Discover the ultimate festive treat! These moist and flavorful eggnog cupcakes, crowned with a luscious caramel eggnog buttercream, are the perfect addition to your holiday dessert table. Indulge in the seasonal magic with every bite!
Craving more delightful eggnog recipes? Don’t miss this comforting Eggnog Bread with Eggnog Glaze or the decadent Eggnog Croissant Bread Pudding with Caramel Eggnog Syrup. They’re perfect for spreading holiday cheer!
Are you one of those people who eagerly awaits the holiday season, not just for the festive decorations and cozy gatherings, but for the return of that quintessential winter flavor: eggnog? While I’ve never been a big fan of drinking plain milk – the texture can be a bit much for me – the rich, spiced flavor of eggnog is a different story entirely. It’s a taste I truly adore, especially when incorporated into baked goods. That’s why, as soon as the holiday season approaches, I get excited about finding new ways to infuse my favorite recipes with that distinct eggnog essence.
And these Eggnog Cupcakes with Caramel Eggnog Buttercream are an absolute game-changer. They take the beloved holiday drink and transform it into a perfectly moist, fluffy cupcake, then elevate it further with a dreamy buttercream that’s both spiced with eggnog and enriched with a delightful caramel swirl. The addition of caramel isn’t just a whim; it introduces a sophisticated sweetness and a slightly chewy texture that wonderfully complements the classic eggnog flavor, setting these cupcakes apart from any ordinary eggnog treat.
If you’re searching for a dessert that truly embodies the spirit and flavors of the season, these Caramel Eggnog Cupcakes are your answer. They’re not just a dessert; they’re a celebration in every bite, perfect for family gatherings, holiday parties, or simply a cozy evening indulgence.
Why You’ll Love These Caramel Eggnog Cupcakes
These aren’t just any holiday cupcakes; they’re a symphony of flavors and textures designed to delight. Here’s why these Eggnog Cupcakes with Caramel Eggnog Buttercream will become a staple in your festive baking repertoire:
- Irresistibly Moist: The eggnog in the cake batter ensures a tender, moist crumb that practically melts in your mouth. No dry cupcakes here!
- Signature Holiday Flavor: With real eggnog, vanilla, rum extract, nutmeg, and cinnamon, every element of these cupcakes sings with classic holiday cheer.
- Luxurious Caramel Twist: The rich, buttery caramel in the buttercream adds a unique depth and sweetness that perfectly balances the traditional eggnog spice. It’s an unexpected touch that makes these cupcakes truly special.
- Show-Stopping Presentation: Topped with a generous swirl of buttercream, a drizzle of extra caramel, and a dusting of fresh nutmeg, these cupcakes look as good as they taste, making them perfect for any festive table.
- Perfect for Any Occasion: From a casual family dessert to an elegant holiday party, these cupcakes are versatile and always a crowd-pleaser.
Ingredients Spotlight: What Makes Them Shine
The magic of these eggnog cupcakes lies in a few key ingredients that work together to create an unforgettable flavor:
- Eggnog: Of course! Using quality eggnog in both the cake and the buttercream infuses every part of the cupcake with that quintessential creamy, spiced flavor.
- Rum Extract: This non-alcoholic gem provides the characteristic warmth and depth often associated with eggnog, enhancing its festive profile. For an adult version, a dash of real rum or bourbon can be substituted or added in small amounts.
- Nutmeg & Cinnamon: These classic holiday spices are non-negotiable. Freshly grated nutmeg, especially for garnish, makes a huge difference in aroma and taste.
- Dulce de Leche: This rich, caramelized milk confection is the secret weapon for our buttercream. Its thick, sweet, and slightly smoky flavor pairs exquisitely with eggnog. We’ll discuss the different types below!
- Butter: As with any good cake and buttercream, quality butter at room temperature is essential for achieving the perfect texture and richness.
