Eggnog Cupcakes

Eggnog Cupcakes

• 1 1/2 cups self-rising flour
• 1 1/4 cups all-purpose flour
• 1 teaspoon cinnamon
• 1 1/4 teaspoon nutmeg
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups sugar
• 4 large eggs at room temperature
• 1 cup eggnog
• 1 teaspoon vanilla extract

Yields about 2 dozen cupcakes, give or take a few.
Preheat oven to 350 degrees. Line muffin tins with cupcake papers. In a small bowl combine the flours and spices, set aside. In a large bowl on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy. Add the eggs one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the eggnog and vanilla. With each addition, beat until the ingredients are incorporated but do not overmix. Scrape down the sides with a rubber spatula to make sure the ingredients are well blended. Carefully spoon the ingredients into cupcake liners, filling them 3/4 full. Bake 20-25 minutes or until a cake tester inserted into the center comes out clean. Cool the cupcakes completely before icing.

White Chocolate Eggnog Buttercream (adapted from The Complete Magnolia Bakery Cookbook)

• 1 1/2 cups (3 sticks) unsalted butter
• 8 tablespoons eggnog
• 12 ounces white chocolate, melted and cooled slightly over a double-boiler
• 1 teaspoon vanilla
• 1 teaspoon heavy cream
• 5 1/2 cups confectioners’ sugar
• 1 1/2 teaspoons - 1 tablespoon nutmeg*

In a large bowl, on the medium speed of an electric mixer, beat the butter until creamy. Add the eggnog and beat until smooth. Add the melted white chocolate and beat well, about 2 minutes. Add the vanilla and heavy cream. Gradually add the sugar on low speed, alternating with the nutmeg until creamy and of desired consistency.

*how much you add depends on how much you want the nutmeg flavor to come through (though I find the white chocolate flavor tends to overpower it anyway, and I just add it because I like the color/specks).