I call these my Christmas cupcakes! They feature the classic Christmas cocktail—eggnog—and, of course, nutmeg and cinnamon, which gives them a very festive taste and appearance. If you love eggnog, you MUST try this recipe. I’ve used my basic vanilla cupcakes recipe and added some real homemade eggnog. If you have tried my homemade eggnog recipe, you know it’s the best thing EVER!!
Eggnog cupcakes
Cupcake batter
Preheat the oven to 350°F/ 177°C/ Gas Mark 4 Dry ingredients – In a small bowl, combine the flour, baking powder, baking soda, and salt. Wet ingredients – In the bowl of a stand mixer with a whisk attachment, whip the eggs with sugar until light and fluffy. Gradually add the oil, followed by the vanilla and almond extract. Combine – Add the flour mixture to the batter along with the eggnog.Pro tip– Do not overmix the batter once you add the flour mixture. Liners – Using an ice cream scooper or cupcake dispenser, divide the batter into cupcake liners.Pro tip – This is a very loose batter, so it can be quite messy. Pouring works better than scooping. Bake – Transfer the muffin pan to the oven on the middle rack. Bake for about 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Cool—When done, cool in the pan for 7 minutes, then transfer to a cooling rack and cool completely before frosting.Pro tip – The cupcakes must be cooled completely; otherwise, the frosting will melt on the warm cupcakes.
Eggnog buttercream
Cream – In the bowl of a stand mixer with the paddle attachment, cream the butter for a minute. Add the salt and vanilla extract. Sugar – Add the cornstarch. Then, gradually add the powdered sugar, along with the eggnog, one cup at a time. Whip – Once all the powdered sugar is in – whip for three minutes until light and fluffy. Bag – Place frosting in a piping bag with a large round tip. Frost – Pipe a swirl on the cupcake. Sprinkle with freshly grated nutmeg
Frequently asked questions
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