Yes, I knew I had an eggnog cupcake recipe!  These are sure to become a holiday favorite with friends and family.  They also make great gifts!

Yield:  16 cupcakes

Ingredients:

2 cups plus 2 tablespoons sifted flour (I use cake flour for best results)

1 teaspoon baking powder

1/4 teaspoon salt

1 cup (2 sticks) unsalted butter

3/4 cup honey

3/4 cup sugar

2 large eggs

1/2 cup eggnog (try it with honey eggnog recipe from earlier today)

1/4 cup bourbon, whiskey, OR dark rum

1/4 teaspoon fresh grated ginger

1 teaspoon PURE vanilla extract

Prepare pans by lining with cupcake liners. Preheat oven to 350°F. Sift or whisk together flour, baking powder, ginger and salt. Set aside.

Cream together the butter, sugar and honey until smooth and well blended. Add the eggs, one at a time, beating well after each addition. Alternately add the dry ingredients and the eggnog. Scrape down the sides of the bowl and the beaters. Add the vanilla and whiskey (or your spirits of choice!)

Pour batter into prepared pans, 3/4 full. Bake 17-20 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack for about 10 minutes. Remove from pans and cool completely.

Eggnog Buttercream Frosting

Ingredients:

6 ounces cream cheese

1 stick unsalted butter

1/4 cup honey eggnog

4 – 4 1/2 cups powdered sugar

Fresh ginger

Cream butter and cream cheese in bowl of electric mixer or with handheld beaters. When the mixture is soft and fluffy begin to add sifted powdered sugar a little at a time. Slowly add 1 tablespoon of eggnog alternating with the powdered sugar until you reach the right consistency. Beat until creamy. Pipe onto cupcakes using a pastry bag or spread with a spatula. Sprinkle fresh ginger on top.

Cupcakes may be stored in an airtight container for up to four days.

Related articles

• National eggnog month (eatocracy.cnn.com)
• Holidays With Honey – Honey Eggnog (romancingthebee.com)
• Cranberry Week – Honey Cranberry White Chocolate Cupcakes (romancingthebee.com)