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Eggnog cupcakes

Cozy and Cozy Spiced Eggnog Cupcake

Moist, tender cupcakes with eggnog flavor and a dash of nutmeg and cinnamon. These cupcakes are piled with delicious eggnog buttercream for the perfect holiday cupcake!
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: Christmas, quick and easy
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 16
Calories: 310kcal

Equipment

  • 2 standard cupcake tins (12 cup, 2" x 1.25"), lined with cupcake papers

Ingredients

  • 1⅔ cups (213g) all purpose flour
  • 1 cup (200g) granulated sugar
  • 1/4 teaspoon baking soda
  • 1½ teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon cinnamon
  • 3/4 cups (175ml) canola oil
  • 1 large egg, room temperature
  • 2 egg whites, room temperature
  • 1/2 cup sour cream, room temperature
  • 1/2 cup storebought non-alcoholic eggnog, room temperature
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon rum extract

Eggnog Buttercream Frosting

  • 1/2 cup (450g, 1 stick) butter, softened
  • 4 cups (900g) confectioners sugar, sifted
  • 1 tsp ground nutmeg
  • 1/4 tsp kosher salt
  • 1 tsp pure vanilla extract
  • 1/4 cup eggnog

Instructions

  • Heat the Oven & Prep Your Pan: Heat the oven to 350°F. Place the cupcake liners in the cupcake tin.
  • Sift the Dry Ingredients: In a large bowl, sift the flour, sugar, baking soda, baking powder, salt, nutmeg, and cinnamon.
  • Whisk the Wet Ingredients: In a medium bowl, whisk together the egg, egg whites, oil, vanilla extract, rum extract, and sour cream. A clumpy batter is okay!
  • Add Wet to Dry: Add the wet ingredients to the dry ingredients and stir until just barely combined (you'll still see streaks of flour). Slowly add in the eggnog, and stir until just combined. Be careful not to over-mix the batter!
  • Fill the Cupcake Liners & Bake: Fill the cupcake liners evenly until they are 2/3 full. Bake for 18 minutes until the cupcakes are springy to the touch. If you are unsure, test with a toothpick. It should come out dry.
    When the cupcakes are done, allow them to cool slightly before removing them from the tins. The cupcakes should finish cooling on a wire rack.

Eggnog Buttercream

  • Cream the Butter: In a stand mixer with a fitted paddle attachment, cream the butter for a minute and then add the salt, vanilla, and nutmeg.
  • Add the Confectioners Sugar & Add Eggnog: Add one cup of confectioners sugar at a time. Scrape down the sides of the bowl in between. Add the eggnog and mix until fluffy. Add more sugar or more eggnog to adjust the consistency.
  • Finish the cupcakes! Pipe a swirl or dollop of buttercream on each cupcake.

Notes

Recipe adapted from Preppy Kitchen Moist Vanilla Cupcake recipe.
Storing Instructions: 
  • The cupcakes are best eaten within 24 hours of baking. Frosted cupcakes can sit out at room temperature for up to 2 days. You should cover the cupcakes with plastic wrap, in an airtight container, or in a cake carrier. 
  • The cupcakes will last for up to 5 days refrigerated. Bring them to room temperature before serving. 
Freezing Instructions: 
  • Let the cupcakes cool on a wire rack. Double wrap 4-6 unfrosted cupcakes in stretch wrap. Place each set of cupcakes in a gallon freezer bag. 
  • Buttercream frosting can be made in advance and stored in the refrigerator for up to 5 days or frozen for up to 3 months. The day before you're ready to use it, let it thaw in the fridge overnight and then bring it to room temperature before use. Bring it back to life by whipping it until fluffy before use. 

Nutrition

Calories: 310kcal