So, what have you been baking this Holiday season? Cookies? Cupcakes? Cakes? All three? I haven’t baked a cake yet, but, I have baked my fair share of cookies. Did you catch any of my Cookie Palooza recipes last week? There were some good ones in there. Today though I am bringing you a cupcake that encompasses a few flavors of the season… Eggnog and Cinnamon in an Eggnog Cupcake with a Cinnamon Buttercream Frosting. I highly suggest you use an eggnog that you like as opposed to any old one you happen to come across at the supermarket and don’t worry if you don’t like eggnog these cupcakes are not overpowering with the flavor.
To make the cupcakes I began by stirring together all the dry ingredients in one bowl – flour, sugar, nutmeg, baking powder, baking soda and salt. In another, using my hand mixer I beat room temperature butter until it was creamy. I then added in all of the flour mixture and continues beat the mixture until it resembled crumble topping.
Next I added in two eggs and continued beating…
And finally I added in the eggnog and mixed it on low speed until the batter was silky and smooth (kind of a funny way to explain cupcake batter).
Next I divided the batter evenly among my 12-cavity cupcake pan (about 1/4 cup in each cavity) and of course I used holiday inspired cupcake liners…
I baked them in a 350 F pre-heated oven for about 25 minutes and then transferred them to a wire rack to cool completely. Once cooled, I topped them off with homemade Cinnamon Buttercream Frosting. This frosting is so good I could just eat it out of the bowl. I had to refrain from too many taste tests since I needed enough to frost the cupcakes!
1 1/4 cups all-purpose flour
1 cup sugar
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, room temperature
1/2 cup eggnog
Preheat oven to 350 F. Line a 12-cup cupcake pan with cupcake liners.
In a medium bowl stir together all of the ingredients except the butter, eggs and eggnog and set aside.
In a large bowl beat the butter with a hand mixer on medium speed until creamy. Add all of the flour mixture and continue beating until it mixture resembles a crumble topping. Add the eggs and beat for an additional minute; the batter should be light in color and a bit fluffy. Scrape the sides of the bowl as necessary. Finally, beat in the eggnog gently until just combined and the batter is silky and smooth. Divide the batter evenly among the cupcake pan (about 1/4 cup each cavity).
Bake for 25 to 28 minutes or until the tops of the cupcakes spring back when lightly touched in the center and a cake taster comes out clean. Transfer to a wire rack and cool completely before frosting.
Recipe from Betty Crocker
Cinnamon Buttercream Frosting
Enough for 24 Cupcakes*
1 cup (2 sticks) butter, at room temperature
1 teaspoon pure vanilla extract
1 tablespoon ground cinnamon
4 cups (1 lb. box) confectioners’ sugar
3 tablespoons milk or heavy cream
*I opted to divide the recipe in half and had enough frosting to frost 10 cupcakes using a 1M Wilton Tip Swirl
Using a handheld mixer or stand mixer, beat the butter and vanilla extract on medium speed until light and fluffy.
Stir the cinnamon into the confectioners’ sugar, gradually add this to the butter mixture. Beating well after each addition and scraping the sides of the bowl as necessary. Add milk (or heavy cream) and continue beating until the frosting is light and fluffy. If you find that the frosting is a bit thick and heavy to spread add more milk/heavy cream to thin it down.
Recipe from McCormick