Recipe:Eggnog Cupcakes

If you guessed cupcakes to yesterday’s post then you guessed right.

I like the taste and smell of eggnog, but it I think it’s just a bit too thick for me. When I saw these cupcakes on I knew I had to make them. What could be better than eating a spicey, nutmegey cupcake!? Maybe the icing. The icing is a buttery, creamy, eggnogey goodness. I have a tendancy to make up my own words.

Eggnog Cupcakes

Source: Annies Eats


  • 1 1/3 cups all-purpose flour
  • 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp ground nutmeg
  • 1/4 cup dark run (optional)
  • 1 cup eggnog (I used TJ’s light, for the decreased fat content)
  • 1/4 cup vegetable or canola oil
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract
  • 1 cup granulated sugar
  • eggnog icing


1. Pre-heat oven to 350 degrees F. Line cupcake pans with paper liners or spray with oil.

2. In a medium bowl, combing the flour, baking soda, baking powder, salt and nutmeg; whisk to combine.

3. In a separate bowl, combine the rum (if using), eggnog, vegetable oil, vinegar, and sugar. Beat with a hand mixer or electric mixer on low-medium speed until well combined.

4. Add the dry ingredient to the wet ingredients and mix on low-speed just until incorporated.

5. Fill the cupcake liners 2/3 full, about 3 tbsp. Bake 22-24 minutes, or until a toothpick inserted comes out clean.

6. Allow to cool in the pan, then transfer to a wire rack to cool completely.

7. Frost with eggnog icing.

Eggnog Icing

Source: Annies Eats


  • 20 tbsp butter unsalted, at room temperature
  • 2 1/2 cups confectioner’s sugar, sifted
  • pinch of salt
  • pinch ground nutmeg
  • 2 1/2 tbsp eggnog
  • 1 tbsp dark rum (if using)


1. Place the butter in the bowl of an electric mixer fitted with whisk attachment. If you don’t have a stand mixer no worries you can always use a hand mixer. You will need one or the other though.

2. Add the powdered sugar, salt and nutmeg, and mix on medium-high speed until combined and smooth, about 1 minute. Scrape down the side os the bowl.

3. Add in the eggnog and whip on medium-high speed until light and fluffy, about 4 minutes.

4. Blend in the rum on medium-low speed.

5. Fill a pastry bag with frosting and decorate using a star tip. If you don’t have a pastry bag NO WORRIES! Just use a butter knife and smear it on. It is essentially butter anyway.

6. Sprinkle with freshly grated nutmeg, and garnish with a cinnamon stick if you like.

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