One-Bowl Eggnog Cupcakes

Name: One-Bowl Eggnog Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 dozen cupcakes
Ingredients: 2 and 1/4 cups plus 6 tablespoons Bob's Red Mill all-purpose flour; 6 tablespoons cornstarch; 2 cups granulated sugar; 1 tablespoon baking powder; 1 teaspoon salt; 2 sticks (8 ounces) unsalted butter, very soft and cut into small cubes; 1 tablespoon vanilla; 4 large eggs, at room temperature; 1 cup full-fat eggnog; 1/4 cup full-fat sour cream; 1/3 cup holiday jimmies; 2 sticks (8 ounces) unsalted butter, very soft; 4-6 cups confectioners sugar; 1/4 cup eggnog; 1 tablespoon vanilla extract; 1/4 cup holiday nonpareils, for decorating

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Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
2 dozen cupcakes
Course
Dessert

One-Bowl Eggnog Cupcakes

Iris Warren

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A recipe for easy eggnog cupcakes topped with eggnog frosting.

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Ingredients

Servings

For the eggnog cupcakes:

2 and 1/4 cups plus 6 tablespoons Bob's Red Mill all-purpose flour
6 tablespoons cornstarch
2 cups granulated sugar
1 tablespoon baking powder
1 teaspoon salt
2 sticks (8 ounces) unsalted butter, very soft and cut into small cubes
1 tablespoon vanilla
4 large eggs, at room temperature
1 cup full-fat eggnog
1/4 cup full-fat sour cream
1/3 cup holiday jimmies

For the eggnog frosting:

2 sticks (8 ounces) unsalted butter, very soft
4-6 cups confectioners sugar
1/4 cup eggnog
1 tablespoon vanilla extract
1/4 cup holiday nonpareils, for decorating

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Instructions

For the eggnog cupcakes:

Preheat oven to 350 degrees (F). Line two 12-mold muffin tins with paper liners; set aside.
Add all of the dry ingredients to a large bowl; whisk well to combine. Add the softened butter and vanilla, and mix with a handheld electric beater until the batter resembles a course meal. Add the eggs, one at a time, beating well after each addition. Add eggnog and sour cream and mix until combined. Fold in jimmies with a rubber spatula.
Divide batter evenly among prepared muffin tins (filling about 1/2 way each) and bake, one pan at a time, for 18-20 minutes, or until the tops of are golden and a cake tester inserted in the center of a cupcake comes out clean. Cool completely before frosting.

For the Frosting:

In a stand mixer or in large bowl using a hand held electric mixer, beat the butter on medium-speed until smooth and cream; about 2 minutes. Reduce the mixer speed to low and gradually add in the confectioners' sugar together; beat smooth. Slowly add in the eggnog (you may only need 1/8 cup) and vanilla extract, beating until slightly stiff and well combined (about 3 minutes). Refrigerate for 10 minutes then frost cooled cupcakes.
Top freshly frosted cupcakes with sprinkles.

Notes

*The butter must be very soft for this recipe to work. *You may completely leave the sprinkles out of this recipe, if desired. *Cupcakes will stay fresh, stored in the fridge, for up to 3 days. Bring to room temperature before serving.