These eggnog cupcakes are made from scratch and are super moist and delicious tasting. Topped with an eggnog buttercream frosting, these cupcakes will keep you coming back for more!
Happy New Year. Have you set any resolutions for the new year? Lose weight? Exercise more? Those are usually two of my top resolutions. After all of the cookies and chocolate during Christmas, my system needs a little bit of a detox. But how do you keep going with a baking site that’s devoted to just desserts? I’m a firm believer that most desserts really do taste better with butter and sugar. In the past, I’ve ventured over to the Paleo side and Whole30 and I support healthy eating, but I also support desserts. I’m just one of those people that doesn’t want to live the rest of my life without sugar completely. Can you imagine going 20 or 30 years without ever eating chocolate? I can’t.
When I think of Summer, I think of fruit desserts. Fall makes me think of pumpkin, apples, and cinnamon. December makes me think of cookies. I don’t have a theme for January but I plan on exploring more bar and cookie recipes, as well as cheesecake recipes.
For the New Year’s celebration, I wanted to do something special and was torn between making champagne cupcakes or eggnog cupcakes. Since we were going to a family friendly party, I decided on the eggnog (non-alcoholic) cupcakes and I’m really glad I did. Have you ever had an eggnog cupcake? How about a McDonald’s eggnog milkshake? If you’ve had the milkshake, you’ll love these cupcakes. The cupcakes contain a cup of eggnog and the frosting has eggnog in it as well so you really get that taste of eggnog, but it’s not overpowering.
Here’s how to make these cupcakes:
Add the sifted and measured flour to a medium sized bowl along with the baking powder, baking soda, and salt. Stir or whisk together and then set aside.
In a large bowl, cream the softened butter and sugar together with an electric mixer on medium speed for at least three minutes.
Add in vanilla extract and eggs, one at a time and continue to blend on medium speed until all ingredients are well-combined.
Alternate adding dry ingredients followed by eggnog into batter, blending on medium-low speed just until all ingredients are blended. For this recipe, I used the Garelick brand for eggnog. Batter will be slightly thick.
Use large sized cookie scoop and fill cupcake liner two-thirds full with batter. Bake at 350 degrees F for 16 to 18 minutes or until toothpick inserted in middle of cupcake comes out clean. (mine took 16 minutes).
Remove pan of cupcakes to wire rack and let cool for three minutes.
Remove cupcakes from pan and continue to let cool on wire rack. Meanwhile, proceed to make the frosting. In a large bowl, combine softened butter, vanilla extract, and powdered sugar. Blend with electric mixer on medium speed and slowly add in eggnog until frosting is smooth and creamy.
Use spatula to place frosting in disposable frosting bag with your choice of Wilton decorating tip. (For these cupcakes, I used 1M).
I hope you give this recipe a try. This cupcake comes out really moist. This picture doesn’t really do it justice, but I wanted to show you what the inside of the cupcake looks like.
These eggnog cupcakes are made from scratch and are super moist and delicious tasting. With just the right amount of eggnog, these cupcakes will keep you coming back for more!
- 1 1/4 cups all purpose flour, sifted and measured
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup sugar
- 1 cup eggnog, room temp (non-alcoholic)
- 1/2 cup (8 tbsp) unsalted butter, softened
- 2 large eggs, room temp
- 1 1/4 tsp vanilla extract
- 4 cups confectioner's sugar
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup eggnog (non-alcoholic)
- 2 tsp vanilla extract
Preheat oven to 350 degrees F. Place cupcake liners in cupcake pan and set aside.
2. In medium sized bowl, combine sifted flour, baking powder, baking soda, and salt together. Set aside.
3. In large bowl, blend sugar and softened butter with electric mixer on medium speed for 3 minutes. Add in vanilla extract and eggs, one at a time. Continue to blend until all ingredients are well-combined.
4. Alternate adding flour mixture and eggnog into batter, blending on medium-low speed until ingredients are blended.
5. Fill cupcake liners two-thirds full with batter. Bake at 350 degrees F for 16 to 18 minutes or until toothpick inserted into center comes out clean.
6. Remove pan to wire rack and let cupcakes cool in pan for 3 minutes. Remove cupcakes to wire rack to finish cooling completely.
For the eggnog frosting:
In large bowl, add in softened butter, vanilla extract, and powdered sugar.
2. Blend on medium speed with electric mixer, slowly adding in eggnog until frosting is smooth and creamy (approx. 2 - 3 minutes).