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Eggnog Spice Cupcakes
Eggnog Spice Cupcakes
- Recipe Submitted by Cornbread on 11/22/2014
Category: Holiday, Eggs, Cakes
Ingredients List
- =========For the Cupcakes================
- 2 1/4 cups cake flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp nutmeg
- 1 tsp cinnamon
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup sugar
- 2 eggs
- 2 tsp vanilla extract
- 1 cup eggnog
- 1/3 cup milk
- ============For the Frosting=====================
- 8 oz (1 package) cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3 tbsp eggnog
- 1 tsp nutmeg
- 4-5 cups powdered sugar
Directions
=============For the Cupcakes===============
1. Preheat oven to 350 degrees.
2. Combine the cake flour, baking powder, baking soda, salt, nutmeg, and cinnamon in a bowl and mix well. Set this bowl of dry ingredients aside.
3. Using an electric mixer with the paddle attached, beat butter on high until light and fluffy.
4. Add sugar to butter and mix until well incorporated.
5. Combine eggs and vanilla extract and then add this mixture in two parts to the butter/sugar. Mix until each addition is fully absorbed.
6. Combine the eggnog and milk in a 2-cup measuring cup.
7. Beginning with the flour mixture, alternately add small amounts of dry and liquid ingredients on low speed until fully mixed.
8. Line 2 cupcake pans with paper liners and fill each liner about 2/3 full of batter.
9. Bake at 350 for 18-22 minutes or until done.
10. Allow cupcakes to fully cool before frosting.
===========For the Frosting=============
1. In an electric mixer fitted with the paddle attachment, combine the cream cheese, butter, eggnog, and nutmeg. Beat until light and creamy.
2. Slowly add powdered sugar until you reach desired consistency. (Add the powdered sugar 1/2 cup at a time and ensure it is fully incorporated before adding more.)
1. Preheat oven to 350 degrees.
2. Combine the cake flour, baking powder, baking soda, salt, nutmeg, and cinnamon in a bowl and mix well. Set this bowl of dry ingredients aside.
3. Using an electric mixer with the paddle attached, beat butter on high until light and fluffy.
4. Add sugar to butter and mix until well incorporated.
5. Combine eggs and vanilla extract and then add this mixture in two parts to the butter/sugar. Mix until each addition is fully absorbed.
6. Combine the eggnog and milk in a 2-cup measuring cup.
7. Beginning with the flour mixture, alternately add small amounts of dry and liquid ingredients on low speed until fully mixed.
8. Line 2 cupcake pans with paper liners and fill each liner about 2/3 full of batter.
9. Bake at 350 for 18-22 minutes or until done.
10. Allow cupcakes to fully cool before frosting.
===========For the Frosting=============
1. In an electric mixer fitted with the paddle attachment, combine the cream cheese, butter, eggnog, and nutmeg. Beat until light and creamy.
2. Slowly add powdered sugar until you reach desired consistency. (Add the powdered sugar 1/2 cup at a time and ensure it is fully incorporated before adding more.)
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