Spiced Eggnog Cupcakes with Eggnog Buttercream Frosting

Name: Spiced Eggnog Cupcakes with Eggnog Buttercream Frosting
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1/4 C unsalted butter, softened; 1/2 C granulated sugar; 2 large eggs, room temperature; 1/2 tsp vanilla extract; 1/2 tsp rum extract; 1/4 tsp salt; 1 1/2 tsp baking powder; 1/4 tsp nutmeg; 1/4 tsp cinnamon; 1 1/4 C all-purpose flour; 1/2 C eggnog; 1 C unsalted butter, softened (for frosting); 1/4 tsp rum extract (for frosting); 1/2 tsp nutmeg (for frosting); 4 C powdered sugar; 1/4 C eggnog (for frosting)

Yesterday, while I was clearing up from one of Alex's spontaneous living-room soccer sessions, he mentioned how much he loves the smell of Christmas. You know, that cozy, spicy scent wafting through the house as something delicious bakes in the oven? That's when I knew it was the perfect time to make Spiced Eggnog Cupcakes with Eggnog Buttercream Frosting. These cupcakes are like biting into a comforting holiday hug, with just the right hint of spice. They’re quick to make, which is ideal for our busy weeknights, and Alex and Sarah never seem to get enough!

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Why you’ll love this recipe
Ingredients
Step-by-step instructions
Recipe tips & variations
Storage & reheating
FAQs
Recipes you may like
Spiced Eggnog Cupcakes with Eggnog Buttercream Frosting

Why stop at cupcakes when you can explore more festive treats? Check out our Gluten-Free Lemon Crinkle Cookies for a zesty delight.

Why you’ll love this recipe

These cupcakes are perfect for bringing a festive flavor to your day. They’re moist and tender with a beautiful eggnog aroma, and the spices add a warming touch that’s just right for chilly days. Plus, they’re totally manageable on a weeknight—just 35 minutes from start to finish, making it so easy to enjoy a sweet treat without a fuss. And the best part? The buttercream frosting is simply irresistible, keeping them kid-approved for sure!

Ingredients

¼ C unsalted butter, softened
½ C granulated sugar
2 large eggs, room temperature
½ teaspoon vanilla extract
½ teaspoon rum extract
¼ teaspoon salt
1 ½ teaspoon baking powder
¼ teaspoon nutmeg
¼ teaspoon cinnamon
1 ¼ C all-purpose flour
½ C eggnog
1 C unsalted butter, softened (for frosting)
¼ teaspoon rum extract (for frosting)
½ teaspoon nutmeg (for frosting)
4 C powdered sugar
¼ C eggnog (for frosting)

Step-by-step instructions

Preheat your oven to 350°F. Line a standard cupcake pan with 9 liners. In a large bowl or a stand mixer, cream together the butter and sugar until they’re light and fluffy. Then, mix in the eggs, along with vanilla and rum extracts.

In another bowl, combine the salt, baking powder, nutmeg, cinnamon, and flour. Add this dry mix alternately with the eggnog, blending well between each addition. Once combined and smooth, divide the batter evenly into the prepared liners, filling each about two-thirds full.

Pop them in the oven and bake for 18-22 minutes, until a toothpick comes out with just a few moist crumbs. After cooling for a bit, transfer them to a wire rack to cool completely before you start frosting.

To make the frosting, beat the softened butter until it’s fluffy. Add in the rum extract and nutmeg. Gradually mix in the powdered sugar, increasing the speed with each addition. Finally, drizzle in the eggnog, mixing just until combined. Frost those cupcakes generously, and if desired, sprinkle a little extra nutmeg on top.

Recipe tips & variations

For a delightful variation, try adding a touch more cinnamon or a sprinkle of ground cloves if you want a stronger spice profile. If you’re out of nutmeg, mace can be a great substitute. Remember, these cupcakes are also delicious with a simple dusting of powdered sugar if you're in a rush and can't make the frosting.

Storage & reheating

Store these cupcakes in an airtight container at room temperature, or keep them chilled if you prefer. Just remember to bring them to room temperature before serving so the frosting regains its creamy texture.

FAQs

How do I keep eggnog cupcakes soft and moist without overbaking them?

The trick is watching the timer closely. Keep checking by inserting a toothpick from the 18-minute mark, so you catch them at just the right time.

Can I make spiced eggnog cupcakes ahead of time and frost them later?

Absolutely! You can bake the cupcakes a day ahead and store them in an airtight container. Frost them just before serving.

What can I use instead of rum extract in eggnog cupcakes and frosting?

If you’re looking to substitute rum extract, vanilla extract is a simple and sweet alternative that works beautifully.

How do I keep eggnog buttercream frosting from becoming too runny?

Take care to add the eggnog slowly while mixing. If it does become too runny, you can add a bit more powdered sugar to thicken it up.

Recipes you may like

For more delightful bakes and treats, explore our Creamy Mango Banana Smoothie for a Fresh Morning Boost or try the refreshing Pineapple Green Smoothie. Both are perfect for a morning pick-me-up or a sweet, healthy treat.

These spiced eggnog cupcakes are sure to become a favorite—encouraging cozy times filled with sweet aromas and happy moments. So, let’s get baking and share the yummy joy!