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–+ servings
Eggnog Cupcakes With Eggnog Buttercream

Easy Eggnog Cupcakes With Eggnog Buttercream

Keesha
Step into festive delight with these Eggnog Cupcakes. Each bite offers a rich creaminess, intertwined with delicate sweetness, and a whisper of holiday spice. Topped off with a sumptuous Eggnog Buttercream.
5 from 27 votes
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Servings 12
Calories 472 kcal

Ingredients
  

For the Cupcakes

  • ¾ cup Eggnog
  • 2 Eggs
  • 1 tsp vanilla extract, optional
  • 1 cup sugar
  • ¼ cup oil
  • ½ cup unsalted butter, softened
  • ½ tsp salt
  • 1 ½ tsp baking powder
  • 2 cup all-purpose flour

For the Sugar Topping

  • ½ cup c sugar
  • 1 tsp nutmeg

For the Eggnog Buttercream

  • 3 cups powdered sugar
  • 1 cup unsalted butter, softened
  • 1 tsp salt
  • 1 tsp vanilla extract
  • 3-4 Tbsp eggnog
  • Nutmeg or cinnamon (for garnish)

Instructions
 

For the Cupcakes

  • Preheat the oven to 350°F (175°C). Prepare cupcake pans with liners and set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy.
  • Gradually incorporate the eggs, vanilla, and oil, ensuring each addition is fully combined before adding the next.
  • In a separate bowl, whisk together the flour, salt, and baking powder. Slowly add this dry mixture to the wet ingredients, mixing just until combined. Pour in the eggnog and mix until the batter is smooth.
  • Divide the batter among the prepared cupcake liners, filling each about ½ to ⅔ full.

Nutmeg Sugar Topping

  • In a small mixing bowl, whisk together the sugar and nutmeg. Generously sprinkle this mixture atop each filled cupcake liner.
  • Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean and the edges are lightly golden. Allow the cupcakes to cool completely on a wire rack.

Eggnog Buttercream Frosting

  • In the cleaned stand mixer bowl, combine the butter with the vanilla and salt until smooth. Gradually add half of the confectioners' sugar, mixing until combined. Incorporate the remaining sugar and then mix again.
  • Pour in 2 tablespoons of eggnog, mixing until well combined. If necessary, adjust the frosting's consistency by adding additional eggnog. Once the desired consistency is reached, whip the frosting on medium-high speed for about a minute to achieve a light and airy texture.
  • Transfer the frosting to a piping bag fitted with a large star nozzle. Generously frost each cooled cupcake.
  • Finish by lightly dusting the frosted cupcakes with either ground nutmeg or cinnamon.

Nutrition

Calories: 472kcalCarbohydrates: 74gProtein: 4gFat: 28gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 90mgSodium: 356mgPotassium: 75mgFiber: 1gSugar: 57gVitamin A: 800IUVitamin C: 0.3mgCalcium: 71mgIron: 1mg
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