These eggnog cupcakes with eggnog buttercream frosting are sure to be a hit with you and your family for the holidays. If you love the festive taste of drinking eggnog, then you'll love these cupcakes.
2 1/2cupsgluten-free all purpose flour,I used Bob's Red Mill 1 to 1 baking flour
1tbsp.baking powder
1/2tsp.salt
1/2tsp.ground cinnamon
1/2tsp.ground nutmeg
For the Frosting:
2sticksbutter,softened
2oz.cream cheese, softened
1/4tsp.ground cinnamon
1/4tsp.ground nutmeg
1tsp.vanilla extract
1/3cupeggnog
4cupspowdered 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.