Eggnog Cupcakes

What ingredients are in eggnog cupcakes?

To whip up a batch of these winter-weather cupcakes, you’ll need to gather the following ingredients:

• All-Purpose Flour: Provides structure to the cupcakes, ensuring they hold their shape and have a tender crumb.
• Baking Powder & Baking Soda: These are leavening agents. Baking powder and baking soda help the cupcakes rise and become light and fluffy.
• Salt: Enhances the flavors of the other ingredients in both the cupcakes and the frosting.
• Ground Nutmeg: Adds a warm, nutty flavor, complementing the eggnog’s taste. It’s used in both the cupcakes and frosting for a consistent flavor profile.
• Unsalted Butter: Gives richness and moisture to the cupcakes and creates a creamy base for the frosting. Using unsalted butter allows you to control the salt level.
• Granulated Sugar: Sweetens the cupcakes, contributing to their tender texture.
• Eggnog: The star ingredient, it infuses both the cupcakes and frosting with a creamy, spiced flavor that’s quintessential for the holidays.
• Eggs: Provide structure and stability to the cupcakes, helping them to rise and maintain their shape.
• Vanilla Extract: Adds a sweet, aromatic flavor that complements the eggnog and spices.
• Powdered Sugar: Used in the frosting, it provides sweetness and helps achieve a smooth, spreadable consistency.
• Rum Extract: Offers a hint of rum flavor in the frosting, enhancing the eggnog’s richness in the frosting. Vanilla extract can be used as an alternative for a more traditional sweet flavor.

Can you use homemade eggnog?

Yes, homemade eggnog can be used in this recipe. However, for food safety, it’s recommended to use a version where the eggs have been tempered. This means the eggs are gently cooked to a safe temperature, reducing the risk of salmonella and other foodborne illnesses. If your homemade eggnog contains alcohol, be aware that it won’t evaporate in the frosting. This means the finished cupcakes will contain alcohol, which could affect their flavor and alcohol content. Keep this in mind, especially if serving to those who avoid alcohol.

Can you use real rum in the frosting?

While this recipe makes things easy by using rum extract, you can absolutely use real rum in place of it for the frosting. However, consider these points:

• Alcohol Content: Real rum contains alcohol, whereas rum extract typically has a negligible amount. And since the frosting will not be tempered by heat, the full alcohol content in the rum will remain in the frosting.
• Flavor Concentration: Rum extract is more concentrated than real rum. To achieve a similar flavor intensity, you’ll need to use more real rum.
• Adjusting Liquid Quantities: Adding more rum increases the liquid content. To maintain the right consistency in your frosting, reduce another liquid in the recipe, such as eggnog, by the same amount of rum added.

You can use 1 to 2 tablespoons of real rum to replace the rum extract. Adjust the eggnog quantity accordingly to balance the consistency using these calculations:

• If using 1 tablespoon of rum, reduce the eggnog in the frosting by 1 tablespoon.
• If using 2 tablespoons of rum, reduce the eggnog in the frosting by 2 tablespoons.

Types of Rum

Dark rum, light rum, or spiced rum are all suitable choices. Each type will impart a slightly different flavor:

• Dark Rum: Offers a rich, full-bodied flavor, ideal for a deeper, more intense rum taste. Suggestions: Myers’s Original Dark Rum or Gosling’s Black Seal Rum.
• Light Rum: Provides a lighter, subtler rum flavor, keeping the frosting more eggnog-forward. Suggestions: Bacardi Superior or Havana Club Añejo Blanco.
• Spiced Rum: Adds a hint of additional spices, complementing the nutmeg and eggnog flavors. Suggestions: Captain Morgan Original Spiced Rum or Sailor Jerry Spiced Rum.

Choose the type of rum based on whichever flavor profile you’d prefer for your eggnog cupcakes.

What piping tip should you use?

