Best Easy Eggnog Cupcakes Recipes

EGGNOG CUPCAKES

Steps:

• Prepare a cupcake pan with cupcake liners and preheat the oven to 350°F (176°C).
• Combine the flour, baking powder, nutmeg and salt in a medium-sized bowl and set aside.
• Add the butter, sugar and oil to a large mixer bowl and beat together until light in color and fluffy, about 3 minutes. Do not skimp on the creaming time.
• Add the eggs one at a time, mixing until mostly combined after each. Add the vanilla extract with the second egg. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
• Add half of the dry ingredients to the batter and mix until mostly combined.
• Slowly add the eggnog and mix until well combined.
• Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
• Fill the cupcake liners just over 1/2 full and bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
• Remove cupcakes from the oven and place cupcakes on a cooling rack to cool.
• Combine the butter and shortening in a large mixer bowl and mix until well combined.
• Add 2 cups of powdered sugar and mix until well combined and smooth.
• Add 2 tablespoons of eggnog, the rum extract, nutmeg and salt and mix until well combined and smooth.
• Add the remaining powdered sugar and mix until well combined and smooth.
• Add remaining eggnog and mix until well combined and smooth.
• Frost the cupcakes with buttercream and sprinkle with a little nutmeg, if desired.

EGGNOG CUPCAKES WITH WHIPPED EGGNOG BUTTERCREAM

Steps:

• Heat oven to 350°F. Line 12 regular-size muffin cups with paper baking cups.
• In medium bowl, stir together all Cupcake ingredients except butter, eggs and eggnog. In large bowl, beat 1/2 cup butter until creamy, about 1 minute. Add flour mixture all at once; beat until mixture resembles crumble topping. Add 2 eggs; beat about 30 seconds. Scrape side and bottom of bowl well; beat 1 minute longer. Batter should be light in color and a bit fluffy. Scrape bowl; gently beat in 1/2 cup eggnog just until combined and batter is silky and smooth. Divide batter evenly among muffin cups.
• Bake 25 to 28 minutes or until tops of cupcakes spring back when touched lightly in center and toothpick inserted in center comes out clean. Remove from oven; place on cooling rack. Cool completely, about 45 minutes.
• In 2-quart saucepan, stir together 1 cup sugar and 1/4 cup flour with whisk. Beat in 1 cup eggnog and 1/4 teaspoon nutmeg until no lumps remain. Heat mixture over medium heat, beating with whisk until mixture comes to a low boil and thickens enough to coat a spoon. Remove from heat; scrape mixture into bowl. Cool completely, about 45 minutes.
• Using hand mixer or stand mixer, beat 1 cup butter and dash salt in large bowl until creamy. Pour in cooled eggnog mixture, beating until light and creamy. If Frosting looks curdled or separated, keep beating! It will come together after a few minutes.
• Spread or pipe frosting onto cooled cupcakes. Garnish with sprinkles. Store in refrigerator.

EGGNOG CUPCAKES WITH WHIPPED EGGNOG BUTTERCREAM

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper baking cups.
• Stir flour, sugar, nutmeg, baking powder, baking soda, and salt together for cupcakes in a medium bowl. Beat 1/2 cup butter in a large bowl until creamy, about 1 minute. Add flour mixture all at once and beat until mixture is crumbly.
• Add eggs; beat about 30 seconds. Scrape the sides and bottom of the bowl well and beat until light in color and a bit fluffy, about 1 minute. Scrape the bowl again. Gently beat in eggnog just until combined and batter is silky and smooth. Divide batter evenly among prepared muffin cups.
• Bake in the preheated oven until tops of cupcakes spring back when touched lightly and a toothpick inserted into the centers comes out clean, 25 to 28 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
• Meanwhile, whisk sugar and flour for frosting in a 2-quart saucepan. Whisk in eggnog and nutmeg until no lumps remain. Turn heat to medium and heat, beating with the whisk until mixture comes to a low boil and thickens enough to coat a spoon. Remove from the heat and scrape mixture into a bowl. Cool completely, about 45 minutes.
• Beat butter and salt in a large bowl with an electric mixer until creamy. Pour in the cooled eggnog mixture, beating until light and creamy. If frosting looks curdled or separated, keep beating. It will come together after a few minutes.
• Spread or pipe frosting onto the cooled cupcakes.