Yuletide Eggnog Cupcakes

Name: Yuletide Eggnog Cupcakes
Ingredients: 4 large eggs,; 2/3 cup butter, softened; 1-1/2 cups sugar, divided; 2-1/3 cups all-purpose flour; 3 teaspoons baking powder; 1/2 teaspoon ground nutmeg; 1/4 teaspoon salt; 1 cup eggnog; 1 package (8 ounces) cream cheese, softened; 1/4 cup butter, softened; 3-3/4 cups confectioners' sugar; 2 tablespoons eggnog; Freshly grated or additional ground nutmeg

13 ingredients

5 steps

Ingredients

4 large eggs,
2/3 cup butter, softened
1-1/2 cups sugar, divided
2-1/3 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup eggnog
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
3-3/4 cups confectioners' sugar
2 tablespoons eggnog
Freshly grated or additional ground nutmeg

Directions

1

Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Line 24 muffin cups with paper liners.
2

In a large bowl, cream butter and 1-1/4 cups sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. In another bowl, whisk flour, baking powder, nutmeg and salt; add to creamed mixture alternately with eggnog, beating well after each addition.
3

With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold into batter.
4

Fill prepared muffin cups three-fourths full. Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
5

For frosting, in a large bowl, beat cream cheese and butter until blended. Gradually beat in confectioners' sugar and eggnog until smooth. Frost cupcakes. Sprinkle with nutmeg. Refrigerate leftovers.