Eggnog Cupcakes With Eggnog Buttercream Frosting
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Eggnog Cupcakes! Rich spiced eggnog is more than just the quintessential Christmas drink. It makes a phenomenal light and fluffy cupcake slathered in creamy eggnog buttercream frosting! Heightened by a dusting of cinnamon, what could be better than turning beloved, creamy eggnog into a much-loved Christmas cupcake this holiday season?
Right now, I’ve got Christmas cupcakes on the brain! Here are a few more well-loved cupcake recipes to add to your holiday baking list! Pretty red & green Very Merry Marble Christmas Cupcakes, simple Snowball Cupcakes, tasty Vanilla Peppermint Cupcakes, and Gingerbread Cupcakes, a holiday favorite.
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Table of Contents
Why Eggnog Cupcakes Are Fabulous!
The sweetness of the eggnog definitely comes through in these delectable cupcakes. Spices are kept to a minimum to achieve the rich distinct flavor. The warmly spiced notes of cinnamon buttercream send the eggnog flavor over the top!
- This cupcake recipe is the favorite holiday drink, in cupcake and buttercream form!
- Cupcakes are deliciously moist, and soft, and have all the flavors you love about eggnog.
- Creamy sweet cinnamon eggnog buttercream is fluffy and perfect.
- They might be your new favorite way to enjoy eggnog.
Ingredients For Eggnog Cupcakes and Cinnamon Eggnog Buttercream
For specific amounts, please refer to the printable recipe card at the bottom of the post.
Eggnog Cupcakes
- Butter – softened to room temperature
- Light Brown Sugar – packed
- Canola Oil – contributes to tenderness and moistness in the cupcakes
- Eggs – should be at room temperature
- Eggnog – whole milk/full fat adds extra moistness
- Vanilla Extract – for best results use pure vanilla extract.
- All Purpose Flour – use the spoon, and level method
- Baking Powder – make sure it’s fresh, so check and test
- Cinnamon and Nutmeg – a perfect blend for holiday flavors
- Pinch Of Salt
Cinnamon Eggnog Buttercream
- Butter – room temperature (when you can gently press it and make a small indention with your finger)
- Powdered Sugar
- Eggnog
- Cinnamon
- Vanilla Extract
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How To Make Eggnog Cupcakes From Scratch
You will need a muffin tin, cupcake liners, and an electric mixer to make these cupcakes and frosting. If you want to pipe the frosting, you will need a piping bag and a decorator tip.
When you are making this recipe, you’ll want to use the full recipe at the bottom of the page.
For Eggnog Cupcakes
- Cream butter, sugar, and oil until light and fluffy.
- Add eggs, eggnog, and vanilla extract, mixing for a few more minutes.
- Add the remaining ingredients and mix until just combined.
- Fill muffin tin lined with cupcake papers 2/3 full and bake.
- Allow to cool completely before frosting.
For Eggnog Buttercream
- Mix all the buttercream frosting ingredients until light and fluffy. (It’s that easy!)
- Pipe eggnog buttercream icing onto completely cooled cupcakes.
- Dust eggnog cupcakes with ground cinnamon and a cinnamon stick.
Recipe Notes/Tips
- Be sure to use the scoop and level method when measuring your flour. Or use a kitchen scale to weigh it; 1.5 cups of all-purpose flour weighs 136 grams.
- For the best results, ensure your butter, eggs, and eggnog are all at room temperature. Room-temperature ingredients bond together very easily creating a smooth and evenly textured batter with lots of air incorporated, resulting in a perfect cupcake.
- Don’t overmix the cupcake batter. Over-mixing will yield a dense, “gummy” cupcake.
- I like to use a 1M star tip and 16-inch disposable piping bags for decorating cupcakes with buttercream.
- Fill cupcake liners about 2/3 full (an ice cream scoop is an easy way to fill the cupcake pan)
- Cupcakes can be made ahead of time and frosted the day you want to serve them. Cool completely and store in an airtight container on the counter for a day, or in the freezer for up to 2 months. Thaw to room temp before frosting.
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How To Store Eggnog Cupcakes With Eggnog Buttercream Frosting
Refrigerate/Counter
These eggnog cupcakes (frosted and unfrosted) are best stored at room temperature in an airtight container. Enjoy within two days of preparation. Cupcakes stored in the refrigerator will dry out.
NOTE: If you use homemade eggnog, you should err on the side of safety and store the frosted cupcakes in the refrigerator.
Freeze
You can freeze eggnog cupcakes unfrosted. Bake and cool completely, flash freeze for 15-30 minutes, then transfer to an airtight container and freeze for up to two months. Thaw to room temperature prior to frosting.
Eggnog Cupcakes FAQs
First, you should know eggnog is a rich creamy holiday drink made with milk, sugar, egg yolks, nutmeg, and sometimes a hint of rum. It’s no wonder many people say eggnog tastes a lot like melted ice cream. When served cold it brings out the sweetness, when served warm it brings out the spices.
Vegetable oil adds moisture, richness, and tenderness to baked goods. You can swap the vegetable oil for an equal measure of neutral-flavored vegetable oil like peanut, grapeseed, canola, avocado, corn, safflower, or refined coconut oil with zero difference in flavor.
