Eggnog Cupcakes with Whipped Eggnog Buttercream


cups all-purpose flour
1cup sugar
½teaspoon freshly grated nutmeg
½teaspoon baking powder
¼teaspoon baking soda
Scant ¼ teaspoon salt
½cup butter, softened
½cup eggnog
1cup sugar
¼cup all-purpose flour
1cup eggnog
¼teaspoon freshly grated nutmeg
1cup butter, softened
Dash salt
Garnish, if desired:
decorating Decors candy sprinkles


1 Heat oven to 350°F. Line 12 regular-size muffin cups with paper baking cups. 2 In medium bowl, stir together all Cupcake ingredients except butter, eggs and eggnog. In large bowl, beat 1/2 cup butter until creamy, about 1 minute. Add flour mixture all at once; beat until mixture resembles crumble topping. Add 2 eggs; beat about 30 seconds. Scrape side and bottom of bowl well; beat 1 minute longer. Batter should be light in color and a bit fluffy. Scrape bowl; gently beat in 1/2 cup eggnog just until combined and batter is silky and smooth. Divide batter evenly among muffin cups. 3 Bake 25 to 28 minutes or until tops of cupcakes spring back when touched lightly in center and toothpick inserted in center comes out clean. Remove from oven; place on cooling rack. Cool completely, about 45 minutes. 4 In 2-quart saucepan, stir together 1 cup sugar and 1/4 cup flour with whisk. Beat in 1 cup eggnog and 1/4 teaspoon nutmeg until no lumps remain. Heat mixture over medium heat, beating with whisk until mixture comes to a low boil and thickens enough to coat a spoon. Remove from heat; scrape mixture into bowl. Cool completely, about 45 minutes. 5 Using hand mixer or stand mixer, beat 1 cup butter and dash salt in large bowl until creamy. Pour in cooled eggnog mixture, beating until light and creamy. If Frosting looks curdled or separated, keep beating! It will come together after a few minutes. 6 Spread or pipe frosting onto cooled cupcakes. Garnish with sprinkles. Store in refrigerator.