Description
Indulge in the flavors of the holiday season with these Easy Eggnog Cupcakes. Moist and tender cupcakes infused with the rich taste of eggnog, topped with a creamy eggnog frosting, perfect for Christmas celebrations or any festive gathering.
Ingredients
Scale
Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup eggnog
- 1 teaspoon vanilla extract
- 1/4 teaspoon rum extract (optional)
Frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2–3 tablespoons eggnog
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, salt, and nutmeg.
- In a large bowl, beat softened butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
- Mix in vanilla extract and rum extract, if using. Alternate adding the flour mixture and eggnog to the wet ingredients, beginning and ending with the flour. Mix just until combined.
- Divide batter evenly among cupcake liners, filling each about 2/3 full. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Let cupcakes cool completely before frosting.
- For the frosting, beat softened butter until smooth. Gradually add powdered sugar, eggnog, nutmeg, and vanilla extract. Beat until light and fluffy. Pipe or spread onto cooled cupcakes and sprinkle with extra nutmeg if desired.
Notes
- For added holiday flair, top with festive sprinkles or a cinnamon stick.
- These cupcakes can be made a day ahead and stored in an airtight container at room temperature.
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 29g
- Sodium: 160mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 65mg
