Eggnog Cupcakes

If you are feeling in the holiday spirit, you have to try these eggnog cupcakes made with local eggnog! These cupcakes are light and fluffy with notes of nutmeg and a creamy sweet taste. This recipe makes 12-14, but you can easily adapt the recipe to make more for a Christmas party or event!

INGREDIENTS

For the Eggnog Cupcakes

For the Eggnog Buttercream

DIRECTIONS

Make the Cupcakes

  1. Prepare a cupcake pan with cupcake liners and preheat the oven to 350°F.
  2. Combine the flour, baking powder, and nutmeg in a medium-sized bowl and set 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 and mix until well combined.
  7. Add the remaining dry ingredients and mix until well combined and 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 (if using), and nutmeg and mix until well combined and smooth.
  4. Add the remaining powdered sugar and mix until well combined and smooth.
  5. Add remaining eggnog and mix until well combined and smooth.
  6. Frost the cupcakes with buttercream and sprinkle with a little nutmeg, if desired.

NOTES

  • The buttercream may be thick and hard to pipe, you may want to use a bit more eggnog to soften the consistency enough to pipe it. Use your best judgement
  • To Store: Keep eggnog cupcakes in an airtight container in the fridge for up to 4 days. Bring to room temperature before enjoying.
  • To Freeze: First, freeze for about 1 hour on a baking sheet. Once the frosting hardens, wrap each cupcake in plastic wrap and freeze in an airtight container for up to 3 months. Unwrap and thaw in the fridge or on the counter before enjoying.
  • You can make these for any holiday, not just Christmas! They are the perfect sweet treat for any occasion!
  • Posted by Elizabeth Uthoff
  • On December 6, 2023
  • 0 Comments
  • 2 likes
Tags: butter, Christmas, cupcakes, dessert, easy, easy recipe, eggnog, eggnog recipe, family friendly, holiday, make ahead, quick, salted butter, simple, Thanksgiving

0 Comments