One-Bowl Eggnog Cupcakes
User Reviews
5
3 reviews
Excellent
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
2 dozen cupcakes
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Course
Dessert
One-Bowl Eggnog Cupcakes
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A recipe for easy eggnog cupcakes topped with eggnog frosting.
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Ingredients
For the eggnog cupcakes:
- 2 all-purpose flour 1/4 cup plus 6 tablespoons, Bob's Red Mill brand
- 6 tablespoons cornstarch
- 2 cups granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 unsalted butter sticks (8 ounces), very soft and cut into small cubes
- 1 tablespoon vanilla
- 4 egg large, at room temperature
- 1 cup eggnog full-fat
- 1/4 cup sour cream full-fat
- 1/3 cup jimmies holiday style
For the eggnog frosting:
- 2 unsalted butter sticks (8 ounces), very soft
- 4-6 cups confectioners sugar
- 1/4 cup eggnog
- 1 tablespoon vanilla extract
- 1/4 cup nonpareils holiday style, for decorating
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.
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User Reviews
Overall Rating
5
3 reviews
Excellent
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