Name: Eggnog Cupcakes Recipe
Prep time: 25 min
Cook time: 16 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: ¾ cup (170g) unsalted butter, softened; 1 ¾ cup (333g) granulated sugar; 3 large eggs; 2 ½ cups (350g) all-purpose flour; 2 ½ teaspoon (10g) baking powder; ½ teaspoon ground nutmeg; ½ teaspoon salt; ¼ cup (59ml) spiced rum; ¾ cup (177ml) eggnog; ½ cup (118ml) light sour cream; 1 ½ cups (339g) unsalted butter; 5 cups (650g) powdered sugar; 5 tablespoons (75ml) eggnog; ¼ teaspoon ground nutmeg

Ingredients

¾ cup (170g) unsalted butter, softened

1 ¾ cup (333g) granulated sugar

3 large eggs

2 ½ cups (350g) all-purpose flour

2 ½ teaspoon (10g) baking powder

½ teaspoon ground nutmeg

½ teaspoon salt

¼ cup (59ml) spiced rum

¾ cup (177ml) eggnog

½ cup (118ml) light sour cream

1 ½ cups (339g) unsalted butter (for frosting)

5 cups (650g) powdered sugar

5 tablespoons (75ml) eggnog (for frosting)

¼ teaspoon ground nutmeg (for frosting and garnish)

Instructions

Step 1: Preheat your oven to 375°F (190°C). Remove butter and eggs from the fridge to come to room temperature for about 30 minutes, or soften the butter in the microwave for 15 seconds.

Step 2: In a large bowl, beat the butter and granulated sugar together on medium speed until light and fluffy.

Step 3: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure even mixing.

Step 4: In a separate bowl, whisk together the flour, baking powder, nutmeg, and salt. Add half of this dry mixture to the butter mixture, then pour in the spiced rum and stir until just combined.

Step 5: Add the remaining flour mixture, eggnog, and sour cream. Mix on medium speed until the batter is smooth and well combined.

Step 6: Using a large cookie scoop, divide the batter evenly into cupcake liners, filling each about two-thirds full.

Step 7: Bake in the preheated oven for 14 to 16 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. Allow cupcakes to cool completely on a wire rack before frosting.

Step 8: For the frosting, let butter come to room temperature or soften briefly in the microwave. Beat the butter in a stand mixer until light and fluffy.

Step 9: Gradually add powdered sugar, about one cup at a time, increasing the mixer speed from low to medium. As the frosting thickens, slowly add the eggnog and continue beating for several minutes until fluffy. Stir in the nutmeg at any point during mixing.

Step 10: Pipe or spread the frosting onto the cooled cupcakes. Finish by sprinkling a little ground nutmeg on top for garnish.

Tips & Variations

For a non-alcoholic version, omit the spiced rum or substitute with an equal amount of additional eggnog or milk.

Make sure your eggs and butter are at room temperature for a smoother, more even batter.

If you want a stronger nutmeg flavor, add a pinch more to both the batter and frosting.

These cupcakes pair wonderfully with a dusting of cinnamon or a drizzle of caramel sauce for extra festive flair.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for the best flavor and texture. The frosting can firm up when chilled; a quick whisk can refresh its creamy consistency. Cupcakes can also be frozen without frosting for up to 2 months—thaw completely before frosting and serving.

FAQs

Can I make the cupcakes ahead of time?

Yes, you can bake the cupcakes a day or two in advance and keep them stored in an airtight container at room temperature. Add the frosting just before serving to keep it fresh.

Can I substitute the sour cream in the batter?

If you don’t have sour cream, you can use an equal amount of plain Greek yogurt or buttermilk. This will keep the cupcakes moist and tender while maintaining the tangy flavor.