Standard piping tips for cupcakes are essential for achieving a variety of decorative designs. Here are some popular ones:

• Round Tip (#1A, #2A): Ideal for creating smooth and simple designs on cupcakes such as dots and lines. Perfect for adding simple, rounded swirls or drop shapes on top of cupcakes.
• Star Tip (1M, 2D): Excellent for classic cupcake swirls and small rosettes. The 1M tip is popular for high, dramatic swirls.
• Closed Star Tip (#847, #848): Creates textured swirls or rosettes, and is also great for intricate flowers and detailed border designs on cupcakes.
• Open Star Tip (#32, #21): Suitable for relaxed swirls, rosettes, stars, and zigzag patterns, adding playful flair to cupcake decorations.
• French Star Tip (#865): Ideal for elegant and sophisticated designs, as well as creating unique textures and patterns on cupcakes.
• Petal Tip (#104, #125): Perfect for leaves, ruffles, swags, and bows, enhancing the visual appeal of cupcakes.

Can these cupcakes be made in advance?

Yes, they totally can! To ensure the best presentation, I would recommend making them up to 24 hours in advance. Store the cupcakes in the refrigerator until ready to be served.

How should these cupcakes be stored?

Store the cupcakes in an airtight container in the refrigerator. This is crucial due to the dairy content in the eggnog and butter, both in the cupcakes and the frosting. Refrigeration helps prevent spoilage and maintains the texture of the frosting. For optimal flavor and texture, let the cupcakes sit at room temperature for a short period before serving.

How long will eggnog cupcakes last?

In the refrigerator, these cupcakes can last up to a week. It’s important to keep them chilled because of the dairy ingredients, which are prone to spoilage if left at room temperature. Always check for freshness if they have been stored for an extended period.

Can you freeze eggnog cupcakes?

Yes, you totally can! To freeze your leftover treats, just follow these steps:

• Bake cupcakes per recipe instructions, then allow to cool completely. Note: for the best and most consistent results, do not frost the cupcakes before freezing. Frosting types and consistency may vary and could impact how long or well the cupcakes will last while frozen.
• Wrap cupcakes in plastic wrap. You can either wrap them individually or arrange the cupcakes in a group (single layer) and wrap them together.
• Place wrapped cupcakes in a freezer bag or a storage container with a sealable lid.
• Cupcakes can be frozen for up to three months.

Notes & tips for eggnog cupcakes

• Ensure you have enough muffin tins to make the cupcakes. This recipe yields approximately 24 cupcakes. If you’re making a larger or smaller batch, adjust the quantities in the recipe accordingly.
• For best results, mix this recipe using a stand mixer fitted with a flat edge or paddle attachment. These are designed to mix ingredients evenly while minimizing air incorporation, ensuring a denser and more consistent texture. While a whisk attachment is also an option, careful attention is needed to avoid overmixing, which could lead to a spongy texture. For more insights on selecting the right mixer attachments, refer to our guide: Which Beater Do I Use?

Step 1 – In a medium bowl, whisk together the following ingredients: flour, baking powder, baking soda, salt, and ground nutmeg. Set this bowl aside for now.

Step 2 – Using a stand mixer (or hand mixer + large bowl), cream together the butter and sugar until nice and fluffy.

Step 3 – Drop the mixer speed and blend in the eggnog, eggs, and vanilla.

Step 4 – Finish the batter by blending in the dry ingredients until it appears incorporated.

Step 5 – Pour the batter into a muffin tin lined with cupcake liners, filling each cavity about 2/3 of the way full.

Step 6 – Bake!

Step 7 – While the cupcakes bake and cool, prepare the frosting by whipping together the butter, powdered sugar, nutmeg, rum extract, and salt until thick and fluffy.

Step 8 – Place the eggnog buttercream frosting in a pastry bag with a piping tip of your choice and decorate the cooled cupcakes. Dust the frosting with more ground nutmeg, if desired.

Step 9 – Serve and enjoy!