Description
Delicious eggnog cupcakes topped with fluffy buttercream frosting, perfect for the holiday season!
Ingredients
Scale
- 6 tablespoons butter (softened)
- 3/4 cups light brown sugar (packed)
- 2 tablespoons canola oil
- 2 large eggs (room temp)
- 1/2 cup eggnog (room temp)
- 1 tablespoon vanilla extract
- 1 1/4 cups all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 1/2 teaspoons baking powder
- Pinch of salt
- cinnamon sticks (optional garnish)
- 1 cup butter (room temperature)
- 4 cups powdered sugar
- 4 tablespoons eggnog
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and line a cupcake pan with 12 cupcake liners.
- Add butter, sugar, and canola oil to a large mixing bowl. Using an electric mixer on medium-high, cream until light and fluffy (2-3 minutes).
- Add the eggs, eggnog, and vanilla extract and continue to mix for another 1-2 minutes.
- Add the flour, cinnamon, nutmeg, baking powder, and salt, and mix on low until just combined. Do not over-mix.
- Fill each cupcake liner 2/3 full and bake for 15-20 minutes or until a toothpick inserted comes out clean.
- Meanwhile, add all the ingredients for the buttercream to a large mixing bowl or stand mixer and whisk on high speed until light and fluffy.
- Once the cupcakes have cooled completely, use a piping bag fitted with a tip to pipe the buttercream onto each cupcake and serve with an extra sprinkle of cinnamon and a cinnamon stick.
Notes
- Make sure the butter is softened to room temperature for easy mixing.
- Do not over-mix the batter to ensure light and fluffy cupcakes.
- For an extra festive touch, consider using holiday-themed cupcake liners.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 30g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 60mg