Description
Delicious spiced eggnog cupcakes topped with irresistible eggnog buttercream frosting, perfect for the holiday season.
Ingredients
Scale
- 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)
Instructions
- Preheat your oven to 350°F. Line a standard cupcake pan with 9 liners.
- Cream together the butter and sugar until they’re light and fluffy. 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.
- Divide the batter evenly into the prepared liners, filling each about two-thirds full.
- Bake for 18-22 minutes, until a toothpick comes out with just a few moist crumbs. Cool completely before frosting.
- To make the frosting, beat the softened butter until it’s fluffy. Add rum extract and nutmeg. Gradually mix in powdered sugar and drizzle in eggnog, mixing until combined.
- Frost the cupcakes generously and sprinkle extra nutmeg on top if desired.
Notes
- For a stronger spice profile, add more cinnamon or ground cloves.
- Mace can be a great substitute for nutmeg.
- Dust with powdered sugar instead of frosting if you're in a rush.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 60mg