Spiced delicate and fluffy eggnog cupcakes topped up with a creamy and rich frosting that fills you up with Christmas cheer.
I discovered eggnog the same year I discovered Pinterest, in 2012. However, I only managed to taste it for the first time a couple of years ago while living in Luxembourg. For me, eggnog was always something foreign and that I couldn’t have. Luckily, during this time of year, eggnog is found in all the shops as the local dairy company, releases this luscious drink. I have to be honest, at first I was a bit scared but after my first glass, I was totally hooked.
Now, every year, me and my husband eagerly wait for this product to hit the shelves so that we can satisfy our eggnog needs. One day, however, I would like to try and make it myself. For this year, I wanted to spice things a bit and bake with eggnog. To be totally honest, it was something that my husband had been telling me about and I finally, here we are.
Eggnog cupcakes, boozy or no?
So there might be a bit of a debate on whether eggnog has to have alcohol or not. For these cupcakes, you can choose whatever you want. The recipe can be made with already boozy eggnog, or by simply adding 2 tablespoons of your favourite alcohol, or you can even decide – like I did in mine – to have these alcohol free. However, the best alcohol that goes with eggnog is rum, brandy and cognac.
Frost them cupcakes
Personally, I must admit, I’m not the biggest fan of frosting, and as these cupcakes are already too sweet, I opted to have a smaller layer of frosting on them. Although, if you are a frosting person, simply double the buttercream recipe below and you can tower these cupcakes with as much frosting as you want. Finally, for some extra spice, sprinkle some nutmeg on top of the frosting, and enjoy!
- 180 g self raising flour 1 1/2 cups
- 113 g butter melted, 1/2 cup
- 2 eggs
- 180 g castor sugar 1 cup
- 125 ml eggnog 1/2 cup
- 1 tsp baking powder
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1/2 tsp vanilla
- 2 tbsp rum, brandy or cognac optional
- 250 g icing sugar sifted, 1 cup
- 80 g butter room temp, 1/3 cup
- 30 ml eggnog 2 tbsp
- 1/4 tsp nutmeg
- Preheat the oven to 180°C or 350°F and prepare the muffin tin with cupcake liners.
- In a bowl mix together the flour, baking powder, salt and nutmeg. Set aside.
- Combine together the melted butter, icing sugar, vanilla and eggs.
- Start adding some of the flour and mix it in the batter, add half of the eggnog and mix. Alternate between the flour and eggnog, until all the ingredients are combined well together.
- With an ice cream scoop or a 1/4 cup, fill in each cupcake liner halfway through.
- Bake the cupcakes for about 20 minutes or until a cake tester/toothpick comes out clean.
- Remove from pan and let cool completely on wire rack.
- In a stand mixer or in a large bowl with a handheld mixer, cream the butter until it's smooth and has a lighter colour.
- Add slowly the icing sugar until combined.
- Add the nutmeg and eggnog until everything is creamy. If needed, add more eggnog depending on how you want your consistency.
- Frost the cooled cupcakes with the eggnog buttercream, sprinkle some nutmeg on top.
- For my cupcakes, I didn’t go heavy with the frosting as they are quite sweet like this. However, if you want to add more frosting on each of your cupcake. Simply double the above recipe.
- If you want your cupcakes to have a touch of alcohol, simply add 2 table spoons of brandy, rum or cognac in the batter.
If you have any questions, feedback or comments on this recipe, please leave a comment below. Please also rate this recipe by double clicking on the stars below. If you did make this recipe, tag @apronandwhisk and hashtag #apronandwhisk, as I’m curious to see what you create!
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