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
Scale
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.
