Eggnogg Cupcakes

I have to say that I have never been into eggnog, although it is a holiday-time standard.  I thought they would be a good treat to bring to an ugly sweater party.  This recipe was inspired by a recipe on Annie's Eats. Of note, I used cinnamon because I didn't have any nutmeg.  From review of the recipes out there eggnog and nutmeg often go hand and hand.  Feel free to substitute nutmeg for cinnamon or get crazy and do half and half!

Printable version of recipe
Eggnog Cupcakes
Makes 12 cupcakes

• 1 1/3 cups all-purpose flower
• 1/4 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp cinnamon
• 1/4 cup bourbon
• 1 cup eggnog
• 1/4 cup vegetable oil
• 1 tbsp apple cider vinegar
• 1 tsp vanilla extract
• 1 cup sugar

1. Preheat oven to 350 degrees Fahrenheit. Line a cupcake pan with paper liners.
2. In a medium sized bowl, combine the flower, baking soda, baking powder, salt, and cinnamon.  Use a whisk to combine.
3. In the bowl of your electric mixer, combine the bourbon, eggnog, vegetable oil and vinegar on low to medium speed.  
4. Add in the sugar and mix well on medium speed until blended. 
5. While on low speed, slowly add in the dry ingredients until combined but do not over-mix.
6. Divide the batter evenly into the cupcake liners (approximately 2/3 full).  You may find that this makes a perfect bakers dozen instead of just 12.
7. Bake for 22-24 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely by placing the baking pan on a cooling rack.

Eggnog Buttercream Frosting

Makes a generous amount for 12 cupcakes

• 2 sticks unsalted butter, room temperature
• 2 1/2 cups confectioners' sugar
• pinch of cinnamon
• 3 tbsp eggnog
• 1 tbsp bourbon

1. In the bowl of an electric mixer using the paddle attachment, beat the butter on medium-high speed until smooth (about 30 seconds).  
2. While mixing on medium speed, slowly add in the powdered sugar until incorporated and smooth.  
3. Add the cinnamon and mix on medium speed until incorporated.
4. Add in the eggnog and bourbon and mix on medium to high speed until light and fluffy.

Guests at the party enjoyed these cupcakes and said that they really tasted like eggnog! I think the key was being generous in the frosting.  I'm not typically a huge bourbon fan, but I do think that it helped bring out the flavor.  Of course, one could simply leave it out of the recipe if you don't want alcohol in your cupcake or if you don't have any on hand.

These were topped with holiday sprinkles from Williams-Sonoma that I received as a gift from my future sister-in-law.