Description
These Easy Eggnog Cupcakes bring festive cheer with their rich eggnog flavor and spiced touch. Topped with a creamy eggnog buttercream frosting, they’re perfect for holiday celebrations and gatherings.
Ingredients
Scale
For the Cupcakes:
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup eggnog
- 1/4 cup milk (or additional eggnog for more flavor)
For the Eggnog Buttercream Frosting:
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup eggnog (more if needed for consistency)
- 1/2 teaspoon vanilla extract (optional)
- A pinch of ground nutmeg (for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
- Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (about 2-3 minutes) using a hand mixer or stand mixer. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- Add the Dry Ingredients and Eggnog: Gradually add the dry ingredients to the wet ingredients, alternating with the eggnog and milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
- Fill the Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake the Cupcakes: Bake in the preheated oven for 18-20 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 before frosting.
- Make the Eggnog Buttercream Frosting: In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar, 1 cup at a time, beating well after each addition. Add the eggnog and vanilla extract (if using), and beat until the frosting is light and fluffy. If the frosting is too thick, add a little more eggnog; if it’s too thin, add more powdered sugar.
- Frost the Cupcakes: Once the cupcakes are completely cooled, frost them with the eggnog buttercream. You can use a piping bag or spread the frosting with a spatula.
- Garnish and Serve: Sprinkle a pinch of ground nutmeg on top of the frosted cupcakes for a festive touch. Serve and enjoy!
Notes
- Additional Flavor: For a richer eggnog flavor, substitute the milk with additional eggnog.
- Consistency Adjustment: Adjust the frosting consistency by adding more eggnog if too thick or more powdered sugar if too thin.
- Prep Time: 20 minutes
- Cook Time: 18-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 260
- Sugar: 26g
- Sodium: 150 mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 65mg