These Eggnog Cupcakes are super moist, fluffy and full of delicious eggnog flavour! With the soft eggnog cupcakes and the rum spiked eggnog frosting, these cupcakes are the perfect treats to serve at a holiday party!
Christmas is one week away, you know what that means? You can indulge in as much eggnog as your soul can take, whether you drink it or eat it!
So start off your day with some Eggnog French Toast or Eggnog Pancakes, or maybe even some Eggnog Cinnamon Rolls (highly recommended). Then wrap up a million gifts while sipping on some Eggnog Hot Chocolate, and if you get tired, take a break and enjoy a little Eggnog Pudding as a snack. Then at the end of the day, treat yourself to a slice of Eggnog Cheesecake or an Eggnog Cupcake for dessert!
...I may be a bit eggnog crazy.
This recipe starts with a delicious moist and fluffy eggnog cupcake! As always with my unique flavoured cupcakes, I like to use my Perfect Vanilla Cupcake recipe as the base, then change some ingredients up to create a new flavour.
For these eggnog cupcakes, I added some ground nutmeg, replaced the vanilla with rum extract and replaced the buttermilk with eggnog! Don’t worry about the lack of buttermilk — even without it, the cupcakes are still super moist and fluffy thanks to the vegetable oil and sour cream that’s used!
One thing I really love about my vanilla cupcake recipe is how incredibly simple the mixing method is. You literally just whisk the dry ingredients in one bowl, mix the wet ingredients in another, then mix them together. That’s all. Absolutely no fuss!
When filling your cupcake liners, make sure to only fill them halfway. Not ¾ full like we normally do, no matter how tempted you feel. I’ve made the mistake of over filling my cupcake liners before and they rose over the liners and baked a flat huge ugly muffin top. When you fill them halfway, they’ll rise up just a bit above the liners, then they’ll slowly sink back down to normal size.
Guys! I didn’t fill my cupcakes this time! It was really painful to skip out on adding a surprise filling to these cupcakes, but I resist the temptation. Instead, I skipped straight to the creamy smooth Eggnog Buttercream!
This frosting is spiced with nutmeg and rum extract, and of course, eggnog! The recipe makes quite a bit of frosting, but if you’re gonna pile it high like I did, then it’s more than enough.
How to Decorate these Eggnog Cupcakes
I just recently bought this Wilton 8B piping tip, so I decided to test it out for the frosting swirl on these cupcakes, and I am in LOVE! To get the most beautiful frosting swirl, start from the centre and work your way out so the top of your swirl has a base to sit on and remains nice and tall. Like so:
Finish these cupcakes off with a cinnamon stick and a dust of freshly grated nutmeg and you’ve got the ultimate holiday cupcake!
More Eggnog Recipes You’ll Enjoy:
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Let’s get baking!
- 1 and ½ cups All purpose flour
- 1 and ½ cups granulated Sugar
- 1 and ½ teaspoons Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 2 large Eggs, room temperature
- ½ teaspoon pure rum extract
- ⅓ cup Vegetable oil
- ¾ cup Eggnog, room temperature
- ⅓ cup sour cream, room temperature
- 1 and ½ cups unsalted Butter, softened to room temperature
- 5-6 cups Powdered Sugar, sifted
- ⅓ cup Eggnog
- 1 teaspoon rum extract
- ½ teaspoon ground nutmeg
- ⅛ teaspoon salt
- Cinnamon Sticks, for garnish (optional)
- Freshly grated nutmeg, for topping
For the Eggnog Cupcakes:
- Preheat the oven to 350°F (177°C), and line a standard cupcake pan with paper liners. Line a second pan with 3 paper liners, this recipe makes about 15 cupcakes.
- In a large mixing bowl, add flour, sugar, baking powder, baking soda, salt and nutmeg. Whisk to combine.
- In a measuring cup, whisk together the eggs, rum extract, vegetable oil, eggnog and sour cream. Pour the wet ingredients into the dry ingredients and whisk to combine. Fill each liner HALFWAY full.
- Bake in preheated oven for 18-20 minutes or until a toothpick inserted into the cupcake comes out with a few moist crumbs. Allow cupcakes to cool in pan for 5 minutes.
- Remove the cupcakes and transfer to a wire rack to cool completely before decorating.
For the Eggnog Buttercream:
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand-held mixer, beat the butter on medium speed until light and fluffy (about 5-6 minutes).
- Turn the mixer to low, and gradually add half of the sugar one cup at a time. Once incorporated, add eggnog and rum extract and beat until combined.
- Add the remaining powdered sugar one cup at a time and mix on low until combined.
- Once the sugar is combined, add nutmeg and salt. Increase mixer speed to high and whip until light and fluffy, about 5-7 minutes.
- Transfer frosting to a piping bag fitted with a large star tip (I used Wilton 8B) and pipe swirls onto cooled cupcakes.
- Garnish with freshly grated nutmeg and a cinnamon stick, if desired. Enjoy!
- Store cupcakes in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
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Love, Dedra ❤
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