Servings: 26 Cupcakes
Equipment
- Cupcake pan
Ingredients
For the Cupcakes:
- 1/2 cup butter, softened
- 1 1/2 cups granulated sugar
- 3 eggs, room temperature
- 1/4 cup oil
- 2 tsp. vanilla extract
- 1 cup eggnog
- 2 1/2 cups gluten-free all purpose flour, I used Bob's Red Mill 1 to 1 baking flour
- 1 tbsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
For the Frosting:
- 2 sticks butter, softened
- 2 oz. cream cheese, softened
- 1/4 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1 tsp. vanilla extract
- 1/3 cup eggnog
- 4 cups powdered sugar
Instructions
Making the Cupcakes
- Make sure the eggs are room temperature before using.
- First, preheat the oven to 350 degree F.
- Start out by creaming together the softened butter and granulated sugar in a medium size bowl with either a hand mixer or stand mixer.
- Next, add in the eggs one at a time making sure to blend well between each egg.
- Add in the oil, vanilla extract, and eggnog and continue to beat on medium speed until mixture is thoroughly combined.
- In another bowl, combine the gluten-free flour, baking powder, salt, ground cinnamon and nutmeg.
- Slowly add the dry ingredients into the wet ingredients and blend on high until batter is mixed well.
- Line the cupcake pan with paper liners and using a cookie scoop, scoop batter into cupcake well about 3/4 full.
- Bake for about 15-17 minutes. My cupcakes baked for 17 minutes and they were perfectly baked. Your oven runs differently, so keep an eye on your cupcakes to make sure they're not burning.
Making the Frosting
- First, make sure the butter and cream cheese have been sitting out at room temperature for at least an hour, that way they're easier to blend.
- In a large bowl, cream together the butter and cream cheese. Add in the spices, vanilla extract, and eggnog and continue to blend.
- Last, slowly add in the powdered sugar about 1 cup at a time and blending in between. Blend until frosting is smooth.
Frosting the Cupcakes
- As seen in the pictures, I used a piping bag and piped the frosting on the cupcakes. You can do the same or just use a knife and spread the frosting on.
- I used a Wilton 1M tip for piping my frosting on.
- I also lightly sprinkled some ground nutmeg and used white sanding sugar on top of frosting as decoration, but that is totally optional.
Tried this recipe?Let us know how it was!
