Red Velvet Cupcakes with Eggnog Butter Frosting
Red Velvet Cupcakes with Eggnog Butter Frosting | The perfect holiday cupcake! These gorgeous cupcakes have a beautiful red color are moist, fluffy and topped with everyone’s holiday favorite, eggnog butter frosting!
Do you miss using eggnog in recipes year round? Did you know that you can freeze eggnog? That’s right just place the container in the freezer until your ready to bake and create! Allow room at the top for expansion (about 1/2 inch) Eggnog fresh or store bought should be good for about 6 months. Now you can make these Red Velvet Cupcakes with Eggnog Butter Frosting anytime!
So good and addictive you’ll want to make extra so your guests can take some home! Add a few to a cupcake box and attach a recipe card! Scroll down for free downloadable recipe cards.
Click here for your free Recipe Card Printable—->>>>Red Velvet Cupcake Recipe Card ….For the best results print on a piece of card stock paper.
Red Velvet Cupcakes with Eggnog Frosting
Ingredients
For the Red Velvet Cupcakes:
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 2 (1-ounce) bottles red food coloring
- 2 1/2 cups all-purpose flour
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 tablespoon distilled white vinegar
- 1 teaspoon vanilla extract
For the Eggnog Frosting:
- 1 cup butter, softened
- 4 ounces cream cheese, softened
- 9 cups confectioners' sugar
- 1/2 cup eggnog + 2 tablespoons
- garnish: red sugar sprinkles
Instructions
For the Red Velvet Cupcakes:
- Preheat oven to 350 degrees.
- Line 24 muffins cups with cupcake liners.
- Beat butter and sugars until fluffy.
- Add egg, one at a time, beating well after each addition.
- Carefully add food color (ONE BOTTLE AT A TIME).
- Mix until combined; carefully add the second bottle.
- Beat until fully incorporated.
- In a medium bowl whisk together the flour, cocoa powder, baking soda and salt.
- Add flour mixture to butter mixture in thirds, alternating with buttermilk.
- Add vinegar and vanilla; beat just until blended.
- Divide batter evenly among cupcakes.
- Bake 18 to 20 minutes or until a wooden pick inserted into the center comes out clean.
- Let cool in pan on wire racks.
- Pipe Eggnog Frosting on cooled cupcakes and sprinkle with colored sugar.
For the Eggnog Frosting:
- Beat butter and cream cheese until smooth.
- Reduce mixer speed to low; gradually add confectioners' sugar and eggnog.
- Occasionally scrape sides of bowl.
- Beat until blended.
Notes
This recipe was adapted from the Southern Christmas 2013 issue.
This recipe is from Lady Behind The Curtain
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Salted Caramel Affogato from Tara’s Multicultural Table
Salted Caramel Apple Cider Martini from Sweet Beginnings
Salted Caramel Chocolate Martini from The Crumby Kitchen
Salted Caramel Mocha Smoothie from An Affair from the Heart
Sugar Cookie Martini from Strawberry Blondie Kitchen
Breakfast:
Baked Cranberry Eggnog French Toast from The Spiffy Cookie
Maple Bourbon Old Fashion Bread Pudding from Cheese Curd in Paradise
Candies:
Pecan Butter Rum Toffee from Take Two Tapas
Christmas Grinch Bark from Blogghetti
White Christmas Sugar Cookie Dough Fudge from Hezzi-D’s Books and Cooks
Desserts:
Black Forest Cheesecake from Kate’s Recipe Box
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Chocolate Pumpkin Pie Cookie Cups from Love and Confections
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Hi Cindy,
Thanks for the sweet words.
Have a Blessed Christmas! 🙂