These eggnog cupcakes with eggnog buttercream are the perfect holiday sweet to bring to any party. Booze them up with a splash of rum in the buttercream!
Jump to Recipe
These eggnog cupcakes are so delicious and spiced with a wonderful eggnog flavor. They are perfect for the holidays and will get you feeling cozy by the fire.
I know eggnog can be a polarizing topic and people either love it or hate it, but these cupcakes will make you the star of any holiday party this year. Despite being called ‘eggnog cupcakes’, the spiced flavor will be tasty for anyone – regardless of their opinion on (my favorite) wintry drink!
If you decide to take these to your holiday parties this year, please drop me a line in the comments or tag me on Instagram to let me know how they turned out! They are so easy to prepare and I know they will be a hit wherever you decide to take them. Everyone who tried them fell in love with the light buttercream and all of the delicious wintry flavors.
If you like this recipe, be sure to check out a few of my other favorite dessert recipes!
Eggnog Cupcakes with Eggnog Buttercream
Equipment
- Hand mixer
Ingredients
Eggnog Cupcakes:
- 1 stick unsalted butter (½ cup, room temperature)
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla
- ¾ cup eggnog
- 1 teaspoon vanilla extract
- 1½ cups flour
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
Eggnog Buttercream:
- 1 stick unsalted butter (½ cup, room temperature)
- ⅓ cup eggnog
- 1 teaspoon vanilla extract
- ½ teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 16 ounces powdered sugar (plus more if needed)
Instructions
Prepare the Cupcakes:
- Preheat oven to 350ºF.
Combine the Wet Ingredients:
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the egg to the butter and sugar and whip until smooth. Pour in the eggnog and vanilla and blend until a smooth batter forms.
Sift the Dry Ingredients:
- In a second bowl, sift together all the remaining dry ingredients and set aside.
Finish the Cupcake Batter:
- Fold in the bowl of dry ingredients and mix for 1-2 minutes until just combined and smooth. Do not over-mix the batter (otherwise the cupcakes will fall in while baking).
- Pour the batter into a lined cupcake tins, filling each cupcake liner ⅔ full with batter.
Bake the Eggnog Cupcakes:
- Transfer to the oven for 20-25 minutes or until an inserted toothpick comes out clean. Remove and let cool completely.
Prepare the Eggnog Buttercream:
- In a bowl, mix together the eggnog, butter, cinnamon, nutmeg, and vanilla.
- Sift the powdered sugar. Add half the sifted powdered sugar to the butter and mix with a hand mixer until mostly combined. Add the rest of the powdered sugar and continue mixing until smooth and creamy.
Frost the Cupcakes:
- Once the cupcakes have cooled, transfer the buttercream to a piping bag and frost the cupcakes. Add your favorite festive sprinkles and enjoy!
