When the holiday season rolls around, nothing captures the spirit of celebration quite like the warm, spiced flavor of eggnog. Now imagine taking that festive flavor and turning it into soft, fluffy cupcakes topped with creamy, indulgent eggnog buttercream. These festive eggnog cupcakes with creamy eggnog buttercream are a must-have treat for holiday gatherings, family dinners, or cozy nights by the fire. Not only are they easy to make, but they also add a special homemade touch to your celebrations. Let’s dive into the ingredients, process, and tips to perfect this holiday dessert.
Why Eggnog Cupcakes are the Perfect Holiday Treat
You might already love sipping eggnog during winter nights, but turning it into cupcakes takes the experience to a whole new level. These cupcakes combine the creamy richness of eggnog with the comforting spices of nutmeg and vanilla, making every bite taste like the holidays. And let’s not forget the buttercream frosting—luxuriously smooth with just the right amount of eggnog and a hint of spice.
Baking these cupcakes is more than just making dessert; it’s a fun, heartwarming activity that brings the whole family together. From mixing the batter to frosting the cupcakes, you’ll feel the festive cheer in every step.
Ingredients for Festive Eggnog Cupcakes
Here’s everything you’ll need to make these delightful cupcakes. The recipe uses basic pantry staples along with festive eggnog for that signature holiday flavor.
For the Eggnog Cupcakes
| Ingredient | Amount |
|---|---|
| All-purpose flour | 1¼ cups (163g) |
| Baking powder | 1½ teaspoons |
| Ground nutmeg | ¾ teaspoon |
| Salt | ¼ teaspoon |
| Unsalted butter (room temperature) | 6 tablespoons (84g) |
| Granulated sugar | ¾ cup (155g) |
| Vegetable oil | 1½ tablespoons |
| Vanilla extract | 1 teaspoon |
| Eggs | 2 large |
| Eggnog | ½ cup + 2 tablespoons (150ml) |
For the Eggnog Buttercream
| Ingredient | Amount |
|---|---|
| Unsalted butter (softened) | ½ cup (115g) |
| Shortening | ½ cup (95g) |
| Powdered sugar | 4 cups (480g) |
| Eggnog | 4 tablespoons (60ml) |
| Rum extract (optional) | ¼ teaspoon |
| Ground nutmeg | 1 teaspoon |
| Salt | Pinch |
Step-by-Step Instructions
1. Preheat the Oven
Start by preheating your oven to 350°F (175°C). Line a muffin pan with cupcake liners. This helps the cupcakes bake evenly and ensures they’re easy to remove later.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, nutmeg, and salt. Mixing these ingredients first helps distribute the baking powder evenly, giving your cupcakes a uniform rise.
3. Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar using an electric mixer on medium speed. After 2-3 minutes, the mixture should be light and fluffy. This step is crucial for creating tender cupcakes.
4. Add the Oil and Vanilla
Next, stir in the vegetable oil and vanilla extract. The oil adds extra moisture, while the vanilla enhances the overall flavor. Mix until the ingredients are well combined and silky.
5. Incorporate the Eggs
Add the eggs one at a time, beating well after each addition. This ensures that the eggs are fully incorporated, which prevents the batter from separating.
6. Combine Wet and Dry Ingredients
With the mixer on low speed, alternate adding the dry flour mixture and the eggnog to the batter. Start and end with the flour mixture, and mix just until everything is combined. Overmixing can result in dense cupcakes, so keep it gentle!
7. Fill the Cupcake Liners
Divide the batter evenly among the cupcake liners, filling each about 2/3 full. This ensures the cupcakes have room to rise without overflowing.
8. Bake the Cupcakes
Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
How to Make Creamy Eggnog Buttercream
1. Beat the Butter and Shortening
In a large bowl, beat the softened butter and shortening together on medium speed until smooth and creamy. This combination creates a stable, fluffy frosting that’s perfect for piping.
2. Add the Powdered Sugar
Gradually add the powdered sugar, one cup at a time, mixing well after each addition. This prevents clumps and ensures a smooth texture.
3. Add Eggnog and Flavorings
Stir in the eggnog, rum extract (if using), nutmeg, and a pinch of salt. Adjust the frosting consistency by adding more powdered sugar if it’s too thin or more eggnog if it’s too thick.
4. Frost the Cupcakes
Once the cupcakes are completely cool, frost them generously with the buttercream. You can use a piping bag for a decorative finish or simply spread the frosting with a spatula.
5. Add Festive Garnishes
For a festive touch, sprinkle a little extra nutmeg on top or decorate with cinnamon sticks. You could even add holiday-themed sprinkles or edible glitter for extra flair.
