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Eggnog Cupcakes with Eggnog Buttercream_Hero

Eggnog Cupcakes with Eggnog Buttercream

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!
4.50 from 2 votes
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Prep Time: 30 minutes
Cook Time: 20 minutes
Servings: 12 cupcakes
Calories: 277kcal

Equipment

  • Mixing Bowls
  • Hand

Ingredients

Eggnog Cupcakes:

  • 1 stick butter softened
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • ½ cup eggnog
  • 1 teaspoon vanilla extract
  • 1 ¼ cups flour
  • 1 teaspoon ground nutmeg
  • ¾ teaspoon ground cloves
  • ½ teaspoon ground cinnamon
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt

Eggnog Buttercream:

  • 1 stick of butter softened
  • 2 ounces cream cheese softened
  • ⅓ cup eggnog
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 3-4 cups 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 one egg to the butter and sugar and whip until smooth. Add the second egg 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 3/4 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, whip together everything except the powdered sugar until smooth.
  • Sift the powdered sugar into the mixture, one cup at a time, whipping after each addition until the buttercream reaches desired consistency. You can opt for a softer consistency for a more firm texture, depending on preference.

Ice the Cupcakes:

  • Once the cupcakes have cooled, transfer the buttercream to a piping bag and ice the cupcakes. Dust with powdered nutmeg and enjoy!

Nutrition

Serving: 1cupcake | Calories: 277kcal | Carbohydrates: 59g | Protein: 3g | Fat: 3g | Sodium: 126mg | Fiber: 1g | Sugar: 48g | Vitamin C: 1mg
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