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