If you’ve ever wished dessert and holiday cheer could come together in a perfect bite, then this Eggnog Cupcakes with Creamy Eggnog Buttercream Recipe is your dream come true. These cupcakes capture all the cozy, spiced warmth of classic eggnog in a moist, fluffy treat topped with a luscious buttercream that sings with holiday flavor. Whether you’re baking for a festive gathering or just want to brighten a chilly afternoon, these cupcakes are irresistibly delicious and surprisingly simple to make.
Ingredients You’ll Need
These ingredients may be straightforward, but each plays a crucial role in creating the perfect balance of flavor and texture for your cupcakes. From the fragrant nutmeg to the rich butter and subtle vanilla, every component is essential in bringing the magic of eggnog to life.
- All-purpose flour (1 1/4 cups / 163g): Provides the sturdy yet tender structure for the cupcakes.
- Baking powder (1 1/2 tsp): Gives the cupcakes their delightful rise and lightness.
- Nutmeg (3/4 tsp for cupcakes, 1 tsp for buttercream): The warm spice that delivers that unmistakable eggnog flavor.
- Salt (1/4 tsp for cupcakes, pinch for buttercream): Balances the sweetness and enhances overall flavor.
- Unsalted butter (6 tbsp for cupcakes, 1/2 cup for buttercream): Adds richness and moisture to both cake and frosting.
- Sugar (3/4 cups / 155g): Sweetens and helps achieve that tender crumb.
- Vegetable oil (1 1/2 tbsp): Contributes extra moisture, keeping cupcakes deliciously soft.
- Vanilla extract (1 tsp): Enhances all the other flavors with its sweet floral notes.
- Eggs (2 large): Bind everything together and help with texture.
- Eggnog (1/2 cup + 2 tbsp for cupcakes, 4 tbsp for buttercream): The star ingredient infusing each bite with festive spirit.
- Shortening (1/2 cup / 95g): Used in the buttercream for a smooth, stable frosting.
- Powdered sugar (4 cups / 480g): Sweetens and thickens the buttercream to that perfect, creamy consistency.
- Rum extract (1/4 tsp, optional): Adds a subtle boozy warmth to the frosting.
How to Make Eggnog Cupcakes with Creamy Eggnog Buttercream Recipe
Step 1: Prepare the Cupcake Batter
Start by preheating your oven to 350°F (176°C) and lining your cupcake pan with paper liners. In a medium bowl, whisk together the all-purpose flour, baking powder, nutmeg, and salt. This dry mix contains the essential warming spice and leaveners that will give the cupcakes their lift and character.
Step 2: Cream Butter, Sugar, and Oil
In a large mixing bowl, beat the unsalted butter, sugar, and vegetable oil together until the mixture is light and fluffy, around three minutes. Trust me, this creaming step is crucial for achieving tender, airy cupcakes, so don’t rush it.
Step 3: Add Eggs and Vanilla
Now, add the eggs one at a time, mixing well after each addition. Add vanilla extract along with the second egg to maximize flavor infusion. Scrap down the sides of your bowl to make sure every bit of batter is well combined — consistency is key here.
Step 4: Combine Dry Ingredients and Eggnog
Add half of your flour mixture to the batter and stir until just combined, then pour in the eggnog slowly, mixing gently. Follow up by adding the remaining dry ingredients and mix until smooth. Be careful not to over mix, or your cupcakes might lose their soft texture.
Step 5: Bake to Perfection
Fill each cupcake liner just over halfway with batter and bake for 15-18 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean. Once baked, transfer the cupcakes to a cooling rack and let them cool completely before frosting.
Step 6: Make the Creamy Eggnog Buttercream Recipe
In a large bowl, beat together the butter and shortening until smooth and well combined. Add half of the powdered sugar and mix until smooth. Then add eggnog, rum extract if using, nutmeg, and a pinch of salt, blending thoroughly. Add the remaining powdered sugar and continue mixing until luscious and creamy. Finish by adding the last bit of eggnog, ensuring your frosting is fluffy but firm enough to pipe beautifully onto your cupcakes.
Step 7: Frost and Finish
Once your cupcakes are completely cooled, frost them generously with the creamy eggnog buttercream. For an extra festive touch, sprinkle a little nutmeg on top. This finishing touch not only looks charming but also enhances the signature eggnog flavor every bite.
How to Serve Eggnog Cupcakes with Creamy Eggnog Buttercream Recipe
Garnishes
Adding a little extra flair with garnishes elevates these cupcakes from delightful to show-stopping. Try a simple dusting of fresh grated nutmeg, a cinnamon stick nestled next to the cupcake, or tiny edible gold flakes for a luxurious look that screams holiday indulgence.
Side Dishes
Pair your Eggnog Cupcakes with creamy hot chocolate or a spiced chai latte for a comforting duo. Light fruit salads with oranges and cranberries also complement the spice and sweetness beautifully, balancing the richness of the cupcakes.
Creative Ways to Present
Transform your cupcakes into a festive centerpiece by plating them on a tiered cake stand adorned with holly sprigs or fairy lights. For parties, consider wrapping each cupcake in decorative holiday-themed cupcake wrappers and adding personalized tags for guests. The creative presentation can make the experience even more special.
Make Ahead and Storage
Storing Leftovers
To keep your Eggnog Cupcakes with Creamy Eggnog Buttercream Recipe fresh, store them in an airtight container at room temperature for up to two days. After that, refrigeration is best to prevent the buttercream from spoiling, though it may firm up slightly.
