Hello I Heart Naptime Fans! It’s so good to be here. I made this recipe a few weeks ago and knew that it needed to be shared on a bigger platform than my own blog.
I was so glad when Jamielyn gave me the thumbs up for sharing these with you because they are so
I’ve found there are two kinds of people in the world: eggnog lovers vs. eggnog haters. If you are on Team Eggnog than this recipe may change your life. If you are a hater, shame on you (kidding…), but this is a perfect gift to give any eggnog-lover. Seriously, nothing says love like an eggnog cupcake. Make these for the eggnog lover in your life and you’ll be sure to get something extra special in return.
I hear Santa is on Team Eggnog, and he may appreciate these instead of the normal cookies on Christmas Eve. Just a thought :)
Delicious eggnog cupcakes
- 1 cup eggnog
- 1/4 cup melted butter
- 1 T. 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
- For the 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
- For the cupcakes:
- Preheat the oven to 350 degrees. Line cupcake tin with paper lines. In the bowl of your stand mixer add the eggnog, melted butter, vinegar, vanilla, and sugar. Beat on medium speed until well combined. 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.
- 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.
- For the icing:
- In the bowl of your stand mixer with the whisk attachment, 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. Add the remaining powdered sugar, one cup at a time until you get a medium consistency icing. Scrape the edges of the bowl down as you go.
- 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.
- Notes: You don't have to use a stand mixer for the cupcake batter, but using one for the icing really lends to a light and fluffy icing.
The flavor of these only improves with a little time. Make them a day in advance and let them sit, iced, overnight if you can. Just keep them in the fridge and not on the counter.
So I’m curious… are you an eggnog lover or hater?
I”m Melissa. I’m a food-loving mom of three who has found she has a knack for making up sewing patterns, loves her backyard chickens, and will never say no to dessert. I’ve also discovered that living in an on-going remodel is hard, getting a DSLR in July was life changing, and no therapy is better than dirt therapy. You can find recipes, tales of raising backyard chickens, posts on all the crazy things we find in the walls of our house while remodeling, and more on my blog : Bless This Mess
Here are my three favorite posts from the past month. I think you’ll like them too:
1. Cheesy Broccoli Soup (in the crock pot!)
2. DIY Sewing Kit in a Jar – perfect quick and easy gift
3. Homemade Oreos with a Candy Cane Cream Filling dipped in chocolate! Life doesn’t get much better than that. Your goodie plate needs these.
Thanks for having me Jamielyn.
And thank you for reading,
Keep in touch! Blogging is way more fun when I get a chance to connect with you.