These homemade from scratch Eggnog Cupcakes are super light and fluffy with a tight crumb. Must be because they are made with real rich eggnog. YUM!
One of the many holiday traditions we have in our house is making delicious treats to give away for friends and family.
Every year I dedicate a weekend (or more) to make as many cookies as my freezer will hold. Then I package them up and ship them off to friends and family. My biggest fan is my 98 year old grandfather! A couple years ago I even started to make my own homemade vanilla extract. People loved it!
I’m always looking for new treats that I can giveaway as gifts. This year I wanted to try out making some eggnog cupcakes from scratch. They rose up beautifully and came out light as air. I didn’t know if I’d actually be able to taste the eggnog once they were cooked and the rich flavor was definitely there.
Didn’t they turn out pretty? A little dusting of freshly grated nutmeg was the final touch.
Before I packaged them up to give to my friend, I of course had to sample one myself. WOW. So good. So incredibly good.
I had my incredibly talented friend Jessica of Modern Moments Designs create these awesome labels for me. You can download your own copy here. She also did the labels on the vanilla as well! Aren’t they the perfect touch for a holiday gift?
I found these great little boxes that have clear windows and cute little handles. Sure I could have just handed them off completely plain…
But doesn’t that label totally complete the gift? I know I would love to receive a holiday gift like this. What sort of holiday traditions have you created for your family and friends?
- 1 1/4 cups all-purpose or cake flour
- 1 cup sugar
- 1/2 teaspoon nutmeg freshly grated
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup butter softened
- 2 eggs
- 1/2 cup eggnog
- eggnog frosting see link in Notes
- candied hazelnuts see link in Notes
- Heat oven to 350°F. Line 12 regular size muffin cups with paper baking cups.
- In the bowl of your stand mixer with the paddle attached, combine flour, sugar, nutmeg, baking powder, baking soda, and salt.
- With the mixer running on medium speed, add about a tablespoon at a time of softened butter. Continue to mix until the dry mixture is coated with the butter.
- Mix together eggs and eggnog in a measuring cup with a spout. With the stand mixer running on low speed, add just enough of the liquid mixture (shouldn't be more than half) to the flour to barely moisten the batter. Increase speed to medium and mix until light and fluffy, about 2 minutes. Scrape bowl, add remaining liquid, and mix on low speed until well combined, scraping as necessary.
- Bake 25 to 28 minutes or until tops of cupcakes spring back when touched lightly in center and toothpick inserted in center comes out clean. Remove from oven; place on cooling rack. Cool completely, about 45 minutes.
- Top with eggnog frosting, candied hazelnuts, and more freshly grated nutmeg