Enjoy lots of eggnog flavor in this festive Eggnog Cupcakes recipe. From the delicious cake to the rich frosting, it is a must try if you love eggnog.
Do you look forward to enjoying a glass of eggnog every year? If you love eggnog desserts, this recipe for eggnog flavored cupcakes will be a hit. From the cake to the frosting, it is all flavored with eggnog.
We also enjoy making Eggnog Cookies and Eggnog Pie.
Table of Contents
What is eggnog?
Eggnog is a sweet and creamy drink that resembles the flavor of custard. Some recipes include vanilla or cinnamon.
This drink typically consists of pasteurized eggs, heavy cream and more. It is particularly popular around the holidays. Many people love it.
Ingredients
- Yellow Cake Mix
- Eggnog
- Large Eggs
- Nutmeg
- Ground Cinnamon
Eggnog buttercream ingredients
- Unsalted Butter, softened and room temperature
- Shortening
- Nutmeg
- Eggnog
- Powdered Sugar
Scroll to the very bottom and get the complete ingredient list.
How to make Eggnog Cupcakes:
- Step 1 – Preheat the oven. Set the oven to 350 degrees.
- Step 2 – Prepare the pan. Line 24 muffin cups with cupcake liners.
Step 3. Next, combine the batter ingredients on medium speed. I used an electric mixer or stand mixer to easily mix everything together.
Step 4. Beat for 2-3 minutes to make sure that the cupcakes are light and fluffy.
Step 5. Divide the batter into the muffin tins. They should be about 2/3 of the way full.
Step 6. Bake the cupcakes for 12-14 minutes until lightly golden brown. You should be able to insert a toothpick into the center and it comes out clean.
Step 7. Allow to cool completely on a wire rack.
Step 8. Cream the butter and shortening together in a large mixing bowl.
Step 9. Gradually add the powdered sugar and mix until well combined.
Step 10. Add eggnog, vanilla and nutmeg to the mixture.
Step 11. Continue to add the remaining powdered sugar. Combine until the frosting is smooth.
Step 12. Frost the cooled cupcakes with the eggnog buttercream frosting. I like to sprinkle with a little nutmeg on top.
Frequently Asked Questions
Refrigerate the leftovers in an airtight container for up to 5 days. If you have a cupcake carrier, those are very handy for storage.
Allow the cupcakes to come to room temperature before serving. This is based on preference, but I Think they taste better.
The icing softens a bit and they are just best at room temperature.
Stored properly, the cupcakes will last up to 5 days.
Yes, these can be made in advance. Feel free to bake the cupcakes 1 to 2 days in advance.
Then prepare the frosting when ready and apply to cooled cupcakes. This is a great way to save time when making these for the holidays.
It is a great way to cut down on your to do list. I do this frequently when making these for Christmas or holiday parties and events. If you plan to bake several items, this is a great suggestion.
Plus, you do not have to wait for them to cool since they were baked a few days ago. Another time saver!
These cupcakes are freezer friendly. Place the cupcakes on a baking sheet.
Flash freeze the cupcakes for an hour. This should allow the frosting time to harden.
Then individually wrap the cupcakes in plastic wrap.
Place the cupcakes inside an airtight container.
They can be frozen up to 3 months.
When you are ready to serve, unwrap the cupcakes and let thaw in the refrigerator.
Recipe Tips
- The combination of both butter and shortening in the frosting help to achieve a stable frosting. Don’t substitute or omit as both are needed.
- Stir the cupcake batter until just combined. Do not overmix or it will impact the texture of the cupcakes.
- The frosting is easier to combine when using room temperature butter. It also makes the texture much smoother.
- Allow the cupcakes to completely cool before applying the icing. It will not set up and just melt if the cupcakes are still warm.
- Pour the batter into the muffin liners until 2/3 full. They will rise and overflow if you add more than that.
More Holiday cupcake recipes:
I am so excited for you to try this eggnog cupcake recipe. Once you make it, leave a star recipe rating please.
Eggnog Cupcakes
Ingredients
FOR THE CUPCAKES:
- 1 package yellow cake mix (15.25 oz)
- 1 cup Eggnog
- 3 large eggs (room temperature)
- 1/4 cup butter (melted)
- 1/2 tsp Nutmeg
- 1 teaspoon Ground cinnamon
FOR THE FROSTING:
- 1/2 cup Unsalted Butter softened
- 1/2 cup Shortening
- 2 tsp Vanilla Extract
- 1/2 tsp Nutmeg
- 1/4 cup Eggnog
- 4 cups Powdered Sugar
Instructions
FOR THE CUPCAKES:
- Preheat the oven to 350 degrees F and line a cupcake tin with liners.
- Beat together the cake mix, eggnog, eggs, melted butter, nutmeg and cinnamon in a large mixing bowl with a hand held mixer or stand up mixer until combined. Then beat for 2-3 minutes to make sure that the cupcakes are light and fluffy.
- Pour the batter into the muffin tins until they are approximately 2/3 of the way full.
- Bake for 12-14 minutes or until a toothpick inserted into the center comes out clean.
- Move the cupcakes to a wire rack to cool completely.
- Make sure that the cupcakes are completely cool before topping with the frosting.
FOR THE FROSTING:
- In a large mixing bowl, cream together the butter and shortening until well combined.
- Add in half of the powdered sugar and mix until well combined.
- Then mix in the eggnog, vanilla extract and nutmeg and mix until smooth.
- Then add in the remaining powdered sugar until combined and the frosting is smooth.
- Frost the cupcakes with the eggnog buttercream frosting and sprinkle with a little nutmeg (if desired).
- Serve and enjoy!
