Christmas Desserts

Eggnog Cupcakes with Buttercream

By An Edible Mosaic

To pipe the frosting, I used a Kayasco 9FT piping tip, which is 1.2 inches in diameter and 1.9 inches tall.

Pro tip

Step 1

Use a handheld electric mixer to cream together the butter and granulated sugar in a large bowl. Beat in the egg, vanilla, sour cream, and eggnog until smooth.

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Step 2

Add the dry ingredients and beat to combine.

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Step 3

Scoop the batter into the prepared cupcake pan.

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Step 4

Bake until a toothpick inserted in the center comes out clean, about 18 to 22 minutes. Cool completely.

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Step 5

Use a handheld electric mixer to combine all ingredients in a large bowl until well-mixed and creamy.

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Step 6

Frost the cupcakes once they’re completely cool.

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