Strongly flavored oils: extra virgin olive oil, sesame oil, hemp oil, walnut oil, or virgin coconut oil, to name a few. These oils will upset the delicate balance of your ingredients and derail the flavor of your baked goods.
It’s not ideal, it’s always the best choice to use a neutral oil when possible instead of butter when a recipe calls for vegetable oil. Here’s why; the key is that you have to “melt” the butter when substituted for oil because it is a solid at room temperature. That means once your confection creation, like cake or eggnog cupcakes, cools to room temp, the butter becomes solid again, and the mouthfeel is perceived as dry. Unlike baked goods that use vegetable oils that are liquid at room temp, each bite is more tender with a smooth, moist mouthfeel.
For an extra light texture, you can use cake flour for all-purpose flour. Simply measure out one cup of all-purpose flour. Remove 2 tablespoons of the flour per cup, replacing it with 2 tablespoons of cornstarch. Viola! Cake flour!
Recipe Variations For Eggnog Cupcakes
- Want your cupcakes to have an extra light and fluffy texture? Use cake flour in place of all-purpose flour.
- Like rum with your eggnog? Swap the vanilla extract in the cupcakes and/or the buttercream 1:1 for spiced rum.
- Garnish the eggnog cupcakes with a few sugared cranberries and a small sprig of fresh rosemary.
Interested in more Eggnog Recipes
If you’re looking for more recipes to make the most of Eggnog Season or to use up some “gasp” leftover eggnog….. check out some of our favorite recipes starring eggnog as an ingredient.
- Eggnog Cheesecake With Rum is a merry dessert with holiday cheer in every bite!
- Eggnog Cookies w/Eggnog Buttercream is always a great choice for any holiday cookie exchange. A deliciously soft spice cookie infused with eggnog and a little rum to really nail that holiday flavor.
- Eggnog Iced Coffee is sure to get you thru the holiday hustle and bustle.
- Eggnog Truffles In Chocolate Cups. Imagine Santa’s surprise when you leave him a few of these treats that are guaranteed to keep the cheerful vibe rolling into the new year.
Beware, eggnog season is gone before you know it, just like that tart, round red holiday delight (no, not Rudolf’s nose!), cranberries!
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Eggnog Cupcakes
Eggnog Cupcakes! Spiced eggnog is more than just a holiday drink. It makes a delightful fluffy Christmas cupcake with creamy eggnog buttercream frosting!
Ingredients
For Eggnog Cupcakes
- 6 tablespoons butter, softened
- 3/4 cups packed light brown sugar
- 2 tablespoons canola oil
- 2 large eggs, room temp
- 1/2 cup eggnog, room temp
- 1 tablespoon vanilla extract
- 1¼ cups all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1½ teaspoons baking powder
- Pinch of salt
- Cinnamon sticks (optional garnish)
For Eggnog Buttercream
- 1 cup butter, room temperature
- 4 cups powdered sugar
- 4 tablespoons eggnog
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and line a cupcake pan with 12 cupcake liners.
- Add butter, sugar, and canola oil to a large mixing bowl. Using an electric mixer on medium-high cream until light and fluffy (2-3 minutes).
- Add the eggs, eggnog, and vanilla extract and continue to mix for another 1-2 minutes.
- Add the flour, cinnamon, nutmeg, baking powder, and salt and mix on low until just combined. Do not over-mix.
- Fill each cupcake liner ⅔ full and bake for 15-20 minutes or until a toothpick inserted comes out clean.
- Meanwhile, add all the ingredients for the buttercream to a large mixing bowl or stand mixer and whisk on high speed until light and fluffy.
- Once the cupcakes have cooled completely, use a piping bag fitted with a tip to pipe the buttercream onto each cupcake and serve with an extra sprinkle of cinnamon and a cinnamon stick.
Notes
I like to use a 1M star tip and 16-inch disposable piping bags
Refrigerate/Counter
These eggnog cupcakes (frosting and unfrosted) are best stored at room temperature in an airtight container. They are best when enjoyed within two days of preparation. Cupcakes stored in the refrigerator will dry out.
NOTE: If you use homemade eggnog, you should err on the side of safety and store the frosted cupcakes in the refrigerator.
Freeze
You can freeze eggnog cupcakes unfrosted. Bake and cool completely, flash freeze for 15-30 minutes, then transfer to an airtight container and freeze for up to two months. Thaw to room temperature prior to frosting.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 473Total Fat: 25gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 96mgSodium: 264mgCarbohydrates: 60gFiber: 1gSugar: 49gProtein: 3g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used and are just estimates. We encourage, especially if these numbers are important to you, to calculate these on your own for most accurate results.
Hi there, I'm Cheryl!
As a wife, mom, and caffeine enthusiast, my journey has taken me from bustling mornings with my family to sharing delicious recipes, home care tips, and heartfelt decorating insights with wonderful readers like you. My love for baking, photography, and tidiness shines through every post I craft. Dive into my world and discover the art of homemaking, one tidy moment at a time. Read more...
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