Eggnog Cupcakes
User Reviews
5
Eggnog Cupcakes
Description
These Eggnog Cupcakes incorporate warm holiday flavors by combining eggnog, nutmeg, and vanilla into a light cake batter made from butter, eggs, flour, sugar, and leavening agents. The batter is mixed to a smooth consistency and baked until golden with a lightly domed top. Their texture is soft and moist thanks to the use of eggnog and creamed butter and eggs.
The frosting blends cream cheese and butter with powdered sugar and more spices—nutmeg and cinnamon—mirroring the cupcake's flavors while adding creamy richness and a hint of warmth. The frosting can be adjusted for spreadability by adding eggnog as needed.
These cupcakes can be served at room temperature and are well suited to celebrations where eggnog is a featured flavor choice. Their balanced sweetness and spice create a comforting treat. Stored properly in an airtight container, they remain fresh for about a day at room temperature or up to three days refrigerated.
Ingredients
- ½ cup butter softened
- 2 egg
- ½ cup eggnog
- ½ teaspoon vanilla
- 1 ¼ cups flour
- 1 cup sugar
- ¾ teaspoon ground nutmeg
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Frosting
- 2 tablespoons butter softened
- 2 ounces cream cheese softened
- ½ teaspoon vanilla
- ¼ teaspoon nutmeg
- 1 teaspoon cinnamon
- 3 cups powdered sugar
- eggnog optional, for serving
Instructions
- Heat oven to 350°F. Line 12 regular-size muffin cups with paper baking cups.
- In medium bowl, stir together all cupcake ingredients except butter, eggs and eggnog.
- In large bowl, beat butter until creamy (about 1 minute). Add flour mixture and beat until mixture resembles fine crumbs. Add eggs and beat for 1 minute - batter should be light in color and a bit fluffy. Scrape bowl; gently beat in 1/2 cup eggnog just until combined and batter is silky and smooth.
- Divide batter evenly among 14 muffin cups. Bake for 18-22 minutes until tops are golden and an inserted toothpick comes out clean. Allow to cool completely.
- For the frosting, combine butter, cream cheese, vanilla, nutmeg, and cinnamon and beat until smooth. Add powdered sugar, 1 up at a time, and mix to combine. Add eggnog 1 tablespoon at a time and mix until frosting is spreadable. Spread or pipe onto cooled cupcakes. Store in airtight container at room temperature.
Notes
- Store cupcakes in an airtight container at room temperature for up to 24 hours or refrigerate for up to three days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14servings
Amount Per Serving
Calories 235 kcal
% Daily Value*
| Calories | 235kcal | 12% |
| Carbohydrates | 50g | 17% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 34mg | 11% |
| Sodium | 115mg | 5% |
| Potassium | 58mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 41g | 82% |
| Vitamin A | 125IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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