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INSTRUCTIONS

INGREDIENTS

Holly Jolly Cupcakes

Cupcakes• 1 ¼ cups all-purpose flour• ½ tsp baking powder• ¼ tsp baking soda• ¼ tsp salt• ½ cup (1 stick) unsalted butter, softened• 1 cup granulated sugar• 2 eggs• ½ tsp LorAnn Super-Strength Eggnog Flavor• ½ cup milk

Frosting• ½ cup (1 stick) unsalted butter, softened• 8 oz. cream cheese, softened• 1 cup packed light brown sugar • ½ tsp LorAnn Super-Strength Eggnog Flavor• 1 tsp ground cinnamon, for dusting (optional)

1. Preheat oven to 350° F. Line 12 standard-size muffin cups with paper cupcake liners.

2. In a small bowl, whisk together the flour, baking powder, baking soda, and salt.

3. In a large bowl, cream the butter and sugar together using an electric mixer on medium-high speed until mixture is pale and fluffy, about 3–5 minutes. Add eggs one at a time, beating until well combined, scraping down sides of bowl as necessary. Beat in LorAnn Eggnog Flavor. Reduce speed to low and add the flour mixture in three batches, alternating with two additions of the milk, beating only until combined after each.

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Serving Size: 12 cupcakes

LorAnnOils.com 800-862-8620

Holly Jolly Cupcakes

4. Divide batter evenly among prepared muffin tins, filling each 2⁄3 full. Bake cupcakes for 18–22 minutes or until golden and an inserted toothpick comes out clean. Transfer tins to a wire rack and cool completely.

5. For the frosting, combine the butter, cream cheese, brown sugar, and LorAnn Eggnog Flavor in a medium bowl and beat until smooth. If frosting seems stiff, add milk to thin. Spread or pipe frosting onto cooled cupcakes and dust with ground cinnamon, if desired. Store in an airtight container at room temperature.

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INSTRUCTIONS (Cont.)