Egg Nog Cupcakes
Prep Time:20 mins
Cook Time:14 mins
Serves:16
- 298 Calories
- 5g Protein
- 3g Total Fat
- 68g Carbs
For anyone who craves eggnog year ‘round... this Eggnog Cupcakes recipe is for you. With help from Kodiak® Buttermilk & Honey Power Cakes and everyone’s favorite seasonal beverage, we’ve added this classic holiday flavor not only to the cake, but also to a creamy eggnog-infused frosting. Cinnamon, nutmeg, and a hint of vanilla make each bite feel like you’re lounging by a warm fireplace kicking your feet up – does it get cozier than that? Perfect for sharing with friends, family, or anyone who could use a little extra holiday spirit, these cupcakes satisfy all the right seasonal cravings.
Recipe provided by Kitchen McCabe
Ingredients
Cupcakes:
- 2-1/2 cups Kodiak Buttermilk & Honey Frontier Waffle Mix
- 3/4 teaspoon baking powder
- 1-1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 6 ounces butter, softened
- 1-1/3 cups sugar
- 1 tablespoon vanilla
- 3 eggs
- 1 cup eggnog
Frosting:
- 6 ounces butter, softened
- 3 cups confectioners sugar
- 1/4 cup eggnog
- Ground cinnamon, to garnish
- Star anise pods, to garnish
Directions
Cupcakes:
- Preheat the oven to 375°F. Line a tin with cupcake liners.
- Place the Kodiak mix, baking powder, cinnamon, and nutmeg in a mixing bowl and whisk together. Set aside.
- In another mixing bowl, beat together the softened butter and sugar for three minutes, until light and fluffy. Beat in the vanilla. Beat in the eggs one at a time.
- Add half of the eggnog and half of the dry ingredients to the mixing bowl and mix until just combined. Add the remaining eggnog and dry ingredients and mix in, again, until just combined.
- Let the cupcake batter rest for 10 minutes.
- Fill cupcake liners 2/3 full with batter. Bake in the preheated oven for 12-14 minutes, or until just golden brown and cooked through. Remove and let cool completely on a wire rack.
Frosting:
- Place the softened butter and powdered sugar in a mixing bowl. Add half of the eggnog and beat with an electric mixer until light and fluffy.
- Add the remaining eggnog and beat until smooth.
- Pipe the frosting on top of the cupcakes. Dust each cupcake with cinnamon and top with a star anise pod.
- Store in an airtight container.
