Eggnog Christmas Cupcakes
 
Prep time
Cook time
Total time
 
Light and fluffy eggnog cupcakes spiced with cinnamon and nutmeg baked on top of a gingersnap crust and topped with smooth eggnog buttercream.
Author:
Recipe type: Dessert
Serves: 24
Ingredients
  • For Cake:
  • 1½ sticks salted butter, room temperature
  • 1¼ cups granulated sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon salt
  • 1½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon ground nutmeg
  • ¾ teaspoon xanthan gum
  • 2 cups King Arthur brand multi-purpose baking flour
  • 1 cup eggnog
  • For Crust:
  • 1 cup crushed gluten free gingersnap cookies
  • 2 tablespoons sugar
  • 4 tablespoons melted butter
  • For Frosting:
  • 1 stick salted butter, room temperature
  • 4 cups powdered sugar, divided
  • ½ cup eggnog
  • dash of salt
Directions
  1. Preheat oven to 350 degrees and line two standard sized cupcake tins with paper liners. Begin making batter by creaming the sugar and butter together in a large mixing bowl or in a stand mixer until pale and smooth. Add eggs one at a time, beating for 30 seconds after each addition. Add vanilla and mix until combined. Add salt, baking powder, baking soda, cinnamon, nutmeg, and xanthan gum. Mix until incorporated, scraping down the sides of the bowl.
  2. Add flour and mix on low until combined. Slowly add in eggnog and mix until incorporated. Beat for an additional 2 minutes. Set aside.
  3. To make gingersnap crust, crush up cookies and dump into a small bowl. Add 2 tablespoons of sugar and mix together with fork. Melt butter in microwave and pour over mixture. Toss mixture with fork to incorporate butter throughout the crumbs. Add about a tablespoon of mixture to the bottom of each paper liner. Press down firmly with fingers.
  4. Add cupcake batter on top of crust to fill liners ⅔ way full. Bake cupcakes at 350 for 18-22 minutes or until cupcakes spring back at the touch of a finger. Cool on wire racks.
  5. To make frosting, beat butter in a large mixing bowl until pale and smooth. Add 2 cups powdered sugar. Beat until it looks like a thick frosting. Add eggnog and beat on low speed until smooth. Add additional 2 cups of powdered sugar and dash of salt. Beat until smooth. Add more powdered sugar (thicker) or eggnog (thinner) to reach desired consistency. You may add cinnamon and nutmeg to the frosting if you prefer.
  6. Once cupcakes have completely cooled, pipe or spread frosting on top of cakes. Serve immediately at room temperature.
  7. Freeze cupcakes for up to 3 months or keep in fridge for up to 5 days.
Recipe by Breezy Bakes at https://www.breezybakes.com/eggnog-christmas-cupcakes/