One-Bowl Eggnog Cupcakes

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 1 tbsp Baking powder
  • 2 5/8 cups Bob's red mill all-purpose flour
  • 4 cups Confectioners' sugar
  • 6 tbsp Cornstarch
  • 2 cups Granulated sugar
  • 1 tsp Salt
  • 2 tbsp Vanilla

• Dairy

  • 2 sticks Butter, unsalted very soft and cut into small cubes
  • 2 sticks Butter, unsalted very soft
  • 1/4 cup Sour cream, full-fat

• Desserts

  • 1/4 cup Holiday nonpareils

• Beer, Wine & Liquor

  • 1 cup Eggnog, full-fat
  • 1/4 cup Eggnog

• Other

  • 1/3 cup Holiday jimmies

Found on bakerbynature.com

Description

Ingredients

• For the eggnog cupcakes:
• 2 and 1/4 cups plus 6 tablespoons Bobs Red Mill all-purpose flour
• 6 tablespoons cornstarch
• 2 cups granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2 sticks (8 ounces) unsalted butter, very soft and cut into small cubes
• 1 tablespoon vanilla
• 4 large eggs, at room temperature
• 1 cup full-fat eggnog
• 1/4 cup full-fat sour cream
• 1/3 cup holiday jimmies
• For the eggnog frosting:
• 2 sticks (8 ounces) unsalted butter, very soft
• 4-6 cups confectioners sugar
• 1/4 cup eggnog
• 1 tablespoon vanilla extract
• 1/4 cup holiday nonpareils, for decorating

Directions

• For the eggnog cupcakes:
• Preheat oven to 350 degrees (F). Line two 12-mold muffin tins with paper liners; set aside.
• Add all of the dry ingredients to a large bowl; whisk well to combine. Add the softened butter and vanilla, and mix with a handheld electric beater until the batter resembles a course meal. Add the eggs, one at a time, beating well after each addition. Add eggnog and sour cream and mix until combined. Fold in jimmies with a rubber spatula.
• Divide batter evenly among prepared muffin tins (filling about 1/2 way each) and bake, one pan at a time, for 18-20 minutes, or until the tops of are golden and a cake tester inserted in the center of a cupcake comes out clean. Cool completely before frosting.
• For the Frosting:
• In a stand mixer or in large bowl using a hand held electric mixer, beat the butter on medium-speed until smooth and cream; about 2 minutes. Reduce the mixer speed to low and gradually add in the confectioners sugar together; beat smooth. Slowly add in the eggnog (you may only need 1/8 cup) and vanilla extract, beating until slightly stiff and well combined (about 3 minutes). Refrigerate for 10 minutes then frost cooled cupcakes.
• Top freshly frosted cupcakes with sprinkles.

Nutrition