- Average
- Average budget
Ingredients
- Cupcakes:
- 1 cup eggnog
- 1/4 cup melted butter
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 1 cup sugar
- 1 1/3 cup all-purpose flour
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp. salt
- 1/4 tsp nutmeg
- Icing:
- 1 cup butter, at room temperature
- 1/2 cup eggnog, at room temperature
- pinch salt
- 1/2 tsp vanilla extract
- 1/4 tsp nutmeg
- 1 pound powdered sugar, about 4 cups
Preparation
Step 1
Prepare the cupcakes: Preheat the oven to 350 F. Line cupcake tin with paper liners. In a large bowl add the eggnog, melted butter, vinegar, vanilla, and sugar. Beat on medium speed until well combined.
Step 2
Sprinkle the flour on top of the eggnog mixture and then sprinkle the baking soda, baking powder, salt, and nutmeg on top of the flour. Mix on low speed just until everything is mixed in.
Step 3
Fill the lined cups up 2/3 full with the prepared batter. Bake for 22-24 minutes, or until a toothpick inserted in the middle comes out clean. Let the cupcakes cool in the pan for a few minutes before you transfer them to a wire rack. Let them cool completely before decorating.
Step 4
Prepare the icing: In a large bowl, beat the butter, eggnog, salt, vanilla, nutmeg, and 1 cup of powdered sugar on medium-high speed until the mixture is very light and fluffy, around 3 minutes.
Step 5
Add the remaining powdered sugar, one cup at a time until you get a medium consistency icing. Put the icing in a pastry bag and pipe onto cool cupcakes. Garnish with a sprinkle of cinnamon or a cinnamon stick if you like.