Eggnog Cupcakes (Kopie)

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from Bake and Destroy

1 3/4 cups cake flour, not self-rising
1 1/4 cups unbleached all-purpose flour
2 cups sugar
1 tablespoon baking powder
1 teaspoon ground nutmeg
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
4 large eggs
1 cup eggnog
1 teaspoon pure vanilla extract

Preheat your oven to 325 and line two cupcake pans with paper liners. In a stand mixer with the paddle attachment, mix all the dry ingredients together. Mix butter pieces in until they’re coated with the flour mixture.
Mix eggs, eggnog and vanilla together in a large glass measuring cup. Add to dry ingredients gradually until mixed. Don’t over mix!
Fill cups 2/3 full and bake 17-22 minutes or until golden brown and the tops spring back when lightly touched. Cool in pans about 5 minutes then cool completely on wire rack.

Eggnog frosting:

2 sticks butter, room temperature
4-6 cups confectioners sugar
1/4 cup – 1/2 cup eggnog (I used about 1/3 cup to get it to piping consistency)
1/4 tsp ground nutmeg
pinch salt

Mix butter and sugar on medium speed. Add nutmeg and salt. Pour in eggnog gradually until frosting is spreadable. Add eggnog and sugar to taste and to desired consistency. Add less eggnog if you plan on piping the frosting on.

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