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.
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:
Preheat oven to 350 degrees (F). Line two 12-mold muffin tins with paper liners; set aside.
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.
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:
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.
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.