Eggnog, where have you been all of my life?! I’ve always written eggnog off as some kind of gross American drink – something forced upon children by adults at Christmas time. and universally hated. How very wrong I was! After seeing eggnog pop up in more than a few recipes recently and stumbling upon it in the cold section of the supermarket, I decided to give it a try.
It turns out eggnog is amazingly creamy and delicious, even more so when it’s in these incredibly moist cupcakes! I would rate these cupcakes as some of the most delicious ones I have made. These cupcakes definitely capture the taste of Christmas – warm spices and sweet flavours. I have 3/4 of a carton of eggnog left, so I will be looking for other recipes to use it up. I will definitely be embracing the tradition of drinking some eggnog on Christmas Eve!
My buttercream piping skills went downhill after the first few cupcakes – the heat and humidity were making the icing nearly slide right off the cupcakes, so I had to move quickly and put each cupcake into the fridge after they were decorated.
This post is part of the Sweet Adventures Blog Hop – the theme for December is ‘Sweets for Santa’. Make sure you check out some of the other festive treats below that bloggers have whipped up for Santa!
- 1 ½ cup sugar
- ½ cup butter, softened
- 3 eggs, room temperature
- 1 teaspoon vanilla
- 1 cup eggnog
- ½ teaspoon almond extract
- 1 ¼ cup flour
- 1 teaspoon baking powder
- 1 teaspoon bicarb soda
- 1 teaspoon cinnamon
- ½ teaspoon mixed spice
- ¼ teaspoon nutmeg
- 1 cup pecans, chopped
- White Chocolate Spiced Buttercream:
- ¼ cup while chocolate, heaping
- ½ cup butter, softened
- 4 oz cream cheese, softened
- 2 cups icing sugar
- ½ teaspoon vanilla
- ½ teaspoon cinnamon or nutmeg
- 2 tablespoons eggnog
- Preheat oven to 175 degrees.
- Cream sugar and butter together until light and fluffy.
- Add eggs. Mix until well combined.
- Add vanilla, eggnog, and almond extract.
- In a separate bowl, sift together flour, baking powder, baking soda, cinnamon, mixed spice and nutmeg.
- Slowly combine the wet and dry ingredients.
- Stir in pecans
- Spoon into cupcake liners and bake for 13-18 minutes or until a toothpick comes out clean.
- Buttercream: Over LOW heat, melt white chocolate chips stirring constantly. Set aside until it has cooled for a few minutes.
- Beat butter and cream cheese for 2-3 minutes, then add white chocolate. Beat again for a few minutes.
- Add powdered sugar, vanilla, spice of your choice, and eggnog. Beat for 2 minutes.
- Refrigerate buttercream in Tupperware or a piping bag until stiff enough to frost.