Yield: 24 cupcakes

Eggnog Cupcakes

Prep Time 20 minutes

These Eggnog Cupcakes are made from scratch with my favorite spice cake and topped with creamy eggnog frosting. The perfect holiday treat!

Ingredients

For the Cupcakes:

  • 5 egg whites, room temperature
  • 3/4 cup buttermilk
  • 3/4 cup unsalted butter, softened
  • 1 3/4 cup granulated sugar
  • 2 1/2 cup cake flour
  • 1 Tbsp baking powder
  • 1/2 tsp kosher salt
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp ground ginger

For the Frosting:

  • 1 cup unsalted butter, softened
  • 1 1/2 tsp nutmeg
  • 1 tsp rum flavoring
  • 4 cup powdered sugar
  • 1/2 cup low fat eggnog

Instructions

For the cupcakes:

  1. Line 24 cupcake tins with paper lines. Set aside.
  2. In small bowl, mix egg whites and 1/4 cup buttermilk. Set aside.
  3. In mixing bowl, beat butter and sugar until creamy, about 2-3 minutes. Add in dry ingredients and mix until combined. Slowly add in egg white mixture. Beat in remaining buttermilk.
  4. Bake in a 350 degree oven for 18-20 minutes. Remove and cool completely before frosting.

For the frosting:

  1. Beat butter for 3 minutes until fluffy. Add in nutmeg, rum flavoring, powdered sugar and eggnog. Beat for an additional 3-5 minutes until fluffy.
  2. Pipe onto cupcakes using your favorite decorator tip. Add a sprinkle of nutmeg if desired! ENJOY.

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