Skip to Content
Menu

Eggnog Cupcakes with Whipped Eggnog Buttercream

  • Save Recipe
  • Prep 45 min
  • Total 2 hr 45 min
  • Servings 12
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Toast the holidays with our cupcakes made with real eggnog and topped with whipped eggnog buttercream frosting.
By Cindy Ensley
Updated Nov 11, 2013
  • Save
  • Shop
  • Share
  • Keep Screen On

Ingredients

Cupcakes

  • 1 1/4 cups Gold Medal™ all-purpose flour
  • 1 cup sugar
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • Scant 1/4 teaspoon salt
  • 1/2 cup butter, softened
  • 2 eggs
  • 1/2 cup eggnog

Frosting

  • 1 cup sugar
  • 1/4 cup Gold Medal™ all-purpose flour
  • 1 cup eggnog
  • 1/4 teaspoon freshly grated nutmeg
  • 1 cup butter, softened
  • Dash salt

Garnish, if desired

  • Betty Crocker™ Decorating Decors candy sprinkles
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 350°F. Line 12 regular-size muffin cups with paper baking cups.
  • 2
    In medium bowl, stir together all Cupcake ingredients except butter, eggs and eggnog. In large bowl, beat 1/2 cup butter until creamy, about 1 minute. Add flour mixture all at once; beat until mixture resembles crumble topping. Add 2 eggs; beat about 30 seconds. Scrape side and bottom of bowl well; beat 1 minute longer. Batter should be light in color and a bit fluffy. Scrape bowl; gently beat in 1/2 cup eggnog just until combined and batter is silky and smooth. Divide batter evenly among muffin cups.
  • 3
    Bake 25 to 28 minutes or until tops of cupcakes spring back when touched lightly in center and toothpick inserted in center comes out clean. Remove from oven; place on cooling rack. Cool completely, about 45 minutes.
  • 4
    In 2-quart saucepan, stir together 1 cup sugar and 1/4 cup flour with whisk. Beat in 1 cup eggnog and 1/4 teaspoon nutmeg until no lumps remain. Heat mixture over medium heat, beating with whisk until mixture comes to a low boil and thickens enough to coat a spoon. Remove from heat; scrape mixture into bowl. Cool completely, about 45 minutes.
  • 5
    Using hand mixer or stand mixer, beat 1 cup butter and dash salt in large bowl until creamy. Pour in cooled eggnog mixture, beating until light and creamy. If Frosting looks curdled or separated, keep beating! It will come together after a few minutes.
  • 6
    Spread or pipe frosting onto cooled cupcakes. Garnish with sprinkles. Store in refrigerator.

Tips from the Betty Crocker Kitchens

  • tip 1
    Mixing the dry ingredients with the butter ensures a tender cupcake. The butterfat coats the flour and keeps the glutens from forming. Making sure to mix the batter until just combined also ensures a tender, light cupcake.
  • tip 2
    The more shallow and wide the bowl you use, the faster the eggnog mixture for the frosting will cool.
  • tip 3
    The frosting is very delicate with the texture of stiffly whipped cream. Store these cupcakes in the refrigerator until about 2 minutes before serving.

Nutrition

390 Calories, 19g Total Fat, 3g Protein, 51g Total Carbohydrate, 38g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
390
Calories from Fat
170
Total Fat
19g
29%
Saturated Fat
12g
58%
Trans Fat
1/2g
Cholesterol
90mg
29%
Sodium
300mg
13%
Potassium
85mg
2%
Total Carbohydrate
51g
17%
Dietary Fiber
0g
0%
Sugars
38g
Protein
3g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
© 2023 ®/TM General Mills All Rights Reserved