Eggnog Cupcakes
User Reviews
5
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Servings
24 cupcakes
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Course
Cake, Baked Goods
Eggnog Cupcakes
Description
The cupcake batter blends all-purpose flour, sugar, baking powder, salt, and nutmeg with a liquid mixture of eggnog, vegetable oil, vanilla (or rum) extract, eggs, and water. This creates a runny batter that bakes into soft, moist cupcakes with a subtle spiced and creamy flavor from the eggnog and nutmeg.
Baked at 350°F for around 17 to 20 minutes, the cupcakes are tested for doneness by a clean toothpick. Cooling before frosting ensures the cupcakes hold their shape and the frosting adheres properly.
The frosting combines softened butter and shortening whipped smooth, mixed with powdered sugar, eggnog, vanilla, nutmeg, and salt. This results in a creamy, lightly spiced topping that complements the cake's flavors. The option to use rum extract adds a seasonal, aromatic note.
Ingredients
Cupcakes
- 2 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 3 tsp baking powder
- 1 tsp salt
- 1 tsp nutmeg
- 1 cup eggnog Shamrock Farms brand
- 1/2 cup vegetable oil
- 2 tsp vanilla extract rum extract can also be used
- 2 large egg
- 1 cup water
Frosting
- 1/2 cup butter softened
- 1/2 cup shortening such as Crisco
- 4 cups powdered sugar
- 4 tbsp eggnog Shamrock Farms brand
- 1 tsp vanilla extract rum extract can also be used
- 1 tsp nutmeg
- 1/2 tsp salt
Instructions
Cupcakes
- Pre-heat oven to 350 degrees F. Combine flour, sugar, baking powder, salt and nutmeg in a bowl and mix to combine well.
- In a large mixing bowl combine Shamrock Farms Eggnog, vegetable oil, vanilla extract and eggs. Once combined add water to the liquid ingredients and mix to combine. Add wet ingredients to the dry ingredients and mix until well combined. The cupcake batter will be very runny.
- Prepare a cupcake pan with paper liners. Scoop or pour cake batter into each cavity, filling 1/2 way full. Bake for 17-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove from oven and place pan a wire rack to cool for approximately 5 minutes, then remove cupcakes from pan. If using a 12 count cupcake pan, repeat process with second half of the batter. Allow to cool completely prior to frosting.
Frosting
- Combine softened butter and shortening in a large bowl, and mix with an electric mixer until well combined and smooth. Add 2 cups powdered sugar, nutmeg and salt to the butter mixture and mix until well combined. Add 2 tbsp of the Shamrock Farms Eggnog to the mixture, along with vanilla (or rum) extract, and mix until well combined. Add remaining powdered sugar and mix until well combined. Add remaining 2 tbsp Shamrock Farms Eggnog and mix until well combined. If a thinner frosting is desired, add additional eggnog, 1/2 tbsp at a time. Pipe or frost cooled cupcakes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cupcakes
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 289kcal | 14% |
| Carbohydrates | 40g | 13% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 33mg | 11% |
| Sodium | 194mg | 8% |
| Potassium | 104mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 29g | 58% |
| Vitamin A | 168IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 49mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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