Lindsay Ann Bakes: Eggnog Cupcakes

Thursday, January 20, 2011

Eggnog Cupcakes

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Fluffy, tender eggnog cupcakes topped with a rich and creamy eggnog frosting, finished off with a touch of nutmeg.

Eggnog... you either love it or hate. Me? I LOVE IT! It is probably for the best that the grocery stores only carries it once a year. Naturally, I had to put it in a cupcake and smother it in the best frosting you will ever taste! This stuff is so fluffy and creamy and everything dreams are made of. It combines my two favorite things, buttercream and eggnog, all whipped up into a luscious and smooth and fluffy topping. Try not eating this stuff by the spoonful! 

Eggnog Cupcakes

Yield: about 13 cupcakes


  • 1 1/4 cup (140g) cake flour, weighed or spooned and leveled
  • 3/4 cup (144g) granulated white sugar 
  • 1 teaspoon baking powder 
  • 1/4 teaspoon salt 
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup (1/2 stick/57g) unsalted butter, softened 
  • 3 tablespoons vegetable oil 
  • 1 large egg, room temperature 
  • 1 large egg yolk, room temperature 
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon imitation rum flavor extract, optional (found by the vanilla extract in the grocery store)
  • 1/2 cup eggnog, room temperature

Eggnog Frosting:
  • 1/2 cup (1 stick/4oz) unsalted butter, softened 
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon rum extract, optional
  • 1/8 teaspoon salt
  • pinch ground nutmeg
  • 2 cups (1/2lb) powdered sugar, sifted
  • 2-3 tablespoons eggnog


Prepare Cupcakes
Preheat oven to 350° F (175° C). Line a cupcake pan with baking cups.

In a medium bowl or bowl of a stand mixer, mix together cake flour, sugar, baking powder, salt, and nutmeg on low speed for about 20 seconds. Add butter and oil and mix for about 1-2 minutes to coat the flour, until mixture resembles wet sand.

In a small bowl, whisk together egg, yolk, vanilla, rum extract, and eggnog until smooth. Slowly add the wet mixture on low speed. Increase to medium speed and beat for about 1 minute until batter is smooth.

Fill cupcake liners just over 1/2 full, about 3 tablespoons of batter per cup. Bake for 16-19 minutes, or until an inserted toothpick comes out clean. (For mini cupcakes, fill with about 1 1/2 tablespoons batter each and bake for about 8-10 minutes). Transfer to a wire rack to cool completely before frosting.

Prepare Frosting 
With an electric mixer, beat butter on medium-high speed until smooth and pale in color, about 2-3 minutes. On low speed, beat in vanilla, rum extract, salt, and nutmeg. Slowly beat in powdered sugar, about a half cup at a time, followed by the eggnog. Increase speed to medium-high and beat for about 3-5 minutes until smooth, light and fluffy.

Garnish cupcakes with a sprinkles of ground nutmeg and/or a cinnamon stick.

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