Eggnog Cupcakes

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Jump into the holiday season with these Eggnog Cupcakes, topped with a smooth Ermine buttercream and decorated with pearls to create the perfect holiday cupcakes.

Eggnog cupcakes are the classic holiday beverage turned into a cupcake form. Including eggnog into the batter results in moist and light cupcakes. Made from scratch with my homemade eggnog recipe, the hint of spice is just the right amount not to overwhelm the flavor.

Ingredients

Eggnog Cupcakes:

• All-purpose flour: measure the flour correctly. Overweight the flour, and the cupcakes will be dry.
• Baking powder
• Baking soda
• Caster sugar: you can use granulated sugar instead
• Salt: just one pinch
• Eggs: 2 large eggs
• Eggnog: I used my homemade eggnog recipe. You can use a store-bought version. Make sure it’s full fat eggnog. That’s what brings richness and moisture to the cupcakes batter.
• Water
• Vegetable oil: choose a neutral flavor like canola oil
• Vanilla extract

Eggnog Buttercream Frosting

• Flour: all-purpose flour
• Sugar: caster or granulated sugar
• Salt
• Milk: whole milk or 2% fat
• Butter: unsalted and softened
• Eggnog: homemade eggnog for me
• Cinnamon, nutmeg: optional.

How to make these Eggnog Cupcakes

Here is a summary of the recipe. Get all measurements, ingredients, and instructions at the end of this post.

Cupcake Batter: in a large bowl, whisk together the dry ingredients. Then, add the wet ingredients, and mix until combined.

Transfer the batter to a lined cupcake tray (1/2 full) and bake the cupcakes.

Eggnog Frosting: it’s my Ermine Buttercream with added homemade eggnog.

Step 1: Prepare the pudding base: combine flour, sugar and salt. Then, add in milk. Cook over medium-heat, stirring, until a pudding-like consistency. Cover and leave to cool.

Step 2: When the pudding base is cooled, beat the butter until light and fluffy.

Step 3: Add the pudding mixture gradually and whisk.

Step 4: Add eggnog and mix.

Step 5: Decoration. Proceed when the cupcakes are completely cooled. Place the buttercream in a pastry bag fitted with a closed star tip and decorate your cupcakes. Optional: add pearls for a Christmas touch.

Tips

Cupcakes:

• Ingredients at room temperature: it’s easier to combine and result in moister batter.
• Do not overmix the batter.
• Fill the cupcake liners barely above 1/2 full to prevent them from spilling.
• Don’t overbake the cupcakes. We don’t want dry cupcakes.
• Ensure the cupcakes are completely cooled before decorating them otherwise the buttercream will melt.

Eggnog Buttercream:

• make sure to read the blog post about Ermine Buttercream. It’s a detailed guide full of tips and troubleshooting answers you may encounter.

FAQs 

How to store the Eggnog Cupcakes?

These eggnog cupcakes are best served the day they are made.

Any leftovers: store them in the fridge in an airtight container for up 2 days. Bring them to room temperature before enjoying them.

Can we add alcohol to these eggnog cupcakes?

Yes, I made a kid-friendly version, but you can brush the top of the cupcakes with rum or bourbon.

Alternatively, in the buttercream, replace 1 tablespoon of eggnog with 1 tablespoon of rum or bourbon.

Can we freeze these cupcakes?

You can freeze the cupcakes (unfrosted). Wrap them individually with cling film and place them in an airtight container for up to 1 month. 

Try these recipes, next:

• Almond Crescent Cookies
• Biscoff Truffles

If you tried these Eggnog Cupcakes or any recipe on the blog, let me know how you liked it by leaving a comment below.

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