05 Dec Gingerbread Cupcakes with Eggnog Frosting
The holidays bring lots of goodies that we miss throughout the year – fragrant fir trees, cozy fires, timeless songs, and family traditions. But the one thing we can’t get enough of is eggnog! This rich, sweetened dairy beverage is savored during just one month of the year and we love every excuse to indulge, like this recipe which lets you have your eggnog, and eat it, too!
Organic Valley Eggnog is just like homemade, without the work. They use fair-trade sugar, vanilla and nutmeg to highlight the natural goodness of their milk, cream and eggs. The sweetness is just right, and makes the ultimate topping for a warm gingerbread cupcake.
Gingerbread Cupcakes with Eggnog Frosting
Yields 12 cupcakes
For the cupcakes:
– 1/2 cup Organic Valley Unsalted Butter, softened to room temperature
– 1/2 cup packed light or dark brown sugar
– 1 Organic Valley Egg, at room temperature
– 1/2 cup Organic Valley Milk
– 1/2 cup molasses
– 1 teaspoon pure vanilla extract
– 1 1/3 cups all purpose flour
– 1/2 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground allspice
For the frosting:
– 2 1/2 cups powdered sugar
– 4 tablespoons Organic Valley Unsalted Butter
– 3 tablespoons Organic Valley Eggnog
– Grated nutmeg (optional)
1. Preheat the oven to 350°F and line a 12-count muffin pan with cupcake liners. Set aside.
2. In a large bowl, beat the butter and brown sugar together on medium speed with a paddle attachment until creamy. Beat in the egg until just combined, scraping the sides and bottom of the bowl as needed. Beat in the milk, molasses, and vanilla on medium speed. Mixture will be piecey and not fully combined, but that’s ok!
3. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice until combined. With the mixer running on low speed, slowly pour the dry ingredients into the wet ingredients, and mix until just combined. Scrap down the sides and bottom of the bowl as needed.
4. Fill the cupcake liners 2/3 of the way full. Bake for 19-21 minutes or until a toothpick inserted in the center comes out mostly clean. Allow to cool completely before frosting.
5. While the cupcakes are cooling, make the frosting. Combine powdered sugar and butter in a small bowl, blending with a fork. Add eggnog and blend well. If icing is stiff, add additional eggnog 1 teaspoon at a time until a creamy frosting is achieved. (You can also use a mixer to combine, taking care to keep the frosting from getting too loose.)
6. Frost cooled cupcakes by hand or using a piping bag, and top with freshly grated nutmeg.
7. Serve and enjoy!
Organic Valley is America’s largest cooperative of organic farmers and one of the nation’s leading organic brands. Organized in 1998, it represents more than 1,800 farmers in 36 states. Focused on its founding mission of saving family farms through organic farming, Organic Valley produces a variety of organic foods, including organic milk, soy, cheese, butter, spreads, creams, eggs and produce. With its regional model, milk is produced, bottled and distributed right in the region where it is farmed to ensure fewer miles from farm to table to support local economies. You can find your regional farmer at here, or follow along on Facebook and Instagram.