Eggnog Cupcakes with Eggnog Buttercream Frosting
Calories: 21
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?
Ingredients
Eggnog 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
- ⅓ cup (80 ml) Cooking oil
- ½ cup (100 g) White Sugar
- 2 large Eggs
- ⅓ cup (80 ml) Eggnog
- 1 tsp Vanilla extract
- ¼ tsp Almond extract I used rose extract
Eggnog buttercream
- 1 cup (226 g) Butter unsalted, room temperature
- 4 cups (480 g) Powdered sugar
- 2 tbsp Cornstarch
- 2 tsp Vanilla extract
- ¼ cup (60 ml) Eggnog
- ½ tsp Salt
Instructions
Eggnog cupcakes
- Preheat the oven to 350°F/ 177°C/ Gas Mark 4
- Dry ingredients - In a small bowl combine the flour, baking powder, baking soda, salt, and spices.1 ½ cup All-purpose flour, ½ tsp Baking soda, 1 tsp Baking powder, ½ tsp Salt, ½ tsp Nutmeg
- Wet ingredients - In the bowl of a stand mixer with a whisk attachment, whip the eggs with sugar until light and fluffy. Gradually add the oil followed by the vanilla and almond extract.⅓ cup Cooking oil, ½ cup White Sugar, 2 large Eggs, 1 tsp Vanilla extract, ¼ tsp Almond extract
- Combine - Add the flour mixture to the batter along with the eggnog. Pro tip- Do not overmix the batter once you add the flour mixture.⅓ cup Eggnog
- Liners - Using an ice cream scooper or cupcake dispenser divide the batter into cupcake liners.Pro tip - this is a very loose batter so it can be quite messy. Pouring works better than scooping.
- Bake - Transfer the muffin pan to the oven on the middle rack. Bake for about 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
- Cool - When done, cool in the pan for 7 minutes then transfer onto a cooling rack and cool completely before frosting.Pro tip - the cupcakes must be cooled completely otherwise the frosting will melt on the warm cupcakes.
Eggnog buttercream
- Cream - In the bowl of a stand mixer with the paddle attachment, cream the butter for a minute. Add the salt, and vanilla extract.1 cup Butter, 2 tsp Vanilla extract, ½ tsp Salt
- Sugar - Add the cornstarch. The, gradually add the powdered sugar one cup at a time along with the eggnog.4 cups Powdered sugar, ¼ cup Eggnog , 2 tbsp Cornstarch
- Whip - Once all the powdered sugar is in – whip for three minutes until light and fluffy.
- Bag - Place frosting in a piping bag with a large round tip.
- Frost - Pipe a swirl on the cupcake. Sprinkle with freshly grated nutmeg
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
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