Eggnog Cupcake Recipe
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5.0
6 reviews
Excellent
Eggnog Cupcake Recipe
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Tender eggnog cupcakes with a eggnog flavored buttercream frosting. Bake this festive dessert for the holiday season.
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Ingredients
Cupcakes
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon nutmeg ground
- 1 cup 2 sticks butter at room temperature, unsalted
- 1 1/2 cups granulated sugar see notes for sugar free option
- 1 Tablespoon vanilla extract
- 1 1/4 cups eggnog
- 4 large eggs
Eggnog Buttercream Frosting
- 1 cup butter at room temperature unsalted
- 3 cups confectioners sugar sifted
- 1/4 cup eggnog
- 1/2 teaspoon nutmeg ground
- 1/4 teaspoon vanilla extract
- Pinch of salt
Instructions
- Eggnog Cupcakes
- Preheat oven to 350°F degrees. Place cupcake liners in muffin tin and set aside.
- In a medium size mixing bowl whisk together the flour, baking powder, baking soda, salt, and nutmeg.
- In mixer stand bowl or a medium size bowl (hand mixer) beat the butter and sugar together until light and creamy.
- Add the vanilla extract and the eggnog and mix until well incorporated.
- Add the eggs to the butter mix one at a time.
- With a rubber spatula fold in the flour mix into the butter and egg mix. Stir until just combined.
- Fill cupcake liners 2/3rds full with the cupcake batter.
- Bake for 20 minutes or until a toothpick placed in the center of the cupcake comes out with just a couple of crumps.
- Remove from oven and place on a cooling rack. Cool completely before adding buttercream frosting
- Eggnog Buttercream Frosting
- Add the butter to the stand mixing bowl or a large mixing bowl is using a hand mixer. Beat butter until light and creamy.
- On low speed add the confectioners' sugar 1/4 cup at a time. In crease speed when sugar is mostly incorporated.
- Add eggnog, nutmeg, extract, and the pinch of salt. Beat until creamy and the frosting is the constancy you prefer for piping or spreading on the cupcakes.
Notes
- Replace the sugars with your favorite sugar free alternative. I have used Swerve, Truvia baking blend, allulose and monk fruit. Increase the amount of allulose by 1/3 cup if using, and use half of the Truvia baking blend if using. See manufacture guidelines.
- Note that there are some lower sugar or light eggnog brands that you can use to lower the sugar content from the eggnog or replace it with the extract as noted below.
- To replace the eggnog with an eggnog extract add 1 teaspoon of extract to 1 1/4 cups of milk in the cupcake ingredients.
- For the buttercream frosting add 1/4-1/2 teaspoon of extract to the butter when beating. Add milk as needed in step 3 of the buttercream frosting instructions.
- Add 1/4 teaspoon of rum extract to the frosting in place of the vanilla for a boozy flavor without the alcohol.
- Add 1/2 teaspoon of vanilla extract for a plain buttercream flavored frosting.
Nutrition Information
Show Details
Serving
1g
Calories
255kcal
(13%)
Carbohydrates
33g
(11%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
3g
Cholesterol
61mg
(20%)
Sodium
248mg
(10%)
Sugar
22g
(44%)
Nutrition Facts
Serving: 24Cupcakes
Amount Per Serving
Calories 255 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 255kcal | 13% |
| Carbohydrates | 33g | 11% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 61mg | 20% |
| Sodium | 248mg | 10% |
| Sugar | 22g | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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