Eggnog Cupcakes

 

Eggnog Cupcakes

Ingredients 

• For cupcakes
• 4 egg whites
• 1 1/3 cups sugar
• 2 + 3 Tbsp cups flour
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp nutmeg
• 1 cup unsalted butter (melted)
• 1/3 cup sour cream
• 1/3 cup whole milk
• 2/3 cup eggnog
• 2 tsp vanilla
• For eggnog buttercream
• 1 cup butter
• Pinch of salt
• 4-5 cups powdered sugar
• 1/2 cup eggnog 
• 1/2 tsp nutmeg

Directions 

• Preheat oven to 350 degrees F. and line a couple muffin pans with cupcake liners. Set aside.
• In the bowl of a stand mixer fitted with the whisk attachment, whip egg whites and sugar until just before soft peaks form. It should look thick but still fall ribbon-like from the whisk when lifted.
• Combine flour, baking powder, baking soda, salt, and nutmeg in a medium sized bowl. Sift a couple times to remove any flour lumps.
• In a separate bowl, combine melted butter, sour cream, milk, eggnog, and vanilla.
• With the mixer on low speed, alternate adding dry ingredients and wet ingredients to egg whites. Mix until everything is just combined and there are no big lumps.
• Scoop or pour batter into prepared pans, filling each cupcake liner about 2/3 to the top.
• Bake for 15-18 minutes until a toothpick inserted comes out clean.
• Let cool in pans for 5 minutes then remove from pans to finish cooling.
• While cupcakes are cooling, prepare the eggnog buttercream.
• In the bowl of a stand mixer fitted with the paddle attachment, beat butter and salt on high speed for 5 minutes.
• Scrape down sides of bowl and add 1 cup powdered sugar. Mix on medium speed for 1 minute.
• Add the rest of the sugar and mix until almost combined, then add about half of the eggnog and vanilla. Mix until smooth.
• Add more eggnog until buttercream reaches desired consistency. Should be able to hold its shape but still soft and smooth.
• Transfer buttercream to a piping bag and pipe onto cooled cupcakes.