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+ servings
a bunch of eggnog cupcakes
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5 from 4 votes

Eggnog Cupcakes

These homemade from scratch Eggnog Cupcakes are super light and fluffy with a tight crumb. Must be because they are made with real rich eggnog. YUM!
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Servings: 12 cupcakes

Ingredients

cupcakes:

frosting:

  • eggnog frosting see link in Notes

garnish:

  • candied hazelnuts see link in Notes

Instructions

  • Heat oven to 350°F. Line 12 regular size muffin cups with paper baking cups.
  • In the bowl of your stand mixer with the paddle attached, combine flour, sugar, nutmeg, baking powder, baking soda, and salt.
  • With the mixer running on medium speed, add about a tablespoon at a time of softened butter. Continue to mix until the dry mixture is coated with the butter.
  • Mix together eggs and eggnog in a measuring cup with a spout. With the stand mixer running on low speed, add just enough of the liquid mixture (shouldn't be more than half) to the flour to barely moisten the batter. Increase speed to medium and mix until light and fluffy, about 2 minutes. Scrape bowl, add remaining liquid, and mix on low speed until well combined, scraping as necessary.
  • Bake 25 to 28 minutes or until tops of cupcakes spring back when touched lightly in center and toothpick inserted in center comes out clean. Remove from oven; place on cooling rack. Cool completely, about 45 minutes.
  • Top with eggnog frosting, candied hazelnuts, and more freshly grated nutmeg

Notes

Eggnog Frosting Recipe: https://selfproclaimedfoodie.com/eggnog-frosting/
Candied Hazelnut recipe: https://selfproclaimedfoodie.com/candied-hazelnuts/
 
Nutritional info based on cupcake without frosting or hazelnuts

Nutrition

Calories: 200kcal | Carbohydrates: 28g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 54mg | Sodium: 155mg | Potassium: 58mg | Fiber: 1g | Sugar: 18g | Vitamin A: 298IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg