Ingredients Jump to Instructions ↓

  1. 2 1/3 cups all-purpose flour

  2. 1 tbsp baking powder

  3. 1/4 tsp salt

  4. 1/2 tsp ground nutmeg

  5. 2/3 cup butter

  6. 1 1/2 cups sugar

  7. 3 egg yolks

  8. 1 cup eggnog

  9. 3 egg whites Frosting:

  10. 1 lb powdered sugar

  11. 1 8oz brick cream cheese

  12. 1/4 cup eggnog more if needed

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350.

  2. Prepare muffin/cupcake pan with liners 3. In a medium bowl, stir together flour, baking powder, nutmeg, and salt; set aside. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar; beat until combined. Add egg yolks, one at a time, beating well after each addition.

  3. Add flour mixture and eggnog alternately to beaten mixture, beating on low speed after each addition just until combined.

  4. Wash beaters thoroughly. In a medium bowl, beat egg whites with an electric mixer on medium to high speed until stiff peaks form. Gently fold beaten egg whites into batter.

  5. Pour batter into prepared muffin/cupcake pan.

  6. Bake for 25 to 30 minutes or until a wooden toothpick inserted near center comes out clean. Let cool on wire rack.

  7. For frosting: Combine powdered sugar and cream cheese and mix until smooth. Add the eggnog and mix well. Depending on the desired consistency add more eggnog if needed.

  8. Frost cupcakes once cooled. Yield: serves 24 Notes: Warming the cream cheese in the microwave helps immensely. If I want a creamier frosting I add more eggnog, if I want a drier/stiffer frosting I add more powdered sugar.


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