Eggnogg Cupcakes - from

Eggnog Cupcakes

Makes 12 cupcakes

  • 1 1/3 cups all-purpose flower
  • 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp cinnamon
  • 1/4 cup bourbon
  • 1 cup eggnog
  • 1/4 cup vegetable oil
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract
  • 1 cup sugar
  1. Preheat oven to 350 degrees Fahrenheit. Line a cupcake pan with paper liners.
  2. In a medium sized bowl, combine the flower, baking soda, baking powder, salt, and cinnamon.  Use a whisk to combine.
  3. In the bowl of your electric mixer, combine the bourbon, eggnog, vegetable oil and vinegar on low to medium speed.  
  4. Add in the sugar and mix well on medium speed until blended. 
  5. While on low speed, slowly add in the dry ingredients until combined but do not over-mix.
  6. Divide the batter evenly into the cupcake liners (approximately 2/3 full).  You may find that this makes a perfect bakers dozen instead of just 12.
  7. Bake for 22-24 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely by placing the baking pan on a cooling rack.

Eggnog Buttercream Frosting

Makes a generous amount for 12 cupcakes

  • 2 sticks unsalted butter, room temperature
  • 2 1/2 cups confectioners' sugar
  • pinch of cinnamon
  • 3 tbsp eggnog
  • 1 tbsp bourbon
  1. In the bowl of an electric mixer using the paddle attachment, beat the butter on medium-high speed until smooth (about 30 seconds).  
  2. While mixing on medium speed, slowly add in the powdered sugar until incorporated and smooth.  
  3. Add the cinnamon and mix on medium speed until incorporated.
  4. Add in the eggnog and bourbon and mix on medium to high speed until light and fluf