Description
Festive holiday eggnog cupcakes bring winter cheer with their rich, creamy spice blend. Delicate crumb and smooth frosting promise a merry celebration that delights holiday guests and satisfies sweet cravings.
Ingredients
Scale
Main Ingredients:
- 2 large eggs
- 1/2 cup + 2 tablespoons (150 milliliters/5.07 fluid ounces) eggnog
- 1 1/4 cups (163 grams) all-purpose flour
- 3/4 cup (155 grams) sugar
- 6 tablespoons (84 grams) unsalted butter, room temperature
Liquid and Flavoring Ingredients:
- 1 1/2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
Spices and Seasoning:
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon nutmeg
- 1/4 teaspoon salt
Instructions
- Prepare the oven environment by setting the temperature to 350°F and lining a cupcake pan with decorative paper liners.
- Sift together flour, baking powder, ground nutmeg, and salt in a medium mixing vessel, ensuring a uniform dry ingredient blend.
- Using an electric mixer, whip butter, granulated sugar, and vegetable oil until the mixture transforms into a pale, airy consistency with visible volume increases.
- Introduce eggs individually into the creamed mixture, thoroughly incorporating each before adding the next, then fold in pure vanilla extract for aromatic depth.
- Gently integrate the dry ingredient mixture and eggnog into the base, alternating between the two components and maintaining a smooth, lump-free batter.
- Distribute the cupcake mixture evenly across the prepared liners, filling each compartment approximately halfway to allow proper rising during baking.
- Position the pan in the preheated oven and bake for 15-18 minutes, monitoring for a golden surface and checking doneness with a clean toothpick test.
- Transfer the freshly baked cupcakes to a wire cooling rack, allowing complete temperature reduction before potential frosting or decoration.
Notes
- Boost the nutmeg flavor by toasting whole nutmeg and freshly grating it for an intense, aromatic warmth that elevates the holiday essence.
- Ensure room temperature ingredients, especially eggs and eggnog, for smoother batter incorporation and more consistent cupcake texture.
- For a lighter, fluffier cupcake, separate egg whites and yolks, whip whites until stiff peaks form, and gently fold them into the batter last.
- Experiment with dairy-free alternatives like coconut or almond eggnog to make the recipe suitable for lactose-intolerant or vegan guests, adjusting liquid ratios slightly.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 238
- Sugar: 13g
- Sodium: 115mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 58mg