Eggnog Cupcakes with Caramel Eggnog Buttercream
Forget going out to eat or ordering takeout every time you crave American food. Try making Eggnog Cupcakes with Caramel Eggnog Buttercream at home. This recipe makes 16 servings with 284 calories, 3g of protein, and 7g of fat each. For 35 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. Christmas will be even more special with this recipe. Head to the store and pick up flour, granulated sugar, caramel sauce, and a few other things to make it today. It works well as a dessert. 17 people found this recipe to be scrumptious and satisfying. It is brought to you by Taste and Tell Blog. From preparation to the plate, this recipe takes about 38 minutes. All things considered, we decided this recipe deserves a spoonacular score of 12%. This score is rather bad. {Spiked} Eggnog Cookies with Buttercream Eggnog Frosting, Eggnog Bundt Cake With Eggnog Buttercream, and Spiced Chocolate Cupcakes with Eggnog Buttercream are very similar to this recipe.
Servings: 16
Preparation duration: 20 minutes
Cooking duration: 18 minutes
Ingredients:
2 teaspoons baking powder
½ cup butter, at room temperature
½ cup dulce de leche or caramel sauce*
pinch of cinnamon
1 cup eggnog
2 eggs
2 cups all-purpose flour
1 cup granulated sugar
¼ teaspoon nutmeg
3 cups powdered sugar
½ teaspoon rum extract
¼ teaspoon salt
½ teaspoon vanilla extract
additional dulce de leche*, for decorating
Equipment:
muffin liners
muffin tray
bowl
oven
whisk
wire rack
Cooking instruction summary:
Preheat the oven to 350F. Line 16-18 muffin tins with cupcake liners.In the bowl of a mixer, beat the butter until smooth. Add the sugar and beat until light and fluffy, about 3 minutes. Add in the eggs, one at a time, beating for a full minute after each addition. Beat in the vanilla and rum extracts.In a bowl, whisk together the flour, baking powder, salt, nutmeg and cinnamon. Add one-third of the flour mixture to the butter mixture and beat just until combined. With the mixer still running, slowly add half of the eggnog. Add in another one-third of the flour mixture, followed by the remaining nutmeg, then the remaining flour, beating after each addition, scraping down the sides of the bowl as needed.Fill each of the cups full of the batter. Bake until a tester inserted in the center comes out clean, about 18 minutes. Let the cupcakes cool for 5 minutes, then transfer to a cooling rack to cool completely.In the bowl of a mixer, cream the butter until very light and fluffy, several minutes. Add in the dulce de leche, vanilla extract, rum extract, nutmeg, salt and cinnamon and beat to combine. Add in the powdered sugar, cup at a time, beating until fully incorporated. Add in the eggnog 1 teaspoon at a time until you reach your desired consistency.Pipe the frosting onto the cooled cupcakes using your desired tip. (I used the Ateco 809 round tip.) Grate nutmeg over the tops of the cupcakes, the drizzle with dulce de leche. Refrigerate until ready to serve. Remove from the refrigerator 30 minutes before serving.
Step by step:
1. Preheat the oven to 350F. Line 16-18 muffin tins with cupcake liners.In the bowl of a mixer, beat the butter until smooth.
2. Add the sugar and beat until light and fluffy, about 3 minutes.
3. Add in the eggs, one at a time, beating for a full minute after each addition. Beat in the vanilla and rum extracts.In a bowl, whisk together the flour, baking powder, salt, nutmeg and cinnamon.
4. Add one-third of the flour mixture to the butter mixture and beat just until combined. With the mixer still running, slowly add half of the eggnog.
5. Add in another one-third of the flour mixture, followed by the remaining nutmeg, then the remaining flour, beating after each addition, scraping down the sides of the bowl as needed.Fill each of the cups full of the batter.
6. Bake until a tester inserted in the center comes out clean, about 18 minutes.
7. Let the cupcakes cool for 5 minutes, then transfer to a cooling rack to cool completely.In the bowl of a mixer, cream the butter until very light and fluffy, several minutes.
8. Add in the dulce de leche, vanilla extract, rum extract, nutmeg, salt and cinnamon and beat to combine.
9. Add in the powdered sugar, cup at a time, beating until fully incorporated.
10. Add in the eggnog 1 teaspoon at a time until you reach your desired consistency.Pipe the frosting onto the cooled cupcakes using your desired tip. (I used the Ateco 809 round tip.) Grate nutmeg over the tops of the cupcakes, the drizzle with dulce de leche. Refrigerate until ready to serve.
11. Remove from the refrigerator 30 minutes before serving.
Nutrition Information:
covered percent of daily need
