Eggnog is one of those seasonal delights that evokes the warmth of the holidays, and turning it into cupcakes feels like an extra special treat. Growing up, my family had a tradition of making a big batch of homemade eggnog every Christmas Eve. My siblings and I would take turns whisking the creamy mixture while sneaking in tastes of nutmeg and vanilla. As much as I loved the eggnog itself, I often found myself wondering how else we could enjoy those festive flavors. That’s how these Eggnog Cupcakes came into being—a delightful twist on a holiday favorite that brings back all those cozy memories.
These cupcakes are a breeze to make, perfect for when you want to whip up something festive without spending hours in the kitchen. The combination of eggnog, cinnamon, and nutmeg infuses the batter with a rich, holiday flavor that’s both nostalgic and comforting. I find that the balance between the eggnog and spices is just right, but if you’re a fan of bold flavors, you could add a bit more nutmeg or even a touch of rum extract for a boozy kick.
The eggnog buttercream frosting is where the magic happens. It’s creamy, smooth, and just the right level of sweetness. I recommend using a good quality eggnog—something that’s thick and flavorful—to get the best results. If you’re feeling adventurous, you can even play around with the frosting, adding a pinch of cinnamon or topping each cupcake with a sprinkle of freshly grated nutmeg for an extra festive touch.
These Eggnog Cupcakes are sure to be a hit at any holiday gathering, whether you’re serving them at a party, bringing them to a potluck, or simply enjoying them with a cup of hot cocoa by the fireplace. They’re a sweet reminder of the season, capturing the essence of holiday cheer in every bite.
How to Make Eggnog Cupcakes
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Ingredients
- 1 cup butter, softened
- 1/4 cup milk, room temperature
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon table salt
- 2 large eggs, room temperature
- 1/4 cup eggnog, room temperature
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon ground nutmeg
- 1/2 cup eggnog
- 3 to 4 cups powdered sugar
- 1/2 teaspoon nutmeg
Directions
- Set your oven to 350°F. Prepare a 12-cup muffin pan by lining it with cupcake liners.
- In a medium-sized bowl, combine the flour, baking powder, cinnamon, nutmeg, and salt. Keep this mixture aside.
- In a larger bowl, beat the softened butter with the granulated sugar until the mixture is light and fluffy, which should take around 3-4 minutes.
- Add the eggs individually, ensuring you beat well after each addition. Then, mix in the vanilla until fully incorporated.
- Slowly blend the dry ingredients into the wet mixture, alternating with the milk and eggnog. Start and finish with the dry ingredients, mixing just until everything is combined.
- Distribute the batter evenly into the cupcake liners, filling each one to about 2/3 full.
- Bake in the oven for 20-25 minutes. The cupcakes are done when a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes, then move them to a wire rack to cool completely.
- To prepare the frosting, beat the softened butter in a large bowl until it’s creamy. Gradually add powdered sugar, one cup at a time, mixing well after each addition. Then, mix in the eggnog, vanilla extract, and nutmeg, beating until the frosting is light and fluffy.
- Once the cupcakes have fully cooled, frost them with the eggnog buttercream. You can use a piping bag or a knife, and add a sprinkle of nutmeg on top if you like.
Storing Suggestions:
Store these eggnog cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If you refrigerate them, let the cupcakes come to room temperature before serving to enjoy the full flavor.
FAQs:
Can I make these eggnog cupcakes ahead of time?
Yes, you can bake the cupcakes a day ahead and store them unfrosted in an airtight container. Frost them on the day of serving to keep the frosting fresh and creamy.
What can I substitute for eggnog if I can’t find it?
If you don’t have eggnog, you can substitute it with a mixture of milk and a bit of cream, along with a pinch of nutmeg and cinnamon to mimic the flavor of eggnog.
Can I use store-bought frosting instead of making the eggnog buttercream?
Absolutely! While homemade eggnog buttercream adds a unique flavor, you can use a store-bought vanilla or buttercream frosting and mix in a little eggnog and nutmeg to get a similar taste.
Why are my cupcakes dense instead of fluffy?
If your cupcakes turned out dense, it could be due to overmixing the batter or using ingredients that were not at room temperature. Ensure that the butter is softened and the eggs, milk, and eggnog are at room temperature before mixing.
Can I freeze these cupcakes?
Yes, you can freeze the cupcakes before frosting them. Wrap them tightly in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months. Thaw them at room temperature before frosting and serving.
What other spices can I add to enhance the flavor?
Besides cinnamon and nutmeg, you could add a pinch of ground cloves or allspice to the batter for an extra layer of warmth and spice.
Eggnog Cupcakes
Ingredients
- 1 1/2 cups flour
- 1/2 cup softened butter
- 1 teaspoon vanilla
- 1/2 teaspoon ground cinnamon
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon nutmeg
- 2 large room-temperature eggs
- 1 cup granulated sugar
- 1/4 cup room-temperature milk
- 1/2 cup room-temperature eggnog
- 3-4 cups powdered sugar
- 1 cup softened butter
- 1/4 cup eggnog
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the eggnog and milk. Begin and end with the dry mixture, mixing just until everything is combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
- For the frosting, in a large mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Add the eggnog, vanilla extract, and nutmeg, and beat until the frosting is light and fluffy.
- Once the cupcakes are completely cool, frost them with the eggnog buttercream using a piping bag or a knife. Sprinkle with a bit of nutmeg if desired.
