Eggnog Cupcakes Recipe

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These delicious Eggnog Cupcakes take all the best parts of eggnog and turn them into super soft cupcakes topped with eggnog buttercream.

Prep Time20

Cook Time18

Total Time38

Course: Dessert

Cuisine: American

Servings:

Calories: 480kcal

Prepare a cupcake pan with liners and non-stick spray, and set aside. Preheat oven to 350°F.
In a medium-sized bowl, combine the flour, baking powder, salt, and nutmeg. Set aside.
In a large bowl, beat butter, sugar, and oil until light in color and fluffy. This should take about 3 minutes.
Add in the eggs, one at a time, until fully combined. Add in the vanilla extract.
Add in half of the dry ingredients and mix until mostly combined. Add in the eggnog and combine. Now add in the rest of your dry ingredients and mix until fully combined. Be careful not to over-mix the batter.
Fill the cupcake liners just over half-way full. Place in the oven at 350°F for 18-20 minutes or until a toothpick comes out clean.
Remove the cupcakes and place them on a cooling rack until cool to the touch.

In a large bowl, beat butter until fluffy.
Add in 2 cups of powdered sugar and beat until combined.
Add eggnog, vanilla extract, salt, and nutmeg and mix until combined.
Add in remaining powdered sugar and mix until smooth and creamy.
Frost the cool cupcakes with buttercream and top with sprinkles or nutmeg if desired.

For extra festive cupcakes, add red and green sprinkles or crushed candy canes on top.

Make sure the cupcakes are completely cool before frosting. Even a little warmth will make the buttercream melt.

If your frosting seems too thick, add a tiny bit more eggnog. If it's too thin, add more powdered sugar.

Store these eggnog cupcakes in an airtight container in the fridge for up to 3 days.