Ingredients:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp nutmeg
- 1/2 cup unsalted butter (softened)
- 1 cup sugar
- 2 eggs
- 1 cup eggnog
- Lavender Sea Salt for sprinkling
Instructions:
- Preheat the Oven: Set your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, nutmeg, and a pinch of Lavender Sea Salt.
- Prepare Wet Ingredients: In a separate bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the eggnog until fully combined.
- Combine and Fill: Gradually mix the dry ingredients into the wet mixture, stirring until just combined. Fill each cupcake liner about 3/4 full with the batter.
- Bake: Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let the cupcakes cool completely on a wire rack.
- Add the Finishing Touch: Top the cupcakes with your favorite frosting and sprinkle with Lavender Sea Salt just before serving for a fragrant and flavorful finish.
Why Lavender Sea Salt?
The Lavender Sea Salt enhances the creamy eggnog flavors with a subtle floral aroma, adding depth and a sophisticated touch to this holiday classic. It transforms these cupcakes into an elegant and memorable treat.
Pro Tip: For an extra festive flair, garnish with a light dusting of nutmeg or a small sprig of lavender!
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