Fluffy eggnog cupcakes are a delightful holiday treat that combines the cozy warmth of nutmeg with the creamy richness of real eggnog.
Topped with luscious eggnog buttercream, they transform your favorite holiday beverage into an enchanting dessert.
They’re perfect for holiday gatherings or gifting to someone special this festive season.
Make a batch and watch them disappear faster than Santa up the chimney!
Why You’ll Love These Eggnog Cupcakes
Festive Flavors: The classic holiday taste of creamy eggnog and warm spices shines in every bite.
Light & Fluffy: The cupcakes are perfectly airy, with a soft crumb that melts in your mouth.
Easy Preparation: You don’t need any fancy techniques here. Just a mixer and a few bowls.
Perfect for Celebrations: These cupcakes are a show-stopping dessert for holiday gatherings or cozy nights in. Especially if you add mini eggnog cookies as garnish!
Ingredients
- Eggnog: It’s in the cake and the buttercream, so be sure to get a good brand (or use homemade!).
- All-purpose Flour: Provides the structure of the cupcake.
- Baking Powder & Baking Soda: Make the cakes light and airy.
- Ground Nutmeg & Cinnamon: Add warmth and a festive aroma.
- Salt & Vanilla Extract: Enhance the flavors of other ingredients and balance the sweetness.
- Unsalted Butter: Provides richness and moisture, contributing to the tender texture of the cupcakes.
- Granulated Sugar: Sweetens the batter and helps create a tender cake crumb.
- Egg Whites: Bind the ingredients, providing structure and moisture. Using only whites keeps the crumb light.
- Frosting: A blend of butter, powdered sugar, vanilla, and eggnog.
How to Make Eggnog Cupcakes
‘Tis the season for eggnog – my favorite time of year.
If, like me, you wait all year to see it on the shelves, these cupcakes are an absolute must-make.
Check out these easy steps:
1. PREHEAT the oven to 350°F and line a 12-cup muffin tin with paper liners.
2. SIFT the flour, baking powder, baking soda, nutmeg, cinnamon, and salt.
3. BEAT the butter and sugar until light and fluffy. Blend in the egg whites (one at a time) and then the vanilla.
4. ALTERNATE adding the dry ingredients and eggnog, mixing by hand until just combined. Pour the batter into the liners.
5. BAKE for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
6. BEAT the butter in a large bowl until smooth. Blend in the powdered sugar, vanilla, and eggnog until smooth and fluffy.
7. PIPE the frosting onto the cooled cupcakes. Refrigerate for 20-30 minutes, the sprinkle with nutmeg. Enjoy!
Tips For the Best Eggnog Cupcakes
As these cupcakes bake, your whole house will smell like a winter wonderland.
And they’re so good, even hard-core ‘nog haters will want a second serving.
Check out these tips, then let’s get baking.
- Use room-temperature ingredients. Get everything out of the fridge early for easy mixing.
- Proper measuring. Fluff and spoon the flour into the measuring cup, then level it off with a knife. If you scoop it from the bag, you’ll pack too much in, and the cupcakes will be dense and tough.
- Bake in the center of the oven, one batch at a time. This ensures even heat distribution and optimal rise.
- Frosting consistency. If the frosting is too thick, add a little more eggnog. If it’s too thin, add a little more powdered sugar.
- Make them boozy. Brush some bourbon over the cupcakes before frosting.
- Variations. Fold mini chocolate chips or chopped nuts into the cake batter. Or try it with chocolate frosting instead.
- Garnish ideas. Add a cinnamon stick, candy canes, chocolate shavings, or festive sprinkles. You could also make mini sugar cookies and stick them in the top.
How to Store
As tender as these cupcakes are, they’re best enjoyed within a couple of days.
That said, you can make them ahead if needed.
To Store: Store leftovers in an airtight container in the fridge for 4-5 days. Let them sit at room temp for 15-20 minutes before enjoying.
To Freeze: Wrap cooled, unfrosted cupcakes in plastic and place in a freezer bag. Transfer the buttercream to a separate bag and press out the air. Freeze for 2-3 months. Thaw overnight in the fridge.
Note: After thawing, the buttercream will need to be beaten with an electric mixer before use.
More Eggnog Desserts to Try This Winter
Eggnog Bread Pudding
Eggnog Snickerdoodles
Eggnog Poke Cake
Eggnog Cheesecake
Eggnog Cupcakes
12
servings25
minutes20
minutes505
kcalThese eggnog cupcakes are infused with warm nutmeg and real eggnog in the fluffy sponge and the buttery frosting. They’re perfect for winter parties.
Ingredients
- For the Cupcakes
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
3 large egg whites
1 teaspoon pure vanilla extract
1/2 cup eggnog
- For the Frosting
1 cup unsalted butter, softened
4 cups powdered sugar, sifted
1 teaspoon pure vanilla extract
1/4 cup eggnog
1 teaspoon ground nutmeg, for sprinkling
Instructions
- Preheat the oven to 350°Fahrenheit and line a 12-cup muffin tin with paper liners.
- Make the Cupcakes: In a medium bowl, sift the flour, baking powder, baking soda, nutmeg, cinnamon, and salt to combine. Set aside.
- In a large bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
- Reduce the speed to low and blend in the egg whites one by one, followed by the vanilla.
- Alternate adding the dry ingredients and eggnog, starting and ending with the flour. Mix gently by hand until just combined.
- Divide the batter evenly between the cupcake liners, filling each about 2/3 full. Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely.
- Make the Frosting: In a large bowl, beat the butter until smooth. Scrape the bottom and sides of the bowl and beat again until lump-free.
- Slowly beat in the powdered sugar, 1/2 cup at a time, until smooth. Then, blend in the vanilla and eggnog.
- Pipe the frosting over the cooled cupcakes and refrigerate for 20-30 minutes. Just before serving, sprinkle a light dusting of nutmeg over the top.
- Serve and enjoy!
Notes
- Use room-temperature ingredients. Get everything out of the fridge early for easy mixing.
- Bake in the center of the oven, one batch at a time. This ensures even heat distribution and optimal rise.
