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!

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.

Stir together the flour, baking powder and salt in a medium bowl.

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

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

Pour in the eggnog, mixing until combined.

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

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

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

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.

Yum!

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

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