Eggnog Cupcakes
Spiced eggnog cupcakes topped with creamy, eggnog flavored buttercream frosting. They’re a festive and simple holiday treat for kids and adults.
Eggnog, such a delicious drink with so much potential. You can add bourbon or rum to it and make an adult punch or you can use it in cooking as a sweet, flavorful fat.
Which is what we did for our eggnog cupcakes. Instead of using vegetable oil, Kim added full-fat eggnog.
It worked perfectly as a fat and kept these cupcakes moist while adding a unique twist to a boxed cake mix. I invite you to give them a try.
Instructions for Eggnog Cupcakes:
First, preheat your oven to 350° F. and pull the butter from your fridge to soften. Also, line a cupcake pan with cupcake liners.
Next, gather all the ingredients you need for the batter; cupcake mix, eggs, eggnog, cinnamon, and nutmeg.
Afterward, in a large mixing bowl, combine the cake mix, cinnamon, and nutmeg. Use a whisk to mix them.
Now, use a stand mixer or hand mixer, to combine the dry ingredients with the eggs and eggnog.
Last, fill the cupcake liners half-full with the mixed batter and bake in your oven for 12-15 minutes.
Once done, set them aside to cool while you make the frosting.
Instructions for the Frosting:
In a large mixing bowl, combine the softened butter, powdered sugar, vanilla extract, and eggnog.
Use a hand mixer or stand mixer to blend the ingredients until the frosting is smooth and creamy.
Ice the cooled cupcakes and serve.
Tips for Successful Eggnog Cupcakes:
- Butter can be softened in your microwave using the lowest power setting and 10-second intervals.
- Make sure to break-up all the clumps in the dry ingredients before adding the wet ingredients to the batter.
- Use a toothpick to check if the cupcakes are done. If it comes out clean, then they are done.
- Please let the cupcakes cool completely before frosting, otherwise, the buttercream will melt.
- Feel free to substitute cream cheese for butter in the frosting. Just make sure to use an equal amount of cream cheese and reduce the sugar, “to taste.”
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Ingredients
Eggnog Cupcake Batter
- 15.25 ounces yellow cake mix, We used Duncan Hines.
- 3 large eggs
- 1 cup eggnog, non-alcoholic
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Eggnog Buttercream
- 1 cup unsalted butter, softened
- 5 cups powdered sugar
- ¼ cup eggnog, non-alcoholic
- 1 teaspoon pure vanilla extract
Instructions
Eggnog Cupcake Batter
- First, preheat your oven to 350°F and remove the butter from your fridge to soften while you make the cupcakes. Prep your cupcake pan(s) with liners.
- Next, mix the dry ingredients in a large mixing bowl, combine the cake mix, cinnamon and nutmeg. Break up as many of the clumps as possible.15.25 ounces yellow cake mix1 teaspoon ground cinnamon½ teaspoon ground nutmeg
- Then, using a stand mixer or hand mixer, combine the dry ingredients with the eggs and eggnog until everything is well blended.3 large eggs1 cup eggnog
- Last, fill each cupcake liner halfway with batter and bake the cupcakes for 12-15 minutes or until done. Remove them from the oven and let them cool completely before frosting. Repeat the whole process until the batter is gone.
Eggnog Buttercream
- First, combine the butter, powdered sugar, eggnog, and vanilla extract in a large bowl or stand mixer.1 cup unsalted butter5 cups powdered sugar¼ cup eggnog1 teaspoon pure vanilla extract
- Next, blend the mixture until the frosting is smooth and creamy.
- Last, frost each cupcake with buttercream and serve. The cupcakes can be stored in a sealed container in your fridge for up to three days.
