Until I made these cupcakes, I hadn’t fully realized the lemony flavor and scent of nutmeg. While baking, they filled the house with a sweet lemony aroma, and almost everyone who tasted them thought they were flavored with lemon or some type of citrus.
Unlike straight eggnog, which is heavy and very rich, these cupcakes are surprisingly light and fluffy and their lemony/nutmeg flavor makes them refreshing.
Eggnog Cupcakes with Eggnog Buttercream
(Yield: 16-18 cupcakes and about 2 c buttercream)
3 large eggs
1 1/4 c white sugar
1/2 c canola oil
2 tsp vanilla
1 c eggnog
2 c all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/3 tsp fresh grated nutmeg, plus additional for garnish if desired
Paper muffin liners (if using)
1 stick (1/4 lb) salted butter
1 lb powdered sugar
2 tsp vanilla
About 6 TB eggnog (more or less to achieve your desired consistency)
For the cupcakes: Preheat the oven to 350F. Beat together the egg, sugar, oil, vanilla, and eggnog until thoroughly mixed. In a separate bowl combine the flour, baking powder, salt, and nutmeg. Slowly add the dry ingredients into the wet, stirring until just combined (there will still be a few lumps; be careful not to over-mix, or the cupcakes won’t be fluffy and light). Line the muffin tray with paper liners and very lightly spray the inside of each paper liner with cooking spray. Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean. Cool completely before frosting; once frosted, garnish with a little sprinkle of freshly grated nutmeg.
For the buttercream: Cream together the butter, sugar, and vanilla. While still mixing, add the eggnog 1 tablespoon at a time until you reach your desired consistency.