EGGNOG CUPCAKES

Eggnog Cupcakes-2 dozen cupcakes

For the eggnog cupcakes:

2 and 1/4 cups plus 6 Tbsp. all-purpose flour

6 Tbsp. cornstarch

2 cups granulated sugar

1 Tbsp. baking powder

1 tsp. salt

2 sticks unsalted butter, very soft and cut into small cubes

1 Tbsp. vanilla

4 large eggs, at room temperature

1 cup eggnog

1/4 cup sour cream

1/3 cup holiday jimmies

Eggnog Frosting:

2 sticks unsalted butter, very soft

4-6 cups confectioners' sugar

1/4 cup eggnog

1 tablespoon vanilla extract

1/4 cup holiday non-pareils, for decorating

Directions:

Preheat oven to 350 degrees. Line two 12-mold muffin tins with paper liners, set aside.

Add all of the dry ingredients to a large bowl and combine all ingredients. Add the softened butter and vanilla and mix with a handheld electric beater until the batter resembles a course meal. Add the eggs, one at a time, beating well after each addition. Add eggnog and sour cream and mix until combined. Fold in jimmies with a rubber spatula.

Divide batter evenly among prepared muffin tins (filling about 1/2 way each) and bake, for 18-20 minutes, or until the tops of are golden. Cool completely before frosting.

Frosting

In large bowl using a hand-held electric mixer, beat the butter on medium-speed until smooth and cream, about 2 minutes. Reduce the mixer speed to low and gradually add in the confectioners' sugar together; beat smooth. Slowly add in the eggnog (you may only need 1/8 cup) and vanilla extract, beating until slightly stiff, about 3 minutes. Refrigerate for 10 minutes then frost cooled cupcakes.

Top freshly frosted cupcakes with sprinkles.