Eggnog Cupcakes

Why Make This Recipe

Eggnog cupcakes are a delightful treat that captures the cozy flavors of the holiday season. Their rich, creamy taste and festive spices make them perfect for gatherings, parties, or even just a casual dessert. Plus, they are easy to bake and will impress your family and friends.

How to Make Eggnog Cupcakes

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground nutmeg
• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 2 large eggs
• 1 cup eggnog
• 1 teaspoon vanilla extract
• 8 oz cream cheese, softened
• 2 cups powdered sugar
• 1/4 cup eggnog
• 1/2 teaspoon ground nutmeg for topping

Directions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg.
3. In a separate bowl, cream the butter and sugar until light and fluffy. Add the eggs, eggnog, and vanilla, mixing until combined.
4. Gradually add the dry ingredients to the wet ingredients until just combined.
5. Pour the batter into the prepared cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes or until a toothpick comes out clean. Allow to cool.
6. For the frosting, beat the cream cheese until smooth, then add powdered sugar and eggnog until the desired consistency is reached.
7. Frost the cooled cupcakes with the cream cheese frosting and sprinkle with nutmeg.

How to Serve Eggnog Cupcakes

Eggnog cupcakes are best served at room temperature. You can place them on a nice platter for guests. They are perfect for holiday gatherings, birthday parties, or as a sweet treat with your afternoon coffee.

How to Store Eggnog Cupcakes

To keep your eggnog cupcakes fresh, store them in an airtight container in the fridge. They will stay good for about 3-5 days. If you want to keep them longer, consider freezing them without frosting. Thaw and frost them when ready to serve.

Tips to Make Eggnog Cupcakes

1. Make sure your butter and cream cheese are softened for easier mixing.
2. Don’t over-mix your batter; mix until just combined for lighter cupcakes.
3. For extra flavor, try adding a teaspoon of rum extract to the batter.

Variation

You can add chocolate chips to the batter for a fun twist. For a more festive look, consider decorating with holiday sprinkles.

FAQs

Can I use store-bought eggnog?
Yes, store-bought eggnog works great in this recipe!

Can I make these cupcakes ahead of time?
Absolutely! You can bake them a day or two in advance and frost them just before serving.

Is there a non-dairy version?
Yes, you can substitute dairy ingredients with non-dairy versions of milk and butter to make them vegan-friendly.

Eggnog Cupcakes

Delightful eggnog cupcakes capturing the flavors of the holiday season, perfect for gatherings and parties.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 12 cupcakes

Course: Dessert, Snack

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

For the Cupcakes

• 1.5 cups all-purpose flour Sifted
• 0.5 teaspoon baking powder
• 0.25 teaspoon baking soda
• 0.5 teaspoon salt
• 1 teaspoon ground nutmeg
• 0.5 cups unsalted butter, softened Make sure it's at room temperature
• 1 cup sugar
• 2 large eggs Room temperature
• 1 cup eggnog
• 1 teaspoon vanilla extract

For the Frosting

• 8 oz cream cheese, softened Make sure it's at room temperature
• 2 cups powdered sugar
• 0.25 cups eggnog More or less to adjust consistency
• 0.5 teaspoon ground nutmeg For topping

Method

 

Preparation

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg.
3. In a separate bowl, cream the butter and sugar until light and fluffy.
4. Add the eggs, eggnog, and vanilla to the butter mixture, mixing until combined.
5. Gradually add the dry ingredients to the wet ingredients until just combined.
6. Pour the batter into the prepared cupcake liners, filling each about 2/3 full.
7. Bake for 18-20 minutes or until a toothpick comes out clean.
8. Allow to cool before frosting.

Frosting

1. Beat the cream cheese until smooth.
2. Add powdered sugar and eggnog until the desired consistency is reached.
3. Frost the cooled cupcakes with the cream cheese frosting and sprinkle with nutmeg.

Notes

Eggnog cupcakes are best served at room temperature. Store them in an airtight container in the fridge for 3-5 days. For longer storage, freeze them without frosting and thaw before serving. Try adding a teaspoon of rum extract for extra flavor.