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Holiday Cupcakes with Eggnog Buttercream Frosting

These holiday cupcakes with eggnog buttercream frosting are a delicious and festive treat the whole family will enjoy. Perfect for Christmas parties, and gluten free too!

Holiday Cupcakes with Eggnog Buttercream Frosting and Crushed Candy Cane Topping

Ready for Christmas? I have a bit more wrapping and decorating to do, but I’m feeling pretty good about where I’m at.

I’ve been baking up a storm lately, and thought I’d share the recipe for these holiday cupcakes with eggnog buttercream frosting. Don’t they look scrumptious?

Almond Flour Cupcakes with Eggnog Buttercream Frosting and Crushed Candy Cane Sprinkles

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This cake recipe is one I reach for over and over again. In fact, I shared it paired with fresh strawberry buttercream earlier this year. If you’re looking for a gluten-free cupcake recipe (made with almond flour and coconut flour), be sure to give it a try. It’s definitely moist and flavourful.

And, of course, you can’t go wrong with a classic Christmas flavour like eggnog. This eggnog buttercream frosting is the perfect cupcake topping for the holidays. Or, why not spread it on cookies, whoopie pies or a layer cake?! It’s smooth and creamy with just the right amount of nutmeg. I like to savour EVERY LAST BITE!

Gluten-free Almond Flour Cupcakes with Eggnog Buttercream Frosting for Christmas

If you’re anything like me, you’d much rather eat your calories than drink them. I’d chose a festive cupcake topped with eggnog icing over a glass of eggnog (even with the rum) every time. I admit, cupcakes are a weakness of mine ;)

It’s okay to indulge over the holiday season a bit though, right? If you’re being picky and choosy like me, be sure to make it count. I promise, these Christmas cupcakes with eggnog buttercream frosting won’t disappoint. And, of course, they’re even prettier with the crushed candy cane garnish. Enjoy!

How to Make Eggnog Buttercream Frosting

Ingredients

  • unsalted butter
  • powdered sugar
  • eggnog
  • ground nutmeg
  • sea salt
  • crushed candy cane (optional)

The full list of ingredient measurements and instructions are in the printable recipe card at the bottom of the post.

Eggnog Buttercream Instructions

Start by beating the butter until light and fluffy on low setting of your stand mixer with whisk attachment.

Add the powdered sugar one cup at a time, scraping down the sides of the bowl. Add 3 tablespoons of eggnog, followed by the nutmeg and salt.

Gradually beat in just enough remaining eggnog to make frosting smooth and spreadable.

Transfer to piping bag with tip and frost cooled cupcakes with a swirl of buttercream.

Optional- Garnish each cupcake with crushed candy cane bits or sprinkle of nutmeg. You could also take your holiday cupcake decorating up a notch and add edible embellishments.

Best Eggnog Icing Recipe Tips

  • Sift the powdered sugar before adding to the butter for light and fluffy frosting.
  • Use freshly ground nutmeg for the best flavour.
  • Can I add rum to this frosting? Use up to ¼ teaspoon of rum extract to achieve the classic rum and eggnog flavour.
  • For cupcake garnish, use subtly flavoured candy canes. Place in plastic bag and crush with a rolling pin. You could also use sprinkles or light dusting of nutmeg instead.
  • Frosting can be made 1 or 2 days in advance. Store in an airtight container in the refrigerator. Before frosting cupcakes, bring to room temperature and stir before filling piping bag.

Pin this Eggnog Buttercream Frosting to your recipe or holiday boards for later!

Gluten-free Cupcakes with Eggnog Buttercream Frosting and Crushed Candy Cane Topping

Holiday Cupcakes with Eggnog Buttercream Frosting

These gluten-free cupcakes with eggnog buttercream frosting are a delicious and festive treat the whole family will enjoy over the holidays!
These holiday cupcakes with eggnog buttercream frosting are a delicious and festive treat the whole family will enjoy. Gluten free too!
Total Time 50 minutes
Serving Size 12

Ingredients

  • 1 cup unsalted butter room temperature
  • cups powdered sugar sifted
  • 3-4 tablespoons regular eggnog
  • ½ teaspoon ground nutmeg
  • pinch sea salt
  • 1 tablespoon crushed candy cane

Instructions

  • I started with this gluten-free cupcake recipe. Any yellow or white cupcake recipe will work.
  • In a medium bowl or stand mixer with whisk attachment, beat butter until light and fluffy (about 1 minute).
  • Gradually add the powdered sugar one cup at a time (start on low setting), scraping down sides of bowl as you go. Add 3 tablespoons of eggnog and full amount of nutmeg and salt.
  • Gradually beat in just enough remaining eggnog to make frosting smooth and spreadable. If frosting is too thick, beat in more (a few drops at a time).
  • Transfer to piping bag with tip (I used Wilton 2D) and frost cooled cupcakes with a swirl of buttercream.
  • Optional- Garnish each cupcake with crushed candy cane bits or sprinkle of nutmeg.

Notes

  • Sift the powdered sugar before adding to the butter for light and fluffy frosting.
  • Use freshly ground nutmeg for the best flavour.
  • Can I add rum to this frosting? Use up to ¼ teaspoon of rum extract to achieve the classic rum and eggnog flavour.
  • For garnish, use subtly flavoured candy canes. Place in plastic bag and crush with a rolling pin. You could also use sprinkles or light dusting of nutmeg instead.
  • Frosting can be made 1 or 2 days in advance. Store in an airtight container in the refrigerator. Before frosting cupcakes, bring to room temperature and stir before filling piping bag.

And for more holiday cupcake recipes, be sure to follow my Christmas treats board on Pinterest.

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Happy Holidays,

Shauna at Satori Design for Living Blog - Home Decor, DIY, Vintage Finds, Recipes

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