Candied Buddha's Hand-Eggnog Cupcakes for #CupcakeDay

Cupcake Day is the brain-child of Coleen of The Redheaded Baker. When she suggested it, I was in immediately. I'm always looking for cupcake recipes for school birthday treats; I figured this was a way to get some new-to-me recipes. Besides, I wanted to use the 8-Piece Baker's Silicone Decorating Bottle Kit from OXO that they sent as a thank you to all #FBCookieSwap participants. 

Well, truth be told, my Enthusiastic Kitchen Elf wanted to use it. In fact, the day I received the box from OXO, he immediately stuck the kit in with his baking items. "Hello...was that your name on the box?"

Well, two of my boys had a great time decorating. The third wasn't feeling too hot, so he went to bed early. Boo. The other two Baker Manns did save a yellow one for R. He'll be happy.

'Tis the season for eggnog. I knew I had to make eggnog cupcakes. They have a delicate crumb and a delicious spiciness. This recipe makes a dozen cupcakes but the frosting only covered about 8 of them. They are fine without the frosting, too. Does that make them a muffin?!?

Ingredients

For the cupcakes

• 1 1/2 C white whole wheat flour
• ½ tsp. baking soda
• 1¼ C organic eggnog
• ¼ C olive oil
• 1 T apple cider vinegar
• 1 t pure vanilla extract
• 1 C organic granulated sugar
• grated nutmeg (D did an entire nut)
• ground cinnamon (D did an entire stick)
• ground cardamom (D crushed 3 white cardamom pods)
• ¼ t fleur de sel
• ¼ C Candied Buddha's Hand citron (click here for an intro to Buddha's Hand) 

For the frosting

• 8 T butter, at room temperature
• 1 C organic powdered sugar
• Pinch of salt
• Pinch of freshly grated nutmeg
• 2 T eggnog
• 1 t pure vanilla extract

Procedure

Preheat the oven to 350˚ F.  Line cupcake hollows with parchment liners.  In a medium bowl, combine the flour, baking soda, nutmeg and whisk to combine.  In another bowl, combine the eggnog, olive oil, vinegar, and sugar.  Beat on medium-low speed until well blended.  Stir in the dry ingredients and fold in until just combined.

Spoon 1/2 C of batter into cupcake liners, filling the hollows about 2/3 full.

Bake 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Allow to cool in the pan 5 minutes, then transfer to a wire rack to cool completely. While they cool, prepare your frosting.

Place the butter in a mixing bowl. Beat until smooth, 20-30 seconds.  Add in the powdered sugar, salt and nutmeg; beat on until incorporated and smooth, about 1 minute.  Scrape down the sides of the bowl.  Add in the eggnog and vanilla; whip until light and fluffy, maybe 3 minutes. Add food coloring if you like; D kept one natural and made two small batches of color - one yellow and one blue.

Frost cooled cupcakes.

Here's what the rest of the #CupcakeDay crew brought to the party...

• Hot Cocoa Cupcakes by The Redhead Baker
• Chocolate Chip Cookie Dough Cupcakes by The Cooking Actress
• Vanilla Candy Cane Cupcakes by Noshing With The Nolands
• Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting by A Day in the Life on the Farm
• Nerds Cupcakes by Amy's Confectionery Adventures
• Vegan Midori Melon Cupcakes by NinjaBaker
• Chocolate Bourbon Cupcakes with Candied Butter Pecan Frosting by From Gate to Plate
• Dark Chocolate Rum Cupcakes with Salted Caramel Buttercream by Lemony Thyme
• Gingerbread cupcakes with cinnamon cream cheese frosting by Eva Bakes
• Cranberry Apple Cupcakes by The Pajama Chef
• Almond Joy Cupcakes by Our Eating Habits
• Buttered Rum Cupcakes by Adventures in All Things Food
• Maple Cupcakes with Maple Cream Cheese Frosting by Karen's Kitchen Stories
• Cone Head Cupcakes with Ice Cream Frosting by The Spiffy Cookie
• Candied Buddha's Hand-Eggnog Cupcakes by Culinary Adventures with Camilla
• Almond Joy Cupcakes by Food Lust People Love
• Sweet Potato Cupcakes with Marshmallow Frosting by Sew You Think You Can Cook
• Chocolate Cupcakes with Nutella Frosting for 2 by Kate's Recipe Box
• Cranberry Cupcakes with White Chocolate Buttercream by Cheese Curd In Paradise
• Peppermint Patty Cupcakes by Comfortably Domestic
• Pumpkin Spice Cupcakes with Biscoff Marshmallow Buttercream by Making Miracles
• Chocolate Cupcakes with Red Velvet Frosting by {i love} my disorganized life
• Lemon Cupcakes by Miss Information
• Peppermint Hot Chocolate Cupcakes by Kosher Kitchen
• Peppermint Cream Cookie Cupcakes by Take a Bite out of Boca
• Cupcake Christmas Wreath by Lick the Spoon