Eggnog Cupcakes
Soft and tender eggnog cupcakes topped with nutmeg cream cheese frosting.
Ingredients
For the Eggnog Cupcakes
- 1 1/4 cups (140 g) cake flour, spooned and leveled
- 3/4 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- 5 tbsps unsalted butter, softened, 70 g
- 1/2 cup granulated white sugar, 100 g
- 2 egg whites, at room temperature
- 1 tsp vanilla
- 1/2 cup eggnog, at room temperature, 120 ml
For the Nutmeg Cream Cheese Frosting
- 1/2 cup unsalted butter, softened, 112 g
- 4 oz cream cheese, cold, 113 g
- 2 1/2 cups powdered sugar, sifted, 325 g
- 1/2-1 tsp ground nutmeg
Instructions
For the Eggnog Cupcakes
- Preheat the oven to 350 degrees. Line a cupcake pan with 12 liners and set aside.
- In a medium sized bowl sift together cake flour, baking powder, baking soda, salt, nutmeg and cinnamon.
- Add softened butter and granulated sugar to a large bowl. Cream together with an electiric mixer until light and fluffy, 1-2 minutes.
- Then add in egg whites and vanilla and mix until pale in color and smooth, 1-2 minutes.
- Add the dry ingredients and the eggnog a little at a time to the butter/sugar/egg mixture. Mix until all is combined together.
- Divide the batter between the 12 liners. Each should be about 2/3 way full.
- Bake the cupcakes for 15-17 minutes, or until a toothpick comes out clean from the centers. Let the cupcakes cool in the pan for five minute, then transfer them to a cooling rack to completely cool.
For the Nutmeg Spiced Cream Cheese Frosting
- Add the softened, unsalted butter to a large mixing bowl. Beat the butter with an electric mixer on high until it's pale in color and fluffy, 5-7 minutes.
- Add in cold cream cheese and mix until fully incorporated and the mixture is fluffy again, 1-2 minutes.
- Gradually add in the powdered sugar until all is combined. Mix the frosting until it is light and fluffy, 1-2 minutes.
- Lastly mix in the nutmeg. As much or as little as you prefer. (I start with 1/2 tsp and add more if I think it needs it!)
Assembling the Cupcakes
- When the cupcakes are cooled, transfer the frosting to a piping bag fitted with a decorative tip. Pipe a generous amount of frosting onto each cupcake.
Notes
Measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. (Trust me, I've learned the hard way that I need to measure properly!) Instead scoop spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour. 1 cup of cake flour equals 114 grams.
For the cream cheese frosting make sure your butter is softened, but your cream cheese is cold. This will give you the best cream cheese frosting that will hold it's form much better and won't get "soupy" on you.
Make sure all your wet ingredients are room temperature. You'll have the best textured cupcakes when the ingredients are room temperature instead of cold. Cold wet ingredients can make any kind of cake/cupcakes turn out "gummy".
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