Description
These Easy Eggnog Cupcakes are a festive and delightful treat perfect for the holiday season. Moist and spiced with cinnamon and nutmeg, these cupcakes are infused with creamy eggnog and topped with a luscious eggnog buttercream frosting, making them a perfect dessert to celebrate any occasion with a classic seasonal flavor.
Ingredients
Scale
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)
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 to prevent sticking and ensure even baking.
- Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt. This ensures the spices are evenly distributed throughout the flour.
- Cream the Butter and Sugar: In a large mixing bowl, use a hand or stand mixer to beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract for added flavor.
- Add the Dry Ingredients and Eggnog: Gradually incorporate the dry ingredient mixture into the wet ingredients, alternating with the eggnog and milk. Start and finish with the dry ingredients. Mix gently until just combined to keep the cupcakes tender without overworking the batter.
- Fill the Cupcake Liners: Evenly divide the batter among the prepared cupcake liners, filling each about two-thirds full to allow space for rising.
- Bake the Cupcakes: Place the muffin tin in the preheated oven and bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove from oven and allow cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Make the Eggnog Buttercream Frosting: In a medium bowl, beat the softened butter until creamy and smooth. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Mix in the eggnog and vanilla extract (if using), beating until the frosting is light and fluffy. Adjust consistency by adding more eggnog if too thick or more powdered sugar if too thin.
- Frost the Cupcakes: Once the cupcakes are fully cooled, frost them generously with the prepared eggnog buttercream. Use a piping bag for a decorative look or spread evenly with a spatula.
- Garnish and Serve: Lightly sprinkle a pinch of ground nutmeg over the frosted cupcakes for a festive touch. Serve immediately and enjoy your seasonal sweet treat!
Notes
- For a stronger eggnog flavor, substitute the milk with additional eggnog in the cupcake batter.
- Make sure cupcakes are completely cooled before frosting to prevent the buttercream from melting.
- Use fresh spices for the best flavor impact, especially cinnamon and nutmeg.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- Bring cupcakes to room temperature before serving for optimal taste and texture.
