Get ready to indulge in the festive spirit with these delicious Eggnog Cupcakes! Perfectly fluffy, spiced with nutmeg and cinnamon, and topped with a rich eggnog buttercream, these cupcakes are the ultimate treat for your holiday gatherings. Whether you're celebrating with family or throwing a party with friends, these delightful desserts are sure to impress!
This Eggnog Cupcakes recipe holds a special place in my heart as it reminds me of cozy winter nights spent baking with my grandmother. Every holiday season, she'd whip up her famous eggnog desserts, filling our home with the warm aroma of spices and baking. Now, I love recreating her delicious recipes and sharing them with my loved ones, creating new memories along the way.
Recipe Ingredients
Large eggs: 2 (room temperature)
All-purpose flour: 1.25 cups
Sugar: ¾ cup
Cinnamon: ¼ tsp
Freshly ground nutmeg: ¾ tsp
Vanilla extract: 1 tsp
Eggnog: ½ cup
Baking powder: 1.5 tsp
Softened butter: 100 gms (softened to room temperature)
softened butter, and sugar
Whisk softened butter and sugar until the mixture is light, and fluffy
Add the eggs, vanilla and eggnog
Add the dry ingredients
Mix until just combined.
Fill cupcake liner about two-thirds full with batter.
Tips and Tricks to Nail the Recipe
- Make sure your butter is softened to room temperature for easy mixing.
- If you have leftover eggnog, store it in the refrigerator for up to a week.
- Feel free to substitute the eggnog with a dairy-free option for a vegan version!
- These cupcakes are perfect with a sprinkle of holiday sprinkles on top of the buttercream.
Bake for 18-20 minutes
Eggnog Cupcakes
Ingredients
Method
- Preheat the oven to 350°F , line a cupcake pan with liners and set aside
- In a large mixing bowl, add the softened butter, and sugar
- Whisk on medium speed for 3 minutes until the mixture is light, and fluffy
- cream until the mixture noticeably lightens in color to incorporate air into the batter
- Add the eggs, vanilla and eggnog and beat well to fully incorporate.
- Gradually add the dry ingredients to the wet ingredients and mix on low speed until just combined.
- Using a spoon fill cupcake liner about two-thirds full with batter.
- Place the cupcakes in the preheated oven and Bake for 18-20 minutes
- Transfer the cupcakes to a cooling rack and let them cool completely before frosting.
- Frost the cooled cupcakes with the eggnog buttercream and enjoy!
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