Yuletide Eggnog Cupcakes
TOTAL TIME: Prep: 30 min. Bake: 20 min. + cooling
YIELD: 2 dozen.
If I want a creamier frosting on these, I add more eggnog. The nog lovers in your life won't complain! —Salina Moore, Woodward, Oklahoma
Ingredients
-
4 large eggs, separated
-
2/3 cup butter, softened
-
1-1/2 cups sugar, divided
-
2-1/3 cups all-purpose flour
-
3 teaspoons baking powder
-
1/2 teaspoon ground nutmeg
-
1/4 teaspoon salt
-
1 cup eggnog
-
FROSTING:
-
1 package (8 ounces) cream cheese, softened
-
1/4 cup butter, softened
-
3-3/4 cups confectioners' sugar
-
2 tablespoons eggnog
-
Freshly grated or additional ground nutmeg
Directions
-
1.
Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Line 24 muffin cups with paper liners.
-
2.
In a large bowl, cream butter and 1-1/4 cups sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. In another bowl, whisk flour, baking powder, nutmeg and salt; add to creamed mixture alternately with eggnog, beating well after each addition.
-
3.
With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold into batter.
-
4.
Fill prepared muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 18-22 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.
-
5.
For frosting, in a large bowl, beat cream cheese and butter until blended. Gradually beat in confectioners’ sugar and eggnog until smooth. Frost cupcakes. Sprinkle with nutmeg. Refrigerate leftovers.
Nutrition Facts
1 cupcake: 296 calories, 12g fat (7g saturated fat), 71mg cholesterol, 170mg sodium, 44g carbohydrate (33g sugars, 0 fiber), 4g protein.
© 2024 RDA Enthusiast Brands, LLC