Egg Nog Nutmeg Cupcakes from Helen Annely

Posted at: 12/08/2012 2:29 AM | Updated at: 12/09/2012 11:00 AM

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Eggnog Nutmeg Cupcakes

from Helen Annely

(24 Cupcakes)

Preheat oven to 350°F and line muffin pans with cupcake liners.

2 1/4 Cup Flour
1 Tbsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Salt
1 Tsp Nutmeg
1/2 Tsp Cinnamon
1/2 Cup (1 stick) Softened Butter
3/4 Cup Sugar
2 Eggs
2 Tsp Rum Extract or Vanilla Extract*
1 Cup Light Eggnog
1/2 Cup Milk*

* For a little added holiday cheer use a 1/2 Cup of Rum instead of milk and omit the Rum/Vanilla Extract.

Sift flour, baking powder, baking soda, salt, nutmeg and cinnamon into small mixing bowl and set aside. Beat butter on high speed until whipped and creamy, beat in sugar about 1/4 cup at a time until well blended. Beat in eggs one at a time until light and fluffy. Beat in rum/vanilla extract if using. In a liquid measuring cup mix eggnog and milk or rum. Alternately beat in flour and eggnog mixture on low until just blended. Pour batter evenly into muffin tins and bake for 16 to 20 minutes or until toothpick inserted in center of cupcake comes out clean. Remove cupcakes from pan and let cool completely on a cooling rack. Frost with Eggnog Cream Cheese Frosting.

Eggnog Cream Cheese Frosting

8oz Softened Cream Cheese
1/4 Cup (1/2 stick) Softened Butter
2 Tbsp Light Eggnog
2 Cups Powdered Sugar
1/2 Tsp Nutmeg

Beat cream cheese, butter and eggnog together on high speed until smooth and creamy. Slowly beat in powdered sugar and nutmeg until blended and has a silky texture.


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