These light and fluffy cupcakes full of eggnog flavor are sure to get you into the holiday spirit! These cupcakes are loaded with eggnog, both the batter and the frosting have eggnog in them! Double the flavor, double the fun right?! Are you ready for Christmas? We had our 1st snow fall of the year – and maybe our last! You never know here in Victoria – last year we didn’t get any snow! Although the amount of rain realllly made up for the lack of snow. Have you seen Eggnog at your grocery store yet? I can only find it in 2L. form – be sure to keep your eyes peeled for a few more eggnog recipes before Christmas is over! These cupcakes – just like my Double Vanilla Cupcakes – are unbelievably good. They make the perfect amount, 12, just enough to taste test a few and then give the rest away! Plus they don’t need a mixer, which means less clean up, and seriously who doesn’t love that!? The cupcakes are moist, fluffy and tender – the perfect cupcake, although I might be a little biased! The frosting is amazing, so light and creamy. It has the perfect amount of eggnog in it – enough to taste it, but not over powering. Make these for your next Christmas party, potluck, or just to eat! They’re great to let kids ice and decorate! Do you have a family favorite holiday treat that you bake? Be sure to let me know below!
What You’ll Need
- Cupcake Pan
- Medium Bowl
- Small Bowl
- Wire Cooling Rack
- Hand Mixer
- 1 and 2/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar
- 1/2 cup unsalted butter - melted
- 2 egg whites
- 1/4 cup vanilla greek yogurt
- 3/4 cup eggnog
- 2 teaspoons vanilla extract
- 1/2 cup butter - softened to room temperature
- 2 cups icing sugar - sifted
- 1 teaspoon vanilla bean paste - or vanilla extract
- 2-3 tablespoon eggnog
- Preheat your oven to 350 degrees and line your cupcake pan - set aside
- In your small bowl mix the flour, baking powder, baking soda and salt together - set aside.
- In your medium bowl whisk the melted butter and sugar together - mixture will be gritty.
- Add in your eggwhites, yogurt, eggnog and vanilla extract until thoroughly combined.
- Slowly mix in your dry ingredients to your wet ingredients until no lumps remain, batter will be thick.
- Evenly distribute your batter between your cupcake pan.
- Bake for 18-19 minutes.
- Allow to fully cool on a wire cooling rack before frosting.
- Using your hand mixer, cream the butter until pale and fluffy.
- Slowly add 1 cup of your icing sugar.
- Mix in 2 tablespoons of eggnog and your vanilla bean paste.
- Add in your last cup of icing sugar and beat until the consistency you like, adding more eggnog as needed.
- Frost or pipe your cupcakes once fully cooled.
