Easy Eggnog Cupcakes with Eggnog Buttercream Frosting
When I was little, Christmas was my favorite time of year. I know that’s nothing special. But it wasn’t the presents or the cookies that got me so excited. It was the eggnog. Eggnog was our twice a year special treat and I felt so grown up drinking it out of a wine glass. Now that I am a grown up, I can honestly say I get just as excited for these easy eggnog cupcakes with eggnog buttercream frosting.
Why You’ll Love Them:
First up, these eggnog cupcakes start with a boxed mix. I’m usually a scratch baker. But sometimes you just need a simple, quick solution. And the holidays are one of those times.
I don’t know about you, but I’m doing so much cooking and baking in December from thirteen kinds of cookies to muffins to bread, to homemade birthday cakes and pies for dessert, plus big holiday meals and everyday cooking for a houseful of people. It’s my favorite time of year. And I LOVE having everyone here. But with such a busy kitchen, when I can take a shortcut, I do.
So these cupcakes are easy. All you need is a box of yellow, white, or vanilla cake mix (I usually use Duncan Hines French Vanilla but any nut free variety will work for these eggnog cupcakes), some simple pantry ingredients, and eggnog, of course. Our favorite is Southern Comfort eggnog. (Don’t let the name mislead you, there’s no booze in it.) You mix everything together in one bowl and bake them in muffin cup liners.
And because eggnog cupcakes are little, they cook fast. You can go from zero to dessert in less than 60 minutes. So these are perfect for unexpected company.
Plus, eggnog cupcakes are festive. They are filled with quintessential holiday flavor. That little sprinkle of nutmeg brings back memories of Christmas past. And they are moist and delicious.
I also love a single serve dessert. People can easily help themselves and it’s easy not to overindulge. Or to try multiple desserts if that’s your thing.
Last, but not least, eggnog cupcakes look pretty. A swirl of icing looks so fancy, but it’s ultra-easy to pull tighter. Add a dash of colored sugar or some holiday sprinkles and these eggnog cupcakes are ready for your Christmas table.
How to Make Eggnog Cupcakes:
Eggnog Cupcakes
Eggnog cupcakes are easy to make.
To make the cupcakes, start by preheat the oven to 350 degrees. Line 2 muffin tins with paper liners. You’ll get about 24 cupcakes.
In a large bowl combine yellow cake mix, 3/4 cup eggnog, 1/2 cup vegetable oil, 1/2 cup unsweetened applesauce, 1 teaspoon vanilla extract, and 1 teaspoon rum extract, and 1/4 teaspoon nutmeg, and mix on medium speed with an electric mixer until combined.
I do not usually use my stand mixer for cake batter. I save it for the frosting. A simple hand mixer is all you need. Then add eggs one at a time, beating to combine before adding the next one. Scrape down the sides of the bowl as needed. Continue beating on high for 2-3 minutes until thick and creamy.
Fill each muffin cup with 1/2 cup of batter. I like to use a cake batter scoop to do this. It goes quick, ensures all the cupcakes are the same size, and prevents a lot of mess.
The bake the eggnog cupcakes in a preheated oven for 15-20 minutes, until tops are springy and a toothpick inserted into the center comes out clean. Allow to cool in the pan for about ten minutes and then transfer to a wire rack to cool completely.
Eggnog Frosting
While the cupcakes are cooling, you can make the frosting.
Add 1 cup softened butter to the bowl of a stand mixer fitted with the whisk attachment. Mix on high until light and fluffy.
Then add 1/2 teaspoon salt, 1 teaspoon vanilla, and 1/3 cup eggnog. Beat on medium high until well blended.
Reduce the mixer speed to low and add 1 cup confectioners sugar and mix until combined. Repeat three more times with additional cups of confectioners sugar. Add more eggnog as needed to get to a smooth, piping consistency.
Transfer frosting to a piping bag fitted with a large tip and pipe swirls onto cupcakes. Or just use a knife to spray a thick layer of frosting on each cupcake. Sprinkle with colored sugar, if desired.
Eggnog cupcakes can be stored in the refrigerator for up to 5 days. You can also freeze unfrosted cupcakes for up to three months. Leftover icing can be stored in the fridge for two weeks. Bring to room temperature before using. You may even want to transfer to a bowl and whip with a hand mixer.
Enjoy:
Eggnog cupcakes are the perfect holiday dessert. Serve them at cocktail parties or on Christmas Eve. Add them to your cookie plate for an extra special treat.
Try a cupcake table with eggnog cupcakes, peppermint cupcakes, and hot chocolate cupcakes.
Serve with coffee, tea, or for an extra dos of eggnog, eggnog martinis.
Eggnog cupcakes can be made ahead. Just defrost and add eggnog buttercream frosting before serving.
Happy Eating!
Want more delicious holiday treats? Try these rich and fudge cranberry brownies.
Easy Eggnog Cupcakes with Eggnog Buttercream Frosting
Ingredients
Cupcakes
- 1 box yellow, white, or vanilla cake mix
- 3/4 cup eggnog
- 1/2 cup vegetable oil
- 1/2 cup unsweetened applesauce
- 1 tsp vanilla extract
- 1 tsp rum extract
- 1/4 tsp nutmeg
- 4 eggs
Frosting
- 1 cup butter softened
- 1/2 tsp salt
- 1 tsp vanilla
- 1/3-1/2 cup eggnog
- 4 cups confectioners sugar
- colored sugar if desired
Instructions
Cupcakes
- Preheat oven to 350 degrees. Line 2 muffin tins with paper liners.
- In a large bowl combine cake mix, 3/4 cup eggnog, 1/2 cup vegetable oil, 1/2 cup unsweetened applesauce, 1 teaspoon vanilla extract, 1 teaspoon rum extract, and 1/4 teaspoon nutmeg, and mix on medium speed with a hand mixer until combined.
- Add eggs one at a time, beating well after each addition.
- Beat on high for 2-3 minutes until thick and creamy.
- Fill each muffin cup with 1/2 cup of batter.
- Bake in preheated oven for 15-20 minutes, until tops are springy and a toothpick inserted into the center comes out clean.
- Cool in pan for 10 minutes and then remove to a wire rack to cool completely.
Frosting
- Add 1 cup butter to the bowl of a stand mixer fitted with the paddle attachment. Mix on high until light and fluffy.
- Add 1/2 teaspoon salt, 1 teaspoon vanilla, and 1/3 cup eggnog. Beat on medium high until well blended.
- Reduce speed to to low. Add 1 cup confectioners sugar and mix until combined. Repeat three times with additional cups of confectioners sugar. Add more eggnog as needed to get to a smooth, piping consistency.
- Transfer icing to a piping bag fitted with a large tip and pipe swirls onto cupcakes. Or just use a knife to spray a thick layer of frosting on each cupcake.
- Sprinkle with colored sugar, if desired.
- Store in the refrigerator for up to 5 days.
