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Yuletide Eggnog Cupcakes

Total Time

Prep: 30 min. Bake: 20 min. + cooling

Makes

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
Yuletide Eggnog Cupcakes Recipe photo by Taste of Home

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.

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