Description
Eggnog Cupcakes are moist, fluffy cupcakes infused with the rich and festive flavor of eggnog. These delightful treats feature a creamy eggnog filling in the center and are topped with a smooth eggnog buttercream frosting, making them perfect for holiday celebrations or any cozy occasion.
Ingredients
Scale
Cupcakes
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 tsp vanilla extract
- 1/2 cup eggnog
- 1/4 cup whole milk
Eggnog Filling
- 1/2 cup eggnog
- 2 tbsp cornstarch
- 2 tbsp granulated sugar
- Pinch of nutmeg
Eggnog Buttercream Frosting
- 2/3 cup butter, softened
- 3 1/2 cups powdered sugar
- 1/2 cup warm milk
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners to ensure easy removal and baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a separate large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, creating a smooth base for the cupcakes.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed mixture, beating well after each addition to ensure thorough incorporation. Stir in the vanilla extract for flavour.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture to the butter-sugar mixture, alternating with the eggnog and milk. Start and end with the dry ingredients, mixing just until combined to keep the batter light.
- Fill and Bake: Divide the cupcake batter evenly among the liners, filling each about two-thirds full. Bake in the preheated oven for about 18 minutes, or until a toothpick inserted in the center comes out clean.
- Prepare Eggnog Filling: While the cupcakes bake, whisk together eggnog, cornstarch, sugar, and nutmeg in a small saucepan over medium heat. Stir constantly until the mixture thickens and boils gently. Remove from heat and cool completely.
- Core Cupcakes: After the cupcakes have cooled, use a knife or cupcake corer to remove a small section from the center of each cupcake. Fill these cavities with the cooled eggnog filling for a creamy surprise.
- Make Buttercream Butter: In a stand mixer, beat the softened butter until creamy to serve as the base of your frosting.
- Add Sugar: Sift the powdered sugar and add it to the butter, mixing well until the frosting is smooth and peaks form.
- Adjust Consistency: Gradually add warm milk one tablespoon at a time, mixing until you reach a spreadable consistency perfect for frosting.
- Frost Cupcakes: Pipe or spread the eggnog buttercream atop each cupcake, carefully covering the filled centers with a generous swirl or layer of icing.
- Garnish: Optionally, sprinkle ground nutmeg or cinnamon on top of the frosted cupcakes for an added festive touch and aroma.
- Chill Before Serving: Refrigerate the cupcakes for at least 30 minutes before serving to allow the flavors to meld and the frosting to set perfectly.
Notes
- Make sure the eggnog filling is completely cooled before filling the cupcakes to prevent it from melting the cupcakes or frosting.
- You can use store-bought or homemade eggnog for this recipe depending on your preference.
- For best results, use room temperature ingredients to ensure smooth mixing and even texture.
- If you prefer a stronger eggnog flavor, sprinkle a bit of nutmeg inside the cupcake cavity along with the filling before replacing the cupcake core piece.
- Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days.
