Eggnog Cupcakes with Eggnog Buttercream
Right now I’m looking forward to nothing more than tuning in to watch the Victoria’s Secret Fashion Show! I am not ashamed to admit I look forward to it every single year. You also better believe I’m the girl who dreams about walking down that runway. With those gorgeous angel wings. And of course abs of steel! One day, one day 😉 Expect a full recap from me after the show!
Ok, ok, off the fantasy for now, and on to my day. It was a busy one, and I’m glad to be home. I work as an NMD Assistant at a small clinic for the two most amazing Doctors anyone could ever hope to meet. They just got back from a vacation/honeymoon in Hawaii after tying the knot there over Thanksgiving. Congrats to them both! I have no idea how that transitions in to talking about cupcakes, but I feel like cupcakes really need no segue anyway…they pretty much fit in with anything and everything.
These eggnog cupcakes with eggnog buttercream were a HUGE hit around here, and by that I mean, comments like “Those are my favorite so far. Of anything you’ve made… recently” were made. (He knows who he is, so I don’t feel the need to name names!) Nevermind the fact that I have no idea what the timescale was on “recently,” and how it could just as easily have meant within the last 2 days as within the last 2 years. Details. What I’m trying to say is this: Either I haven’t made anything good lately, or these really are awesome. At the risk of opening myself up to comments from certain people, I think I can honestly say it’s the latter. Or at least hope. Actually, you should make them and then let me know, just to be sure!
1 1/3 cups flour
1/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp nutmeg
1 1/8 cups eggnog
1/4 cup canola oil
1 Tbsp apple cider vinegar
1 tsp vanilla
1 cup sugar
Preheat your oven to 350*F and line a 12 well cupcake pan with paper liners.
Add canola oil, and sugar to the bowl of a stand mixer and mix until combined. Add in the eggnog, egg, vanilla extract, and apple cider vinegar, and mix again until well combined.
In a separate bowl, sift together the flour, baking soda, baking powder, nutmeg and salt.
Add dry flour mixture to the wet mixture, turning mixer on low between additions. Mix until batter forms.
Add 1/4 cup-fulls of batter to each well of the pan. Bake about 20 minutes, rotating the pan in the oven half-way through. Allow to cool in the pan for about 15 minutes before removing cupcakes and setting on a cooling rack. Do not frost until completely cool!
Eggnog Buttercream Frosting
3 1/2 cups powdered sugar
1 stick margarine
3 Tbsp eggnog
1 tsp vanilla extract
1/4 tsp nutmeg
Pinch of salt
Cream the margarine in the bowl of a stand mixer. Add in 2 cups of powdered sugar and mix until crumbles form. Add in salt and eggnog, and mix again. Add in remaining 1 1/2 cups of powdered sugar, and then the vanilla extract. Whip on high until smooth. If buttercream seems too thin, add a bit more powdered sugar – if the opposite is true, add a little more eggnog. Add in the nutmeg and whip again. Store in refrigerator until ready to use!