Expert Tips for Perfect Eggnog Cupcakes
Baking can be an art, but with a few insider tips, you can ensure your Eggnog Cupcakes turn out perfectly every time:
- Understanding Dulce de Leche: I used dulce de leche for the caramel in this recipe, and it’s important to note the difference in varieties. There are primarily two types you’ll find in grocery stores. I initially aimed for the traditional canned dulce de leche, which is very thick and almost like a firm caramel paste. However, I ended up using dulce de leche in a plastic squeeze bottle (like the Nestlé La Lechera brand). This bottled version is significantly thinner and more pourable, which worked perfectly for incorporating into the buttercream and for drizzling. If you use the canned, thicker variety, you might need to gently warm it or thin it with a touch of eggnog or milk to achieve the right consistency for your buttercream and drizzle. Always check the consistency you have on hand before beginning!
- Room Temperature Ingredients: For both the cupcakes and the buttercream, ensure your butter and eggs (and even eggnog for the cake) are at room temperature. This allows them to emulsify properly, creating a smoother batter and a creamier frosting.
- Do Not Overmix: When combining the wet and dry ingredients for the cupcakes, mix just until no streaks of flour remain. Overmixing can develop the gluten in the flour, leading to tough, dense cupcakes instead of light and fluffy ones.
- Filling Cupcake Liners: For consistent cupcake sizes and even baking, fill each liner about two-thirds full. This leaves enough room for the cupcakes to rise without overflowing.
- Doneness Test: Bake until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean. This indicates they are fully baked without being overdone.
- Cooling is Key: Allow the cupcakes to cool in the muffin tins for about 5 minutes before transferring them to a wire rack to cool completely. Attempting to frost warm cupcakes will result in melted, messy buttercream. Patience is a virtue here!
- Make Ahead Option: You can bake the cupcakes up to 2 days in advance. Store them covered at room temperature in an airtight container to maintain their freshness and moisture.
- Storing Frosted Cupcakes: Once frosted, I recommend storing these cupcakes in the refrigerator due to the dairy in the buttercream. Bring them out about 30 minutes before serving to allow the buttercream to soften slightly for the best texture and flavor.
- Caramel Drizzle Timing: For the prettiest presentation, do not drizzle with extra caramel until you are ready to serve. This prevents the caramel from soaking into the buttercream or potentially running down the sides if stored for too long.
Customizing Your Holiday Eggnog Cupcakes
While this recipe is perfect as written, feel free to get creative and personalize your eggnog cupcakes to suit your taste or occasion:
- Add a Splash of Spirit: For an adult-friendly version, consider replacing a teaspoon of the rum extract in the cake batter with a teaspoon of actual rum or bourbon. You can also brush the cooled cupcakes with a rum simple syrup before frosting for an extra kick.
- Spice it Up: If you love a stronger spice profile, you can slightly increase the amounts of nutmeg and cinnamon in both the cake and buttercream. A tiny pinch of allspice or ground cloves could also add another layer of warmth.
- Toasted Pecans or Walnuts: For added texture, fold a quarter cup of finely chopped toasted pecans or walnuts into the cupcake batter just before baking.
- Alternative Drizzles: If dulce de leche isn’t your preference, a simple store-bought caramel sauce or even a white chocolate drizzle could make a beautiful alternative for decorating.
- Festive Sprinkles: Add a touch of glitter and glam with festive holiday sprinkles on top of the buttercream before the caramel drizzle.
Frequently Asked Questions (FAQs)
Got questions about baking these delightful eggnog cupcakes? Here are some common queries:
- Can I use homemade eggnog? Absolutely! If you have a favorite homemade eggnog recipe, it will likely enhance the flavor even further. Just ensure it’s a consistent liquid texture for baking.
- How long do these cupcakes last? Stored in an airtight container in the refrigerator, these cupcakes will stay fresh for up to 3-4 days. Remember to bring them to room temperature for optimal taste.
- Can I freeze eggnog cupcakes? Yes, you can! Unfrosted cupcakes can be frozen for up to 2-3 months. Wrap them tightly in plastic wrap and then aluminum foil. Thaw them at room temperature before frosting. Frosted cupcakes can also be frozen, but the buttercream texture might change slightly upon thawing.
