Eggnog Cupcakes

Eggnog Cupcakes
Nutmeg Cake
- 1 cup butter
- 2 cups sugar
- 1 tsp vanilla
- 3 eggs
- 3/4 tsp baking soda
- 1/4 tsp salt
- 2 1/2 cups flour
- 1 tsp nutmeg
- 1 cup buttermilk (Substitute: Milk or Soy Milk and tbsp of vinegar)
Eggnog Frosting
- 3 cups confectioners’ sugar
- 1 cup butter
- 1 teaspoon vanilla extract
- 2 tablespoons eggnog
- Optional 1 tbsp of rum (be sure to add extra sugar to make up for the extra liquid)
Servings: 48 cupcakes
Nutmeg Cake:
- Preheat oven at 350F
- Cream butter and sugar.
- While creaming butter and sugar. Mix baking soda, salt, flour and nutmeg in a separate bowl and set aside.
- Add vanilla and eggs (one at a time) mix thoroughly
- Add flour mixture alternately with buttermilk.
- Fill cupcakes 1/2 full. Bake for about 25 minutes (or until you poke a toothpick with the cake and it comes out clean). Cool
Eggnog Frosting
- Mix together sugar and butter until well blended.
- Add vanilla and eggnog and continue to beat until well blended. If the consistency isn’t right don’t be afraid to add more sugar/eggnog.
Frost Cupcakes add a pinch of nutmeg to the top. Remember never be afraid to experiment, the worst that can happen is that it doesn’t taste good!
Some things I like to change are the sugar (half brown half white) also I never have buttermilk in the house I always use Soy Milk/Vinegar and let it sit for a minute.