Ingredients

The following ingredients have 4 Servings
  • ½ cup butter (softened)
  • 2 eggs
  • ½ cup eggnog
  • ½ teaspoon vanilla
  • 1 ¼ cups flour
  • 1 cup sugar
  • ¾ teaspoon ground nutmeg
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 tablespoons butter (softened)
  • 2 ounces cream cheese (softened )
  • ½ teaspoon vanilla
  • ¼ teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 3 cups powdered sugar
  • optional: eggnog for serving

Instruction

  • Heat oven to 350°F. Line 12 regular-size muffin cups with paper baking cups.
  • In medium bowl, stir together all cupcake ingredients except butter, eggs and eggnog.
  • In large bowl, beat butter until creamy (about 1 minute). Add flour mixture and beat until mixture resembles fine crumbs. Add eggs and beat for 1 minute - batter should be light in color and a bit fluffy. Scrape bowl; gently beat in 1/2 cup eggnog just until combined and batter is silky and smooth.
  • Divide batter evenly among 14 muffin cups. Bake for 18-22 minutes until tops are golden and an inserted toothpick comes out clean. Allow to cool completely.
  • For the frosting, combine butter, cream cheese, vanilla, nutmeg, and cinnamon and beat until smooth. Add powdered sugar, 1 up at a time, and mix to combine. Add eggnog 1 tablespoon at a time and mix until frosting is spreadable. Spread or pipe onto cooled cupcakes. Store in airtight container at room temperature.