White Chocolate Eggnog Cupcakes Recipes

EASY EGGNOG CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper muffin liners.
• Stir yellow cake mix, 1 1/2 cups eggnog, eggs, 1/4 cup melted butter, and nutmeg together in a bowl until batter is smooth. Pour cupcake batter into prepared muffin cups to fill about 2/3 full.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, 12 to 14 minutes. Transfer cupcakes to a wire rack to cool completely.
• Stir 1 cup eggnog and flour together in a saucepan over medium-high heat until mixture thickens, 5 to 7 minutes. Remove from heat and cool completely.
• Beat butter, shortening, and sugar together in a bowl with an electric mixture until light and fluffy, 2 to 3 minutes. Slowly beat in cooled eggnog mixture and beat until desired frosting consistency is reached. Spread frosting onto cooled cupcakes.

WHITE CHOCOLATE-EGGNOG CUPCAKES

Steps:

• Heat oven to 350ºF.
• Beat dry cake mix, eggnog, oil, egg whites and 1/2 tsp. nutmeg in large bowl with mixer until blended. Stir in chocolate.
• Spoon into 22 paper-lined muffin pan cups.
• Bake 18 to 20 min. or until toothpick inserted in centers of cupcakes comes out clean; cool completely.
• Meanwhile, beat cream cheese, butter and rum extract in large bowl with mixer until blended. Beat in sugar, 1 cup at a time. Whisk in COOL WHIP. Refrigerate at least 30 min. or until ready to use.
• Spoon frosting into freezer-weight resealable plastic bag; seal bag. Cut small piece off one bottom corner of bag. Insert tip of bag into top of each cupcake to pipe about 1 Tbsp. frosting into center of cupcake.
• Frost cupcakes with remaining frosting. Sprinkle lightly with remaining nutmeg.

WHITE CHOCOLATE EGGNOG

Steps:

• In a punch bowl, combine the egg nog, rum, and white chocolate liqueur. When you are ready to serve, whisk the egg nog to make it frothy and pour the mixture into cups. Place 1 heaping tablespoon of the whipped topping into each cup. Garnish each with the grated white chocolate and a sprinkling of pumpkin pie spice.

EGGNOG CUPCAKES WITH WHIPPED EGGNOG BUTTERCREAM

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper baking cups.
• Stir flour, sugar, nutmeg, baking powder, baking soda, and salt together for cupcakes in a medium bowl. Beat 1/2 cup butter in a large bowl until creamy, about 1 minute. Add flour mixture all at once and beat until mixture is crumbly.
• Add eggs; beat about 30 seconds. Scrape the sides and bottom of the bowl well and beat until light in color and a bit fluffy, about 1 minute. Scrape the bowl again. Gently beat in eggnog just until combined and batter is silky and smooth. Divide batter evenly among prepared muffin cups.
• Bake in the preheated oven until tops of cupcakes spring back when touched lightly and a toothpick inserted into the centers comes out clean, 25 to 28 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
• Meanwhile, whisk sugar and flour for frosting in a 2-quart saucepan. Whisk in eggnog and nutmeg until no lumps remain. Turn heat to medium and heat, beating with the whisk until mixture comes to a low boil and thickens enough to coat a spoon. Remove from the heat and scrape mixture into a bowl. Cool completely, about 45 minutes.
• Beat butter and salt in a large bowl with an electric mixer until creamy. Pour in the cooled eggnog mixture, beating until light and creamy. If frosting looks curdled or separated, keep beating. It will come together after a few minutes.
• Spread or pipe frosting onto the cooled cupcakes.

CRANBERRY CUPCAKES WITH WHITE CHOCOLATE FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup cupcake pan with liners.
• Sift flour, baking powder, and salt together in a small bowl. Set aside.
• Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Set aside.
• Cream butter and sugar with an electric mixer in a large bowl until light and fluffy. Mix in orange zest and vanilla extract. Add in 1/2 the flour mixture, mixing until just combined. Add buttermilk and heavy cream, mixing until just combined. Mix in remaining flour mixture until just combined. Batter will be thick.
• Fold 1/3 of the beaten egg whites into the batter until incorporated. Fold in remaining egg whites until no streaks of egg white remain. Fold in chopped cranberries. Spoon batter evenly into each prepared cupcake liner, filling each liner about 7/8 full.
• Bake in the preheated oven until cupcakes spring back lightly when touched, 20 to 25 minutes. Allow to cool 5 minutes in the pan before removing to a wire rack to cool completely, about 25 minutes.
• Meanwhile, make the frosting. Beat butter in a bowl with an electric mixer on high speed until completely smooth, 3 to 4 minutes. Add powdered sugar and salt, and beat until smooth and well combined, another 2 to 3 minutes. Pour in melted white chocolate and beat until combined, 1 to 2 minutes. Pour in heavy cream, vanilla extract, and almond extract. Beat until frosting is smooth, light, and fluffy, 2 to 3 more minutes.
• Frost the cooled cupcakes with the frosting.

EGGNOG-WHITE CHOCOLATE BARK

Steps:

• Microwave chocolate in large microwaveable bowl on HIGH 2 min. or until almost melted, stirring every 30 sec. Stir until chocolate is completely melted.
• Stir in remaining ingredients until blended; spread immediately onto foil-covered baking sheet.
• Refrigerate 4 hours or until firm. Break into pieces.