Light & fluffy Eggnog Cupcakes piled high with Eggnog Buttercream. Perfect for a holiday party, or present to yourself!
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Eggnog Cupcakes

Light & fluffy Eggnog Cupcakes piled high with Eggnog Buttercream. Christmas in cupcake form!
Course Dessert
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 2 hours
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 ΒΌ 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