Eggnog Cupcakes Recipe

I have a soft spot for all things eggnog—maybe it’s the nostalgia of holiday seasons past or the fact that it’s one of those unique flavors that just instantly brings warmth to a chilly evening. And what better way to enjoy eggnog than in cupcake form? These Eggnog Cupcakes combine the creamy richness of eggnog with warm spices, fluffy cake, and a smooth, spiced buttercream. They’re perfect for any holiday gathering, or, if you’re like me, an afternoon treat while watching old Christmas movies. Let’s dive into this recipe that always hits the spot around this time of year.

this RECIPE

The cozy story behind these eggnog cupcakes

I’ve always been a sucker for eggnog around the holidays. There’s something about that rich, custard-like drink that feels like a hug in a mug. Growing up, my family would start sipping it right after Thanksgiving, and it was a constant fixture in our fridge until New Year’s Eve. One year, after realizing I had an excess of eggnog left post-Christmas, I decided to experiment in the kitchen. I was baking for a small holiday party, and cupcakes seemed like the perfect little dessert to serve alongside, well, even more eggnog. The idea of eggnog cupcakes just clicked, and after a few tries, this recipe was born. Now, it’s a holiday staple in my house, and I get requests for these babies well into January (seriously, people just don’t get tired of them!).

A brief history of eggnog (because why not?)

Eggnog is thought to have originated in medieval Britain, where it was known as “posset,” a warm ale punch mixed with eggs and milk. As it spread through Europe, sherry became the popular alcohol to add to the mix, and by the time it reached America, the colonists had put their own spin on it using rum (because it was cheaper and easier to get). Over time, it became associated with the holidays, likely because eggs and milk were scarce in winter and it became a special treat. Today, eggnog is a festive favorite, and it’s not just for drinking—its warm, custard-like flavor is perfect for all sorts of baked goods, especially cupcakes!

Let’s talk ingredients: the stars of the show

• All-purpose flour: The foundation of these cupcakes, giving them a tender crumb. You could substitute a gluten-free flour blend if needed, but I recommend keeping a close eye on the texture.
• Baking powder: This is the leavening agent that helps your cupcakes rise to fluffy perfection. Be sure it’s fresh—expired baking powder can leave you with sad, flat cakes.
• Nutmeg: The key to that unmistakable eggnog flavor. Freshly grated nutmeg is worth the extra effort here for its bolder, more aromatic flavor, but ground nutmeg works perfectly too.
• Eggnog: The star ingredient, adding richness and that signature holiday taste. Store-bought works great, but if you have homemade eggnog, by all means, use it! Can’t find eggnog? You could substitute half-and-half or whole milk with a dash of cinnamon and nutmeg for a similar effect.
• Butter & shortening: A mix of these two gives the buttercream its creamy texture. Butter adds flavor while shortening helps the frosting hold its shape better, especially if you’re piping fancy swirls. For a fully butter-based frosting, just replace the shortening with more butter, but keep in mind that the texture might be a bit softer.
• Rum extract: Optional, but it really amps up that classic eggnog flavor. If you prefer a more traditional cupcake, you can skip it, or for an extra boozy treat, you could replace it with a teaspoon of actual rum.

Essential kitchen tools (no need to go overboard)

If you’ve baked cupcakes before, you likely already have everything you need. But here are a few tools that can make your eggnog cupcake adventure a little smoother:

• Electric mixer: A hand mixer works, but a stand mixer will make quick work of creaming the butter and sugar, which is key to light, fluffy cupcakes.
• Cupcake liners: These not only make cleanup easier but also give your cupcakes that pretty bakery feel. Plus, no one wants to scrub a sticky cupcake pan!
• Piping bag and tip: If you want to get fancy with the frosting, a piping bag is your friend. But don’t stress—spreading it with a knife works just as well and still looks delicious.

