Introduction
Cupcakes are a delightful treat that brings joy to any occasion, and when combined with the festive flavors of eggnog, they become a perfect holiday dessert. This recipe features rich, moist cupcakes infused with the warm spices of nutmeg, topped with a creamy eggnog buttercream that is sure to impress your friends and family. Whether for a holiday party or just a cozy night in, these eggnog cupcakes are a festive addition to your dessert repertoire.
Detailed Ingredients with measures
For the Cupcakes:
– 1¼ cups all-purpose flour
– 1½ teaspoons baking powder
– ½ teaspoon salt
– 1 teaspoon nutmeg
– 6 tablespoons salted butter, room temperature
– ¾ cup white granulated sugar
– 1½ tablespoons vegetable oil
– 2 large eggs
– ½ cup eggnog
– 1 teaspoon vanilla extract
For the Eggnog Buttercream:
– 1 cup salted butter (2 sticks)
– 4 cups powdered sugar
– 4 tablespoons eggnog
– 1 teaspoon nutmeg
– 1 teaspoon vanilla extract
– Pinch of salt
Prep Time
15 minutes
Cook Time
18-20 minutes
Total Time
Approximately 40 minutes
Yield
Makes about 12 cupcakes
Detailed Directions and Instructions
Step 1: Prepare the Oven and Cupcake Pan
Preheat the oven to 350°F. Line a cupcake pan with liners and lightly spray the liners with non-stick spray to prevent sticking.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and nutmeg. Once well mixed, set the bowl aside for later use.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the room temperature salted butter, white granulated sugar, and vegetable oil together until the mixture is light and fluffy, which should take about 3 minutes.
Step 4: Add Eggs and Vanilla
Add the large eggs one at a time to the butter and sugar mixture, ensuring to mix well after each addition. Stir in the vanilla extract until thoroughly combined.
Step 5: Incorporate Dry Ingredients
Gradually add half of the dry ingredient mixture to the wet mixture, mixing until just combined to avoid overworking the batter.
Step 6: Add Eggnog
Pour in the eggnog and mix well until fully incorporated, ensuring a smooth batter.
Step 7: Mix Remaining Dry Ingredients
Add the remaining dry ingredients and mix until fully combined, being cautious not to overmix to maintain the cupcakes’ texture.
Step 8: Fill Cupcake Liners
Using a scoop or spoon, fill each cupcake liner just over halfway full with the batter.
Step 9: Bake the Cupcakes
Place the filled cupcake pan in the preheated oven and bake for 18-20 minutes. The cupcakes are done when a toothpick inserted into the center comes out clean.
Step 10: Cool the Cupcakes
Remove the cupcakes from the oven and let them cool in the pan for a few minutes. After this, transfer them to a wire rack to cool completely.
For the Eggnog Buttercream
Step 1: Beat the Butter
In a large mixing bowl, beat the salted butter until it becomes fluffy and creamy.
Step 2: Add Powdered Sugar
Add 2 cups of powdered sugar to the butter and beat until it is well combined, ensuring there are no lumps.
Step 3: Mix in Wet Ingredients
Stir in the eggnog, vanilla extract, nutmeg, and a pinch of salt until the mixture is smooth and homogenous.
Step 4: Incorporate Remaining Sugar
Gradually add the remaining 2 cups of powdered sugar and beat until the frosting is smooth and creamy.
Step 5: Frost the Cupcakes
Once the cupcakes are completely cool, use a spatula or piping bag to frost the cupcakes generously with the eggnog buttercream.
Step 6: Add Finishing Touches
Optionally, sprinkle additional nutmeg or festive sprinkles on top of the frosted cupcakes before serving.
Notes
Storage
Store the frosted cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
Substitutions
For a non-dairy version, use dairy-free butter and eggnog alternatives.
Serving Suggestions
These cupcakes pair well with coffee or hot cocoa, making them ideal for holiday gatherings.
Cook Techniques
Measuring Ingredients
Ensure that ingredients like flour and sugar are measured accurately using standard measuring cups or a kitchen scale for best results.
Whisking
Use a whisk to combine dry ingredients thoroughly, ensuring even distribution of baking powder, salt, and spices like nutmeg for consistent flavor and rise.
Creaming Butter and Sugar
Beat room temperature butter with sugar and vegetable oil until the mixture is light and fluffy. This incorporates air, helping the cupcakes rise.
Mixing Wet Ingredients
Add eggs one at a time to the creamed butter, mixing well after each addition. This ensures proper emulsification, which is crucial for texture.
Folding Dry Ingredients
Gradually incorporate dry ingredients into the wet mixture, mixing until just combined to avoid overmixing, which can lead to dense cupcakes.
Baking
Fill cupcake liners about two-thirds full and bake in a preheated oven. Monitor baking time closely, checking doneness with a toothpick.
Cooling Cupcakes
After baking, allow cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely, which prevents sogginess.
Making Buttercream
Beat butter until fluffy, then add powdered sugar gradually to achieve a smooth consistency before mixing in flavorings like eggnog and vanilla.
Frosting Techniques
Use a spatula or piping bag to apply buttercream on cooled cupcakes. For a decorative finish, you can sprinkle nutmeg or festive toppings.
FAQ
Can I use a different type of flour?
Yes, you can substitute all-purpose flour with cake flour for a lighter texture, but the ratios may vary slightly.
What can I use as a substitute for eggnog?
You can use buttermilk or a mixture of milk and a splash of vanilla extract as an alternative.
How do I store leftover cupcakes?
Store leftover cupcakes in an airtight container at room temperature for up to three days or refrigerate for longer freshness.
Can I freeze the cupcakes or buttercream?
Yes, you can freeze the cupcakes without frosting for up to three months. Buttercream can also be frozen in an airtight container.
How can I make the frosting firmer?
If your buttercream is too soft, add more powdered sugar gradually until the desired consistency is achieved.
Conclusion
These delightful eggnog cupcakes topped with eggnog buttercream are perfect for the holiday season or any festive occasion. The warm spices and creamy frosting create a nostalgic and comforting dessert that is sure to please. Enjoy making these treats for friends and family, and savor the joy they bring!
Pumpkin Spice Cupcakes
Try substituting half of the flour with pumpkin puree and add pumpkin pie spice for a warm, seasonal twist on the classic cupcake.
Chocolate Eggnog Cupcakes
Incorporate cocoa powder into the batter to create rich chocolate cupcakes, and pair them with the eggnog buttercream for a decadent treat.
Cinnamon Roll Cupcakes
Add cinnamon to the batter and include a cream cheese frosting for a breakfast-inspired version of these festive cupcakes.
Maple Pecan Cupcakes
Replace eggnog with maple syrup and add chopped pecans for a nutty flavor that perfectly complements the buttercream frosting.
Red Velvet Cupcakes
Make classic red velvet cupcakes and top them with the eggnog buttercream for a unique combination of flavors and colors during the holidays.
