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You are here: Home / Dessert / Eggnog Cupcakes

December 8, 2016 By Kaitlin Leave a Comment

Eggnog Cupcakes

With Thanksgiving behind us, I was ready to get in the holiday spirit and wanted to incorporate eggnog into a baked treat; the flavor of eggnog translates so well into dessert!

Eggnog Cupcakes

Eggnog Cupcakes #ShareTheJoy

These Eggnog Cupcakes are vanilla cupcakes with eggnog substituted for milk. They are topped off with a dollop of whipped topping and a sprinkle of cinnamon.

Ingredients:

  • 1 1/2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 large eggs, at room temperature
  • 3/4 cup (1 1/2 sticks) unsalted butter, melted
  • 2 teaspoons vanilla extract
  • 1/2 cup eggnog
  • 1 can whipped topping
  • ground cinnamon, for sprinkling

Preheat your oven to 350 degrees F.  Add cupcake liners to a cupcake tin and set aside. Melt your butter and set aside.
img_7193
Stir together the flour, baking powder and salt in a medium bowl.
img_7192

Combine the eggs and sugar in a separate bowl with an electric mixer until light, about 2 minutes.

img_7194

Add in the melted butter and vanilla extract and mix to combine. Add in half of the flour mixture, mixing to combine.

img_7195

Pour in the eggnog, mixing until combined.

img_7196

Then follow with the rest of the flour mixture. Mix until just combined.

img_7197

Spoon the batter into your prepared cupcake tin; it’s a pretty thick batter.

img_7198

Bake at 350 degrees F for 18-20 minutes, or until a toothpick inserted into a center cupcake comes out clean.

img_7199

Cool the cupcakes in the tin on a rack for 10 minutes and then remove the cupcakes from the tin. Cool completely.

When completely cooled, add the whipped topping on top and sprinkle with cinnamon.

img_7202

Eggnog Cupcakes #ShareTheJoy

Yum!

Eggnog Cupcakes #ShareTheJoy

The cupcakes keep the flavor of eggnog with a hint of eggnog and cinnamon spice.

Eggnog Cupcakes #ShareTheJoy

The frosting keeps the cupcake light and airy and is the perfect complement to the eggnog flavor!

Eggnog Cupcakes #ShareTheJoy

Eggnog Cupcakes #ShareTheJoy

Print
Yum
Eggnog Cupcakes

Prep Time: 20 minutes

Cook Time: 20 minutes

Yield: 12 cupcakes

Eggnog Cupcakes

Ingredients

  • 1 1/2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 large eggs, at room temperature
  • 3/4 cup (1 1/2 sticks) unsalted butter, melted
  • 2 teaspoons vanilla extract
  • 1/2 cup eggnog
  • 1 can whipped topping
  • ground cinnamon, for sprinkling

Instructions

  1. Preheat your oven to 350 degrees F. Add cupcake liners to a cupcake tin and set aside. Melt your butter and set aside.
  2. Stir together the flour, baking powder and salt in a medium bowl.
  3. Combine the eggs and sugar in a separate bowl with an electric mixer until light, about 2 minutes.
  4. Add in the melted butter and vanilla extract and mix to combine. Add in half of the flour mixture, mixing to combine.
  5. Pour in the eggnog, mixing until combined.
  6. Then follow with the rest of the flour mixture. Mix until just combined.
  7. Spoon the batter into your prepared cupcake tin; it’s a pretty thick batter.
  8. Bake at 350 degrees F for 18-20 minutes, or until a toothpick inserted into a center cupcake comes out clean.
  9. Cool the cupcakes in the tin on a rack for 10 minutes and then remove the cupcakes from the tin. Cool completely.
  10. When completely cooled, add the whipped topping on top and sprinkle with cinnamon.
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Related posts:

Eggnog Bundt Cake Apple Butter Swirled Gingerbread Bars Pomegranate Olive Oil Cake Oatmeal Chocolate Chip Cookies

Filed Under: Dessert, Make Ahead, North America, Nut Free, Vegetarian Tagged With: #ShareTheJoy, Baking, Baking Powder, Butter, Cinnamon, Cupcakes, Dessert, Eggnog, Eggs, Flour, I Can Cook That, Make Ahead, Nutmeg, Recipe, Reddi-wip, Vanilla Extract, Vegetarian

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