Name: Yuletide Eggnog Cupcakes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 2 dozen
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

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

TEST KITCHEN APPROVED

Yuletide Eggnog Cupcakes

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Yield:2 dozen

Prep:30 min

Cook:20 min

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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

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Directions

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.

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.
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.
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.
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.