Ingredients
4 large eggs, separated2/3 cup butter, softened1-1/2 cups sugar, divided2-1/3 cups all-purpose flour3 teaspoons baking powder1/2 teaspoon ground nutmeg1/4 teaspoon salt1 cup eggnogFROSTING:1 package (8 ounces) cream cheese, softened1/4 cup butter, softened3-3/4 cups confectioners’ sugar2 tablespoons eggnogFreshly grated or additional ground nutmeg
Preparation
Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Line 24 muffin cups with paper liners.
In a large bowl, cream butter and 1-1/4 cups sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. In another bowl, whisk flour, baking powder, nutmeg and salt; add to creamed mixture alternately with eggnog, beating well after each addition.
With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold into batter.
Fill prepared muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 18-22 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.
For frosting, in a large bowl, beat cream cheese and butter until blended. Gradually beat in confectioners’ sugar and eggnog until smooth. Frost cupcakes. Sprinkle with nutmeg. Refrigerate leftovers.
