Eggnog Cupcakes (Tres Leches)
I’m not a huge fan of eggnog. One sip for the season, and I’m good until the next year. However, my husband and kids LOVE it so much. My husband grew up diluting the eggnog with milk to reduce the thickness. I’m not so sure about that because I think one of the best redeeming qualities of eggnog is the thickness.
When Tim and I were dating, we had a movie night with my brother and his wife. My brother asked Tim if he wanted some eggnog. He of course said yes, but then quickly regretted it when my brother returned with a 24 oz. glass full to the brim of thick eggnog. It took him almost the entire movie to drink that glass.
All of my brothers are a bit larger than Tim. In fact, my dad would call Tim, Little Timmy, because he is quite a bit smaller than any man in our family. We joke that Tim had to prove himself that night with the eggnog to show that he could hang with the big guys. Especially since the flag football game my four brothers invited him to participate in got snowed out.
Anyways, I knew I had to create a eggnog cupcake this Christmas season. This cupcake is so fluffy, and despite my dislike for eggnog, I was a fan! To kick the eggnog flavor up another notch, though, I made some of them tres leches. Instead of using cream in the tres leches mixture, though, I replaced it with eggnog. My husband was in heaven. I, on the other hand, thought it was a little much of the eggnog flavor.
This cupcake can be made either way depending on how you like your eggnog! The mascarpone frosting on top is the perfect for this rich cupcake. It’s so yummy.
Eggnog Cupcakes (Tres Leches)
Ingredients
- 2 ½ cups all-purpose flour
- 2 cups sugar
- ½ tsp baking soda
- 1 ½ tsp baking powder
- ¼ tsp. nutmeg
- ½ tsp. cinnamon
- 1 tsp salt
- ⅔ cup shortening
- ¼ cup unsalted butter softened
- 1 cup sour cream
- ½ cup eggnog
- 6 large egg whites
For the Tres Leches Option
- 1 can sweetened condensed milk
- ¾ eggnog
- 1 can evaporated milk, with 1/2 cup removed
- Whipped Mascarpone Frosting*
Instructions
- Preheat the oven to 325°.
- In a separate bowl, combine all of the dry ingredients together, including the spices (flour, soda, powder, spices, and salt).
- In another smaller bowl, combine the sour cream, eggnog, and egg whites.
- In the bowl of an electric mixer fitted with a paddle attachment, cream together the shortening, butter, and sugar until light and fluffy.
- Once the butter and sugar is mixed, alternate between your flour mixture and liquid mixture. Add in 1/3 of each mixture at a time, and mix until combined. Dry ingredients, mix, liquid, mix, repeat. Make sure to scrape down the sides of the bowl between each mix so the batter is well combined.
- Scoop batter into cupcake liners and bake for 23-25 minutes until the tops bounce back when touched. If you are adding the tres leches option, combine all three of the “milks” and whisk together until well combined.
- Poke holes in the cupcake and pour the milk mixture over each cupcake. I prefer to use a squirt bottle and squirt in 3 different locations in the cupcake. Refrigerate for at least 4 hours to allow the milks to soak in.
- Top with mascarpone frosting and freshly grated nutmeg.