These Eggnog Cupcakes are a perfect way to bring the cozy flavors of the holiday season into a delightful dessert. Soft and fluffy cupcakes, infused with eggnog and topped with creamy eggnog buttercream.
Why You’ll Love These Eggnog Cupcakes
These eggnog cupcakes bring the holiday spirit to life with a mix of warm spices, creamy eggnog, and a hint of nutmeg. They’re moist, flavorful, and topped with a luscious buttercream that pairs perfectly with the soft cupcake base.
Ingredients You Will Need
For the Cupcakes: Gather eggnog, eggs, vanilla extract, granulated sugar, oil, softened unsalted butter, salt, baking powder, and all-purpose flour for a soft and fluffy eggnog-flavored base.
For the Nutmeg Sugar Topping: Mix granulated sugar and nutmeg to add a warm, spiced sweetness to the cupcake tops.
For the Eggnog Buttercream: You’ll need powdered sugar, softened unsalted butter, salt, vanilla extract, and eggnog to whip up a creamy, festive frosting, plus nutmeg or cinnamon for garnish.
How to Make Eggnog Cupcakes
Prepare: Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
Make the Batter: Cream butter and sugar until fluffy, then add eggs, vanilla, and oil. Mix in dry ingredients, then add eggnog until smooth. Fill cupcake liners halfway.
Add Topping: Combine sugar and nutmeg, then sprinkle on each cupcake.
Bake: Bake for 16-18 minutes, or until a toothpick comes out clean. Cool completely.
Make the Buttercream: Beat butter with vanilla and salt, then add powdered sugar and eggnog until smooth. Pipe onto cooled cupcakes.
Garnish: Lightly dust with nutmeg or cinnamon and enjoy!
If you’re loving these festive flavors, don’t miss our Chocolate Banana Bread for a rich chocolatey twist, Eggnog Cookies for a cozy holiday treat, and Hot Cocoa Cookies for the ultimate winter indulgence!
Tips & Tricks
- Adjust the Frosting Consistency: If the frosting is too thick, add a little more eggnog; if it’s too thin, add more powdered sugar.
- Chill the Frosted Cupcakes: To help the frosting set, refrigerate the cupcakes for 10-15 minutes before serving.
Storage
Store the cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for longer storage. Let them come to room temperature before serving to maintain the fluffy texture.
Festive Eggnog Cupcakes with Creamy Buttercream
Ingredients
For the Cupcakes:
- ¾ cup eggnog
- 2 lards eggs
- 1 tsp vanilla extract (optional)
- 1 cup granulated sugar
- ¼ cup oil
- ½ cup unsalted butter, softened
- ½ tsp salt
- 1 ½ tsp baking powder
- 2 cups all-purpose flour
For the Eggnog Buttercream:
- 3 cups powdered sugar
- 1 cup unsalted butter, softened
- 1 tsp salt
- 1 tsp vanilla extract
- 3-4 Tbsp eggnog
- Nutmeg or cinnamon, for garnish
For the Sugar Topping:
- ½ cup sugar
- 1 tsp nutmeg
Instructions
For the Cupcakes
- Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners and set aside.
- In the bowl of a stand mixer with the paddle attachment, cream the softened butter and sugar until light and fluffy.
- Gradually add the eggs, vanilla, and oil, mixing well after each addition.
- In a separate bowl, whisk together flour, salt, and baking powder. Gradually add this dry mixture to the wet ingredients, mixing just until combined.
- Pour in the eggnog and mix until the batter is smooth and creamy.
- Divide the batter evenly among the cupcake liners, filling each about ½ to ⅔ full.
Nutmeg Sugar Topping
- Bake the cupcakes for 16-18 minutes, or until a toothpick inserted in the center comes out clean. The cupcakes should be lightly golden around the edges. Transfer to a wire rack to cool completely.
- In a small bowl, combine sugar and nutmeg, then generously sprinkle this mixture over each cupcake.
Eggnog Buttercream Frosting
- In a clean mixing bowl, beat softened butter with vanilla and salt until smooth.
- Gradually add half of the powdered sugar, then mix in 2 tablespoons of eggnog. Add the remaining sugar and additional eggnog, 1 tablespoon at a time, until the frosting reaches your desired consistency.
- Whip the frosting on medium-high speed for about a minute for a light, airy texture. Transfer to a piping bag with a large star nozzle and frost each cooled cupcake.
- Lightly dust the frosted cupcakes with ground nutmeg or cinnamon for a festive finish.
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