These perfectly delightful Eggnog Cupcakes with Eggnog Buttercream icing are the perfect treat when you are craving something sweet. This will soon be a holiday favorite in your home!
Eggnog Cupcakes with Buttercream Icing
Can you believe it is already December and we are less than 20 days away from Christmas? Like seriously where did the year go? The other night we were craving a soft fluffy cupcake so we decided to pull out our homemade eggnog and make this tasty Eggnog Cupcake Recipe!
I am telling you, even if you are not an eggnog fan you will love this tasty treat! While you are trying these eggnog cupcakes it is definitely worth trying our Eggnog French Toast or Eggnog Waffles to get you in the spirit of Christmas!
This eggnog cupcake recipe is a great dessert to take to your next holiday party that the guests will love and as a bonus, they do not take very long to prep! Seriously these eggnog cupcakes are a family favorite in our home!
So without making you wait any longer, here is the best Eggnog Cupcake recipe!
Eggnog Cupcake Recipe
Prep: 10 minutes
Bake time: 18 minutes
Yields: 24 cupcakes
Eggnog Cupcake Ingredients
1 boxed white cake mix
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
2 large eggs
1 cup eggnog (homemade eggnog or store-bought)
¼ cup vegetable oil
Eggnog Buttercream Frosting
1 cup butter room temperature
1 teaspoon vanilla extract
5 cups powdered sugar
¼ cup eggnog (homemade eggnog or store-bought works fine!)
How to make Eggnog Cupcakes
To begin you will want to preheat the oven to 350 degrees.
Then line your cupcake pan with paper liners.
In a small mixing bowl, add your white cake mix, cinnamon and nutmeg together.
You want to break up any lumps or bumps that are in this dry mixture.
Using a mixer (a hand mixer or stand mixer) blend together your vegetable oil, eggs, and eggnog.
Next, add your dry ingredients to the egg mixture on low speed until moistened, about 30 seconds. You want to make sure that you do not overmix batter because this will cause your eggnog cupcakes to become dense.
Continue to mix just to blend the ingredients together.
Fill each cupcake line about ⅔ full using a large scoop to ensure the cupcakes are all the same size and they cook evenly.
Bake immediately for about 18 minutes. To test to see if your cupcakes are cooked insert a toothpick into the center of your cupcake. If it comes out clean then it is fully cooked.
Once fully cooked, remove from the oven and let sit for 1-2 minutes. Then remove your eggnog cupcakes from the pan and place on a wire cooling rack.
Frost your cupcakes with Eggnog Buttercream frosting.
Eggnog Buttercream Frosting
It is simple to make Eggnog Buttercream frosting. You can use this simple recipe to frost just about anything, so don’t feel limited to just use it on eggnog cupcakes!
How to make Eggnog Buttercream Frosting
To make your eggnog buttercream frosting you want to make sure your butter is at room temperature.
Once your butter is at room temperature, whip your butter and vanilla extract together. I do this in my electric mixer to get it good and creamy.
Then 1 cup at a time, I add powdered sugar to the butter mixture.
Blend in the eggnog until you have the desired consistency you want to frost your cupcakes.
Tips and Tricks for Eggnog Cupcakes
Bring Ingredients to Room Temperature
When making eggnog cupcakes, or any cupcake for that matter, you want to bring all your ingredients to room temperature.
When you don’t bring them to room temperature the ingredients don’t mix very well and it can cause lumps in the batter.
It can also cause your eggnog cupcakes to be denser rather than light and fluffy, and no one likes a dense cupcake.
Overmixing the Batter
Don’t overmix the batter. If you are using a stand mixer, like a Kitchen Aid be sure you are mixing on low and you are mixing only to combine the ingredients.
You do not want to walk away while these are mixing.
Overmixing causes dense eggnog cupcakes as well as them to crack.
Use a Scoop
I know it is so tempting to use a measuring cup or just eyeball the amount of batter going into each liner, but use a scoop to ensure that the cupcakes are all filled evenly.
I use a large scoop for this. This scoop is my favorite!
Even being just a little bit off with cupcakes makes a huge difference in cooking times.
The key is to fill your liners ⅔ full with eggnog cupcake batter.
Preheat the Oven
Okay, I am totally guilty 99% of the time of putting something in the oven before t is 100% hated up. But with these eggnog cupcakes, you want to make sure that the oven is at the desired temperature prior to putting your cupcakes in the oven.
I know how fun it is to check on your cupcakes as they are cooking, but don’t peek.
Each time you open the door and close it the air disrupts the cooking process causing them to not rise properly. So, if you must peek, just turn on the oven light take a quick peek and then wait for the timer to ding.
Don’t Leave Eggnog Cupcakes in the Pan
Did you know one of the most common mistakes in overcooking cupcakes is leaving them in the pan after they are done?
Yes, most people let their perfectly cooked cupcakes sit in the pan and cool, which actually causes them to overbake because they continue to cook in the hot pans.
So, you can let your cupcakes sit in the pan for just a couple minutes, but then you want to quickly move them to a cooling rack.
Frost the Whole Cupcake
When your cupcakes have completely cooled it is time to frost them!
When you frost your eggnog cupcake you want to make sure to completely cover it with frosting.
This actually helps seal in moisture and helps your perfect eggnog cupcake to last longer.
Share in the comments how your Eggnog cupcakes turn out!
- Eggnog Cupcakes
- 1 boxed white cake mix
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2 large eggs
- 1 cup eggnog
- ¼ cup vegetable oil
- Eggnog Buttercream Frosting
- 1 cup butter room temperature
- 1 teaspoon vanilla extract
- 5 cups powdered sugar
- ¼ cup eggnog
- Preheat oven to 350 degrees
- Line cupcake pan with paper liners
- In 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.
- 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.
Eggnog Buttercream Frosting instructions: