Light & fluffy Eggnog Cupcakes piled high with Eggnog Buttercream. Christmas in cupcake form!
Sometimes I get a little overzealous during the holidays. I listened to Frank Sinatra Christmas songs on repeat for about 3 hours the other day. Not to mention stalking Pinterest for recipes, and perusing the internet for pictures of puppies in Christmas sweaters.
I get excited over the holidays.
So yes, I realize I just posted an eggnog recipe a few days ago. But no, I couldn’t wait to make these eggnog cupcakes. Delicious & festive – they’re perfect for a holiday party, bake sale or a present to yourself. (You deserve it).
They’re light & fluffy, with a super soft & delicate cupcake crumb. Then piled high with eggnog buttercream – it’s holiday cupcake perfection.I love the eggnog flavor in these because it’s pronounced but not overwhelming. The flavor comes from eggnog in both the cupcake batter & the frosting – then extra nutmeg in the cupcake batter, rum extract in the frosting & a sprinkle of nutmeg on top.
Hello there deliciousness!
Apart from the flavor, you’ll also love the texture of these cupcakes. They have a super fluffy, soft cupcake crumb because we’re using cake flour and only egg whites in the batter. If you don’t have cake flour, I’ve included a note about how you can make your own with all-purpose flour & cornstarch. It’s also very important to have your eggs & eggnog at room temperature when adding them to the batter. This helps your batter come together without having to overmix. As a quick note – it’ll be easier to separate your eggs if they’re cold – but let the whites come to room temperature before adding them to your batter.
Now when it comes to frosting, I support the “More the Merrier” philosophy – so I piled it on with a piping bag. But feel free to use a flat-edge knife instead.
I hope these delicious cupcakes bring you as much holiday cheer as they did for us. Happy Holiday Baking!
For the Cupcakes
- 1 and ⅓ cups cake flour*
- ¼ teaspoon nutmeg
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 7 tablespoons unsalted butter , softened to room temperature (1 stick, minus 1 tablespoon)
- ¾ cups granulated sugar
- 2 large egg whites , room temperature
- 1 teaspoon vanilla
- ½ cup eggnog , room temperature
For the Eggnog Buttercream
- ¾ cups unsalted butter , softened to room temperature
- 3-4 cups icing sugar , sifted
- ¼ teaspoon salt
- ¼ teaspoon rum extract
- 3-4 tablespoons eggnog
- Preheat the oven to 350F degrees and line a 12 cavity muffin tin with cupcake papers. You may end up with a few more than 12 cupcakes - so you might need to line 2 trays.
- In a medium sized bowl, whisk together the flour, nutmeg, baking soda & salt. Set aside.
- In a large bowl using a stand or hand-held electric mixer, beat the butter and sugar together on medium speed until light and fluffy. Add in the egg whites & vanilla and continue mixing. Turn off the mixer and scrape down the sides of the bowl.
- Slowly add the flour mixture and eggnog while mixing on low speed, alternating between adding half the flour mixture followed by half of the eggnog.
- Pour about ¼ cup of batter into each cavity of the prepared muffin tin - each should be about ⅔ full. Bake for 14-16 minutes until an inserted toothpick comes out clean. Allow cupcakes to cool in their pan for 10 minutes, then transfer to a wire rack to continue cooling.
- While the cupcakes are cooling, you can start making the icing. Beat the butter using a hand held or stand mixer on medium speed. Add in the salt & vanilla, and mix in the icing sugar about 1 cup at a time. After you've added about 2 cups of the icing sugar, add the whipping cream 1 tablespoon at a time. Alternate adding the last cups of icing sugar with whipping cream until the desired consistency is reached. Frost cupcakes using a piping bag or spreading the icing with a flat knife.