Spiked Eggnog Cupcake Recipe

As the holidays are barreling towards us, it’s time to set back and enjoy the flavors of the season. Yes, there’s peppermint and spices, and we can’t forget eggnog – but forget the alcoholic options as well. These cupcakes are just for the adults, and your family will love the flavors of the season in these Spiked Eggnog Cupcakes.

Ingredients: 

• 2 1/2 cups Bob’s Red Mill 1 to 1 Gluten Free Flour Mix
• 1/4 tsp Salt
• 1 1/2 tsp Baking Powder
• 1/4 tsp Baking Soda
• 1 tsp Cinnamon
• 1/4 tsp freshly ground Nutmeg
• 1 cup unsalted Butter, at room temperature
• 2 cups Sugar
• 3 Eggs, at room temperature
• 2 tsp Vanilla
• 2 Tbsp Whiskey
• 1/2 cup Milk
• 1/2 cup Eggnog

Directions: 

1. Preheat your oven to 350 degrees and line 2 cupcake pans with liners.
2. In a large bowl, combine your flour, salt, baking powder, baking soda, and nutmeg.
3. In your mixer cream together your butter and sugar until light and fluffy. Slowly add in one egg at a time and mix until combined. Add in your vanilla and whiskey and combine until smooth.
4. Add in your dry mixture 1/3 at a time alternating between that and your milk and eggnog. Repeat until all ingredients are combined.
5. Spoon into cupcake liners until they’re 2/3 full. Bake 18-20 minutes until a tester comes out clean.
6. Cool in the pan for 10 minutes before moving to a cooling rack. Cool completely before frosting.

Frosting Ingredients:

• 3 1/2 Sticks of Butter softened
• 3-4 cups Powdered Sugar
• 1/4 tsp Fresh Ground Nutmeg
• 3 Tbsp Eggnog
• 1 tsp Vanilla
• 2 Tsp Whiskey

Directions: 

1. Combine all ingredients in your mixer, and combine on low until smooth.
2. If you want thicker easier to pipe frosting add more powdered sugar until you reach the thickness you prefer.

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