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OverviewEdit

Brighten up the holiday season with eggnog cupcakes. These sweet, mouthwatering cupcakes are easy to make and make wonderful desserts for the holidays. They'll be a delight for your family and your taste buds, too!

  • Makes: 24 servings

IngredientsEdit

For the CupcakesEdit

  • 1 (16 ounce) package pound cake mix
  • 1¼ cups eggnog
  • 2 large eggs
  • ½ teaspoon freshly grated nutmeg
  • ½ teaspoon vanilla extract

For the IcingEdit

  • ½ cup softened butter
  • 1 (3 ounce) packaged cream cheese, softened
  • 1 (16 ounce) package powdered sugar
  • ¼ cup eggnog
  • ½ teaspoon vanilla extract
  • ½ teaspoon freshly grated nutmeg


Things You'll NeedEdit

  • Large bowl
  • Medium-sized bowl
  • Electric mixer
  • Oven
  • Paper liners
  • Cupcake tray
  • Frosting pipe
  • Wire rack
  • Serving plate

RecipeEdit

  1. Preheat the oven to 350F (175C).
  2. Line a cupcake tray with paper liners.
  3. In a large bowl, blend the cake mix, eggs, and eggnog. Blend on high speed using an electric mixer until the cake batter resemble a white color.
  4. Stir in the nutmeg and vanilla. Blend on medium speed using the electric mixer until well combined.
  5. Scoop the batter into a cupcake tray.
  6. Bake the cupcakes for about 18-20 minutes, until they rise and are golden brown.
  7. Allow the cupcakes to cool on a wire rack for about 10 minutes.
  8. In a medium-sized bowl, cream the butter and cream cheese until light and fluffy.
  9. Fold in the powdered sugar and add the eggnog. Blend on low speed, allowing the icing to become slightly liquid-like.
  10. Add the nutmeg and vanilla. Blend until well combined and the icing forms.
  11. Frost the cupcakes. Place the icing in a frosting pipe and pipe a dollop of frosting onto each cupcake.
  12. Serve. Sprinkle extra nutmeg on each cupcake if desired. Place the cupcakes on a large serving plate and enjoy!

Tips and suggestionsEdit

  • For less dense cupcakes, use white cake mix instead of pound cake mix.
  • You can also make homemade pound cake batter but do note that the cupcakes will take longer to make.
  • For a sweeter taste, use eggnog made out of coconut milk.
  • Shave white chocolate on the cupcakes for a sweeter flavor.
  • Take caution not to bake the cupcakes for too long or they will burn and blacken.
  • Avoid over-mixing the cupcake batter or the cupcakes will end up tough and dry. At the same time, avoid under-mixing the batter or there will be flour streaks in the cupcakes.

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