Get ready to transform your holiday baking with the most decadent, mouthwatering treat that will make your taste buds dance with joy! These Eggnog Cupcakes with White Chocolate are not just another dessert - they're a festive explosion of flavor that captures the essence of winter celebrations in every single bite. Imagine biting into a perfectly moist cupcake that whispers hints of creamy eggnog and warm nutmeg, studded with luxurious white chocolate chips that melt in your mouth. Whether you're hosting a Christmas party or just craving a seasonal indulgence, these cupcakes are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 cup eggnog
- 1 teaspoon nutmeg
- 1/2 cup white chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and lightly spray with non-stick cooking spray.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set aside.
- In a large mixing bowl, cream the softened unsalted butter and sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition and scraping down the sides of the bowl.
- Gradually mix in the eggnog and ground nutmeg, blending until the mixture is smooth and fully incorporated.
- Slowly fold the dry ingredients into the wet mixture, stirring just until combined. Be careful not to overmix.
- Gently fold in the white chocolate chips, distributing them evenly throughout the batter.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from oven and let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Frost with white chocolate buttercream and sprinkle with additional nutmeg before serving.
Tips
- • Ensure all ingredients are at room temperature before starting to help them blend more smoothly • Don't overmix the batter - this can lead to dense, tough cupcakes • Use fresh, high-quality nutmeg for the most authentic flavor • For extra richness, use full-fat eggnog • Let the cupcakes cool completely before frosting to prevent melting • Store cupcakes in an airtight container at room temperature for up to 3 days • For a festive touch, garnish with a light dusting of nutmeg or white chocolate shavings • If you want extra moisture, brush the cooled cupcakes with a small amount of rum or brandy before frosting
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 4g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 75mg
