Looking for a fun way to bring the holiday spirit into your baking? When December rolls around, there’s nothing quite like the familiar taste of eggnog to get you in the festive mood. As someone who can’t get enough of this seasonal drink, I started wondering how to enjoy it beyond just a glass – and that’s exactly how these Christmas eggnog cupcakes came to be. They’re perfect for holiday parties, family gatherings, or just because you want to make an ordinary afternoon feel a bit more special. These cupcakes combine the classic flavors of eggnog with a soft, moist cake that’s sure to become one of your favorite holiday treats.
Suggestions for Ingredient Substitution
For a gluten-free option, replace plain flour with a gluten-free all-purpose flour blend. Use a 1:1 ratio, but add 1/4 teaspoon of xanthan gum per cup of flour to improve texture. Eggnog can be substituted with a non-dairy alternative like almond milk or coconut milk mixed with nutmeg and vanilla for a vegan version. Adjust the sugar slightly, as these alternatives may be less sweet than eggnog. Vegetable oil can be replaced with melted coconut oil or applesauce for a healthier option. When using applesauce, reduce the amount by about 25% to maintain proper moisture balance. These substitutions will alter the flavor profile slightly but maintain the overall festive essence of the cupcakes.
| Preparation Time | 20-30 minutes |
| Cooking Time | 18-20 minutes |
| Total Time | 40-50 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 4200-4600
- Protein: 30-40 g
- Fat: 200-220 g
- Carbohydrates: 600-650 g
Ingredients
- 1 1/2 cups plain flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon freshly grated nutmeg
- 1/3 cup vegetable oil
- 1/2 cup granulated sugar
- 2 large eggs
- 1/3 cup eggnog
- 1 teaspoon vanilla essence
- 1/4 teaspoon almond flavoring (or rose flavor if preferred)
- 1 cup unsalted butter, softened
- 4 cups icing sugar
- 2 tablespoons cornflour
- 2 teaspoons vanilla essence
- 1/4 cup eggnog
- 1/2 teaspoon salt
Step 1: Preheat Oven and Prepare Ingredients
Begin by preheating your oven to 350°F (177°C) or Gas Mark 4.
In a small bowl, combine the dry ingredients: flour, baking powder, baking soda, salt, and spices.
Set aside for ready use.
Step 2: Mix Wet Ingredients
In the bowl of a stand mixer fitted with a whisk attachment, whip the eggs with sugar until the mixture becomes light and fluffy.
Gradually pour in the oil while continuing to mix.
Add in the vanilla and almond extract, ensuring everything is well combined.
Step 3: Combine and Prepare Batter
Add the prepared flour mixture to the batter and include the eggnog.
Be mindful not to overmix once the flour mixture is added to prevent a dense cupcake.
Using an ice cream scooper or cupcake dispenser, divide the batter evenly into cupcake liners.
Note that this is a loose batter, so pouring might work better than scooping to avoid mess.
Step 4: Bake the Cupcakes
Carefully transfer the muffin pan to the preheated oven’s middle rack.
Bake for approximately 18 to 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
Once baked, let the cupcakes cool in the pan for about 7 minutes before transferring them to a cooling rack.
Allow them to cool completely before frosting.
Remember, cooling is crucial, as frosting will melt if the cupcakes are still warm.
Step 5: Prepare Frosting
In a clean bowl of a stand mixer using the paddle attachment, cream butter for about a minute.
Add in the salt and vanilla extract, mixing until well incorporated.
Next, add the cornstarch, then gradually introduce powdered sugar one cup at a time along with the eggnog.
Once all the sugar is added, whip for three minutes until the frosting is light and fluffy.
Step 6: Frost and Garnish Cupcakes
Place the prepared frosting into a piping bag fitted with a large round tip.
Pipe a generous swirl of frosting onto each cooled cupcake.
To finish, sprinkle the top of the frosted cupcakes with freshly grated nutmeg for an aromatic and festive touch.