Step-by-step: My foolproof method (and a few hard-learned lessons)

1. Prep your oven and pans: Preheat your oven to 350°F (176°C) and line a cupcake pan with 12 liners. You’ll want to have everything ready before you start mixing because the batter comes together quickly.
2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, nutmeg, and salt. Set aside.
3. Cream butter and sugar: In a large bowl, beat together the butter, sugar, and oil on medium-high speed for about 3 minutes. This step is crucial! Creaming introduces air into the batter, giving you fluffy cupcakes.
4. Add eggs and vanilla: Add the eggs one at a time, beating until combined after each addition. Don’t forget the vanilla—it enhances all those warm holiday flavors.
5. Alternate dry ingredients and eggnog: Start by adding half of the dry mixture, then slowly mix in the eggnog. Repeat with the remaining dry ingredients until just combined. Be careful not to overmix, or your cupcakes could turn out dense.
6. Fill and bake: Fill the cupcake liners a little over halfway—this gives them room to rise without overflowing. Bake for 15-18 minutes, or until a toothpick comes out clean.
7. Cool completely: Don’t rush the cooling process. Let the cupcakes sit in the pan for a few minutes before transferring them to a rack to cool completely. Trust me, frosting warm cupcakes leads to a melty mess (learned that the hard way!).
8. Buttercream time: Beat together the butter and shortening until smooth, then gradually add in the powdered sugar, eggnog, nutmeg, and rum extract (if using). If the frosting is too thick, add a bit more eggnog. If it’s too soft, pop it in the fridge for a bit to firm up.
9. Frost away: Once the cupcakes are cool, frost them however you like—pipe tall swirls or spread a generous layer with a knife. A sprinkle of nutmeg on top adds a pretty touch.

Variations and tweaks (because we love options)

• Gluten-free: Swap out the all-purpose flour for a 1:1 gluten-free blend. Just be sure it contains xanthan gum for structure.
• Vegan: Use a plant-based eggnog (almond or oat work great), swap out the butter for vegan butter, and replace the eggs with a flax egg (1 tbsp ground flaxseed + 3 tbsp water per egg).
• Spiked cupcakes: Add a tablespoon or two of rum to the cupcake batter for an adult version that’s sure to impress at holiday parties!
• Spice it up: If you’re a fan of spices, try adding a pinch of cinnamon or cloves to the batter for a little extra warmth.

Serving ideas: Make it a showstopper

To really bring out the holiday spirit, I love serving these cupcakes on a rustic wooden board with sprigs of fresh pine or rosemary tucked in between. For an extra festive touch, dust them with powdered sugar “snow” or add a cinnamon stick or star anise on top. And don’t forget a sprinkle of nutmeg for that extra bit of eggnog flair!

Drink pairings: What to sip alongside

Since these cupcakes scream holiday cheer, I always recommend serving them with—you guessed it—eggnog! A spiked version with a splash of rum or bourbon would be a perfect pairing. For those who aren’t fans of eggnog (hard to imagine!), a cinnamon-spiced hot chocolate or a cup of coffee with a dash of vanilla would also work beautifully.

Storage and reheating tips

These cupcakes keep well in an airtight container at room temperature for about 2-3 days. If you want to make them ahead, you can freeze the unfrosted cupcakes for up to 2 months. Just thaw them at room temperature and frost when ready to serve. Leftover buttercream can be stored in the fridge for about a week—just bring it back to room temp and rewhip before using.

Adjusting the recipe for different serving sizes

Need to make a bigger batch? This recipe easily doubles for larger gatherings. If you’re only baking for a small group, feel free to halve it. Just be mindful of the baking time when scaling up or down—it might vary slightly.

Potential issues (and how to avoid them!)

• Dense cupcakes: Be careful not to overmix your batter, which can lead to dense cupcakes.
• Melting buttercream: If your buttercream seems too soft, refrigerate it for 10-15 minutes before frosting.
• Dry cupcakes: Overbaking can dry out your cupcakes, so keep an eye on them and pull them out as soon as a toothpick comes out clean.

Give these eggnog cupcakes a try!

I promise, these eggnog cupcakes are a game-changer for your holiday dessert lineup. Whether you’re an eggnog fanatic or just looking for a unique holiday treat, these cupcakes are worth the effort. Don’t be afraid to put your own spin on them, and most importantly—have fun baking!

Frequently Asked Questions

1. Can I make these cupcakes ahead of time?
Absolutely! You can bake the cupcakes a day in advance and frost them just before serving.

2. Can I use homemade eggnog?
Definitely! Homemade eggnog will give these cupcakes an extra-rich flavor.

3. Can I skip the rum extract?
Yes! It’s optional, and you can leave it out if you prefer a non-alcoholic version.

4. How long do these cupcakes last?
They stay fresh for 2-3 days at room temperature or up to a week in the fridge.

5. Can I freeze the cupcakes?
You can freeze the unfrosted cupcakes for up to 2 months. Just thaw and frost before serving!

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