Nutmeg Cupcakes with Pink Cream Cheese Frosting
Happy Valentine's Day Month! I baked you cupcakes!
And I promise, this will be the last cupcake recipe for at least... a week. I just can't stop making them!
If only I had cupcake fever in 2010 when cupcakes were all the rage. I am always the last one to pick up on trends. So playing the clueless teacher is definitely not an act. I have no idea what kids these days are into, and I am surrounded by them all day!
If you haven't noticed, the frosting on these cupcakes was supposed to look like a flower. A rose to be more precise. But since I have no piping skills (like, absolutely zero), they didn't turn out toooo roselike. But it's the thought that counts, right?
So what do you guys have planned for Valentine's Day? The only thing that I have planned on that day is a test for my students. I know, right? Best teacher ever.
But apart from the half off chocolate day that comes after February 14th, I just don't get that much into Valentine's Day. My days are so busy, I just can't find enough time to do a fancy dinner, or whatever you do on Valentine's Day. And if I do have time, my significant other is away somewhere else, like Russia or back in Vancouver. Just my luck.
But what I can do, and always make a point of doing is make Valentine's Day treats like these Nutmeg Cupcakes with Pink Cream Cheese Frosting. Last year I made red velvet cupcakes and the year before I made a red velvet mug cake. This year, I decided to skip the the red velvet this year...
For now at least.
Nutmeg Cupcakes with Pink Cream Cheese Frosting
Ingredients
Cupcakes
- ½ cup salted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 ½ cups all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon ground nutmeg
- ⅔ cup buttermilk
Frosting
- 4 oz salted butter, softened
- 4 oz cream cheese, softened
- 2 ½ cups powdered sugar
- 2 teaspoon pure vanilla extract
- pink food coloring
Instructions
- Preheat the oven to 350°F. Line a muffin pan with paper liners and set aside.
- In a large bowl, cream together the ½ cup of butter with the white sugar until light and fluffy. Add in the eggs one at a time, beating together until fully incorporated. Mix in the vanilla extract.
- In a separate bowl, mix together the flour, baking powder and nutmeg. Slowly mix in the dry ingredients to the wet ingredients until fully incorporated. Add in the eggnog and mix until fully combined.
- Scoop the batter evenly into the prepared muffin pan. Place in the preheated oven and bake for 20-22 minutes, or until a toothpick inserted into the centre comes out clean.
- Frosting: Meanwhile, cream together the 4 oz butter and cream cheese until light and fluffy. Add in the icing sugar and vanilla, and beat until fully combined. Add in enough food coloring until you reach your desired color.
- When the cupcakes are cooled, fill a piping bag (or a ziplock bag with a hole cut out in the corner) and pipe the frosting on the cupcakes.
Made these last night for a fancy dinner party my 3 year old planned. She requested pink cake so we made these cupcakes together.
I thought maybe 1tsp nutmeg would be too strong, but it was just right. It made the cupcake just pop. Making the cake taste scrumptious, but not hurt your teeth sweet. Butter cream frosting was yummy too.
Yay!! I am so glad you liked them 🙂
I cant wait to try making these cupcakes for Valentines day for the family.
My cupcakes never look so pretty!!
Your roses look pretty! I love the idea of nutmeg cupcakes!
These cupcakes are so pretty and so Valentiny (is there such a word?).
These sound delicious and they are so pretty as well. Thanks for the great idea!
Oh I have not done piping, and think yours look so beautiful! The nutmeg is such a neat idea for the cupcakes!
The piping may not be what you hoped for, but they're pretty and they look obviously Valentinesque. I'm not commonly a cupcake fan, but I've never had a nuymeg cupcake. It sounds delicious.
I'm terrible at icing too and I always have such high hopes. But these look pretty good! You're definitely better at it than I am. I think the secret is practice, by which I mean making cupcakes 2 or 3 times a week.