Eggnog Cupcakes

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These moist, eggnog cupcakes have delicious spiced flavor and are perfect for fall and winter celebrations!

Prep Time20

Cook Time14

Course: Dessert

Cuisine: American

Servings:

1 ½ sticks (170g) unsalted butter softened (holds it shape but dents when pressed)
2 cups (400g) sugar
1 teaspoon Vanilla Extract (4g)
4 eggs, room temperature (If in a hurry, place eggs in a bowl of warm water for 5 minutes.)
3 cups cake flour (342g) (We use Swan's Down)
2 teaspoons baking powder (8g)
½ teaspoon baking soda (3g)
½ teaspoon salt (3g)
¾ cup Eggnog (181g)
¾ cup Sour Cream (181g) (Full fat is best)
¼ cup vegetable oil (54g) We use Canola Oil
1 teaspoon cinnamon (3g)
¾ teaspoon nutmeg (2g)

2 sticks unsalted butter, softened (This is 1 cup, or 226g) (Should easily dent when pressed)
16 oz cream cheese, softened (We used two 8 oz packages of full fat cream cheese.)
2 teaspoons vanilla extract 8g
½ teaspoon salt 2g
6 to 6 ½ cups powdered sugar (690-747g) Adjust up or down to your liking.

Preheat the oven to 350 degrees, add paper cupcake liners to cupcake pan(s)
In a medium bowl, whisk the cake flour, baking powder, baking soda, cinnamon, nutmeg, and salt for 30 seconds. Set aside
In another bowl, add the eggnog, vegetable oil, sour cream, and vanilla extract. Set aside.
In the bowl of your mixer, add the softened butter and mix at medium speed until smooth. Gradually add the sugar and continue to mix on medium speed for 3 to 5 minutes until lightened in color and fluffy.
Add the eggs one at a time, mixing after each until the yellow of the yolk has blended.
With the mixer on low speed, alternately add the flour mixture and champagne mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of liquid).
Mix just until incorporated. Be careful not to over-mix.
Scoop about ¼ cup bake batter into each cupcake liner (in the cupcake pans)
Bake at 350 degrees for 14-16 minutes or until a toothpick inserted in the center comes out clean or with just few crumbs attached. We like to remove cupcakes immediately from the pans to prevent over-baking. Baking times can vary depending on pan & oven- check at 14 minutes to be on the safe side, but it may take a few minutes more.
Makes 30-32 cupcakes (approximately ¼ cup of batter per cupcake)

Add the softened butter to the bowl of your mixer, mixing until smooth. Cut the softened cream cheese into pieces and add to the butter, mixing until blended.
Next, add the vanilla extract. Gradually add powdered sugar and mix until well blended.
This cream cheese frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly and remix. Do not microwave to soften. If the frosting becomes too soft while using just refrigerate the piping bag or bowl for a short while to firm it up.

Once the cupcakes have cooled, decorate however you like! You can use an offset spatula to apply the frosting or you can pipe the frosting onto the cupcakes using your piping tips of choice. We used a 1M large star tip.

These cupcakes should be stored in the refrigerator in an airtight container because of the cream cheese frosting. ***However, these will firm up when chilled. It is best to remove from the refrigerator a couple of hours before serving to allow time for them to warm and soften.

Recipe makes approximately 7 ½ cups batter- enough for about 30 cupcakes or so (¼ cup batter per cupcake).