These Eggnog Cupcakes taste like a little touch of holiday magic!
Soft, fluffy cupcakes with warm eggnog spices and the best caramel eggnog buttercream on top.
They are great for holiday parties, baking with kids, or just giving yourself a treat.
Every bite is like a cupcake that tastes like Christmas! Also, they are much easier to build than they sound. Let’s go to work on these; you’re going to love them!
Things You Will Need
- A hand mixer or a stand mixer
- Bowls for mixing
- Tin for cupcakes
- Liners for cupcakes
- Cups and spoons for measuring
- Star tip and piping bag
For the cupcakes:
- 1 1/2 cups of all-purpose flour
- 1 tsp of baking powder
- ½ tsp of baking soda
- ½ teaspoon of ground nutmeg
- ½ teaspoon of ground cinnamon
- A quarter teaspoon of salt
- ½ cup of softened butter without salt
- ¾ cup of sugar in granules
- Two big eggs
- ½ cup of eggnog
- 1 teaspoon of vanilla extract
To make the Caramel Eggnog Buttercream:
- 1 cup of softened unsalted butter
- Three cups of sugar powder
- 3 tablespoons of eggnog
- 2 tablespoons of caramel sauce (plus more for sprinkling)
- ½ teaspoon of ground nutmeg
How to do it
- Get the oven ready and the tin ready.
Set your oven to 350°F (175°C) before you start cooking. Put cupcake liners in a muffin tray with 12 cups. - Combine the dry ingredients.
In a larger basin, mix together the flour, baking powder, baking soda, nutmeg, cinnamon, and salt. Put it away. - Mix the butter and sugar together.
Use a hand or stand mixer to beat the softened butter and sugar together in a big bowl until they are light and fluffy (approximately 2 minutes). - Put in the eggs, eggnog, and vanilla.
Add the eggs one at a time, then the eggnog and vanilla extract. Stir until everything is mixed together. - Mix the wet and dry ingredients together.
Add the dry ingredients to the wet components a little at a time, mixing only until they are all mixed in. - Fill and bake
Fill each cupcake liner about two-thirds full with the batter. Bake for 18 to 20 minutes, or until a toothpick inserted in the middle comes out clean. Let it cool all the way down before icing. - Make the Buttercream for the Caramel Eggnog
In a bowl, combine the softened butter until it is smooth. Add the powdered sugar little by little, then the eggnog, caramel sauce, and nutmeg. Mix until smooth and fluffy. - Frost and Decorate
Put the icing on the cooled cupcakes with a piping bag. For a festive finale, drizzle with caramel sauce and lightly sprinkle with nutmeg.
Tips from the pros
- The temperature of the materials in the room makes a big influence! Let the butter, eggs, and eggnog lay out for a while before you start to make the batter smoother.
- Don’t mix the batter too much; it will make your cupcakes airy. Stop mixing when everything is mixed together.
- Want more holiday taste? You might also add a little more nutmeg or a dash of rum extract.
- If the frosting is too soft to pipe, put it in the fridge for 10 minutes. It will get hard.
- For a bakery-style swirl, use a piping bag with a big star tip.
Changes and substitutions
- No eggnog? Instead, use milk with a little bit of nutmeg and cinnamon.
- Want it to be boozy? Add a spoonful of spiced rum to the icing or batter.
- No dairy? Use almond milk nog instead of butter and plant-based butter instead of butter.
Tips for Making Ahead
- You may make the cupcakes a day ahead of time and keep them in a container that won’t let air in.
- You can also make the frosting ahead of time and keep it in the fridge for up to two days. Let it get a little softer before piping.
Food that is left over and stored
You can keep cupcakes at room temperature for up to two days or in the fridge for up to four days. For the finest taste, let them cool to room temperature before serving.
In conclusion
There you have it: Eggnog Cupcakes with Caramel Eggnog Buttercream that will wow your guests and family! They taste great, look great, and are a wonderful way to get in the Christmas spirit.