It’s eggnog season! 🙂 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! 😉 Best brand I have tasted by far is Promise Land!! Seriously delicious. 🙂
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. 🙂 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. 😉 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!” 😉
Yields 24 decadent cupcakes! 🙂
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 cups 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
- Line 24 muffin cups with liners and preheat oven to 350 degrees.
- 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.
- Add vanilla, cinnamon, allspice, cloves, and nutmeg.
- Sift together flour, baking soda, and salt; add flour mixture to egg mixture alternating the eggnog, and beginning and ending with the flour.
- 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.
- 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!)
- 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!
- Enjoy!!
“Seek ye the LORD while he may be found, call ye upon him while he is near”
Isaiah 55:6
halcar6
I am not crazy about eggnog but might try this. Sounds pretty good.
Rachel
I think you would love them!!! 🙂
Sarah
Mmm! Looks deliciously autumn! I love fall cooking/baking! 🙂
Rachel
Me too!! 🙂
Mel
These look amazing and I love your photos – absolutely beautiful!
Rachel
Thank you, Mel!! 🙂
Amarie.
Hi there! I just wanted to thank you for such a beautiful recipe. The frosting is nothing short of amazing and the cupcake batter is to die for. I’m currently making these for a christmas party at my work tonight and I made a “Tester” set a couple days ago.
I have a few notes for anyone who is like me and “doesn’t know how to read” haha:
– You MUST beat the batter. I did it by hand the first time and they turned out un-even and undercooked on the inside.
– So far I have gotten over 60 MINI cupcakes out of his batch and I’ve been baking them for about 18 minutes. I find they have a bit of a crunch on the top so cook less if you want just fluffy. I personally like the little bit of crunch with the frosting/spices.
Again, Thank you so much for this recipe, I cannot wait to try out more that you have put up, I already have my eyes on a couple 🙂
God bless <3