Eggnog Cupcakes with Whipped Eggnog Buttercream

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Ingredients

Cupcakes
1 1/4cups Gold Medal™ all-purpose flour
1cup sugar
1/2teaspoon freshly grated nutmeg
1/2teaspoon baking powder
1/4teaspoon baking soda
Scant 1/4 teaspoon salt
1/2cup butter, softened
2eggs
1/2cup eggnog

Frosting
1cup sugar
1/4cup Gold Medal™ all-purpose flour
1cup eggnog
1/4teaspoon freshly grated nutmeg
1cup butter, softened
Dash salt

Garnish, if desired
Betty Crocker™ Decorating Decors candy sprinkles

Steps

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.

You can find complete recipes HERE 

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