Eggnog Cupcakes: An eggnog cupcake topped with an eggnog cream cheese frosting. The eggnog flavor is enhanced with rum extract and nutmeg.
Happy New Year’s Eve! I hope everyone has a safe and happy New Year! These eggnog cupcakes are the perfect dessert for a New Year’s Eve party. I love eggnog, so I’m always sad to see the holiday season end because it means eggnog season is over. Fortunately our local dairy store sells eggnog all year! It’s not good for my diet, but it’s totally worth it. The best is that I can make recipes like eggnog cupcakes and eggnog yule logs whenever I want!
These cupcakes are perfect. They’re not soft and crumbly like some cupcakes. They’re extra moist thanks to 1 cup of eggnog. The flavor of the cupcakes is enhanced by the addition of rum extract and ground nutmeg. One bite and you will definitely be able to taste the eggnog flavor!
When you are mixing the cupcakes it is important to mix carefully. The first step is to cream the butter and sugar together for about two minutes. The mixture should whiten and become fluffy. Creaming the butter and sugar helps to make the cupcakes fluffy. The fat in the butter traps the air in pockets, which then expand during baking. Next, add in the rum extract and eggs. Mix until they are completely incorporated. This step also contributes to the airiness of the cupcakes. Next, you want to add the flour mixture alternating with the eggnog. Start and end with the flour mixture. Scrape the sides of the bowl after every flour addition. We add the flour and eggnog in these small amounts, because it is easier to prevent over-mixing. Over-mixing increases the development of gluten which leads to tough, chewy cupcakes.
I topped the eggnog cupcakes with an eggnog cream cheese frosting. I decided to add in the cream cheese because it helps to balance out the sweetness of the eggnog. Don’t worry there’s not a lot of cream cheese, so the flavor is not overpowering. I also added in rum extract and nutmeg to make sure the frosting tastes exactly like eggnog. I mean if you’re going to call something an eggnog cupcake, it should probably taste like eggnog. So, don’t skip the rum and nutmeg. The eggnog alone will not create a frosting that has all of the traditional flavors of eggnog because the confectioners’ sugar will overpower it.
Enjoy the last couple days of eggnog season! If you don’t already, make sure to always buy local eggnog. Many dairy farms are beginning to do their own processing. You can find they’re products in the grocery store or for many farms at their own farm stand! While your there you can talk to your local farmer and maybe even get a tour of the farm. Wouldn’t you feel better about the food you eat if you knew exactly where it was coming from? I hope that if you aren’t already doing this, that you make it one of your New Year’s resolutions. If you live in an urban area and can’t make it out to visit a farm, head to your farmer’s market and learn more about the farms and farmers behind the food you eat.
An eggnog cupcake topped with an eggnog cream cheese frosting. The eggnog flavor is enhanced with rum extract and nutmeg.
- 2 cups (288 grams) all-purpose flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1/4 teaspoon ground nutmeg
- 3/4 cup (6 ounces) unsalted butter, soft
- 1 1/2 cups (300 grams) sugar
- 3/4 teaspoon rum extract
- 2 large eggs
- 1 cup eggnog (Make sure to buy local!)
- 4 ounces cream cheese, room temperature
- 1/2 cup (4 ounces) unsalted butter, soft
- 3 cups (375 grams) confectioners' sugar, I usually measure then sift
- 1/4 teaspoon rum extract
- 1/4 teaspoon ground nutmeg
- 3 Tablespoons eggnog
Preheat oven to 350°. Line a cupcake pan with 18 liners. Set aside.
In a medium mixing bowl, stir together the flour, salt, baking powder, and nutmeg. Set aside.
Use a stand mixer fit with the paddle attachment. You can always use an electric hand mixer if you don't have a stand mixer. Place the butter and sugar in the mixer bowl. Cream on medium high (speed 6 on kitchen aid) for 2 minutes. Start at a lower speed for a few seconds so the sugar doesn't fly out of the bowl.
Add in the rum extract and eggs. Beat on low (speed 2-3 on kitchen aid) until completely combined.
Add in alternating additions, the flour and the eggnog. Add 1/3 flour mixture, 1/2 eggnog, 1/3 flour mixture, 1/2 eggnog, 1/3 flour mixture. Mix just until combined! Scrape down the sides of the bowl after every flour addition.
Scoop the batter into the prepared liners. You should put approximately 1/4 cup of batter into each liner. I use a 1/4 cup ice cream scoop.
Bake at 350° for 20-22 minutes or until the top of the cupcakes spring back when pressed or a toothpick inserted into the center comes out clean.
Place the cupcake pan on a wire rack. Wait 5 minutes and then remove the cupcakes from the pan. Place them on a wire rack and cool completely.
Fit a decorating bag with a piping tip. I used a Wilton #2A.
In a medium mixing bowl, use an electric hand mixer (or a stand mixer with the whisk attachment) to beat the cream cheese and butter until combined and fluffy.
Add in the confectioners' sugar, rum extract, nutmeg, and eggnog. Mix on high until combined. You want the frosting to be smooth and airy. Don't mix too long though, you want it thick enough that it can be piped without spreading!
Put the frosting in the bag and pipe onto the cupcakes.