I have been wanting to post this recipe for eggnog cupcakes on the blog for a while now, but as everything goes the time runs off.  Of course, I couldn’t let another year go by without posting it.  While having straight eggnog is not my speed, adding it to a cake batter with some nutmeg, um now we are talking.  Then on top of that add the eggnog with nutmeg to the buttercream, now we are cooking with Crisco.  There is eggnog flavor in every bite.

So, how do I Make Eggnog Cupcakes?

Well, I am glad you asked, to make these eggnog cupcakes I used my vanilla cupcake recipe and replaced the buttermilk with eggnog.  Then, I added some nutmeg to balance out the richness.  You can, however, use both nutmeg and cinnamon.  I must say the addition of eggnog along with nutmeg, certainly kicks the flavor up a notch.  I mean it’s all the way up.

Paired with an Eggnog Italian Meringue buttercream, these cupcakes are to die for.   You all know how I feel about Italian Meringue buttercream.  If it was acceptable to have it as a meal I would wink, wink.  I know it takes some time to make, but, it is worth it.  These cupcakes are so good, they did not last long at all.  That’s usually a sign that it’s good.  Since I dislike recipes that don’t work or taste good I know you feel the same way.

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Substitution for Self-rising Cake Flour

I like using self-rising cake flour in my recipes because self-rising flour already has baking powder and salt added.  However, if you do not have self-rising cake flour available, substitute with 1 cup of cake flour plus 1 1/2 teaspoon of baking powder and 1/4 tsp of salt.  It takes two seconds, so for this recipe, you would need 1 1/2 cups cake flour, 2 1/4 tsp of baking powder and 1/4+1/8 tsp of salt.

Materials

• Cupcake liners
• Self-rising cake flour
• Muffin and cupcake pan
• Cookie scoop
• KitchenAid handheld mixer
• Mixing bowl

Step-by-Step: How to Make Eggnog Cupcakes

With all my recipes, I try to include step-by-step directions so that you at home can see how it’s made.  As a seasoned baker, I appreciate this as well.  This recipe makes 13-16 cupcakes depending on how much is added to each cupcake liner.  I only use two cookie scoops.  Make sure the cupcake liner is filled 3/4 of the way, this is the highest you should go.

• In a large bowl or mixer, cream the butter and sugar and together until fluffy. Stop to scrape down the sides of the bowl.
• Add eggs one at a time and beat well after each addition, then add the vanilla.
• 
• Alternate with flour/nutmeg and eggnog.
• Add the eggnog and finish with the flour.
• Mix until combined, then scoop the batter into cupcake liners.
• Bake for 11-14 minutes or until a toothpick comes out clean.
• For the buttercream follow the steps below, then add the eggnog and nutmeg.  Mix until combined.  Look at that beautiful eggnog Italian Meringue buttercream.
• Decorate the cupcakes using Wilton tip 2A.  Sprinkle the top with some nutmeg, be liberal with the amount of nutmeg.

That’s it for these delicious easy Eggnog cupcakes.  Are you salivating for this as much as I am?  Don’t forget to share the love, pin this recipe for later.

Eggnog Cupcake with Eggnog Italian Meringue Buttercream Frosting

These delicious eggnog cupcakes are light and airy and have the right amount of eggnog flavor. The nutmeg is a nice touch, the perfect addition to any party.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings 16 cupcakes

Ingredients

  

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Ingredients: Cupcake

• 1 1/2 cups self-rising cake flour
• 1 cup sugar
• 1/4 tsp nutmeg plus extra for sprinkling
• 1/4 stick butter 2oz
• 2 eggs
• 3/4 cups eggnog
• 2 tsp vanilla

Eggnog Italian Meringue Buttercream

• 3/4 + 1/8 cups granulated sugar
• 1/4 cup water
• 4 egg whites
• 2 sticks butter
• 1/4 tsp nutmeg
• 2 tbsp eggnog

Instructions

 

Directions Eggnog cupcake:

• Preheat the oven to 350°F. Add cupcake liners to a muffin pan.
• In a large bowl or mixer, cream the butter and sugar and together until fluffy. Stop to scrape down the sides of the bowl.
  
• Add eggs one at a time and beat well after each addition, then add the vanilla.
  
• Alternate with flour/nutmeg and eggnog
  
• Finish with flour and beat until combined.
  
• Use a cookie scoop to add batter to each cupcake liner pan and bake for 11-14 minutes or until a toothpick comes out clean.
  

Directions: Eggnog Italian Meringue Buttercream:

• Add sugar and water to a medium saucepan, add a candy thermometer.
• In a stand mixer, beat egg whites until it becomes stiff peak.
• When the sugar mixture reaches 240°F, turn the mixer on high and remove it from the stove.
• Pour the hot sugar slowly into the meringue and beat until the bowl is cool to the touch.
• Then add the butter one piece at a time. Mix until the buttercream comes together. It will look curdled at first, just keep mixing.
• Add the vanilla, eggnog, and nutmeg mix until combined.
  

Notes

Substitution for self-rising cake flour:  For every cup of cake flour add 1 1/2 teaspoon of baking powder and 1/4 tsp of salt.

Tried this recipe?Let us know how it was!