Description
These festive eggnog cupcakes capture everything wonderful about the holidays in one fluffy, cinnamon-spiced bite. Moist, flavorful, and topped with creamy eggnog buttercream frosting, they're perfect for holiday parties or just because it's December and you deserve something special.
Ingredients
Scale
- 6 tablespoons butter, softened
- 3/4 cup packed light brown sugar
- 2 tablespoons canola oil
- 2 large eggs, room temperature
- 1/2 cup eggnog, room temperature
- 1 tablespoon vanilla extract
- 1¼ cups all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1½ teaspoons baking powder
- Pinch of salt
- Cinnamon sticks (optional garnish)
- 1 cup butter, room temperature (for frosting)
- 4 cups powdered sugar
- 4 tablespoons eggnog (for frosting)
- 1 teaspoon cinnamon (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat oven to 350°F and line a cupcake pan with 12 cupcake liners.
- In a large mixing bowl, cream together butter, brown sugar, and canola oil using an electric mixer on medium-high speed until light and fluffy, about 2-3 minutes.
- Add eggs, eggnog, and vanilla extract. Mix on medium speed for 1-2 minutes.
- Add flour, cinnamon, nutmeg, baking powder, and salt. Mix on low speed until just combined.
- Fill each cupcake liner about ⅔ full using a cookie scoop.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- While cupcakes bake, make the buttercream by whisking together butter, powdered sugar, eggnog, cinnamon, and vanilla extract on high speed until light and fluffy, about 3-4 minutes.
- Let cupcakes cool completely on a wire rack, about 30 minutes.
- Pipe buttercream onto cooled cupcakes using a piping bag fitted with a 1M star tip.
- Finish with a light sprinkle of cinnamon and add a small cinnamon stick to each cupcake for garnish.
Notes
Use room temperature ingredients for best results. Don't overmix the batter after adding flour. Store unfrosted cupcakes at room temperature for up to 2 days in an airtight container. Can be frozen unfrosted for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 380
- Sugar: 42g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 75mg