Best 4 Yuletide Eggnog Cupcakes Recipes
Indulge in the festive spirit with our delightful Yuletide Eggnog Cupcakes, a true embodiment of holiday cheer. These cupcakes are a harmonious blend of classic eggnog flavors and the comforting warmth of winter spices, creating a taste sensation that will transport you to a cozy winter wonderland. Each bite offers a delightful balance of sweetness, spice, and a hint of boozy warmth, making them the perfect treat for any holiday gathering. Accompanying the cupcakes is a selection of three irresistible frostings: a luscious Eggnog Cream Cheese Frosting, a decadent Chocolate Ganache Frosting, and a fluffy Vanilla Buttercream Frosting. Whether you prefer a classic eggnog flavor, a rich chocolate indulgence, or a light and airy vanilla sweetness, these frostings will elevate your cupcakes to new heights of deliciousness.
Here are our top 4 tried and tested recipes!
EGGNOG CUPCAKES
Your favorite festive beverage is reborn as a light, soft and moist cupcake in this easy recipe. These Eggnog Cupcakes are a true Christmas miracle - both the cake on the bottom and the frosting on top are filled with eggnog flavor!
Provided by Lindsay
Categories Dessert
Time 1h18m
Yield 12
Number Of Ingredients 17
Steps:
- Prepare a cupcake pan with cupcake liners and preheat the oven to 350°F (176°C).
- Combine the flour, baking powder, nutmeg and salt in a medium-sized bowl and set aside.
- Add the butter, sugar and oil to a large mixer bowl and beat together until light in color and fluffy, about 3 minutes. Do not skimp on the creaming time.
- Add the eggs one at a time, mixing until mostly combined after each. Add the vanilla extract with the second egg. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
- Add half of the dry ingredients to the batter and mix until mostly combined.
- Slowly add the eggnog and mix until well combined.
- Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
- Fill the cupcake liners just over 1/2 full and bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
- Remove cupcakes from the oven and place cupcakes on a cooling rack to cool.
- Combine the butter and shortening in a large mixer bowl and mix until well combined.
- Add 2 cups of powdered sugar and mix until well combined and smooth.
- Add 2 tablespoons of eggnog, the rum extract, nutmeg and salt and mix until well combined and smooth.
- Add the remaining powdered sugar and mix until well combined and smooth.
- Add remaining eggnog and mix until well combined and smooth.
- Frost the cupcakes with buttercream and sprinkle with a little nutmeg, if desired.
Nutrition Facts : ServingSize 1 Cupcake, Calories 302 calories, Sugar 45.6 g, Sodium 58.4 mg, Fat 8.5 g, SaturatedFat 5.2 g, TransFat 0.1 g, Carbohydrate 55.6 g, Fiber 0.4 g, Protein 2.4 g, Cholesterol 36.8 mg
EASY EGGNOG CUPCAKES
These cupcakes are a great way to get the flavor of eggnog without being overwhelmed by its richness. The frosting is light and creamy, not overly sweet or waxy!
Provided by betty rocker
Categories Desserts Cakes Cupcake Recipes Holiday
Time 55m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper muffin liners.
- Stir yellow cake mix, 1 1/2 cups eggnog, eggs, 1/4 cup melted butter, and nutmeg together in a bowl until batter is smooth. Pour cupcake batter into prepared muffin cups to fill about 2/3 full.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, 12 to 14 minutes. Transfer cupcakes to a wire rack to cool completely.
- Stir 1 cup eggnog and flour together in a saucepan over medium-high heat until mixture thickens, 5 to 7 minutes. Remove from heat and cool completely.
- Beat butter, shortening, and sugar together in a bowl with an electric mixture until light and fluffy, 2 to 3 minutes. Slowly beat in cooled eggnog mixture and beat until desired frosting consistency is reached. Spread frosting onto cooled cupcakes.
