Gingerbread Cupcakes with Eggnog Cream Cheese Frosting
Special holiday gingerbread cupcakes with eggnog buttercream frosting.
Servings 18
Calories 254kcal
Equipment
- Stand mixer or hand mixer
- Muffin tin
- Piping bag with tip
- Wire rack
Ingredients
For the cupcakes:
- ½ cup granulated sugar
- ½ cup molasses
- 2 eggs
- ½ cup softened butter
- 2 cups flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- ½ teaspoon clove
- ¾ cup milk
For the frosting:
- 8 ounces cream cheese softened
- ½ cup butter room temperature
- ½ cup eggnog
- 5 cups powdered sugar (also called confectioners or icing sugar)
Instructions
- Preheat oven to 350 degrees F. Add cupcake liners to two 12-serving cupcake pans and set aside.
- In your electric mixer using the paddle attachment, blend sugar, molasses, butter, and eggs.
- In a medium mixing bowl, whisk flour, baking soda, salt, cinnamon, ginger, and clove until well incorporated.
- Add dry ingredients to wet ingredients and blend until well incorporated.
- Add milk to batter and blend until smooth.
- Scoop cupcake batter into cupcake liners and bake for 15-20 minutes.
- Remove cupcakes from the oven and place on a wire cooling rack to cool completely.
- For the frosting, whip butter and cream cheese with a stand mixer.
- Add the eggnog and powdered sugar, 2 cups at a time, and whip until you reach desired consistency.
- Add frosting to a piping bag with a 1M piping tip and frost the cupcakes. You can also just apply the frosting with an offset spatula or butter knife.
- Keep leftovers in the refrigerator until ready to enjoy.
Nutrition
Calories: 254kcal | Carbohydrates: 60g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 63mg | Sodium: 227mg | Potassium: 209mg | Fiber: 0.5g | Sugar: 14g | Vitamin A: 542IU | Vitamin C: 0.1mg | Calcium: 76mg | Iron: 1mg