Eggnog Cupcakes - Tasteful Zone

There’s something magical about the holiday season, and for me, it’s all about the flavors that bring warmth and joy to every bite. One of my all-time favorite holiday drinks is eggnog, with its creamy, spiced richness. But why stop at sipping it when you can bake it into something even more delightful? That’s how I came up with these Eggnog Cupcakes—a perfect fusion of festive flavors and sweet indulgence.

These cupcakes are soft, moist, and infused with the cozy essence of eggnog, topped with a velvety eggnog buttercream frosting. They’re perfect for holiday parties, family gatherings, or even as a sweet treat to enjoy with a cup of coffee on a chilly winter morning. Trust me, once you try these, they’ll become a staple in your holiday baking repertoire.

What You Need To Make This Recipe

Eggnog: The star of the show! Eggnog brings that signature creamy, spiced flavor to both the cupcakes and the frosting. Make sure to use high-quality store-bought eggnog or, if you’re feeling adventurous, homemade eggnog for an extra special touch.

All-purpose flour: This is the base of the cupcake batter, providing structure and a tender crumb. I always sift my flour to ensure the cupcakes are light and fluffy.

Sugar: Granulated sugar sweetens the cupcakes, while powdered sugar is used in the frosting to create a smooth, creamy texture.

Butter: Unsalted butter is key for both the cupcakes and the frosting. It adds richness and helps create a moist, tender crumb in the cupcakes, while also giving the frosting its luxurious consistency.

Eggs: Eggs bind the ingredients together and add moisture to the cupcakes. They’re essential for achieving the perfect texture.

Baking powder and baking soda: These leavening agents help the cupcakes rise and become light and airy.

Spices (nutmeg and cinnamon): These spices are what give eggnog its distinctive flavor. Nutmeg is the star here, but a hint of cinnamon adds depth and warmth.

Vanilla extract: A splash of vanilla enhances the overall flavor profile, adding a subtle sweetness that complements the eggnog.

Heavy cream: This is used in the frosting to create a smooth, spreadable consistency. It also adds a touch of richness to the buttercream.

Ingredients List

For the cupcakes:

1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp ground nutmeg
¼ tsp ground cinnamon
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup eggnog

For the frosting:

½ cup unsalted butter, softened
3 cups powdered sugar
¼ cup eggnog
½ tsp ground nutmeg
1 tsp vanilla extract
2 tbsp heavy cream

How to Make Eggnog Cupcakes

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. This ensures your cupcakes bake evenly and don’t stick to the pan.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, nutmeg, and cinnamon. This step ensures the spices are evenly distributed throughout the batter.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This process incorporates air into the batter, making the cupcakes tender.

Step 4: Add Eggs and Vanilla

Beat in the eggs one at a time, followed by the vanilla extract. Make sure each egg is fully incorporated before adding the next.

Step 5: Combine Wet and Dry Ingredients

Alternately add the dry ingredients and eggnog to the butter mixture, starting and ending with the dry ingredients. Mix until just combined—overmixing can lead to dense cupcakes.

Step 6: Bake the Cupcakes

Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Make the Frosting

While the cupcakes cool, prepare the frosting. Beat the softened butter until creamy, then gradually add the powdered sugar, eggnog, nutmeg, vanilla, and heavy cream. Whip until smooth and fluffy.

Step 8: Frost and Decorate

Once the cupcakes are completely cool, pipe or spread the frosting on top. For an extra festive touch, sprinkle a little nutmeg or cinnamon on top.

Tips for Making This Recipe

Use room temperature ingredients: This ensures your batter mixes evenly and results in a smoother texture.
Don’t overmix the batter: Overmixing can lead to dense cupcakes. Mix until just combined.
Adjust the spice level: If you love a stronger nutmeg flavor, add an extra pinch to the batter or frosting.
Let the cupcakes cool completely: Frosting warm cupcakes can cause the frosting to melt and slide off.
Experiment with toppings: Try adding a drizzle of caramel or a sprinkle of crushed pecans for extra flair.

FAQs

Can I use homemade eggnog?
Absolutely! Homemade eggnog will add an extra layer of richness and flavor to these cupcakes.

How do I store these cupcakes?
Store them in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

Can I make these cupcakes ahead of time?
Yes! Bake the cupcakes a day in advance and store them unfrosted. Frost them just before serving for the best texture.

Can I freeze these cupcakes?
You can freeze unfrosted cupcakes for up to 2 months. Thaw them at room temperature and frost before serving.

What can I use instead of eggnog?
If you don’t have eggnog, you can use a mixture of milk and a bit of extra nutmeg and cinnamon, though the flavor won’t be quite the same.

Enjoy baking these Eggnog Cupcakes and spreading holiday cheer with every bite!