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Easy & Light Eggnog Cupcakes for the Holidays 🎄

Get ready for the holidays with these super soft and delightful Eggnog Cupcakes! Topped with a dreamy eggnog buttercream, these festive treats are perfect for any holiday gathering.
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Prep Time 1 hour
Cook Time 18 minutes
Total Time 1 hour 18 minutes
Servings 12 cupcakes
Calories 302 kcal

Equipment

  • Muffin Pan
  • Wire Rack
  • Mixer

Ingredients
  

For the Super Soft Cupcakes

  • 1 1/4 cups all-purpose flour (163g)
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter (84g), at room temperature
  • 3/4 cup granulated sugar (155g)
  • 1 1/2 tablespoons vegetable oil for extra moisture!
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 10 tablespoons eggnog (150ml)

For the Dreamy Eggnog Buttercream

  • 1/2 cup unsalted butter (115g), softened
  • 1/2 cup shortening (95g) (or use all butter for a rich taste!)
  • 4 cups powdered sugar (480g)
  • 4 tablespoons eggnog (60ml)
  • 1/4 teaspoon rum extract optional (feel free to skip for an alcohol-free treat!)
  • 1 teaspoon ground nutmeg
  • salt Pinch

Instructions
 

  • For the Super Soft Cupcakes:

  • Get Set: Preheat your oven to 350°F (176°C). Line a 12-cup muffin pan with festive cupcake liners.
  • Combine Dry: In a medium bowl, whisk together the flour, baking powder, nutmeg, and salt. Set this aside for a moment.
  • Cream Wet Goodness: In a large mixer bowl, beat the room temperature butter, sugar, and vegetable oil until the mixture is beautifully light in color and fluffy, about 3 minutes. This creaming step is key for tenderness!
  • Add Eggs & Vanilla: Beat in the eggs one at a time, mixing just until combined after each. Add the vanilla extract with the second egg. Don't forget to scrape down the sides of the bowl to ensure everything mixes perfectly.
  • Alternate Mixing: Gently mix in half of your dry ingredient blend until mostly combined.
  • Stir in Eggnog: Slowly pour in the eggnog, mixing until it's well incorporated into the batter.
  • Finish Mixing: Add the remaining dry ingredients and mix just until the batter is smooth. Remember, avoid over-mixing to keep your cupcakes light and fluffy!
  • Bake to Perfection: Fill each cupcake liner a little over halfway. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool Completely: Remove the baked cupcakes from the oven and transfer them to a wire rack to cool down completely before frosting.

  • For the Luscious Eggnog Buttercream:

  • Whip Fats: In a large mixer bowl, combine the softened butter and shortening (or your preferred fat) and mix until well blended.
  • Sweeten It Up (Part 1): Add 2 cups of powdered sugar and mix until smooth.
  • Infuse Flavor: Stir in 2 tablespoons of eggnog, the optional rum extract, nutmeg, and a pinch of salt. Mix until beautifully smooth.
  • Sweeten It Up (Part 2): Add the remaining powdered sugar and mix until your buttercream is silky smooth.
  • Final Creaminess: Pour in the rest of the eggnog and mix until the frosting is wonderfully light, smooth, and perfectly combined.
  • Frost & Garnish: Generously frost your completely cooled cupcakes. For a charming finish, sprinkle with a little extra nutmeg!

Notes

These Easy & Light Eggnog Cupcakes are a perfect festive treat! Enjoy them with family and friends during the holiday season.
Nutrition Information (per cupcake):
Calories: 302
Total Carbs: 55.6g
Net Carbs: 55.6g
Fats: 8.5g
Protein: 2.4g
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