Eggnog Cupcakes

The holidays are the perfect time to use eggnog in some festive desserts. These cupcakes are moist and not too sweet, with a wonderful nutty flavor from the spices. The buttercream is made with spiced rum to add the perfect amount of festive flair.

Print this recipe

4 eggs
1 1/2 cups sugar
3/4 cup + 2 tablespoons flour
4 tablespoons cornstarch
1 1/2 teaspoon baking powder
1 teaspoon salt
2 teaspoons nutmeg
2 teaspoons cinnamon
1 cup eggnog
1 tablespoon vanilla extract
3/4 cup butter, softened

3 egg whites
1 teaspoon light corn syrup
1 cup sugar
1/4 cup water
1 teaspoon vanilla extract
1 1/4 cup butter, softened
1 cup spiced rum
Clear sprinkles (for decorating)
1/2 teaspoon eggnog spice

Preheat the oven to 350°F and line a muffin tin with paper liners. Sift the flour, cornstarch, baking powder, salt, nutmeg, and cinnamon into a bowl and set aside.

Separate the eggs. In a mixing bowl fitted with the whisk attachment, beat the egg whites on high until stiff peaks form. Slowly add in the sugar and beat for 10 minutes. Add the yolks one at a time, mixing until fully incorporated. While the eggs are beating, use a spatula to occasionally pull any batter down from the sides. Reduce the speed to low and add the vanilla extract and the butter. Slowly add in the eggnog. Once the mixture is fully blended, fold in the flour mixture by hand. Fill the muffin cups to 3/4 full and bake for 20 to 22 minutes, or until a toothpick inserted in the middle comes out clean. Cool on a wire rack for frosting.

While the muffins are baking, reduce the rum in a small saucepan on high heat until halved. Allow to cool (place in the refrigerator to speed up the process.) While the rum is cooling, add the sugar, water, and corn syrup into a saucepan. Bring the mixture to a boil and allow it to thicken to a syrup consistency. While you are making the syrup, beat the egg whites in a mixing bowl fitted with a whisk attachment on high until stiff peaks form. Slowly pour the syrup down the side of the mixing bowl. Continue to whisk on high until the meringue is cool. To speed up the process, dampen a cloth with cold water and brush it against the outside of the mixing bowl. When the meringue is cooled, slowly add the soft butter, followed by the reduced spiced rum. Beat until it doubles in size. Fill a piping bag with the buttercream for easy decorating. No tip is required; simply cut off 1/4” of the end off.

Cover the top of the cupcake with the frosting by creating a spiral pattern. Don’t worry about being exact. You will flatten the top, and any spaces will be filled. Mix together the sprinkles and the eggnog spice and pour onto a flat plate. Invert the cupcake onto the plate with the mixture to flatten the frosting and cover it with the sprinkles.

Makes 24 cupcakes.

%d bloggers like this: