Description
These Easy Eggnog Cupcakes are a festive and flavorful treat perfect for the holiday season. Moist yellow cake infused with classic eggnog spices is topped with a creamy eggnog frosting, making for a delightful dessert that captures the spirit of Christmas effortlessly.
Ingredients
Scale
Cupcakes
- 1 box yellow cake mix
- 1/2 cup eggnog
- 1/2 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Frosting
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup eggnog
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper cupcake liners to prevent sticking and ease cleanup.
- Mix the Batter: In a large mixing bowl, combine the yellow cake mix, 1/2 cup eggnog, 1/2 cup water, vegetable oil, eggs, ground nutmeg, ground cinnamon, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium speed and beat for 2 minutes until the batter is smooth and well blended.
- Fill the Cupcake Liners: Evenly distribute the batter among the cupcake liners, filling each about two-thirds full to allow room for rising without overflow.
- Bake: Place the filled muffin tin into the preheated oven and bake for 18 to 22 minutes. Check doneness by inserting a toothpick into the center of a cupcake; it should come out clean when ready.
- Cool the Cupcakes: Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes. Then transfer the cupcakes to a wire rack to cool completely before frosting.
- Prepare the Frosting: In a medium bowl, beat the softened butter until light and fluffy. Gradually add powdered sugar, eggnog, ground nutmeg, and vanilla extract, beating on medium-high speed until the frosting is smooth and creamy.
- Frost the Cupcakes: Once the cupcakes are completely cool, use a piping bag or a knife to frost them generously. Optionally, sprinkle with extra ground nutmeg or garnish with festive touches like cinnamon sticks or sugared cranberries.
- Serve and Store: Serve the cupcakes fresh. Store any leftovers in an airtight container at room temperature for up to 3 days.
Notes
- For a richer flavor, use full-fat eggnog instead of reduced-fat versions.
- Garnish the frosted cupcakes with cinnamon sticks or sugared cranberries for a decorative, festive touch.
- Store cupcakes in an airtight container at room temperature for up to 3 days to maintain freshness.
- If desired, slightly toast the ground nutmeg before adding for an intensified spice flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 370
- Sugar: 38 g
- Sodium: 280 mg
- Fat: 17 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 52 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 55 mg
