These soft homemade cupcakes are topped with whipped buttercream frosting and both are infused with creamy, festive eggnog flavor. Perfect for Christmas!
Eggnog Cupcakes ‣ 3 cup all-purpose flour ‣ 1 teaspoon baking powder ‣ 1 teaspoon baking soda ‣ 1 teaspoon salt ‣ 1 teaspoon ground nutmeg ‣ 1 cup unsalted butter, softened ‣ 2 cup granulated sugar ‣ 1 1/4 cup eggnog ‣ 4 large egg ‣ 1 tablespoon vanilla extract Eggnog Buttercream Frosting ‣ 1 cup unsalted butter, softened ‣ 4 cup powdered sugar ‣ 1/2 teaspoon ground nutmeg, plus more for decoration ‣ 1/4 teaspoon rum extract, or vanilla extract ‣ 1 pinch salt ‣ 1/4 cup eggnog
In a medium bowl, whisk together the following ingredients: flour, baking powder, baking soda, salt, and ground nutmeg. Set this bowl aside for now.
MIX DRY INGREDIENTS
Using a stand mixer (or hand mixer + large bowl), cream together the butter and sugar until nice and fluffy.
CREAM BUTTER AND SUGAR
Drop the mixer speed and blend in the eggnog, eggs, and vanilla.
MIX IN EGGNOG, EGGS, AND VANILLA
Finish the batter by blending in the dry ingredients until it appears incorporated.
BLEND IN THE DRY INGREDIENTS
Pour the batter into a muffin tin lined with cupcake liners, filling each cavity about 2/3 of the way full. Once done, send them off to bake!
POUR BATTER INTO A MUFFIN TIN
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.
MAKE THE FROSTING
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.