YULETIDE EGGNOG CUPCAKES

Yuletide Eggnog Cupcakes image

If I want a creamier frosting on these, I add more eggnog. The nog lovers in your life won't complain! -Salina Moore, Woodward, Oklahoma

Provided by Taste of Home

Time 50m

Yield 2 dozen.

Number Of Ingredients 14

Ingredients

4 large eggs, separated
2/3 cup butter, softened
1-1/2 cups sugar, divided
2-1/3 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup eggnog
FROSTING:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
3-3/4 cups confectioners' sugar
2 tablespoons eggnog
Freshly grated or additional ground nutmeg

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.

Nutrition Facts : Calories 296 calories, Fat 12g fat (7g saturated fat), Cholesterol 71mg cholesterol, Sodium 170mg sodium, Carbohydrate 44g carbohydrate (33g sugars, Fiber 0 fiber), Protein 4g protein.