Description
Delightful Eggnog Cupcakes topped with creamy caramel buttercream, perfect for holiday gatherings.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground nutmeg
- ½ tsp cinnamon
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¾ cup eggnog
- ½ cup unsalted butter, softened (for frosting)
- 3 tbsp caramel sauce
- 1 tbsp eggnog (for frosting)
- 2 cups powdered sugar
- Pinch of salt
- Optional: Extra caramel for drizzling
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a medium bowl, whisk together flour, baking powder, salt, nutmeg, and cinnamon.
- In a large bowl, beat butter and sugar until light and fluffy, about 2 minutes.
- Add eggs and vanilla, mixing well after each addition.
- Gradually add the dry mixture alternating with eggnog, mixing until just combined.
- Fill each cupcake liner about ¾ full with batter.
- Bake for 18–22 minutes, or until a toothpick comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- To make the buttercream, beat together softened butter, caramel sauce, and eggnog until smooth.
- Gradually mix in powdered sugar and salt until fluffy.
- Frost each cupcake with caramel buttercream and drizzle with extra caramel if desired.
Notes
Room temperature ingredients help achieve a smooth batter. Avoid overmixing for soft cupcakes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 22g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg