Eggnog Cupcakes with Whipped Eggnog Buttercream

Ingredients and Weight:

For the Cupcakes: * All-purpose flour: 1 1/2 cups (180g) * Sugar: 1 1/4 cups (250g) * Baking powder: 2 teaspoons (10g) * Salt: 1/2 teaspoon (2g) * Nutmeg: 1/2 teaspoon (2g) * Ginger: 1/4 teaspoon (1g) * Eggs: 2 large * Buttermilk: 1 cup (240ml) * Eggnog: 1 cup (240ml) * Canola oil: 1/2 cup (120ml)

For the Whipped Eggnog Buttercream: * Unsalted butter, softened: 1 cup (225g) * Powdered sugar: 2 cups (240g) * Eggnog: 1/4 cup (60ml) * Vanilla extract: 1 teaspoon (5ml)

Preparation Time:

• 15 minutes

Cooking Time:

• 20-25 minutes

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

For the Cupcakes: 1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. 2. In a large bowl, whisk together the flour, sugar, baking powder, salt, nutmeg, and ginger. 3. In a separate bowl, whisk together the eggs, buttermilk, eggnog, and canola oil. 4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix. 5. Fill the cupcake liners about 2/3 full. 6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

For the Whipped Eggnog Buttercream: 1. In a large bowl, beat the butter and powdered sugar until light and fluffy. 2. Gradually add the eggnog, beating until smooth. 3. Beat in the vanilla extract.

To Assemble the Cupcakes: 1. Once the cupcakes have cooled completely, pipe or spread the whipped eggnog buttercream on top. 2. Refrigerate for at least 30 minutes before serving.

Nutritional Information (per cupcake):

• Calories: 350
• Fat: 15g
• Saturated Fat: 9g
• Cholesterol: 55mg
• Sodium: 200mg
• Carbohydrates: 45g
• Protein: 5g

Dish Characteristics:

• Moist and flavorful cupcakes with a hint of nutmeg and ginger
• Creamy and fluffy whipped eggnog buttercream
• Festive and perfect for the holiday season

User Comments:

• "These cupcakes were a huge hit at our Christmas party!"
• "The eggnog flavor was so delicious and the buttercream was to die for."
• "I loved the festive presentation with the eggnog frosting."
• "I would definitely make these again and again."
• "Perfect cupcakes for a cozy winter night."

Special Precautions and Tips:

• If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
• To make the frosting ahead of time, store it in an airtight container in the refrigerator for up to 3 days. Bring it to room temperature before piping or spreading.
• If you don't have a piping bag, you can use a plastic sandwich bag with the corner snipped off.