Eggnog Cupcakes

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!

Print Recipe

Eggnog Cupcakes

Light & fluffy Eggnog Cupcakes piled high with Eggnog Buttercream. Christmas in cupcake form!

Prep Time45 mins

Cook Time15 mins

Total Time2 hrs

Course: Dessert

Servings: 12 Cupcakes

Calories: 416kcal

Author: Fiona Dowling

Ingredients

For the Cupcakes

• 1 and 1/3 cups cake flour*
• 1/4 teaspoon nutmeg
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 7 tablespoons unsalted butter , softened to room temperature (1 stick, minus 1 tablespoon)
• 3/4 cups granulated sugar
• 2 large egg whites , room temperature
• 1 teaspoon vanilla
• 1/2 cup eggnog , room temperature

For the Eggnog Buttercream

• 3/4 cups unsalted butter , softened to room temperature
• 3-4 cups icing sugar , sifted
• 1/4 teaspoon salt
• 1/4 teaspoon rum extract
• 3-4 tablespoons eggnog

Instructions

• 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 2/3 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.

Nutrition

Calories: 416kcal

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