Get into the holiday spirit with these deliciously festive Eggnog Cupcakes, topped with a rich and creamy eggnog buttercream. These cupcakes are tender and infused with warm notes of nutmeg and vanilla, capturing the classic flavors of everyone’s favorite seasonal drink. Perfect for holiday parties, family gatherings, or simply enjoying at home, these Eggnog Cupcakes are a fun and festive way to celebrate the season!
Ingredients
For the Eggnog Cupcakes
- 1¼ cups (163g) all-purpose flour
- 1½ teaspoons baking powder
- ¾ teaspoon ground nutmeg
- ¼ teaspoon salt
- 6 tablespoons (84g) unsalted butter, at room temperature
- ¾ cup (155g) granulated sugar
- 1½ tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ cup + 2 tablespoons (150ml) eggnog
For the Eggnog Buttercream
- ½ cup (115g) unsalted butter, softened
- ½ cup (95g) shortening
- 4 cups (480g) powdered sugar
- 4 tablespoons (60ml) eggnog
- ¼ teaspoon rum extract (optional)
- 1 teaspoon ground nutmeg
- Pinch of salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, nutmeg, and salt until well combined.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Stir in the vegetable oil and vanilla extract, blending until the mixture is silky and well combined.
- Add Eggs: Add the eggs one at a time, beating well after each addition to ensure they’re fully incorporated.
- Combine Wet and Dry Ingredients: With the mixer on low speed, alternate adding the flour mixture and eggnog to the batter, beginning and ending with the flour.
- Fill and Bake: Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Place the cupcakes in the oven and bake for 18-22 minutes, checking for doneness by inserting a toothpick into the middle. Once it comes out clean, remove them from the oven and set them on a wire rack to cool completely before decorating with frosting.
- Cream Butter and Shortening: In a mixing bowl, beat the softened butter and shortening together on medium speed until smooth and creamy.
- Add Powdered Sugar and Eggnog: Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Add the eggnog, rum extract (if using), nutmeg, and a pinch of salt. Adjust the consistency by adding more powdered sugar if too thin or a bit more eggnog if too thick.
- Frost the Cupcakes: Once the cupcakes are completely cool, frost them generously with the eggnog buttercream using a piping bag or spatula.
- Garnish: For an extra festive touch, sprinkle a little extra nutmeg on top or add a cinnamon stick for decoration.
Conclusion:
These Eggnog Cupcakes with Eggnog Buttercream are the perfect holiday dessert, delivering the cozy, nostalgic flavors of eggnog in every bite. With a fluffy, spiced cupcake and a creamy, nutmeg-infused frosting, they’re a delightful addition to any festive celebration. Easy to make and even easier to enjoy, these cupcakes will bring joy to all who taste them this holiday season.