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Eggnog Cupcakes - In Bloom Bakery

Indulge in Festive Eggnog Cupcakes: A Holiday Delight

Delight in these Eggnog Cupcakes, a festive blend of eggnog and soft cupcakes topped with nutmeg cream cheese frosting.
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Course: Dessert
Cuisine: American
Keyword: Bakery, Christmas Cupcakes, Dessert Recipes, Eggnog Cupcakes, festive treats, Holiday Desserts
Prep Time: 15 minutes
Cook Time: 17 minutes
Cooling Time: 5 minutes
Total Time: 37 minutes
Servings: 12 cupcakes
Calories: 250kcal

Equipment

  • Cupcake Pan
  • mixing bowls
  • electric mixer
  • Sifting Spoon
  • Piping Bag

Ingredients

For the Batter

  • 1 cup Cake Flour All-purpose flour can be substituted.
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 1 teaspoon Ground Nutmeg Fresh is best.
  • 1/2 teaspoon Ground Cinnamon
  • 1/2 cup Unsalted Butter Softened.
  • 3/4 cup Granulated Sugar
  • 3 large Egg Whites Room temperature.
  • 1 teaspoon Vanilla Extract
  • 1 cup Eggnog Room temperature.

For Nutmeg Cream Cheese Frosting

  • 1/2 cup Unsalted Butter Softened.
  • 8 ounces Cream Cheese Cold.
  • 2 cups Powdered Sugar
  • 1/2 teaspoon Ground Nutmeg Adjust to taste.

Instructions

Directions

  • Preheat your oven to 350°F (175°C) and line a cupcake pan with 12 liners.
  • In a medium bowl, sift together cake flour, baking powder, baking soda, salt, nutmeg, and cinnamon until well combined.
  • In a large bowl, cream together softened butter and sugar until light and fluffy, about 1-2 minutes.
  • Beat in egg whites and vanilla extract until the batter is pale and smooth, about 1-2 minutes.
  • Gradually add the sifted dry ingredients and eggnog to the creamed mixture, stirring gently until just combined.
  • Distribute the batter evenly into the prepared liners, filling them about 2/3 full. Bake for 15-17 minutes.
  • Cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
  • For the frosting, beat softened butter until pale, then mix in cold cream cheese until fluffy.
  • Gradually incorporate powdered sugar, beating until light and creamy. Fold in ground nutmeg.
  • Frost cooled cupcakes generously with the nutmeg cream cheese frosting.

Notes

Garnish with a sprinkle of ground nutmeg or cinnamon for an extra festive touch.

Nutrition

Serving: 1cupcake | Calories: 250kcal | Carbohydrates: 34g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 150mg | Potassium: 150mg | Sugar: 20g | Vitamin A: 400IU | Calcium: 50mg | Iron: 1mg