Yuletide Eggnog Cupcakes Food

EGGNOG CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
• Beat cake mix, 1 1/4 cups eggnog, eggs, 1/2 teaspoon nutmeg, and 1/2 teaspoon vanilla extract in a bowl using an electric mixer on low until batter is blended. Increase speed to medium and beat for 2 more minutes. Spoon batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 18 to 20 minutes. Transfer cupcakes to a wire rack to cool completely.
• Beat butter and cream cheese together in a bowl using an electric mixer until smooth and creamy. Gradually beat confectioners' sugar, alternating with small amounts of 1/4 cup eggnog and ending with confectioners' sugar, into butter mixture using an electric mixer on low speed until icing is smooth and fluffy. Beat 1/2 teaspoon vanilla extract and 1/2 teaspoon nutmeg into icing until incorporated; spread over cooled cupcakes.

EASY EGGNOG CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper muffin liners.
• Stir yellow cake mix, 1 1/2 cups eggnog, eggs, 1/4 cup melted butter, and nutmeg together in a bowl until batter is smooth. Pour cupcake batter into prepared muffin cups to fill about 2/3 full.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, 12 to 14 minutes. Transfer cupcakes to a wire rack to cool completely.
• Stir 1 cup eggnog and flour together in a saucepan over medium-high heat until mixture thickens, 5 to 7 minutes. Remove from heat and cool completely.
• Beat butter, shortening, and sugar together in a bowl with an electric mixture until light and fluffy, 2 to 3 minutes. Slowly beat in cooled eggnog mixture and beat until desired frosting consistency is reached. Spread frosting onto cooled cupcakes.

EGGNOG CUPCAKES

Steps:

• Prepare a cupcake pan with cupcake liners and preheat the oven to 350°F (176°C).
• Combine the flour, baking powder, nutmeg and salt in a medium-sized bowl and set aside.
• Add the butter, sugar and oil to a large mixer bowl and beat together until light in color and fluffy, about 3 minutes. Do not skimp on the creaming time.
• Add the eggs one at a time, mixing until mostly combined after each. Add the vanilla extract with the second egg. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
• Add half of the dry ingredients to the batter and mix until mostly combined.
• Slowly add the eggnog and mix until well combined.
• Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
• Fill the cupcake liners just over 1/2 full and bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
• Remove cupcakes from the oven and place cupcakes on a cooling rack to cool.
• Combine the butter and shortening in a large mixer bowl and mix until well combined.
• Add 2 cups of powdered sugar and mix until well combined and smooth.
• Add 2 tablespoons of eggnog, the rum extract, nutmeg and salt and mix until well combined and smooth.
• Add the remaining powdered sugar and mix until well combined and smooth.
• Add remaining eggnog and mix until well combined and smooth.
• Frost the cupcakes with buttercream and sprinkle with a little nutmeg, if desired.

YULETIDE EGGNOG CUPCAKES

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Line 24 muffin cups with paper liners., In a large bowl, cream butter and 1-1/4 cups sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. In another bowl, whisk flour, baking powder, nutmeg and salt; add to creamed mixture alternately with eggnog, beating well after each addition., With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold into batter., Fill prepared muffin cups three-fourths full. Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until blended. Gradually beat in confectioners' sugar and eggnog until smooth. Frost cupcakes. Sprinkle with nutmeg. Refrigerate leftovers.

CLAUDIA LAMASCOLO

Steps:

• Grease and flour a bundt pan or a 13x9 sheet cake pan.
• Whip the butter until light.
• Add the eggs, cake mix, vanilla, eggnog, spices, and rum.
• Beat until well combined around 2 1/2 minutes.
• Pour into prepared pan and bake until center springs back around 40 minutes. Test with toothpick.
• Cool and frost with Eggnog frosting or sprinkle with powdered sugar.
• Frosting:
• Whip together the butter, cinnamon, and sugar( adding gradually).
• Add a few tablespoons of eggnog, rum or brandy until desired consistency.

EGGNOG CUPCAKES WITH EGGNOG BUTTERCREAM

Steps:

• Preheat the oven to 350°F (177°C), and line a standard cupcake pan with paper liners. Line a second pan with 3 paper liners, this recipe makes about 15 cupcakes.
• In a large bowl, add the flour, baking powder, baking soda, salt and nutmeg and whisk to combine. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, beat the butter and sugar on medium-high speed until light and fluffy, about 5 minutes.
• Add the sour cream, vegetable oil and rum extract and mix until combined.
• Scrape down the sides and bottom of the bowl. Lower the speed to medium-low and mix in the eggs, one at a time, until just combined.
• Add 1/3 of the dry ingredients to batter and beat just until combined, then add 1/2 of the eggnog and mix until just combined. Continue mixing in 1/2 of the remaining dry ingredients, remaining eggnog, then remaining dry ingredients. Remember to mix each addition until just combined before adding the next.
• Scoop batter into cupcake liners, filling them 2/3 way full. Bake for 18-20 minutes or until a toothpick inserted into the centre comes out clean.
• Remove cupcakes from oven and allow to cool in pans for about 5 minutes, then transfer to a cooling rack to cool completely.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand-held mixer, beat the butter on medium speed until light and fluffy (about 5-6 minutes).
• Turn the mixer to low, and gradually add half of the sugar one cup at a time. Once incorporated, add eggnog and rum extract and beat until combined.
• Add the remaining powdered sugar one cup at a time and mix on low until combined.
• Once the sugar is combined, add nutmeg and salt. Increase mixer speed to high and whip until light and fluffy, about 5-7 minutes.
• Transfer frosting to a piping bag fitted with a large star tip and pipe swirls onto cooled cupcakes.
• Garnish with freshly grated nutmeg and a cinnamon stick, if desired. Enjoy!

WHITE CHOCOLATE-EGGNOG CUPCAKES

Steps:

• Heat oven to 350ºF.
• Beat dry cake mix, eggnog, oil, egg whites and 1/2 tsp. nutmeg in large bowl with mixer until blended. Stir in chocolate.
• Spoon into 22 paper-lined muffin pan cups.
• Bake 18 to 20 min. or until toothpick inserted in centers of cupcakes comes out clean; cool completely.
• Meanwhile, beat cream cheese, butter and rum extract in large bowl with mixer until blended. Beat in sugar, 1 cup at a time. Whisk in COOL WHIP. Refrigerate at least 30 min. or until ready to use.
• Spoon frosting into freezer-weight resealable plastic bag; seal bag. Cut small piece off one bottom corner of bag. Insert tip of bag into top of each cupcake to pipe about 1 Tbsp. frosting into center of cupcake.
• Frost cupcakes with remaining frosting. Sprinkle lightly with remaining nutmeg.

YULETIDE EGGNOG CUPCAKES RECIPE

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Line muffin cups with paper liners.
• In a large bowl, cream butter and 1-1/4 cups sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. In another bowl, whisk flour, baking powder, nutmeg and salt; add to creamed mixture alternately with eggnog, beating well after each addition.
• With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold into batter.
• Fill prepared muffin cups three-fourths full. Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
• For frosting, in a large bowl, beat cream cheese and butter until blended. Gradually beat in confectioners' sugar and eggnog until smooth. Frost cupcakes. Sprinkle with nutmeg. Refrigerate leftovers.
• Yield: 2 dozen.
• Originally published as Yuletide Eggnog Cupcakes in Taste of Home
• Nutritional Facts
• cupcake equals 296 calories, 12 g fat (7 g saturated fat), 71 mg cholesterol, 170 mg sodium, 44 g carbohydrate, trace fiber, 4 g protein.
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