I have been on a baking rampage for an entire week! Part of it is a new freelance job (excited to share details in my next post!), but it is mostly just my baking obsession coming out during the holiday season. I can’t help it! Every year my mom and I would spend the three weeks leading up to Christmas baking for family, friends, teachers, neighbors, coworkers… And yes I enjoyed every last minute of testing all of our creations. It is routine for me to break out those good old holiday recipe clippings from my cookbook collection, and trying a new recipe here and there.
This eggnog cupcake recipe is a new creation for me this year. I based this recipe off of my homemade vanilla cupcake recipe (if you haven’t tried it yet, you musssttt – there are no words). All I added was eggnog in place of the milk and a little brandy and spices. I also used my vanilla cupcake frosting recipe, and tweaked it by adding some nutmeg. I know eggnog isn’t the most figure-friendly drink, but come on, the holidays just aren’t the same without it! I don’t know about you, but I think I prefer my eggnog in the form of a cupcake!! I am so bad!
- ½ cup softened unsalted butter (1 stick, room temperature)
- 1 cup granulated white sugar
- 2 eggs
- 1 tbsp brandy
- 1½ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- ⅔ cup eggnog
- Pinch of nutmeg
- ¼ cup unsalted butter, softened
- 2 cups confectioners’ sugar
- 1 tbsp milk (add more as needed)
- ½ tsp vanilla extract
- Pinch of nutmeg
- Preheat oven to 350 degrees F.
- Line a cupcake/muffin pan with 12 liners.
- Cream together the butter and sugar in a stand mixer with paddle attachment (or in a mixing bowl using an electric mixer).
- Add the brandy and eggs and continue to mix on medium-low speed.
- In a bowl, whisk together the flour, baking powder and salt.
- Add the flour mixture a little at a time while mixing on low until all is blended, then add the eggnog a little at a time while mixing on low speed.
- Once your batter is well blended, spoon into the cupcake liners so they are ⅔ full.
- Bake for 25 minutes, then place on a cooling rack. Cool completely before frosting.
- For the frosting, add all ingredients to a mixing bowl and beat with an electric mixer, adding more milk a tsp at a time for desired consistency.
Oh wow, these look amazing! So fun to go on a baking spree, hope I have time to this weekend!
These are gorgeous and what a great idea. I’ve been doing a lot of baking too – there’s projects all over my kitchen! Tis the season. I love how you piped the icing xx
Oh yes! I love eggnog so much that my freezer is already stocked full of it for next summer. That is when I go through eggnog withdrawls.
I think these cupcakes are the perfect sweet ending to any holiday party.
These are beautiful!!
Well these sound interesting! Lovely photos as always, too!
We’ve been baking mad too lately! Haven’t thought to make eggnog cupcakes, though – what a fun idea! Really great recipe – thanks.