YIELD
12 cupcakes
TOTAL TIME
42 minutes
Ingredients For the cupcakes: – 1/2 cup eggnog – 1/4 cup plain Greek yogurt – 1/4 cup vegetable oil – 1 large egg at room temperature – 1 teaspoon vanilla extract – 1 1/3 cup gluten-free 1:1 baking flour (I used Bob’s Red Mill) – 3/4 cup sugar – 1 1/2 teaspoons baking powder – ¾ teaspoon nutmeg – 1/2 teaspoon salt
INGREDIENTS For the frosting: – 1 cup unsalted butter (2 sticks), softened – 4-5 cups powdered sugar – 1 teaspoon nutmeg – 1/4 teaspoon salt – 2-3 tablespoons eggnog – ¼ teaspoon rum extract, optional – 1/2 teaspoon salt
1
In a mixing bowl, whisk together the eggnog, yogurt, oil, egg, and vanilla extract.
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2
Add the flour, sugar, baking powder, and salt. Whisk until just combined. Cover the mixing bowl with plastic wrap and allow to sit for 20 minutes.
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3
Fill each cupcake liner 2/3 of the way full. Bake at 350°F for 18-22 minutes, or until cooked through. A toothpick should come out clean.
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4
Start by beating the butter in a large mixing bowl with an electric mixer on medium speed for 3 minutes.
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5
Add 4 cups of powdered sugar, nutmeg, salt, 2 Tablespoons eggnog, and rum extract, if using.
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6
Beat until smooth and creamy. Add additional eggnog or powdered sugar to achieve desired consistency.
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7
Use a piping bag or offset spatula to frost the cupcakes with the Eggnog frosting. Decorate with a dusting of nutmeg or some holiday sprinkles.
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