Eggnog Cupcakes with Eggnog Buttercream Frosting

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!!

Let’s talk ingredients and substitutes (Save/Pin)

• 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 1/2 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.

Useful Tips and Tools

• If you bake often it would be a good idea to invest in a cake mixer because often we try to mix by hand and then, are too tired to give it enough creaming or mixing. So, if you making this buttercream go head and remove that K-Mix or Kitchen Aid from the back of the cabin. You don’t have to buy an expensive stand mixer a simple hand mixer works great too.
• Having said that, a simple Bowl, whisk and Spatula with a little extra elbow grease will do too.
• Personally, I believe in weighing ingredients by weight which makes my kitchen scaleone of the most invaluable items when baking. Same goes with mymeasuring cups and measuring spoons. It’s always a good idea to have these handy and use them when baking rather than trying to guess measurements.
• Also, it is important to buy cupcake linersfrom a trust-worthy source to prevent peeling. There is nothing worse than to bake good cupcakes or muffins and then have all the liners peels off.
• Additionally, you can use a measuring cup to ensure you divide the batter evenly among all the cupcakes or muffins. That way all your cupcakes will be a similar size. Personally, I love using my cupcake scooper for that purpose.
• A good baking tray is always ideal for baking. I like to line the baking tray with Parchment Paper for easy clean up just in case fo spillage. 
• Every oven works differently so the baking times are just guidelines. In the case of muffins and cupcakes often it is a good idea to rotate the baking tray mid-way while baking so they cook and rise evenly.

How to Make Eggnog Cupcakes with Eggnog Buttercream (Save/Pin)

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.
• 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 every single time

1. Follow the recipe properly with minimum substitutions.
2. Always use good quality ingredients.
3. Make sure the ingredients are all at room temperature.
4. Never over-mix the batter.
5. Use a scoop for baking similar size cupcakes.
6. Always preheat the oven before baking – a hot oven works best for cupcakes.
7. Bake cupcakes at the right temperature.
8. Always bake cupcakes on the center rack one tray at a time.
9. Never open the oven during baking – no peeking.
10. Remove cupcakes from their pan no later than 7 to 10 minutes after baking.
11. 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.
12. Simple syrup the cupcakes if you don’t plan to eat them on the same day.

Frequently asked questions

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

30 Plus Homemade Buttercream Frosting Recipes

Need a buttercream recipe in 5 minutes? Have a buttercream related question? Wondering what buttercream to use for your cake? It’s all here in one place. 30 plus homemade buttercream frosting recipes for you to explore. With recipes, tips, trick, and troubleshooting, as well as popular questions, answered.

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Eggnog Cupcakes with Eggnog Buttercream Frosting

Author: Veena Azmanov

5 from 20 votes

Print Pin Rate

Prep Time: 5 mins

Cook Time: 20 mins

Total Time: 25 mins

Calories: 410kcal

$10

Adjust Servings Here: 12 cupcakes

Description

Give your classic vanilla cupcakes a Christmas make-over with these rich, creamy, light and airy eggnog cupcakes topped with an eggnog buttercream frosting. 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. Celebrations don’t get easier than this. Do they? 

Equipment /Tools

• Stand Mixer
• Kitchen Scale
• Measuring Cups
• Measuring Spoons
• Baking Tray
• Cupcake Pan
• Cupcake liners

Ingredients

FOR THE CUPCAKES

• 185 grams (1.48 cups) All-purpose flour
• 1/2 tsp (1/2 tsp) Baking soda
• 1 tsp (1 tsp) Baking powder
• 1/2 tsp (1/2 tsp) Salt
• 1/2 tsp (1/2 tsp) Nutmeg fresh grated
• 2 (2 ) large Eggs
• 125 grams (0.63 cups) White Sugar
• 90 ml (0.38 cups) Cooking oil
• 75 ml (75 ml) Eggnog
• 1 tsp (1 tsp) Vanilla Extract

FOR THE FROSTING

• 250 grams (1 cups) Butter unsalted
• 500 grams (4.17 cups) Powdered sugar
• 2 tbsp (2 tbsp ) Cornstarch
• 2 tsp (2 tsp) Vanilla extract
• 60 ml (0.25 cups) Eggnog

ADJUST SERVINGS HERE – 12 cupcakes

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 1/2 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

 

Featued Recipe below – Eggnog Buttercream Forsting 

Recipe Video

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Nutrition Information

Nutrition Facts

Eggnog Cupcakes with Eggnog Buttercream Frosting

Amount Per Serving

Calories 410 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 3g15%

Cholesterol 30mg10%

Sodium 258mg11%

Potassium 97mg3%

Carbohydrates 62g21%

Fiber 0g0%

Sugar 46g51%

Protein 2g4%

Vitamin A 50IU1%

Vitamin C 0.1mg0%

Calcium 34mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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

Keywords – Christmas, Cupcakes, Eggnog, Holidays

Did you make this recipe? I’d love to hear about itMention @veenaazmanov or #tag on Instagram #veenaazmanov

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