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:
- Preheat your oven to 350 degrees and line 2 cupcake pans with liners.
- In a large bowl, combine your flour, salt, baking powder, baking soda, and nutmeg.
- 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.
- Add in your dry mixture 1/3 at a time alternating between that and your milk and eggnog. Repeat until all ingredients are combined.
- Spoon into cupcake liners until they’re 2/3 full. Bake 18-20 minutes until a tester comes out clean.
- 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:
- Combine all ingredients in your mixer, and combine on low until smooth.
- If you want thicker easier to pipe frosting add more powdered sugar until you reach the thickness you prefer.
[amd-yrecipe-recipe:242]
