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Winter Eggnog Cupcakes
Author: Jackie
Eggnog Cupcakes
  • 2 sticks butter (softened)
  • 1 1/2 sugar
  • 2 tsp vanilla bean paste or regular vanilla
  • 2 whole eggs
  • 3 egg yolks
  • 2 1/2 cups flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 cup eggnog , room temperature
Eggnog, Marshmallow and Spiced Rum Frosting
  • 1/2 cup butter
  • 3 cups 1/2 cups powdered sugar
  • 1 (7 oz jar) marshmallow fluff
  • 1/4 cup eggnog
  • 1 tsp spiced rum
  1. Preheat oven to 350 degrees.
  2. Make sure all your ingredients are room temperature.
  3. In a separate bowl, combine flour, salt, baking powder and soda and mix.
  4. In your mixer fitted with the paddle attachment, blend butter, sugar and vanilla at medium speed until pale and fluffy.
  5. Add eggs, one at a time, scraping the bowl after each addition.
  6. Reduce speed to low and add a cup of flour followed by 1/3 of the eggnog.
  7. Repeat this 3 times, until you have incorporated all the flour and eggnog.
My tips for the best batter:
  1. Work quickly when you are incorporating the flour and milk.
  2. You do not want to wait until each addition is fully mixed. I usually add the flour, give it literally 2 seconds, then add the milk, and repeat after 2 seconds.
  3. For the last addition of the flour and milk, I usually mix by hand, in order to avoid over beating.
  4. Spoon into greased cupcake pan, and bake for 18-20 minutes.
  5. Cool completely before removing.
  6. Mix all ingredients in an electric mixer on medium until combined.
  7. Once completely combined, increase your mixer speed to high and mix for about 3-5 until smooth. Pipe or frost cupcakes and decorate if desired.