and added some spices to make the most delicious cupcakes you will EVER taste!

Eggnog Cupcakes
2 sticks butter
2 cups sugar
1 egg
2 egg whites
1/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons pure vanilla extract
1.5 teaspoon cinnamon
1/8 teaspoon nutmeg
1 1/2 cup homemade eggnog (or store-bought eggnog)
2 1/2 cup flour

1. Preheat an oven to 350 degrees F

2. In a large bowl (or bowl of stand mixer), beat the butter, sugar, and egg together on high until light and fluffy (3-4 minutes).  Add the remaining ingredients and beat just until incorporated.

3. Have your kids (or yourself) place cupcake wrappers into a muffin tin and then spoon in the batter until the wrapper is about 3/4 full.

4. Bake for 18-20 minutes, or just until the tops of the cupcakes spring back when touched lightly with your finger.  Cool completely before icing with the delicious eggnog icing below.

Eggnog Icing
2 sticks unsalted butter, softened
6 cups confectioners’ sugar
1/2 cup plus 2 Tablespoons eggnog
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/4 ground nutmeg

Place the butter in a large mixing bowl (or stand mixer) with 3 cups of the sugar, eggnog and vanilla. Beat the ingredients, on medium speed, until creamy, for about 4 minutes. Slowly add the remaining sugar, 1 cup at a time, beating for one minute until the icing is the desired consistency (you do not need to all of the sugar). Icing can be stored in an airtight container for up to 3 days at room teperature. Avoid storing the icing in the refridgaerator as it will harden.

Yield: enough for 2 dozen of the most amazing cupcakes and icing you will ever eat.

FacebookTwitterGoogle+TumblrPinterest
Tagged as: , , , , , , , , , , , , , , , , , , , , ,

Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, profile photo and other personal information you make public on Facebook (e.g., school, work, current city, age) will appear with your comment. Learn More.

FacebookTwitterGoogle+TumblrPinterest