'Tis the season for sweets and we have a new dessert recipe to try! If you love baking, you'll love making these delicious Eggnog cupcakes and we're sure your family will love eating them too!
- 1 1/3 cups all-purpose flour
- ¼ teas. baking soda
- ½ teas baking powder
- ½ teas salt
- ¼ teas freshly ground nutmeg
- 1 cup eggnog
- ¼ cup vegetable or canola oil
- 1 tbs apple cider vinegar
- 1 teas vanilla extract
- 1 cup sugar
- Don't forget cupcake liners!
For the frosting:
- 2½ sticks unsalted butter, at room temperature
- 2½ cups confectioners’ sugar
- Pinch of salt
- Pinch of freshly grated nutmeg
- 2½ tbs eggnog
Preheat the oven to 350˚ F. Line cupcake pans with paper liners.
In a medium bowl, combine the flour, baking soda, baking powder, salt and nutmeg; whisk to combine, set side.
In the bowl of an stand mixer or with a handheld blender, combine the eggnog, vegetable oil, vinegar, and sugar. Beat on medium-low speed until well blended, scraping the sides with a spatula as necessary to mix all ingredients. Slowly add the dry ingredients and mix on low speed just until incorporated.
With a large ice cream scoop, divide the batter between the prepared cupcake liners, filling the cups 2/3 full. Bake 22-24 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5 minutes, then transfer to a wire rack to cool completely.
Meanwhile, make the frosting. Beat the butter on medium-high speed until smooth, 20-30 seconds. Add in the powdered sugar, salt and nutmeg, and mix on medium-high speed until incorporated and smooth, about 1 minute. Add in the eggnog and whip on medium-high speed until light and fluffy, 4 minutes. Remove the frosting from the bowl and put into a piping bag. Place in refrigerator for a few minutes if the frosting has become too soft to pipe.
Frost cupcakes as desired.
This recipe is sourced from www.passthesushi.com