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Deliciously decorated eggnog cupcakes with festive holiday toppings

Eggnog Cupcakes

Delightful Eggnog Cupcakes that capture the warmth and cheer of the holiday season, moist and flavorful with creamy frosting.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
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.