Delicious Eggnog Cupcakes to Elevate Your Holiday Celebrations
Delicious Eggnog Cupcakes are a festive treat featuring soft vanilla cake and creamy nutmeg buttercream, perfect for holiday gatherings.
Equipment
- Mixing bowls
- Electric mixer
- Oven
- Cupcake liners
- Wire rack
Ingredients
Cupcake Batter
- 2 large Eggs at room temperature
- 2 cups All-Purpose Flour King Arthur is a trusted option
- 1/2 cup Vegetable Oil can be substituted with canola oil
- 1 cup Sugar no substitutions needed
- 1/2 teaspoon Salt enhances flavor
- 1 teaspoon Nutmeg use freshly ground for best flavor
- 1 teaspoon Vanilla Extract
- 1 cup Eggnog store-bought or homemade
- 2 teaspoons Baking Powder
Nutmeg Buttercream Frosting
- 1 cup Unsalted Butter softened to room temperature
- 1/2 cup Shortening
- 1 teaspoon Rum Extract can be omitted
- 4 cups Powdered Sugar sifted for smoothness
Instructions
Cupcake Preparation
- Preheat your oven to 350°F (175°C) and prepare your cupcake liners.
- Sift together the all-purpose flour, baking powder, nutmeg, and salt in a small bowl.
- Cream together the softened unsalted butter, sugar, and vegetable oil until light and fluffy.
- Incorporate the eggs one at a time, mixing well after each addition, and stir in the vanilla extract.
- Alternate adding the dry ingredients and the eggnog, mixing until just combined.
- Divide the batter evenly among the prepared cupcake liners, filling each halfway full.
- Bake for 15-18 minutes until a toothpick inserted comes out clean.
- Cool the cupcakes completely on a wire rack before frosting.
- Prepare the nutmeg buttercream frosting by beating the softened butter and shortening until smooth.
- Gradually add powdered sugar, eggnog, rum extract, nutmeg, and a pinch of salt until smooth.
- Frost the cooled cupcakes generously with the nutmeg buttercream.
Notes
Optional: Garnish with a sprinkle of nutmeg for an extra festive touch. Store in an airtight container.