Belfonte Dairy | From the Heart of Kansas City

Eggnog Cupcakes

A festive eggnog cupcake with creamy white frosting, sprinkles, and a bite taken out, showcasing its moist interior, with a container of Belfonte Eggnog in the background.

Ingredients

  • Baking Spray
  • 1 ½ cups All-Purpose Flour
  • 1 cup Granulated Sugar
  • 2 tsp. Baking Powder
  • ½ tsp. Salt
  • ½ tsp. Ground Cinnamon
  • ½ tsp. Ground Nutmeg
  • ¼ cup Unsalted Butter, melted
  • ¼ cup Neutral Oil (such as vegetable or canola)
  • 2 Large Eggs
  • ¼ cup Belfonte Sour Cream
  • ½ cup Belfonte Eggnog
  • 2 tsp. Vanilla Extract
  • Frosting, for topping
  • Sprinkles, for topping

Directions

  1. Preheat the oven to 350 F. Line a 12-cup muffin pan with cupcake liners, then lightly spray the inside of the liners with baking spray.
  2. In a large mixing bowl, whisk the flour, sugar, baking powder, salt, cinnamon, and nutmeg together until well combined. Set aside.
  3. In a separate large mixing bowl, whisk the melted butter, oil, eggs, sour cream, eggnog, and vanilla together until smooth and creamy.
  4. Pour the wet ingredients into the bowl of dry ingredients and whisk to combine.
  5. Scoop cupcake batter into each cupcake liner, filling each one about ⅔ full. Bake cupcakes at 350 F for 17-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  6. Allow the cupcakes to cool for five minutes in the muffin pan, then carefully remove them from the pan and transfer them to a wire baking racks to finish cooling.
  7. Top the cupcakes with your favorite frosting and holiday sprinkles.
Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 13 cupcakes — Baker’s Dozen!
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