Rich eggnog and warm nutmeg combine in these soft, fluffy Eggnog Cupcakes, topped with a creamy eggnog buttercream that practically melts on your tongue. A festive treat for the holidays.
Tis the season for cozy flavors, and eggnog is at the top of the list. Whether you buy a carton just for the holidays or stash a few in the freezer like some enthusiastic fans do, eggnog brings a rich, spiced note to both drinks and desserts. If you’re a fan, try folding it into cupcakes—moist cake and nutmeg pair perfectly with a smooth eggnog buttercream.
I tested this recipe to balance the eggnog flavor without overpowering the cupcake texture. The result is tender, airy cupcakes with a gentle eggnog aroma, finished with a luscious frosting that highlights the nutmeg and creaminess of the eggnog.
How to make eggnog cupcakes
- Preheat oven to 350°F (175°C).
- In a medium bowl, whisk together 1 1/4 cups all-purpose flour, 3/4 teaspoon ground nutmeg, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt. Set aside.
- In a large mixing bowl, beat 1 stick (1/2 cup) unsalted butter on medium speed until light and creamy, about 1 minute. Add 2 large eggs, 1 cup sugar, and 1/2 cup eggnog. Mix on medium until combined.
- Gently add the dry ingredients to the wet mixture and mix just until incorporated. Do not overmix.
- Fill 14 muffin cups just over half full (a large cookie scoop works well). Bake about 20 minutes, or until a toothpick inserted in the center comes out clean and tops are light golden. Remove to a wire rack to cool.
How to make eggnog frosting
- In a large bowl, beat 5 tablespoons unsalted butter on medium speed until creamy. Add 1/8 teaspoon salt, 1/2 teaspoon nutmeg, and 4 tablespoons eggnog; mix briefly.
- With the mixer on low, add 3 cups powdered sugar slowly, one cup at a time. Increase speed to medium and beat until the frosting is light and fluffy.
- Frost cooled cupcakes and lightly dust the tops with cinnamon.
These cupcakes are tender and airy, with a delicate eggnog flavor enhanced by nutmeg. The buttercream is creamy and spreads easily; if you prefer heavy piping or larger swirls, consider doubling the frosting for extra coverage.
If you love eggnog desserts, these cupcakes make a wonderful holiday addition to cookie trays or dessert tables. They’re easy to make, and the flavor is unmistakably festive.
Description
Soft, fluffy cupcakes made with fresh eggnog and a hint of nutmeg, topped with a creamy eggnog buttercream.
Ingredients
For the Cupcakes
- 1 1/4 cups all purpose flour
- 3/4 teaspoon nutmeg
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 stick unsalted butter, softened
- 2 large eggs
- 1 cup sugar
- 1/2 cup eggnog
For the Frosting
- 5 tablespoons unsalted butter, softened
- 1/8 teaspoon salt
- 1/2 teaspoon nutmeg
- 4 tablespoons eggnog
- 3 cups powdered sugar
- Cinnamon for sprinkling
- Note: If piping large amounts of frosting, double the frosting recipe.
Instructions
- Preheat oven to 350°F (175°C).
For the Cupcakes
- Whisk together the flour, nutmeg, baking powder, baking soda, and salt in a medium bowl; set aside.
- Beat the butter in a large bowl on medium speed until light and creamy, about 1 minute. Add eggs, sugar, and eggnog; mix until combined. Add the dry ingredients and stir just until incorporated. Avoid overmixing.
- Spoon batter into 14 muffin cups, filling slightly over half full. Bake about 20 minutes, or until a toothpick comes out clean and tops are light golden. Cool on a wire rack.
For the Frosting
- Beat butter until creamy, then add salt, nutmeg, and eggnog; mix briefly. With the mixer on low, add powdered sugar one cup at a time. Increase speed to medium and beat until light and fluffy.
- Frost the cooled cupcakes and finish with a light dusting of cinnamon.
Notes
- The frosting recipe yields enough for fourteen cupcakes when applied moderately. If you pipe heavy swirls, double the frosting.