Eggnog Cupcakes

Ingredients

For Eggnog Cupcakes

•  6 tablespoons butter, softened
•  3/4 cups packed light brown sugar
•  2 tablespoons canola oil
•  2 large eggs, room temp
•  1/2 cup eggnog, room temp
•  1 tablespoon vanilla extract
•  1¼ cups all-purpose flour
•  2 teaspoons cinnamon
•  1 teaspoon nutmeg
•  1½ teaspoons baking powder
•  Pinch of salt
•  Cinnamon sticks (optional garnish)

For Eggnog Buttercream

•  1 cup butter, room temperature
•  4 cups powdered sugar
•  4 tablespoons eggnog
•  1 teaspoon cinnamon
•  1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F and line a cupcake pan with 12 cupcake liners.
2. Add butter, sugar, and canola oil to a large mixing bowl. Using an electric mixer on medium-high cream until light and fluffy (2-3 minutes).
3. Add the eggs, eggnog, and vanilla extract and continue to mix for another 1-2 minutes.
4. Add the flour, cinnamon, nutmeg, baking powder, and salt and mix on low until just combined. Do not over-mix.
5. Fill each cupcake liner ⅔ full and bake for 15-20 minutes or until a toothpick inserted comes out clean.
6. Meanwhile, add all the ingredients for the buttercream to a large mixing bowl or stand mixer and whisk on high speed until light and fluffy.
7. Once the cupcakes have cooled completely, use a piping bag fitted with a tip to pipe the buttercream onto each cupcake and serve with an extra sprinkle of cinnamon and a cinnamon stick.

Notes

I like to use a 1M star tip and 16-inch disposable piping bags

Refrigerate/Counter

These eggnog cupcakes (frosting and unfrosted) are best stored at room temperature in an airtight container. They are best when enjoyed within two days of preparation. Cupcakes stored in the refrigerator will dry out.

NOTE: If you use homemade eggnog, you should err on the side of safety and store the frosted cupcakes in the refrigerator.

Freeze

You can freeze eggnog cupcakes unfrosted. Bake and cool completely, flash freeze for 15-30 minutes, then transfer to an airtight container and freeze for up to two months. Thaw to room temperature prior to frosting.

Ingredients For Eggnog Cupcakes and Cinnamon Eggnog Buttercream

Eggnog Cupcakes

• Butter – softened to room temperature
• Light Brown Sugar – packed  
• Canola Oil – contributes to tenderness and moistness in the cupcakes
• Eggs – should be at room temperature
• Eggnog – whole milk/full fat adds extra moistness
• Vanilla Extract – for best results use pure vanilla extract.
• All Purpose Flour – use the spoon, and level method
• Baking Powder – make sure it’s fresh, so check and test
• Cinnamon and Nutmeg – a perfect blend for holiday flavors
• Pinch Of Salt

Cinnamon Eggnog Buttercream

• Butter – room temperature (when you can gently press it and make a small indention with your finger)
• Powdered Sugar
• Eggnog
• Cinnamon
• Vanilla Extract

How To Make Eggnog Cupcakes From Scratch

You will need a muffin tin, cupcake liners, and an electric mixer to make these cupcakes and frosting. If you want to pipe the frosting, you will need a piping bag and a decorator tip.

When you are cooking, you’ll want to use the full recipe at the bottom of the page.

For Eggnog Cupcakes

1. Cream butter, sugar, and oil until light and fluffy.
2. Add eggs, eggnog, and vanilla extract, mixing for a few more minutes.
3. Add the remaining ingredients and mix until just combined.
4. Fill muffin tin lined with cupcake papers 2/3 full and bake.
5. Allow to cool completely before frosting.

For Eggnog Buttercream

1. Mix all the buttercream frosting ingredients until light and fluffy. (It’s that easy!)
2. Pipe eggnog buttercream icing onto completely cooled cupcakes.
3. Dust eggnog cupcakes with ground cinnamon and a cinnamon stick.

Recipe Notes/Tips

• Be sure to use the scoop and level method when measuring your flour. Or use a kitchen scale to weigh it; 1.5 cups of all-purpose flour weighs 136 grams.
• For the best results, ensure your butter, eggs, and eggnog are all at room temperature. Room-temperature ingredients bond together very easily creating a smooth and evenly textured batter with lots of air incorporated, resulting in a perfect cupcake.
• Don’t overmix the cupcake batter. Over-mixing will yield a dense, “gummy” cupcake.
• I like to use a 1M star tip and 16-inch disposable piping bags for decorating cupcakes with buttercream.
• Fill cupcake liners about 2/3 full (an ice cream scoop is an easy way to fill the cupcake pan)
• Cupcakes can be made ahead of time and frosted the day you want to serve them. Cool completely and store in an airtight container on the counter for a day, or in the freezer for up to 2 months. Thaw to room temp before frosting.