Description
Delightfully spiced Eggnog Cupcakes combine the rich flavors of classic holiday eggnog with moist, tender cupcake cake. These cupcakes are infused with spiced rum and nutmeg, then topped with a creamy eggnog buttercream frosting, making them the perfect festive treat for holiday gatherings.
Ingredients
Scale
Cupcakes
- 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
Frosting
- 1 ½ cups (339g) unsalted butter
- 5 cups (650g) powdered sugar
- 5 tablespoons (75ml) eggnog
- ¼ teaspoon ground nutmeg
Instructions
- Prepare Ingredients: Preheat your oven to 375°F (190°C). Remove butter and eggs from the refrigerator, allowing them to reach room temperature for about 30 minutes, or soften the butter gently in the microwave for 15 seconds.
- Cream Butter and Sugar: In a mixing bowl, beat the softened butter with the granulated sugar on medium speed until the mixture is light and fluffy, ensuring a smooth base for your cupcakes.
- Add Eggs: Incorporate the eggs one at a time, beating well after each addition. Scrape down the bowl sides as necessary to fully combine all ingredients.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, ground nutmeg, and salt until evenly mixed.
- Mix Batter: Add half of the dry ingredient mixture to the wet ingredients, followed by the spiced rum, mixing just until combined. Then add the remaining dry ingredients along with the eggnog and light sour cream. Beat on medium speed until the batter is smooth and fully combined.
- Fill Cupcake Liners: Using a large cookie scoop, divide the batter evenly among paper-lined cupcake tins, filling each liner about two-thirds full.
- Bake Cupcakes: Bake in the preheated oven at 375°F for 14-16 minutes. Test doneness by inserting a toothpick into the center; if it comes out clean, the cupcakes are ready. Remove from oven and allow to cool completely.
- Prepare Frosting: Allow the butter for frosting to come to room temperature or soften briefly in the microwave for 15 seconds. Beat the butter in a stand mixer for several minutes until it turns light and fluffy.
- Add Powdered Sugar: Gradually add the powdered sugar one cup at a time, starting the mixer on low speed and gradually increasing to medium as the mixture thickens. This helps prevent sugar from flying everywhere.
- Incorporate Eggnog and Nutmeg: Slowly add the eggnog to the frosting mixture while beating, and continue to beat for several minutes until the frosting is light and fluffy. Stir in the ground nutmeg at any point during this process.
- Frost Cupcakes: Using a piping bag or spatula, frost the cooled cupcakes generously with the eggnog buttercream. Finish by sprinkling a little nutmeg on top for a festive touch.
Notes
- Make sure all refrigerated ingredients are at room temperature for best mixing results.
- Check cupcakes early at 14 minutes to avoid overbaking and ensure moistness.
- Spiced rum can be omitted or replaced with a non-alcoholic option if desired.
- Store frosted cupcakes covered in the refrigerator for up to 3 days.
- Allow refrigerated cupcakes to come to room temperature before serving for best flavor and texture.
- Prep Time: 25 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Eggnog cupcakes, holiday cupcakes, eggnog frosting, festive cupcakes, spiced rum cupcakes
