Tuesday, November 19, 2013

Cupcake Tuesday-Eggnog Cupcakes

I know, even the title of this just blew your mind! And I apologize because these are about as unhealthy as it can get (eggnog, butter, sour cream...). But bear with me, because these are SO GOOD. I don't often boast about my own baking creations, because I always think they could be better. But these, these delicious little cups of goodness are about as good as it gets. The eggnog changes the texture and makes the cupcake so...smooth (is that a strange way to describe a cupcake?)

(For now let's pretend that there's a final product picture here...I may have forgotten about that part due to the excitement of the flavor proceedings!)

These cupcakes make me sad that my birthday is in May, because there is no eggnog in May. They make me contemplate the sustainability of celebrating my birthday in November, a time of eggnog.

So I know eggnog is more Christmas-ey, and that this post may seem a little premature, but I just want you to get the full experience of eggnog before it is lost and gone forever!

Eggnog Cupcakes
makes 24
2 sticks butter, room temperature
1 cup sugar
2 eggs
1 teaspoon vanilla
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
2 1/2 cups flour
1/2 cup eggnog
1/2 cup sour cream

Preheat the oven to 350 degrees and line two cupcake pans.

In a large bowl whip together the room temperature butter with the sugar until they get nice and fluffy.  Add the 2 eggs, one at a time and beat for about another minute. The mixture should be a light yellow color. While the eggs are mixing in, add the vanilla, nutmeg and the salt.

Next, measure out your baking soda, baking powder and flour in a medium bowl.  Add about 1/3 of the flour mixture to the butter mixture and beat until just combined.  Add the eggnog.  Follow that with another 1/3 of the flour, the sour cream and the last of the flour, beating well after each addition.

Scrape the bowl, give the batter one last power mix to get everything well incorporated (about 10 seconds on medium-high).

Scoop into the cupcake pans using a 2 oz ice cream scoop, or filling about 2/3 of the way full.

Bake for 18-20 minutes or until a toothpick comes out clean.  Let cool.

Eggnog Cream Cheese Frosting
2 8 oz blocks cream cheese
1 stick butter, room temperature
1/4 teaspoon nutmeg
1/4 cup eggnog
3-4 cups powdered sugar 

In a medium bowl combine the cream cheese and the butter with a mixer until it gets a little fluffy, this will take about 2-3 minutes.

While the cream cheese and butter are mixing add in the nutmeg and eggnog (make sure to turn your mixer onto low!).

Now slowly add the powdered sugar, about 1/2 cup at a time, keeping the mixer on low to let it mix in.  Once you have the right sweetness, scrape the sides and mix on medium for about 20 seconds to make sure everything is smooth.  Don't be afraid of over-beating this.

Once the cupcakes are cooled, pipe or frost the frosting onto the cupcakes.

Enjoy the delicious goodness that you are about to put into your mouth, and when you end up eating all of the cupcakes, just make more tomorrow, no judgement here.


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