Eggnog Cupcakes with Whipped Bourbon Buttercream

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1 1/2 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1/4 tsp Bourbon flavoring
  • 1 tsp Cinnamon
  • 3 cups Confectioners' sugar
  • 2 cups Granulated sugar
  • 1/2 tsp Nutmeg
  • 3/4 tsp Salt
  • 1 Pinch Salt
  • 2 tsp Vanilla extract, pure
  • 1 tsp Vanilla extract

• Dairy

  • 1 cup Butter, unsalted
  • 3 1/2 sticks Butter, unsalted
  • 1/2 cup Milk

• Beer, Wine & Liquor

  • 1/2 tsp Bourbon emulsion
  • 11/16 cup Eggnog

Found on blahnikbaker.com

Ingredients

• 2½ cups all-purpose flour
• ¾ teaspoon salt
• 1½ teaspoon baking powder
• ¼ teaspoon baking soda
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1 cup (2 sticks) unsalted butter, room temperature
• 2 cups granulated sugar
• 3 eggs, room temperature
• 2 teaspoons pure vanilla extract (I used Lagrima Vanilla Extract)
• ¼ teaspoon bourbon flavoring or 1-2 teaspoons of bourbon (I used this from LorAnn Oils)
• ½ cup milk, room temperature
• ½ cup eggnog, room temperature
• 3 ½ sticks unsalted butter, softened
• 3-4 cups sifted confectioners’ sugar
• ¼ teaspoon nutmeg
• 3 tablespoons eggnog
• 1 teaspoon vanilla extract
• ½ teaspoon bourbon emulsion or 2-3 teaspoons bourbon
• Pinch of salt

Directions

• Preheat oven to 350 degrees F. Line two muffin pans with cupcake liners or silicone baking cups.
• In a medium bowl sift together flour, salt, baking powder, baking soda, cinnamon and nutmeg.
• In the bowl of an electric mixer, cream butter and sugar until pale and fluffy, about 5 minutes on medium speed. Add eggs one at a time, beating until combined after each addition. Beat in vanilla extract and bourbon. In a medium mixing cup, combine the eggnog and milk.
• Reduce mixer speed to low and slowly add about a third of the flour mixture. Add half of the milk mixture, another third of the flour and the rest of the milk and ending with the rest of the flour, mixing after each addition. Beat until just combined. Scrape down the side of the bowl as needed.
• Pour batter into prepared pans. Fill liners about ⅔ full. Bake cupcakes until lightly golden or a toothpick inserted into the center comes out clean, about 12-14 minutes.
• Cool in pan 1-2 minutes, then remove cupcakes from pan and finish cooling on a wire rack.
• For the Whipped Bourbon Frosting:
• Whip butter for 8 minutes on medium speed using the paddle attachment of an electric mixer. The butter will become pale and creamy.
• Add the rest of the ingredients and mix on low speed for 1 minute. Then increase speed to medium and mix for 6 minutes until the frosting is very light, creamy and fluffy.
• Frost cooled cupcakes with frosting and garnish with sugared cranberries if desired.