Give your classic vanilla cupcakes a Christmas make-over. These are rich, creamy, light and airy eggnog cupcakes. They are also topped with an eggnog buttercream frosting. And, the classic flavor of eggnog is a great way to celebrate the holidays with family and friends. This simple and easy recipe takes 5 minutes to mix and 20 minutes to bake.
It's an eggnog flavored recipe again. I know! but it's the most popular Christmas flavor. Eggnog is one flavor you either love it or hate it. I don't think there is an in-between. Is there? I personally love it but my bestie hates it. She finds it too eggy.
Though, if you try my eggnog recipe it is never eggy. The eggy smell usually comes if you have undercooked the mixture. Do you know that eggnog was not always cooked? I remember my grandmom use to say the hot milk and alcohol cooks the eggs. Well, back in those days they didn't have any salmonella fears.
Now, these cupcakes? Guys? If you love eggnog you MUST try this recipe. I've used my basic vanilla cupcakes recipe and added some real homemade eggnog. If you have tried my homemade eggnog recipe you know it's absolutely the best thing EVER!!
Ingredients and substitutes
- All-purpose flour - Yes, regular plain flour (maida) is all you need for these cupcakes. Do not use any self-raising as those contain more leavening.
- Oil - I like the light and airy texture the oil gives these cupcakes. You can use ½ cup butter or margarine if you want but I'd rather you use oil.
- Sugar - I prefer to use white sugar so I can keep the color of the pumpkin puree in the cupcakes. Brown sugar adds a caramel taste as well as color to them.
- Eggnog - You can use store-bought eggnog but it really is simple and easy to make at home too. I have a classic eggnog recipe right here for you that you will really enjoy making.
- Vanilla Extract - Always use a good quality vanilla extract. I know it's expensive, which is why I make my own vanilla extract, vanilla bean paste as well as vanilla sugar.
Step by step instructions (Save/Pin)
Prepare cupcakes
- Preheat the oven at 170 C / 340 F.
- Combine dry ingredients and set aside.
- In a bowl - whip eggs with sugar until sugar is almost dissolved.
- Add the oil, continue to mix well.
- Next, add the vanilla.
- Followed by the eggnog.
- Lastly, add in the flour and mix to a smooth batter.
- Using an ice cream scooper or spoon divide the batter into cupcake liners.
- Bake for about 18 to 20 minutes or until a skewer inserted in the center comes out clean.
- Cool completely before decorating.
Prepare frosting
- Cream butter for a minute.
- Add the salt, vanilla – combine well.
- Followed by the eggnog.
- Add powdered sugar in three batches and combine well.
- Once all the powdered sugar is in – whip for three minutes until light and fluffy.
- Use as desired.
Decorate
- Place frosting in a piping bag with a large round tip.
- Pipe a swirl on the cupcake (as shown in the video)
- Sprinkle with freshly grated nutmeg
12 tips for baking perfect eggnog cupcakes
- Follow the recipe properly with minimum substitutions.
- Always use good quality ingredients.
- Make sure the ingredients are all at room temperature.
- Never over-mix the batter.
- Use a scoop for baking similar size cupcakes.
- Always preheat the oven before baking - a hot oven works best for cupcakes.
- Bake cupcakes at the right temperature.
- Always bake cupcakes on the center rack one tray at a time.
- Never open the oven during baking - no peeking.
- Remove cupcakes from their pan no later than 7 to 10 minutes after baking.
- Store cupcakes properly after baking. Place them in an airtight container at room temperature. Cupcakes dry in the fridge unless wrapped properly with plastic wrap.
- Simple syrup the cupcakes if you don't plan to eat them on the same day.
Frequently asked questions
Baking perfect cupcakes is not hard to achieve if you follow the above 12 tips for perfect cupcakes.
There are a few things you can do - I discuss it in this post -- how to avoid cupcake liners peeling after baking.
There are few things you can do to bake similar size cupcakes - we discussed that in detail here - How to bake same size cupcakes.
You can place cupcakes in the fridge for a few minutes to cool them quickly. I like to place them for just 5 to 7 minutes in the freezer.
Never leave cupcakes in the fridge open for long as they will dry out.
I like to bake at 160 - 170 C, or 310 to 325 F, or gas mark 2 - 3.
Depending on how hot your oven temperature is, cupcakes usually take between 18 to 22 minutes. If your cupcakes bake quicker than 18 minutes or longer than 22 minutes, it's probably best to check if your oven needs calibration.
Yes, you can substitute 2 tbsp flour for cocoa powder.
Yes, you can add ½ cup chopped pecans, walnuts or almonds.
This recipe works best with eggs, but I do have an eggless vanilla cake recipe that works beautifully if you replace the liquid in the recipe with eggnog.
This recipe makes just 12 cupcakes which are not enough for a cake. You can, however, double the recipe to make 2x 6 inch round cakes. I do have an Eggnog Yule Log cake that is very popular.
What other frostings can I use for these eggnog cupcakes?
Oh, these cupcakes are delicious with just about any frosting. I have shared with you more than 30 different buttercream flavors here on the blog but these are just a few suggestions.
- Velvet American buttercream
- Vanilla buttercream (eggless)
- Swiss Meringue or Italian Meringue
- French Buttercream and German buttercream
- whipped cream buttercream frosting
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Eggnog Cupcakes with Eggnog Buttercream Frosting
Print Pin RateDescription
Ingredients
FOR THE CUPCAKES
- 1 ½ cup (190 g) All-purpose flour
- ½ tsp Baking soda
- 1 tsp Baking powder
- ½ tsp Salt
- ½ tsp Nutmeg fresh grated
- 2 large Eggs
- ½ cup (100 g) White Sugar
- ⅓ cup (80 ml) Cooking oil
- ⅓ cup (80 ml) Eggnog
- 1 tsp Vanilla Extract
FOR THE FROSTING
- 8 oz (226 g) Butter unsalted, room temperature
- 4 cups (480 g) Powdered sugar
- 2 tbsp Cornstarch
- 2 tsp Vanilla extract
- ¼ cup (60 ml) Eggnog
Instructions
PREPARE CUPCAKES
- Preheat the oven at 170 C 350 F.
- Combine dry ingredients and set aside.
- In a bowl – whip eggs with sugar until sugar is almost dissolved.
- Add the oil, continue to mix well.
- Next, add the vanilla.
- Followed by the eggnog.
- Lastly, add in the flour and mix to a smooth batter.
- Using an ice cream scooper or spoon divide the batter into cupcake liners.
- Bake for about 18 to 20 minutes or until a skewer inserted in the center comes out clean.
- Cool completely before decorating.
PREPARE FROSTING
- Cream butter for a minute.
- Add the salt, vanilla – combine well.
- Followed by the eggnog (you can add up to ½ cup eggnog but whip it well)
- Add powdered sugar and cornstarch in three batches and combine well.
- Once all the powdered sugar is in – whip for three minutes until light and fluffy.
- Use as desired.
FROST THE CUPCAKES
- Place frosting in a piping bag with a large round tip.
- Pipe a swirl on the cupcake (as shown in the video)
- Sprinkle with freshly grated nutmeg
Recipe Notes
Equipment
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
