Eggnog Spice Cupcakes
These Eggnog Spice Cupcakes feature eggnog in both the cupcake and the buttercream frosting! They are a great dessert for the holiday season!
Servings: 24 cupcakes
Calories: 257kcal
Ingredients
For the Cupcakes:
- 2¼ cups cake flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp nutmeg
- 1 tsp cinnamon
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup eggnog
- ⅓ cup milk
For the Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 tbsp eggnog
- 1 tsp nutmeg
- 4-5 cups powdered sugar
Instructions
For the Cupcakes:
- Preheat oven to 350 degrees.
- 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.
- Using an electric mixer with the paddle attached, beat butter on high until light and fluffy.
- Add sugar to butter and mix until well incorporated.
- Combine eggs and vanilla extract and then add this mixture in two parts to the butter/sugar. Mix until each addition is fully absorbed.
- Combine the eggnog and milk in a 2-cup measuring cup.
- Beginning with the flour mixture, alternately add small amounts of dry and liquid ingredients on low speed until fully mixed.
- Line 2 cupcake pans with paper liners and fill each liner about 2/3 full of batter.
- Bake at 350 for 18-22 minutes or until done.
- Allow cupcakes to fully cool before frosting.
For the Frosting:
- In an electric mixer fitted with the paddle attachment, combine the cream cheese, butter, eggnog, and nutmeg. Beat until light and creamy.
- 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.)
Nutrition
Calories: 257kcal | Carbohydrates: 35g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 184mg | Potassium: 110mg | Fiber: 1g | Sugar: 25g | Vitamin A: 415IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg
