Eggnog Cupcakes – are the perfect easy Christmas cupcakes full of luscious eggnog flavor. These Eggnog Cupcakes will be a hit at any holiday event, Christmas dinner or as a fun DIY Christmas gift for coworkers and neighbors. These cupcakes are rich, creamy, and extremely fluffy!
If you are in a holiday baking spirit, try out this festive Christmas Poke Cake too.
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If you are looking for the perfect Christmas cupcake recipe, these Eggnog Cupcakes are all you need! Fluffy, rich and perfectly spiced, they make the perfect Christmas dessert. If you have a leftover eggnog and don’t know what to do with it, make these festive, spiced Eggnog Cupcakes with spiced buttercream frosting.
This post is about how to make the perfect Eggnog Cupcakes for Christmas.
Christmas Flavoured Cupcakes
Do you really want to amaze your Christmas dinner guests with a fun, yet elegant dessert? These are the perfect Christmas dessert. Not only do they taste good, but they also look extravagant! These Christmas cupcakes are a way to feel extremely festive. I am sure you can already tell, but I am ultimately obsessed with these cupcakes. The aroma and flavor of the eggnog is just marvelous, and when it can be incorporated into small Christmas cupcakes, it makes everything better. You are going to love these holiday cupcakes due to their softness, tenderness, fluffiness and extremely delicious flavor profile. It will remind you of all the festivities of this jolly holiday season. They’re super yummy and I can’t wait to share them with you! These jolly Christmas cupcakes are a true holiday miracle!
WHY YOU WILL LOVE THIS RECIPE
- The one and only Christmas cupcake recipe you need this season.
- Full of eggnog flavor, I mean, it says a lot!
- Soft, fluffy and creamy holiday cupcakes.
- These cupcakes make the perfect Christmas gift for family, friends, coworkers and neighbors.
INGREDIENTS NOTES
Here’s your ultimate shopping list to make these amazingly delicious holiday cupcakes.
All-Purpose Flour
Baking Powder
Eggnog
Vanilla Extract
Cornstarch
Salt
Butter
Whole Milk
Granulated Sugar
Eggs
Powdered Sugar
HOW TO MAKE EGGNOG CUPCAKES
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredient mixture to the butter-sugar mixture, alternating with the eggnog and milk. Begin and end with the dry ingredients, mixing until just combined.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full and bake for about 18 minutes.
While the cupcakes are baking, prepare the eggnog filling. In a small saucepan, whisk together the eggnog, cornstarch, sugar, and a pinch of nutmeg. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil. Remove from heat and let it cool.
Once the cupcakes have cooled, use a knife or cupcake corer to remove a small portion from the center of each cupcake. Fill the cavities with the cooled eggnog filling.
Now, make the buttercream:
In a stand mixer, beat the softened butter until creamy.
Sift in the powdered sugar and mix until well combined and peaks form.
Gradually add the warm milk, one tablespoon at a time, until the desired consistency is reached. You can also add a pinch of nutmeg to make the buttercream a bit spiced.
Pipe or spread the frosting onto the cupcakes, covering the filled centers.
Optional: Dust the cupcakes with ground nutmeg or cinnamon for garnish.
Chill the cupcakes in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
TIPS FOR SUCCESS
- If you don’t have eggnog on hand, you can try substituting it with a mixture of equal parts milk and heavy cream, and add a pinch of nutmeg for flavor.
- To make the cupcakes more festive, you can sprinkle them with cinnamon or nutmeg before baking.
- When filling the cupcake cavities with the eggnog filling, you can use a piping bag or a small spoon to make the process easier and neater.
- Make sure the cupcakes are completely cooled before filling and frosting to prevent melting or collapsing of the fillings and frosting.
- You can try using arrowroot powder or tapioca starch as a substitute for cornstarch in the eggnog filling.
- If you prefer a different type of frosting, you can try a cream cheese frosting or a vanilla whipped cream topping for a lighter option.
Storing:
- Since the cupcakes contain eggnog filling and buttercream frosting, it’s best to store them in the refrigerator to keep them fresh. Place the cupcakes in an airtight container or cover them tightly with plastic wrap to prevent them from drying out. They can typically be stored in the refrigerator for up to 3-4 days.
- If you want to store the cupcakes for a longer period, you can freeze them. Place the cupcakes in an airtight container or wrap them tightly in plastic wrap, and then place them in a freezer bag. They can be stored in the freezer for up to 2-3 months.
RECIPE FAQ’S
HOW TO STORE EGGNOG CUPCAKES?
These cupcakes have eggnog in the frosting, so you’ll want to keep them chilled. Store them in an airtight container in the fridge for up to 5 days. Leave them out in room temperature before tasting them. Store the cupcake on the counter as long as you possibly can AFTER they are decorated, otherwise cupcakes can dry out.
CAN YOU FREEZE CUPCAKES?
Yes, you can easily freeze cupcakes. Freeze them first on a baking sheet for up to 2 hours (so that the frosting hardens a bit). Wrap each cupcake in plastic wrap and freeze them in an airtight container for up to 2 months. Unwrap and thaw out frozen cupcakes in the fridge before enjoying them.
HOW LONG DO CUPCAKES STAY FRESH?
Plain cupcakes without any icing or frosting can keep for up to a week on your kitchen counter, but iced cupcakes with a sweet filling will last for 2-3 days.
Eggnog Cupcakes
Ingredients
For The Cupcakes
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 tsp vanilla extract
- 1/2 cup eggnog
- 1/4 cup whole milk
For The Filling
- 1/2 cup eggnog
- 2 tbsp cornstarch
- 2 tbsp granulated sugar
- pinch of nutmeg
For The Buttercream
- 2/3 cup butter, softened
- 3 1/2 cups powdered sugar
- 1/2 cup warm milk
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredient mixture to the butter-sugar mixture, alternating with the eggnog and milk. Begin and end with the dry ingredients, mixing until just combined.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full and bake for about 18 minutes.
- While the cupcakes are baking, prepare the eggnog filling. In a small saucepan, whisk together the eggnog, cornstarch, sugar, and a pinch of nutmeg. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil. Remove from heat and let it cool.
- Once the cupcakes have cooled, use a knife or cupcake corer to remove a small portion from the center of each cupcake. Fill the cavities with the cooled eggnog filling.
- Now, make the buttercream:
- In a stand mixer, beat the softened butter until creamy.
- Sift in the powdered sugar and mix until well combined and peaks form.
- Gradually add the warm milk, one tablespoon at a time, until the desired consistency is reached.
- Pipe or spread the frosting onto the cupcakes, covering the filled centers.
- Optional: Dust the cupcakes with ground nutmeg or cinnamon for garnish.
- Chill the cupcakes in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
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