Eggnog Cupcakes: Light and fluffy vanilla egg nog cupcakes with a whipped egg nog buttercream frosting.
Eggnog is one of those things you either love or hate. But no matter how you feel about the drink itself, you will love these cupcakes! The eggnog flavor is very delicate. It’s definitely there, but the vanilla kind of rounds things out and the extra nutmeg is super comforting this time of year.
The eggnog makes this cupcake base super moist. I am going to share two recipes with you today! One is from scratch, the other (shhhh!) uses a box mix. Regardless of which base you use, if you make this super quick egg nog buttercream recipe…it will taste homemade!!! It will be the perfect Christmas dessert for you to bring to a gathering, since Christmas cupcakes are so easy to serve to groups.
What is eggnog?
Eggnog is a traditional holiday drink make from milk, sugar, vanilla and raw eggs. For these recipes you can use store-bought OR make your own at home. We have THE BEST recipe right here! Making your own at home is way easier than you think! But if you just want to grab some from the store, you can do that too!
What is the best store bought eggnog?
Don’t worry, I have happily done all testing for you. For me, it’s hands down, Southern Comfort EggNog. If you don’t want to make your own, and can’t find this brand …any brand will be just fine for this recipe.
What does eggnog taste like?
It DOES NOT taste like eggs! I promise! It tastes to me like melted ice cream with a hint of spice, which is why it does so well in recipes like this!
So now that we’ve covered the eggnog aspect of the recipe, lets talk about how to make them!
How to make eggnog cupcakes
Ingredients for eggnog cupcakes from scratch:
- unsalted butter
- vegetable oil
- granulated sugar
- vanilla
- flour
- baking powder
- cinnamon
- nutmeg
- salt
- eggs
Ingredients for eggnog cupcakes from a boxed cake mix:
- cake mix
- cinnamon
- nutmeg
- eggnog
- vegetable oil
Ingredients for the eggnog buttercream icing:
- butter
- powdered sugar
- eggnog
- nutmeg
To Make the Cupcakes from scratch
Start by mixing the dry ingredients and set them aside. Next, mix the butter, vanilla, sugar and oil. Alternate between adding the eggnog and the flour mixing just until combined. Fill a lined cupcake pan 3/4 full for perfectly shaped cupcakes.
To Make the Cupcakes Using Box Mix
Combine the dry ingredients first. Next, add the eggs, oil and vanilla. Use a mixer and blend just until well combined. Fill lined cupcake pan 3/4 full for perfectly shaped cupcakes.
How to bake eggnog cupcakes
No matter which base you choose, your going to want to bake them at 350 degrees for about 18 minutes. You can check for doneness at that point by inserting a toothpick into the center of the largest cupcake. The eggnog cupcakes made from scratch take just a bit longer. If the toothpick comes out clean, they are done! Don’t go by color, because of the addition of the spices…they are going to be a little darker than usual.
When they are finished, place them on a cooling rack and cool completely.
How to make eggnog buttercream
Start with one cup room temperature butter. Use an electric mixer on medium low speed to blend the butter and vanilly. Mix until well combined. Slowly add in the confectioners sugar until everything is nice and smooth. Add the egg nog last, pouring very slowly until desired thickness is acheived.
How to ice eggnog cupcakes
I am working on a classic cupcake icing post and I CANNOT wait to share it with you. But until that is live, check out this video.
I love these icing tips for getting that perfect classic cupcake swirl.
When you are all done frosting your eggnog cupcakes, sprinkle a little nutmeg or cinnamon on top for a festive and flawless presentation.
Eggnog Cupcakes from scratch
Ingredients
- 2 2/3 cups all purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1 stick unsalted butter- room temperature
- 1/3 cup vegetable oil
- 2 cups granulated sugar
- 4 eggs beaten
- 1 Tablespoon vanilla
- 1 cup eggnog
Egg Nog Buttercream Frosting
- 1 cup room temperature butter
- 1 teaspoon vanilla extract
- 5 cups powdered sugar
- 1/4 cup eggnog
Instructions
Cupcakes
- Preheat the oven for 350 degrees and line a muffin pan with cupcake liners. Set aside.
- In a small bowl, mix together flour, baking powder, salt, cinnamon and nutmeg. Set aside.
- Using an electric mixer, beat butter and vanilla extract until creamy.
- Add sugar, oil and eggs beat until well combined.
- With a mixer on low speed, slowly alternate adding the flour mixture and the egg nog until each one is combined.
- Fill cupcakes 3/4 full and bake in preheated oven for about 18 minutes or until a toothpick inserted in center comes out clean.
Frosting
- Blend room temperature butter and vanilla extract together.
- Add in powdered sugar one cup at a time.
- Blend in eggnog until desired moisture is achieved.
Nutrition
Eggnog Cupcakes from Box Mix
Ingredients
Cupcakes
- 1 box white cake mix
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 large eggs
- 1 cup eggnog
- 1/4 cup vegetable oil
Frosting
- 1 cup room temperature butter
- 1 teaspoon vanilla
- 5 cups powdered sugar
- 1/4 cup eggnog
Instructions
Cupcakes
- Preheat oven to 350 degreesLine cupcake pan with paper linersIn a small mixing bowl toss the cake mix, cinnamon and nutmeg together, breaking up any lumps or bumps.Using a mixer and a larger bowl, blend vegetable oil, eggs and eggnog together.Add dry ingredients to egg mixture on low speed until moistened, about 30 seconds.Increase speed and blend 1-2 minutes more.Fill each cupcake liner 1/2 full and bake immediately about 18 minutes.Remove from oven and cool completely before removing from pan.Top cupcakes with eggnog buttercream frosting.Enjoy!
Frosting
- Whip room temperature butter and vanilla extract together. Add in powdered sugar one cup at a time. Blend in eggnog until desired moisture is achieved.
Which version are you going to try? Let me know in the comments!
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