Best Yuletide Eggnog Cupcakes Recipes
YULETIDE EGGNOG CUPCAKES
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
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 14
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.
YULETIDE EGGNOG CUPCAKES RECIPE
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 @MakeItYours
Number Of Ingredients 14
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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