Eggnog Cupcakes

Why Make This Recipe

Eggnog Cupcakes are a delightful treat that captures the warmth and cheer of the holiday season. These cupcakes are moist, flavorful, and topped with a creamy frosting, making them a perfect addition to any festive gathering. If you love eggnog during the holidays, you’ll surely enjoy these delicious baked goods that offer a unique twist on a classic drink.

How to Make Eggnog Cupcakes

Ingredients

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

Directions

1. Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
2. In a bowl, whisk together flour, baking powder, baking soda, salt, and nutmeg.
3. In another bowl, beat the butter and sugar until fluffy. Add eggs one at a time, then mix in eggnog and vanilla.
4. Gradually add dry ingredients to the wet mixture until just combined.
5. Fill the cupcake liners about 2/3 full and bake for 18-20 minutes or until a toothpick comes out clean.
6. Let the cupcakes cool completely.
7. For frosting, beat cream cheese until smooth, then gradually add powdered sugar and vanilla.
8. Frost the cooled cupcakes and sprinkle with ground nutmeg before serving.

How to Serve Eggnog Cupcakes

Eggnog Cupcakes are best served at room temperature. You can place them on a festive plate and garnish with a sprinkle of additional nutmeg for an added touch. These treats are perfect for holiday parties, gatherings, or simply as a cozy dessert at home.

How to Store Eggnog Cupcakes

To store your Eggnog Cupcakes, keep them in an airtight container at room temperature for up to three days. If you want to keep them longer, you can refrigerate them for up to a week. Just make sure to bring them back to room temperature before serving for the best taste.

Tips to Make Eggnog Cupcakes

• Use room temperature ingredients for better mixing.
• Do not overmix the batter; mix until just combined to keep the cupcakes light and fluffy.
• For a richer flavor, let the cupcakes sit for a day before serving to allow the flavors to meld.
• Feel free to experiment with different spices, like cinnamon, for a unique twist.

Variation

You can adjust the frosting by adding a splash of rum extract for an extra festive flavor. If you’re looking for a simpler option, just dust the cupcakes with powdered sugar instead of frosting.

FAQs

Can I use store-bought eggnog?
Yes, store-bought eggnog works perfectly for this recipe. Just make sure it’s a good quality one for the best flavor.

Can I freeze these cupcakes?
Yes, you can freeze the cupcakes without frosting for up to three months. Just make sure to wrap them tightly in plastic wrap and then place them in a container.

What can I use instead of cream cheese for frosting?
You can use whipped cream or a buttercream frosting if you prefer a lighter option.

Eggnog Cupcakes

Delightful Eggnog Cupcakes that capture the warmth and cheer of the holiday season, moist and flavorful with creamy frosting.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 12 cupcakes

Course: Baked Goods, Dessert

Cuisine: American, Holiday

Calories: 250

Ingredients Method Notes

Ingredients

  

For the cupcakes

• 1.5 cups all-purpose flour
• 1.5 teaspoons baking powder
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 0.5 teaspoon ground nutmeg
• 0.5 cups unsalted butter, softened
• 1 cups granulated sugar
• 2 large eggs
• 1 cups eggnog Store-bought eggnog works perfectly.
• 1 teaspoon vanilla extract

For the frosting

• 8 oz cream cheese, softened
• 2 cups powdered sugar
• 0.5 teaspoon vanilla extract for frosting
• 0.5 teaspoon ground nutmeg for topping Sprinkle before serving.

Method

 

Preparation

1. Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
2. In a bowl, whisk together flour, baking powder, baking soda, salt, and nutmeg.
3. In another bowl, beat the butter and sugar until fluffy. Add eggs one at a time, then mix in eggnog and vanilla.
4. Gradually add dry ingredients to the wet mixture until just combined.

Baking

1. Fill the cupcake liners about 2/3 full and bake for 18-20 minutes or until a toothpick comes out clean.
2. Let the cupcakes cool completely.

Frosting

1. For frosting, beat cream cheese until smooth, then gradually add powdered sugar and vanilla.
2. Frost the cooled cupcakes and sprinkle with ground nutmeg before serving.

Notes

Eggnog Cupcakes are best served at room temperature. You can store them in an airtight container at room temperature for up to three days or refrigerate for up to a week. Let them come to room temperature before serving for the best taste. Use room temperature ingredients for better mixing and avoid overmixing to keep cupcakes light and fluffy.