One-Bowl Eggnog Cupcakes

One-Bowl Eggnog Cupcakes

This recipe is literally a piece of cake. Soft, fluffy, spiked with eggnog, and exploding with holiday sprinkles. What’s not to love?!  Recipe courtesy of Ashley Manila from Baker By Nature.
Servings
24 servings
Prep time
15 minutes
Cook time
20 minutes
Passive time
n/a

Ingredients

For the eggnog cupcakes:
  • 2 1/4 cups Gluten Free 1-to-1 Baking Flour plus 6 tablespoons
  • 6 Tbsp Corn Starch
  • 2 cups Granulated Sugar
  • 1 Tbsp Baking Powder
  • 1 tsp Salt
  • 1 cup unsalted butter very soft and cut into small cubes
  • 1 Tbsp Vanilla Extract
  • 4 Large Eggs at room temperature
  • 1 cup full-fat eggnog
  • 1/4 cup full-fat sour cream
  • 1/3 cup holiday jimmies
For the eggnog frosting:
  • 1 cup unsalted butter very soft
  • 4-6 cups Confectioner’s Sugar
  • 1/4 cup Eggnog
  • 1 Tbsp Vanilla Extract
  • 1/4 cup holiday nonpareils for decorating

Instructions

For the eggnog cupcakes:
  1. Preheat oven to 350 degrees (F). Line two 12-mold muffin tins with paper liners; set aside.
  2. Add all of the dry ingredients to a large bowl; whisk well to combine. Add the softened butter and vanilla, and mix with a handheld electric beater until the batter resembles a course meal. Add the eggs, one at a time, beating well after each addition. Add eggnog and sour cream and mix until combined. Fold in jimmies with a rubber spatula.
  3. Divide batter evenly among prepared muffin tins (filling about 1/2 way each) and bake, one pan at a time, for 18-20 minutes, or until the tops of are golden and a cake tester inserted in the center of a cupcake comes out clean. Cool completely before frosting.
For the Frosting:
  1. In a stand mixer or in large bowl using a hand held electric mixer, beat the butter on medium-speed until smooth and cream; about 2 minutes.
  2. Reduce the mixer speed to low and gradually add in the confectioners' sugar together; beat smooth. Slowly add in the eggnog (you may only need 1/8 cup) and vanilla extract, beating until slightly stiff and well combined (about 3 minutes). Refrigerate for 10 minutes then frost cooled cupcakes. Top freshly frosted cupcakes with sprinkles.

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