Eggnog Cupcakes

I’ve already declared my love for eggnog–I love it in all forms. It just doesn’t feel like the holidays to me without that indulgent flavor. These eggnog cupcakes are a blend of rich, creamy eggnog wrapped into a light, moist cupcake. Topped with a flavored buttercream frosting, you’ll savor every bite.

Deliciously simple to make these eggnog cupcakes are the perfect flavor combination!

All the comfort of vanilla and nutmeg mixed into a sweet, cakey dessert. Each bite leaves you wanting more.

Use these holiday cupcakes for your next get-together or bust them out for an indulgent New Year’s brunch.

One of the best parts about them is that they can be dressed up for any occasion, but their base flavor is classically delicious.

Topped in a rich eggnog buttercream frosting these cupcakes will be the star of the table! Everything you need for some holiday cheer!

All-purpose flour: try to sift the flour before mixing it in to ensure there are no clumps.

Baking powder: to help the cupcakes rise perfectly.

Seasonings: you’ll need salt, vanilla extract, and nutmeg for the flavor and a dash of cinnamon if you like.

Unsalted sweet cream butter: keep the butter at room temperature so that it blends best.

Sugar: any granulated sugar will work here but make sure not to use brown sugar as it will alter the texture.

Vegetable oil: this is to help keep the eggnog cupcakes moist.

Eggs: any size you have on hand will be fine. Let them come to room temperature before beating.

Eggnog: use your favorite blend and enjoy the richness of the cupcakes because of it.

Buttercream: for the eggnog buttercream frosting you’ll need more butter, shortening, powdered sugar, more eggnog, seasonings, and rum extract.

You will need a few ingredients to top the cupcakes if you want to take them up a notch. Learn more further down.

How To Make Them

For the cupcakes:

1.       Prepare a cupcake pan with cupcake liners and preheat the oven to 350F.

2.       Combine the flour, baking powder, nutmeg, and salt in a medium-sized bowl and set it aside.

3.       Add the butter, sugar, and oil to a large mixer bowl and beat together until light in color and fluffy (about 3 minutes). Do not skimp on the creaming time.

4.       Add the eggs one at a time, mixing until mostly combined after each. Add the vanilla extract with the second egg. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

5.       Add half of the dry ingredients to the batter and mix until mostly combined.

6.       Slowly add the eggnog.

7.       Finally, add the remaining dry ingredients and mix until smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over-mix the batter.

8.       Fill the cupcake liners just over 1/2 full and bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.

9.       Remove cupcakes from the oven and place cupcakes on a cooling rack to cool.

Make the buttercream:

1.       Combine the butter and shortening in a large mixer bowl and mix until well combined.

2.       Add 2 cups of powdered sugar and mix until well combined and smooth.

3.       Add 2 tablespoons of eggnog, the rum extract, nutmeg, and salt and mix until smooth.

4.       Add the remaining powdered sugar.

5.       Add remaining eggnog and mix until well combined and smooth.

Putting it all together:

1.       Scoop frosting into the piping bag and frost the cupcakes. You don’t need to use as much as I did but it does make for a dramatic cupcake!

2.       Sprinkle the gold sanding sugar on 1 side of the cupcakes and sprinkle gold and pearl sprinkles all over (but not too much!).

Expert Tips

Make sure not to skimp on the creaming time when you’re blending the butter and oil. You want it really smooth.

The cupcakes do expand. So, take care to only fill the cupcake liners just over halfway before baking. Otherwise, you’ll have cupcakes that overflow and sink in the middle.

If you want an ultra-smooth batter, bring all the ingredients to room temperature before blending. This way, something cold can’t alter the texture.

Let the cupcakes cool completely before frosting them or the buttercream will melt.

Decorating The Eggnog Cupcakes

Of course, you can simply frost the cupcakes with buttercream and enjoy them as is. And this is great for a low-key night.

However, if you really want to wow your guests frost the cupcakes and then dust on some gold sanding sugar followed by gold and pearl sprinkles.

It will give the festive cupcakes a shimmer that will be oohed and aahed over.

Why You’ll Love This Recipe

• The eggnog cupcakes are made from pantry staples.
• They work for any occasion.
• They’re topped with an eggnog buttercream frosting but any buttercream will pair well with them.
• The cupcake base is light, moist, and rich but the frosting is sweet and indulgent.
• They can be dressed up to impress or kept simple depending on your needs.

Frequently Asked Questions About Eggnog Cupcakes

How do you store eggnog cupcakes?

If the cupcakes aren’t frosted, they can be stored for 1-2 days in a sealed container on the counter. However, if they’re frosted, they need to go into the fridge because of the dairy in the buttercream.

Can you freeze the cupcakes?

You can freeze unfrosted cupcakes so long as you store them in an airtight container. They’ll last 2-3 months. when you need them, let them unfreeze in the fridge overnight and then come to room temperature before your frost them to serve.

Are there eggs in eggnog?

Traditional eggnog does contain eggs and thus must be stored in the fridge. It also means that if you use eggnog to make a frosting, the frosting and any cupcakes topped with the frosting should be refrigerated.

For more eggnog delight, try this amaretto eggnog cocktail.