Spiced Eggnog Cupcakes

Spiced Eggnog Cupcakes ::GranolaGirlBakes

It’s eggnog season! πŸ™‚ If your like me, you anticipate this season, hoping the stores see the need to stock their shelves with the creamy spicy goodness a few weeks early. And when the day finally arrives and the eggnog is lining the shelves, you buy near a gallon! πŸ˜‰ Best brand I have tasted by far is Promise Land!! Seriously delicious. πŸ™‚

So this morning I woke up to near freezing temperatures, the air was crisp, the sun was shining, and it finally and truly felt like FALL! Plus, I was super hungry and couldn’t think of anything I would rather do this fine day than bake. πŸ™‚ So, I set out to create a recipe I had been thinking about for a few days, Spiced Eggnog Cupcakes!! An added plus was I was kid-sitting 2 little ladies who just happen to have way more energy than I do! So they both lent an overly helpful hand. πŸ˜‰ A spicy pound-cake baked to golden perfection, a bit of buttery caramel, then a rather decadent eggnog cream cheese icing tops it off, but don’t forget to sprinkle the nutmeg & cinnamon and add a caramel drizzle to complete this mouth-watering cupcake! Truly, one bite will have you saying “now that’s fall!” πŸ˜‰

Yields 24 decadent cupcakes! πŸ™‚

Cake Ingredients

  • 1 1/2 cups butter, softened
  • 1 1/2 cups packed brown sugar
  • 1 cup sugar
  • 3 eggs
  • 3 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 3 1/2 cupsΒ  flour
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup eggnog

Eggnog Icing Ingredients

  • 1 cup salted butter {softened}
  • 1 8oz softened cream cheese
  • 1/3 cup eggnog
  • 1 tbs vanilla
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 pkg {7 cups} powdered sugar
  1. Line 24 muffin cups with liners and preheat oven to 350 degrees.
  2. In the bowl of a mixer, cream butter and sugars together, beating until fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition.
  3. Add vanilla, cinnamon, allspice, cloves, and nutmeg.
  4. Sift together flour, baking soda, and salt; add flour mixture to egg mixture alternating the eggnog, and beginning and ending with the flour.
  5. Pour into prepared muffin tins and bake for 15 minutes or until golden and inserted toothpick comes out clean. Allow to cool on wire rack.
  6. Meanwhile prepare the icing! Place all icing ingredients in large mixing bowl, beat(starting on slow speed and working your way up to med-high speed) until fluffy(about 4-5 minutes!)
  7. Spread about 1tbs caramel on top of cooled cupcakes. Then pipe on icing, sprinkled with a bit of nutmeg & caramel, and finish with a delightful caramel drizzle!
  8. Enjoy!!


Spiced Eggnog Cupcakes ::GranolaGirlBakes 18

Spiced Eggnog Cupcakes ::GranolaGirlBakes 23

Spiced Eggnog Cupcakes ::GranolaGirlBakes 11

Spiced Eggnog Cupcakes ::GranolaGirlBakes 9

Spiced Eggnog Cupcakes ::GranolaGirlBakes 3

Spiced Eggnog Cupcakes ::GranolaGirlBakes 4

Spiced Eggnog Cupcakes ::GranolaGirlBakes 6

“Seek ye the LORD while he may be found, call ye upon him while he is near”
Isaiah 55:6


Lemon Cream Cheese Pound Cake

Sunday dinners are always followed by a Sunday dessert at my house. This Sunday happened to be very warm in my part of the country and nothing sounded better than Lemon Pound Cake with fresh Strawberries and freshly whipped cream! I spent an entire hour looking for a Lemon Pound Cake recipe that DIDN’T take pudding mix or lemon extract but couldn’t find one that looked like it would be a success. So IΒ  finally decided to add lemon zest and juice to my favorite Pound Cake recipe. The cakes turned out moist and very delicious!

Yields 2 loaves


  • 1 1/2 cups (3 sticks) unsalted butter, room temperature
  • 1 bar (8 ounces) cream cheese, room temperature
  • 3 cups sugar
  • 6 large eggs
  • 1 1/2 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons salt
  • Β The zest and juice of 3 lemons


  • 4 ounces cream cheese, softened
  • The juice of 1 lemon
  • 1/3 cup confectioners’ sugar
  • 2 tablespoons milk


  1. Preheat oven to 350 degrees. With an electric mixer, beat butter and cream cheese until smooth. Add sugar; beat until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Mix in vanilla, lemon juice, and zest. With mixer on low, add flour and salt in two additions, beating until just combined.
  2. Generously coat two 8 1/2-by-4 1/2- by-2 1/2-inch loaf pans (1 1/2 quarts each) with butter and dust with flour; immediately pour in batter (pan will seem full). Tap pans on work surface to eliminate any large air bubbles.
  3. Bake until golden and a toothpick inserted in the centers comes out almost clean, 50 to 75 minutes (if the tops begin to brown too quickly, tent with aluminum foil).
  4. Cool 10 minutes in the pan. Turn out the cakes; cool completely, with top sides up, on a wire rack.
  5. Enjoy!