Spice up your holiday baking with these delicious eggnog cupcakes! Our stabilizer-free organic eggnog adds a traditional holiday flavor to a classic cake recipe. Simply swap milk for eggnog and you have a new holiday dessert that’s sure to be your new favorite.

Ingredients

Eggnog Cupcakes

• 2 1/2 cups all-purpose flour
• 1/4 tsp salt
• 2 1/2 tsp baking powder
• 1 1/3 cups sugar
• 3/4 cup Kalona SuperNatural Organic Unsalted Butter, softened
• 1 1/2 tsp vanilla
• 3 organic eggs
• 1 1/4 cups Kalona SuperNatural Organic Classic Eggnog
• 1 tsp nutmeg

Frosting

• 3 cups powdered sugar
• 1/2 cup Kalona SuperNatural Organic Unsalted Butter, softened
• 2 tsp vanilla
• 1/3 cup Kalona SuperNatural Organic Classic Eggnog
• 1/4 tsp nutmeg (add as needed)

How-to-Make Eggnog Cupcakes

1. Preheat oven to 350. Grease 24 cup muffin tin or line with muffin liners.
2. Combine flour, baking powder, salt, and nutmeg.
3. In a separate bowl, beat together sugar, and 3/4 cup butter with a mixer on medium speed. Scrape the edge of the bowl occasionally and mix until light and fluffy.
4. Beat in vanilla, and eggs until well blended. Alternately add flour mixture and eggnog. Beat well and scrape the edges of the bowl as needed.
5. Pour batter into muffin cups.
6. Bake 30-35 minutes or until a toothpick is inserted and comes out clean. Cool completely.
7. In a large bowl, beat the frosting ingredients with a mixer on low speed until creamy. Add additional nutmeg if desired. Immediately spread on cake.

This holiday dessert recipe is inspired by pillsbury.com.