Tips for Baking Perfect Eggnog Cupcakes
- Measure Ingredients Accurately: Baking is a science, so use measuring cups and spoons to ensure precision.
- Room Temperature Ingredients: Let your butter, eggs, and eggnog come to room temperature before starting. This helps create a smooth, evenly mixed batter.
- Don’t Overmix: Once you add the flour and eggnog, mix only until combined to keep the cupcakes light and airy.
- Cool Completely: Make sure the cupcakes are fully cooled before frosting; otherwise, the buttercream will melt.
Nutritional Information (Per Cupcake)
| Nutrient | Amount |
|---|---|
| Calories | 320 |
| Carbohydrates | 45g |
| Protein | 3g |
| Fat | 14g |
| Sugar | 32g |
| Sodium | 120mg |
FAQs About Festive Eggnog Cupcakes
1. Can I make these cupcakes ahead of time?
Yes! You can bake the cupcakes a day in advance and store them in an airtight container at room temperature. Frost them on the day you plan to serve.
2. Can I substitute eggnog with something else?
If eggnog isn’t available, you can use a mixture of milk and cream flavored with nutmeg and vanilla extract for a similar taste.
3. How do I store leftover cupcakes?
Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving.
4. Can I make this recipe dairy-free?
Yes! Substitute the butter with dairy-free margarine, the eggnog with a non-dairy version, and use shortening for the frosting.
5. What piping tip is best for decorating?
A star tip like the Wilton 1M or 2D works beautifully for creating elegant swirls of frosting.
6. Can I freeze the cupcakes?
Absolutely! Freeze unfrosted cupcakes in an airtight container for up to 3 months. Thaw them at room temperature and frost before serving.
Final Thoughts and Call to Action
These festive eggnog cupcakes with creamy eggnog buttercream are a delightful way to celebrate the holiday season. They’re packed with the cozy flavors of nutmeg, vanilla, and eggnog, making them the perfect addition to your holiday dessert table. Whether you’re a seasoned baker or a beginner, this recipe is easy to follow and guaranteed to impress.
Ready to bring a little holiday magic to your kitchen? Gather your ingredients, follow the steps, and enjoy the sweet rewards. Share your baking adventures with friends and family, and don’t forget to sprinkle on that extra holiday cheer!
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Festive Eggnog Cupcakes with Creamy Eggnog Buttercream
- Total Time: 40 minutes
- Yield: 12 cupcakes
Description
When the holidays arrive, nothing feels cozier than the creamy, spiced flavor of eggnog. These festive eggnog cupcakes, topped with a luscious eggnog buttercream frosting, capture the essence of the season in every bite. They’re soft, moist, and perfect for holiday parties or a sweet treat by the fire. Easy to make, beautifully festive, and irresistibly delicious—this recipe will quickly become a holiday favorite in your home.
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, 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 the Oven: Preheat your oven to 350°F (175°C). Line a muffin pan with cupcake liners to prepare for baking.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, nutmeg, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
- Add Oil and Vanilla: Stir in the vegetable oil and vanilla extract until the mixture is smooth.
- Incorporate the Eggs: Add the eggs one at a time, beating well after each addition to ensure they are fully mixed in.
- Combine Wet and Dry Ingredients: With the mixer on low speed, alternate adding the dry flour mixture and eggnog to the batter. Begin and end with the flour mixture, mixing just until combined.
- Fill the Cupcake Liners: Spoon the batter into the cupcake liners, filling each about 2/3 full to allow space for rising.
- Bake: Bake the cupcakes for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- Prepare the Buttercream: In a mixing bowl, beat the softened butter and shortening on medium speed until smooth and creamy. Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
- Add Eggnog and Flavorings: Add the eggnog, rum extract (if using), nutmeg, and a pinch of salt. Mix until smooth and fluffy. Adjust the consistency by adding more powdered sugar (if too thin) or more eggnog (if too thick).
- Frost the Cupcakes: Once the cupcakes are completely cooled, frost them generously with the eggnog buttercream using a piping bag or a spatula.
- Garnish: For an extra festive touch, sprinkle nutmeg on top or decorate with holiday-themed toppings like cinnamon sticks or sprinkles.
Notes
- Optional Rum Flavor: Adding rum extract to the buttercream is optional but enhances the festive eggnog flavor.
- Eggnog Substitution: If you don’t have eggnog, substitute with milk or cream mixed with a dash of nutmeg and vanilla extract.
- Storage Tips: Store the cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 3 days. Let them come to room temperature before serving.
- Freezing: Freeze unfrosted cupcakes in an airtight container for up to 3 months. Thaw and frost before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
