Eggnog Cupcake with Eggnog Italian Meringue Buttercream Frosting
These delicious eggnog cupcakes are light and airy and have the right amount of eggnog flavor. The nutmeg is a nice touch, the perfect addition to any party.
Servings 16 cupcakes
Ingredients
Ingredients: Cupcake
- 1 1/2 cups self-rising cake flour
- 1 cup sugar
- 1/4 tsp nutmeg plus extra for sprinkling
- 1/4 stick butter 2oz
- 2 eggs
- 3/4 cups eggnog
- 2 tsp vanilla
Eggnog Italian Meringue Buttercream
- 3/4 + 1/8 cups granulated sugar
- 1/4 cup water
- 4 egg whites
- 2 sticks butter
- 1/4 tsp nutmeg
- 2 tbsp eggnog
Instructions
Directions Eggnog cupcake:
- Preheat the oven to 350°F. Add cupcake liners to a muffin pan.
- In a large bowl or mixer, cream the butter and sugar and together until fluffy. Stop to scrape down the sides of the bowl.
- Add eggs one at a time and beat well after each addition, then add the vanilla.
- Alternate with flour/nutmeg and eggnog
- Finish with flour and beat until combined.
- Use a cookie scoop to add batter to each cupcake liner pan and bake for 11-14 minutes or until a toothpick comes out clean.
Directions: Eggnog Italian Meringue Buttercream:
- Add sugar and water to a medium saucepan, add a candy thermometer.
- In a stand mixer, beat egg whites until it becomes stiff peak.
- When the sugar mixture reaches 240°F, turn the mixer on high and remove it from the stove.
- Pour the hot sugar slowly into the meringue and beat until the bowl is cool to the touch.
- Then add the butter one piece at a time. Mix until the buttercream comes together. It will look curdled at first, just keep mixing.
- Add the vanilla, eggnog, and nutmeg mix until combined.
Notes
Substitution for self-rising cake flour: For every cup of cake flour add 1 1/2 teaspoon of baking powder and 1/4 tsp of salt.