- My buttercream is too thin/thick. What should I do? If your buttercream is too thin, gradually add more powdered sugar, one tablespoon at a time, until it reaches the desired consistency. If it’s too thick, add more eggnog (or a splash of milk) a teaspoon at a time.
- What kind of eggnog should I use? Any standard store-bought eggnog will work wonderfully. Full-fat eggnog will provide the richest flavor and most moist texture.
More Holiday Cake and Cupcake Recipes to Enjoy
If you’re still in the mood for baking after enjoying these Eggnog Cupcakes, here are some other fantastic holiday-themed cake and cupcake recipes from my collection:
- Elegant Bûche de Noël (Yule Log Cake)
- Comforting Cranberry Cake with Warm Butter Sauce
- Spiced Gingerbread Cookie Cupcakes
- Bright Cranberry Orange Cupcakes
- Refreshing Lemon Pomegranate Cupcakes
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Eggnog Cupcakes with Caramel Eggnog Buttercream
Pin Recipe
Ingredients
Eggnog Cupcakes:
- 1/2 cup butter at room temperature
- 1 cup granulated sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon rum extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cinnamon
- 1 cup eggnog
Caramel Eggnog Buttercream
- 1 cup butter at room temperature
- 1/2 cup dulce de leche or caramel sauce*
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon rum extract
- 1/4 teaspoon nutmeg
- pinch of salt
- pinch of cinnamon
- 3 cups powdered sugar
- 1-2 tablespoons eggnog
- freshly grated nutmeg for decorating
- additional dulce de leche* for decorating
Instructions
Make the cupcakes:
- Preheat your oven to 350ºF (175ºC). Line 16-18 muffin tins with festive cupcake liners.
- In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter until it’s wonderfully smooth and creamy. Add the granulated sugar and continue beating for about 3 minutes until the mixture is light and fluffy. Incorporate the eggs one at a time, beating for a full minute after each addition to ensure they are fully emulsified. Finally, beat in the vanilla extract and rum extract until just combined.
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, salt, nutmeg, and cinnamon. Gradually add one-third of this dry flour mixture to the butter mixture, beating on low speed just until combined. With the mixer still running, slowly pour in half of the eggnog. Add another one-third of the flour mixture, followed by the remaining eggnog, and then the final portion of flour. Beat after each addition until just incorporated, making sure to scrape down the sides of the bowl as needed to ensure everything is well mixed. Be careful not to overmix!
- Divide the cupcake batter evenly among the prepared muffin cups, filling each about 2/3 full. Bake for approximately 18 minutes, or until a tester inserted into the center of a cupcake comes out clean. Let the baked cupcakes cool in the muffin tins for 5 minutes before carefully transferring them to a wire rack to cool completely. This step is crucial before frosting!
Make the buttercream:
- In the clean bowl of your mixer, cream the room temperature butter on medium-high speed until it is very light, pale, and fluffy, which can take several minutes (at least 3-5 minutes). This aeration is key to a silky smooth buttercream. Add in the dulce de leche (or caramel sauce), vanilla extract, rum extract, nutmeg, salt, and cinnamon, beating until well combined. Gradually add the powdered sugar, about 1/2 cup at a time, beating on low speed until it is fully incorporated and the mixture is smooth after each addition. Finally, add the eggnog, starting with 1 tablespoon and adding more (up to 2 tablespoons) a teaspoon at a time, until you reach your desired creamy, pipeable consistency.
To decorate:
- Once the cupcakes are completely cool, pipe the luscious caramel eggnog buttercream onto each cupcake using your favorite piping tip. (I recommend a large round tip like the Ateco 809 for a beautiful swirl.) For an exquisite finish, generously grate fresh nutmeg over the tops of the frosted cupcakes, then artfully drizzle with additional dulce de leche. Refrigerate the decorated cupcakes until you are ready to serve them. For the best flavor and texture, remove them from the refrigerator about 30 minutes before serving. Enjoy your festive creations!
Recipe Notes:
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.