Freezing
These cupcakes freeze beautifully, whether frosted or unfrosted. For unfrosted cupcakes, wrap individually and freeze for up to three months. Frosted cupcakes should be frozen on a tray first, then transferred to airtight containers to preserve the buttercream’s texture.
Reheating
When ready to enjoy frozen cupcakes, thaw overnight in the refrigerator. For a fresh-baked feel, warm unfrosted cupcakes slightly in the microwave for 10 to 15 seconds before frosting. Avoid microwaving frosted cupcakes to keep your creamy eggnog buttercream looking perfect.
FAQs
Can I use store-bought eggnog for this recipe?
Absolutely! Store-bought eggnog works wonderfully and gives you the same delightful flavor. Just opt for the original kind, not the eggnog mix, to maintain the best texture and taste.
Is the rum extract really necessary?
Rum extract is optional but highly recommended if you want that extra depth and warmth typical of traditional eggnog. If you prefer, you can omit it without losing the essence of the cupcakes.
Can I make these cupcakes dairy-free?
With some substitutions like dairy-free butter and eggnog alternatives, you can adapt this recipe. However, it might slightly affect the texture and flavor, so some experimentation could be required.
How do I prevent the buttercream from being too runny?
The key is to add the eggnog gradually and watch the consistency closely. If it becomes too soft, add a bit more powdered sugar to thicken it back up. Chilling the buttercream briefly can also help firm it up before frosting.
Can I double this recipe for a larger batch?
Yes, doubling is straightforward and perfect for holiday parties. Just ensure your mixing bowl and oven space can handle the larger batch to maintain consistent results.
Final Thoughts
This Eggnog Cupcakes with Creamy Eggnog Buttercream Recipe is a festive gem that perfectly combines comfort, tradition, and indulgence in every bite. I truly hope you give these cupcakes a try—whether it’s for a special occasion or just because you deserve a little treat. Trust me, once you’ve tasted them, they’ll have a permanent spot in your holiday baking rotation!
Print
Eggnog Cupcakes with Creamy Eggnog Buttercream Recipe
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Total Time: 1 hour 18 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These festive Eggnog Cupcakes combine the warm, spiced flavors of traditional eggnog with fluffy vanilla cupcakes, topped with a rich and creamy eggnog buttercream frosting. Perfect for holiday celebrations, these cupcakes offer a delightful balance of nutmeg-spiced cake and smooth, buttery frosting enhanced with rum extract.
Ingredients
Cupcake Batter
- 1 1/4 cups (163g) all-purpose flour
- 1 1/2 tsp baking powder
- 3/4 tsp nutmeg
- 1/4 tsp salt
- 6 tbsp (84g) unsalted butter, room temperature
- 3/4 cups (155g) sugar
- 1 1/2 tbsp vegetable oil
- 1 tsp vanilla extract
- 2 large eggs
- 1/2 cup + 2 tbsp (150ml) eggnog
Buttercream Frosting
- 1/2 cup (115g) unsalted butter
- 1/2 cup (95g) shortening
- 4 cups (480g) powdered sugar
- 4 tbsp (60ml) eggnog
- 1/4 tsp rum extract (optional)
- 1 tsp nutmeg
- Pinch of salt
Instructions
- Make the Cupcakes: Prepare a cupcake pan by lining it with cupcake liners and preheat your oven to 350°F (176°C) to ensure it’s ready once the batter is mixed.
- Combine Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, nutmeg, and salt. Set aside.
- Cream Butter, Sugar, and Oil: In a large mixing bowl, beat the unsalted butter, sugar, and vegetable oil together using an electric mixer until the mixture becomes light in color and fluffy, which usually takes about 3 minutes. This step is crucial for a tender cupcake texture.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the creamed mixture, mixing until mostly combined after each addition. Add the vanilla extract with the second egg and scrape down the bowl sides to ensure all ingredients are fully incorporated.
- Mix Dry Ingredients and Eggnog: Add half of the dry flour mixture to the batter and mix until just combined. Then slowly add the eggnog and mix until well incorporated.
- Finish Batter: Add the remaining dry ingredients and continue mixing until the batter is smooth and combined. Scrape the sides of the bowl as needed, and be careful not to overmix to keep cupcakes light.
- Fill and Bake: Spoon the batter into the cupcake liners, filling each a little over halfway full. Bake the cupcakes in the preheated oven for 15–18 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Remove the cupcakes from the oven and transfer them to a cooling rack to cool completely before frosting.
- Make the Buttercream: In a large mixing bowl, combine the unsalted butter and shortening. Beat until the mixture is smooth and well combined.
- Add Powdered Sugar and Flavorings: Gradually add 2 cups of powdered sugar, mixing until smooth. Then add 2 tablespoons of eggnog, rum extract (if using), nutmeg, and a pinch of salt. Mix again until well combined and smooth.
- Finish Frosting: Add the remaining powdered sugar and continue mixing until smooth. Finally, add the remaining eggnog and mix well to achieve a creamy consistency.
- Frost Cupcakes: Spread or pipe the eggnog buttercream onto the cooled cupcakes. Optionally, sprinkle a little nutmeg on top for extra flavor and festive presentation.
Notes
- Do not overmix the batter to avoid dense cupcakes.
- Room temperature butter is essential for proper creaming and texture.
- If you prefer a boozy flavor, add a touch more rum extract to the frosting.
- Ensure cupcakes are fully cooled before frosting to prevent melting.
- Nutmeg on top adds a nice decorative touch but can be omitted if preferred.
