Eggnog Cupcakes Recipe with Eggnog Buttercream Frosting
These light, fluffy and moist Eggnog Cupcakes with Eggnog Buttercream Frosting transform the classic Christmas drink into a festive dessert. They take less than an hour to whip up, including cleanup time! And you can add alcohol, such as bourbon or rum, to spike them for the adults.
Preheat the oven to 350F. Line a cupcake pan with 8 paper liners.
Use a handheld electric mixer to cream together the butter and granulated sugar in a large bowl. Beat in the egg, vanilla, sour cream, and eggnog until smooth. Add the dry ingredients and beat to combine.
Scoop the batter into the prepared cupcake pan.
Bake until a toothpick inserted in the center comes out clean, about 18 to 22 minutes. Cool completely.
For the Frosting:
Use a handheld electric mixer to combine all ingredients in a large bowl until well-mixed and creamy. If the frosting is too dry add a splash more eggnog, and if it’s too wet add a little more powdered sugar until you reach the right consistency.
To Frost the Cupcakes:
Frost the cupcakes once they’re completely cool. I used a Kayasco 9FT piping tip, which is 1.2 inches in diameter and 1.9 inches tall.
Notes
Storage: You can store these cupcakes in an airtight container or wrapped well at room temperature for 1 day. The next day, move them to the fridge where they’ll stay fresh for up to 3 days more. After being refrigerated, let the cupcakes sit at room temperature for 20 minutes before serving to soften the frosting.
How Can I Make Boozy Eggnog Cupcakes?
There are a few different ways you can spike these cupcakes with liquor for the adults!
The first option is to add alcohol, such as bourbon or rum, to the batter. To do so, add ¼ cup bourbon or rum to the batter at the same time as the eggnog, and add an additional 1 ½ tablespoons all-purpose flour.
You could also add a little bit of alcohol to the frosting. I think eggnog cupcakes with spiced rum buttercream sound pretty amazing! To make them, reduce the eggnog in the buttercream to 1 tablespoon and add 1 tablespoon of spiced rum (or go with bourbon).
Another option is to make a boozy simple syrup to soak the cupcakes before topping with buttercream. Simple syrup is nothing more than water and sugar that are cooked together to form a viscous syrup. As a bonus, this will make the cupcakes even more moist and flavorful! To make an alcoholic simple syrup, add ¼ cup water, ¼ cup sugar, and 2 tablespoons of bourbon or rum (try spiced rum!) to a small saucepan over medium heat. Bring to a boil, and then cook 30 seconds, stirring frequently. Cool to room temperature, and then brush on the cupcakes right after they come out of the oven.