Eggnog Cupcakes

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:

  1. Preheat oven at 350F
  2. Cream butter and sugar.
  3. While creaming butter and sugar. Mix baking soda, salt, flour and nutmeg in a separate bowl and set aside.
  4. Add vanilla and eggs (one at a time) mix thoroughly
  5. Add flour mixture alternately with buttermilk.
  6. 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

  1. Mix together sugar and butter until well blended.
  2. 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.

 



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