Maria
Welcome to a delightful holiday treat with Eggnog Cupcakes! These festive cupcakes are infused with the warm and cozy flavors of eggnog, making them a perfect dessert for Christmas gatherings or winter celebrations.
Why Make This Recipe
If you’re a fan of eggnog and enjoy indulging in sweet treats during the holiday season, these Eggnog Cupcakes are a must-try! They capture the essence of traditional eggnog in a delightful and portable dessert form, perfect for sharing with friends and family.
How to Make Eggnog Cupcakes
Ingredients:
- 1 and 1/3 cups all-purpose flour (167 grams)
- 1/4 teaspoon nutmeg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup unsalted butter (75 grams), softened
- 3/4 cup granulated sugar (150 grams)
- 1 tablespoon vegetable oil (15 ml) or canola oil
- 1 large egg, room temperature
- 1 large egg yolk
- 1 teaspoon vanilla
- 2/3 cup eggnog (160 ml), room temperature
Directions:
- Preheat your oven to 350°F (180°C) and line a cupcake pan with paper liners.
- In a bowl, whisk together flour, nutmeg, baking powder, baking soda, and salt.
- In a separate bowl, cream together butter and sugar until light and fluffy. Add vegetable oil, egg, egg yolk, and vanilla, mixing well.
- Alternate adding the dry ingredients and eggnog to the butter mixture, stirring until just combined.
- Divide the batter evenly among the cupcake liners and bake for 18-20 minutes or until a toothpick inserted comes out clean. Let the cupcakes cool completely.
Eggnog Frosting:
- In a large bowl, beat butter until fluffy.
- Add powdered sugar, salt, nutmeg, and rum extract. Gradually mix in eggnog until desired consistency is reached.
- Frost the cooled cupcakes and garnish with nutmeg and a cinnamon stick.
How to Serve Eggnog Cupcakes
Enjoy these Eggnog Cupcakes as a festive dessert alongside a hot cup of cocoa or mulled wine. They are perfect for holiday parties, potlucks, or as a sweet treat for yourself.
How to Store Eggnog Cupcakes
Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze unfrosted cupcakes in a freezer-safe bag for up to 2 months.
Tips to Make Eggnog Cupcakes
- Use room temperature ingredients for a smoother batter.
- Adjust the amount of nutmeg and rum extract in the frosting to suit your taste preferences.
- Sift the powdered sugar for a smoother frosting texture.
Variation
For a twist on the classic recipe, try adding a splash of dark rum to the cupcake batter or garnish with a sprinkle of cinnamon sugar.
Eggnog Cupcakes
Ingredients
- 1 and 1/3 cups all-purpose flour 167 grams
- 1/4 teaspoon nutmeg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup unsalted butter 75 grams, softened
- 3/4 cup granulated sugar 150 grams
- 1 tablespoon vegetable oil 15 ml
- 1 large egg room temperature
- 1 large egg yolk
- 1 teaspoon vanilla
- 2/3 cup eggnog 160 ml, room temperature
Instructions
- Preheat the oven to 350°F (180°C) and line a cupcake pan with paper liners.
- In a bowl, whisk together flour, nutmeg, baking powder, baking soda, and salt.
- Cream together butter and sugar in a separate bowl until light and fluffy. Add oil, egg, egg yolk, and vanilla, mixing well.
- Alternate adding the dry ingredients and eggnog to the butter mixture, stirring until just combined.
- Divide the batter among cupcake liners and bake for 18-20 minutes. Let cool completely.
- Make eggnog frosting by beating butter until fluffy, then gradually mixing in powdered sugar, salt, nutmeg, and rum extract. Add eggnog until desired consistency and frost cooled cupcakes.
