Eggnog Cupcakes

Eggnog Cupcakes

Cake:

·         1 yellow cake mix

·         1/3 cup unsalted butter, room temperature

·         3 eggs

·         1 cup eggnog

·         1 teaspoon vanilla

·         3 tablespoons bourbon or dark rum (or 2-3 teaspoon rum extract)

·         ¼ teaspoon grated nutmeg

·         1 teaspoon cinnamon

 

Buttercream:

·         1 ½ cups (3 sticks) unsalted butter, room temperature

·         3 – 3 ½ cups powdered sugar

·         3 tablespoons meringue powder

·         1/8 teaspoon nutmeg

·         ¼ teaspoon cinnamon

·         3 tablespoons eggnog

·         1 teaspoon vanilla

·         2 tablespoons bourbon or dark rum (or 1-2 teaspoons rum extract)

·         Nutmeg, for garnish

 

Preheat the oven to 350; line cupcake pans with 24 paper liners.

Combine all of the cake ingredients in the bowl of your stand mixer fitted with the paddle attachment; increase speed to medium and beat for 3 minutes until well combined.  Divide between the paper liners, filling them 2/3 full. 

Bake until golden and a toothpick comes out clean; these seemed to bake unusually fast, and I thought that even 15 minutes was a little too much – start checking them at about 12 minutes.

Cool completely on wire racks. 

To make the frosting, beat the butter in the bowl of your stand mixer fitted with a whisk attachment for 2 minutes.  In a separate bowl, combine the powdered sugar, meringue powder, nutmeg and cinnamon.  Add slowly to the butter, mixing on low to combine.  Add the eggnog, vanilla and bourbon, then increase speed to medium high and whip for 4-5 minutes, scraping the bowl down a few times, until light and fluffy.

Spread or pipe onto cooled cupcakes (I used the Wilton #2D tip).  Garnish with freshly grated nutmeg.


Yields 24 cupcakes.

Recipe from Curly Girl Kitchen

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