Eggnog Cupcakes with Eggnog Buttercream Frosting
Warm cinnamon and nutmeg stand out in these wintery eggnog cupcakes. They are topped with a velvety-smooth eggnog buttercream frosting that sparks happy memories with every bite.
Servings: 12 cupcakes
Calories: 471kcal
Ingredients
Eggnog Cupcakes
- 1 1/4 cup all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 1/2 cup unsalted butter (at room temperature)
- 1 cup granulated sugar
- 2 eggs
- 1/2 cup eggnog (full fat)
- 1 teaspoon vanilla extract (can use rum extract instead)
Eggnog Buttercream Frosting
- 1 cup unsalted butter (at room temperature)
- 3 1/4 cups powdered sugar
- 1/4 cup eggnog (full fat)
- 2 teaspoons vanilla extract (can use 1 teaspoon rum extract instead)
- 1 1/2 teaspoons ground nutmeg
Instructions
Eggnog Cupcakes
- Preheat oven to 350°F. Line a standard cupcake pan with 12 paper cupcake liners.
- In a medium bowl, mix together the flour, baking powder, nutmeg, cinnamon and baking soda until well combined. Set aside.1 1/4 cup all purpose flour, 1 teaspoon baking powder, 1 teaspoon ground nutmeg, 1/2 teaspoon ground cinnamon, 1/4 teaspoon baking soda
- In the mixing bowl of an electric mixer fitted with a paddle, add the butter and sugar. Beat on medium to high speed until light and fluffy, about 3-5 minutes.1/2 cup unsalted butter, 1 cup granulated sugar
- Lower the speed and add the eggs, one at a time, and continue to beat until fully incorporated.2 eggs
- Add the eggnog and vanilla extract.1/2 cup eggnog, 1 teaspoon vanilla extract
- With the mixer on low speed, gradually add the dry ingredients until just blended. Be careful not to over-mix the batter.
- Fill each cupcake liner about halfway full with the batter.
- Bake 17-18 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to fully cool before frosting.
Eggnog Buttercream Frosting
- Add the butter to the clean bowl of an electric mixture fitted with a paddle. Cream on medium to high speed until very smooth.1 cup unsalted butter
- Lower the speed and add the powdered sugar. Mix until light and fluffy.3 1/4 cups powdered sugar
- Add the eggnog, vanilla extract and nutmeg and mix until evenly incorporated.1/4 cup eggnog, 2 teaspoons vanilla extract, 1 1/2 teaspoons ground nutmeg
- Frost the cooled cupcakes with a piping bag and tip or with a spatula or butterknife. Wilton 8B or 1M piping tips work great for these cupcakes.
Notes
Tips and Techniques
- Be careful not to over mix the cake batter or you may end with cupcakes that are gummy in texture or that sink in the centers. You want to mix until the ingredients are just blended.
- Measure the flour by gently “fluffing” the flour in its container, then spooning it into a measuring cup without packing. Overfill the cup some, then use the back of a butter knife to level it off.
- You can use rum extract in place of the vanilla extract in both the cake and frosting. For the frosting, reduce the rum extract to 1 teaspoon, as it is a little strong.
- To make mini eggnog cupcakes, use a mini cupcake pan and mini cupcake liners. You will need to reduce the baking time to about 12-15 minutes.
- Frosting can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Allow it to sit out at room temperature for at least an hour to soften before using it.
Nutrition
Serving: 1frosted cupcake | Calories: 471kcal | Carbohydrates: 61g | Protein: 3g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 46mg | Potassium: 95mg | Fiber: 0.5g | Sugar: 50g | Vitamin A: 782IU | Vitamin C: 0.3mg | Calcium: 50mg | Iron: 1mg