Description
Eggnog Cupcakes are delightful holiday treats combining the warm flavors of nutmeg, cinnamon, and creamy eggnog in a moist cupcake topped with a smooth eggnog-infused frosting. Perfect for festive gatherings, these cupcakes offer a nostalgic taste of classic eggnog in a fun, handheld dessert.
Ingredients
Scale
Cupcakes
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup eggnog
Frosting
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup eggnog
- 1/2 tsp vanilla extract
- Ground nutmeg for garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners to prepare for baking.
- Prepare Cupcake Batter: In a bowl, whisk together the all-purpose flour, baking powder, salt, ground nutmeg, and ground cinnamon to evenly distribute the spices and leavening agents. In a separate large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy, creating a smooth base. Add the eggs one at a time, beating well after each addition for proper incorporation. Stir in vanilla extract. Gradually add the dry ingredient mixture and eggnog alternately to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined, ensuring a tender cupcake batter.
- Bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising. Bake the cupcakes in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Once done, let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely, preventing any sogginess from steam.
- Prepare Frosting: Beat the softened butter until creamy and smooth. Gradually add the powdered sugar, beating consistently to create a fluffy texture. Stir in the eggnog and vanilla extract until the frosting is smooth and spreadable, imparting that classic eggnog flavor.
- Frost Cupcakes: Once the cupcakes are completely cooled, generously frost each with the eggnog frosting. Finally, sprinkle a small amount of ground nutmeg on top for garnish and extra flavor to complete this festive dessert.
Notes
- Make sure the cupcakes are fully cooled before frosting to prevent the frosting from melting.
- You can substitute eggnog with non-dairy alternatives for a dairy-free version, adjusting quantities slightly.
- For a stronger spice flavor, gently toast the nutmeg and cinnamon before adding them to the dry ingredients.
- Ensure all butter is softened to room temperature for easier mixing and a smoother batter and frosting.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
