‘Tis the season for baking, and these eggnog cupcakes are the perfect way to bring holiday cheer to your dessert table. Infused with the rich, creamy flavor of eggnog and a warm blend of cinnamon, nutmeg and cloves, each bite captures the cozy essence of the season. Topped with a luscious vanilla frosting and a sprinkle of nutmeg, these cupcakes are festive, flavorful and sure to be a hit at any gathering.
Eggnog Cupcakes
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Ingredients
Cupcakes
- 1/2 cup olive oil
- 1 cup sugar
- 3 eggs
- 1 tsp. vanilla extract
- 2 cups cake flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/4 tsp. ground cloves
- 1 cup eggnog
- 1/2 cup milk
Vanilla frosting
- 1/2 cup butter softened
- 3 cups powdered sugar
- 1/2 tsp. vanilla extract
- 1-2 Tbsp. milk
Instructions
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Preheat oven to 350 degrees F. Line muffin pan wells with liners.
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In mixing bowl, combine olive oil, sugar, eggs and vanilla until combined well.
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Mix in flour, baking powder, baking soda, salt, cinnamon, nutmeg and ground cloves. Stir together. (Note: Batter will be lumpy.)
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Stir in eggnog and milk until batter is smooth.
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Pour into lined muffin wells, filling approximately 1/2 full.
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Bake 18 minutes, or until toothpick inserted in middle comes out clean. Allow cupcakes to cool completely prior to frosting.
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In bowl of stand mixer, or in mixing bowl with hand mixer, combine all frosting until smooth. Add more or less milk depending on desired consistency.
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Pipe frosting onto cooled cupcakes and sprinkle tops with ground nutmeg.
Notes
- If you’re an eggnog lover, use eggnog in the frosting instead of milk.
- For some extra-festive flavors, sprinkle frosting with finely crushed peppermint candies.
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