Nutrition Facts : Calories 213.5 calories, Carbohydrate 26.6 g, Cholesterol 57.1 mg, Fat 10.9 g, Fiber 0.2 g, Protein 3 g, SaturatedFat 4.7 g, Sodium 171.5 mg, Sugar 18.5 g
YULETIDE EGGNOG CUPCAKES
If I want a creamier frosting on these, I add more eggnog. The nog lovers in your life won't complain! -Salina Moore, Woodward, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Line 24 muffin cups with paper liners., In a large bowl, cream butter and 1-1/4 cups sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. In another bowl, whisk flour, baking powder, nutmeg and salt; add to creamed mixture alternately with eggnog, beating well after each addition., With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold into batter., Fill prepared muffin cups three-fourths full. Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until blended. Gradually beat in confectioners' sugar and eggnog until smooth. Frost cupcakes. Sprinkle with nutmeg. Refrigerate leftovers.
Nutrition Facts : Calories 296 calories, Fat 12g fat (7g saturated fat), Cholesterol 71mg cholesterol, Sodium 170mg sodium, Carbohydrate 44g carbohydrate (33g sugars, Fiber 0 fiber), Protein 4g protein.
EGGNOG CUPCAKES WITH WHIPPED EGGNOG BUTTERCREAM
Toast the holidays with our cupcakes made with real eggnog and topped with whipped eggnog buttercream frosting.
Provided by Cindy Rahe
Categories Dessert
Time 2h45m
Yield 12
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Line 12 regular-size muffin cups with paper baking cups.
- In medium bowl, stir together all Cupcake ingredients except butter, eggs and eggnog. In large bowl, beat 1/2 cup butter until creamy, about 1 minute. Add flour mixture all at once; beat until mixture resembles crumble topping. Add 2 eggs; beat about 30 seconds. Scrape side and bottom of bowl well; beat 1 minute longer. Batter should be light in color and a bit fluffy. Scrape bowl; gently beat in 1/2 cup eggnog just until combined and batter is silky and smooth. Divide batter evenly among muffin cups.
- Bake 25 to 28 minutes or until tops of cupcakes spring back when touched lightly in center and toothpick inserted in center comes out clean. Remove from oven; place on cooling rack. Cool completely, about 45 minutes.
- In 2-quart saucepan, stir together 1 cup sugar and 1/4 cup flour with whisk. Beat in 1 cup eggnog and 1/4 teaspoon nutmeg until no lumps remain. Heat mixture over medium heat, beating with whisk until mixture comes to a low boil and thickens enough to coat a spoon. Remove from heat; scrape mixture into bowl. Cool completely, about 45 minutes.
- Using hand mixer or stand mixer, beat 1 cup butter and dash salt in large bowl until creamy. Pour in cooled eggnog mixture, beating until light and creamy. If Frosting looks curdled or separated, keep beating! It will come together after a few minutes.
- Spread or pipe frosting onto cooled cupcakes. Garnish with sprinkles. Store in refrigerator.
Nutrition Facts : Calories 390, Carbohydrate 51 g, Cholesterol 90 mg, Fat 3 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 38 g, TransFat 1/2 g
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- Make sure the eggs are at room temperature before baking to ensure proper mixing.
- Do not overbeat the batter. Overbeating will create tough, dense cupcakes.
- Bake the cupcakes until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely before frosting them.
- Store the frosted cupcakes in an airtight container in the refrigerator for up to 3 days.
- For a richer flavor, use dark chocolate or semisweet chocolate chips.
- To make the cupcakes more festive, sprinkle them with Christmas sprinkles or chopped nuts before baking.
- If you don't have a piping bag, you can use a ziploc bag with the corner snipped off to pipe the frosting.
Conclusion:
These Yuletide Eggnog Cupcakes are the perfect holiday treat. They are moist, fluffy, and full of eggnog flavor. The creamy eggnog frosting is the perfect finishing touch. These cupcakes are sure to be a hit at your next holiday party.
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