2and 1/4 cups plus 6 tablespoons Bob's Red Mill all-purpose flour
2sticks (8 ounces) unsalted butter, very soft and cut into small cubes
4large eggs, at room temperature
1/4cupfull-fat sour cream
For the eggnog frosting:
2sticks (8 ounces) unsalted butter, very soft
1/4cupholiday nonpareils, for decorating
For the eggnog cupcakes:
Preheat oven to 350 degrees (F). Line two 12-mold muffin tins with paper liners; set aside.
Add all of the dry ingredients to a large bowl; whisk well to combine. 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, one pan at a time, for 18-20 minutes, or until the tops of are golden and a cake tester inserted in the center of a cupcake comes out clean. Cool completely before frosting.
For the Frosting:
In a stand mixer or 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 and well combined (about 3 minutes). Refrigerate for 10 minutes then frost cooled cupcakes.
Top freshly frosted cupcakes with sprinkles.
*The butter must be very soft for this recipe to work. *You may completely leave the sprinkles out of this recipe, if desired. *Cupcakes will stay fresh, stored in the fridge, for up to 3 days. Bring to room temperature before serving.