Eggnog Cupcakes

Eggnog Cupcakes


If you want a creamier frosting, add more eggnog.  The nog lovers in your life won't complain!

4 eggs, separated
2/3 C butter, softened
1-1/2 C sugar, divided
2-1/3 C all-purpose flour
3 tsp. baking powder
1/2 tsp. ground nutmeg
1/4 tsp. salt
1 C eggnog

Frosting

1 pkg. (8 oz.) cream cheese, softened
1/4 C butter, softened
3-3/4 C confectioners' sugar
2 Tbsp. eggnog
Freshly grated or additional ground nutmeg

Place egg whites in a large bowl; let stand at room temperature 30 minutes.  Preheat oven to 350 degrees.  Line muffin cups with paper liners.

In a large bowl, cream butter and 1-1/4 cups sugar until light and fluffy.  Add egg yolks, one at a time, beating well after each addition.  In another bowl, whisk flour, baking powder, nutmeg and salt; add to creamed mixture alternately with eggnog, beating well after each addition.

With clean beaters, beat egg whites on medium speed until soft peaks form.  Add remaining sugar, 1 Tbsp. at a time, beating on high after each addition until sugar is dissolved.  Continue beating until stiff glossy peaks form.  Fold into batter.

Fill prepared muffin cups three-fourths full.  Bake 18-22 minutes or until a toothpick inserted in center comes out clean.  Cool in pans 10 minutes before removing to wire racks to cool completely.

For frosting:  in a bowl, beat cream cheese and butter until blended.  Gradually beat in confectioners' sugar and eggnog until smooth.  Frost cupcakes.  Sprinkle with nutmeg.  Refrigerate leftovers.

Makes 2 dozen

Snickerdoodle Cupcakes with Cinnamon Buttercream Frosting

Found in Family Circle magazine, June 2012 issue.  My stepdad's favorite cookie was the Snickerdoodle.  I love them too, and thought this recipe sounded too good not to try.  It's on my to-do list for this Fall!

Snickerdoodle Cupcakes with Cinnamon Buttercream Frosting

Heat oven to 350 degrees.  Line two 12-capacity cupcake pans with paper liners.

Combine 1 box (18.25 oz.) white cake mix, 1 C milk, 1/2 C (1 stick) melted unsalted butter, 3 large eggs, 1 tsp. vanilla extract and 2 tsp. ground cinnamon in a large mixing bowl.  Blend with an electric mixer on low speed for 1 minute.  Stop the mixer and scrape down side of bowl with a rubber spatula.  Increase mixer speed to medium and beat 2 minutes more, scraping side again if needed.  Using a standard ice cream scoop, fill each liner two-thirds full.

Bake cupcakes at 350 degrees until they are golden brown and spring back when lightly pressed with your finger, 15 to 20 minutes.  Remove from oven and cool cupcakes in pans on wire racks for 10 minutes.

Remove cupcakes directly to the wire racks and cool completely, 30  minutes more.  Meanwhile, place 1/2 C (1 stick) softened unsalted butter in a large mixing bowl.  Blend with an electric mixer on low speed for 30 seconds, or until fluffy.  Stop the mixer and add 3 3/4 C confectioners' sugar, 3 Tbsp. milk, 1 tsp. vanilla extract and 1 tsp. ground cinnamon.  Blend with mixer on low until sugar is incorporated, 1 minute.  Increase speed to medium and beat until light and fluffy, 1 minute more.  Blend in up to 1 additional Tbsp. milk if frosting seems too stiff.  Spread onto cooled cupcakes.

Makes 22 to 24 cupcakes and 3 1/2 C of frosting.