These gluten-free cupcakes with eggnog buttercream frosting are a delicious and festive treat the whole family will enjoy!
Ready for Christmas? Can you believe it’s only one week away? I have a bit more wrapping and decorating to do, but I’m feeling pretty good about where I’m at. This week, I’ve been baking up a storm and thought I’d share the recipe for these holiday cupcakes with eggnog buttercream frosting.
Don’t they look scrumptious?
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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 or a layer cake?! Smooth and creamy with just the right amount of nutmeg. I like to savour EVERY LAST BITE!
If you’re anything like me, you’d much rather eat your calories than drink them. I’d chose a 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 holiday cupcakes with eggnog buttercream frosting won’t disappoint. And, of course, they’re even prettier with the crushed candy cake garnish. Enjoy!
Holiday Cupcakes with Eggnog Buttercream Frosting
- 1 cup unsalted butter
- 4¼ cups powdered sugar
- 3-4 TB. eggnog
- ½ tsp. ground nutmeg
- pinch sea salt adjust to taste
- 1 TB. crushed candy cane for garnish
I started with this gluten-free cupcake recipe. Any yellow or white cupcake recipe will work.
In a medium bowl or stand mixer, beat the 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 TB. 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.
Makes enough for 12 regular cupcakes.
This 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 recipe for later!
Try These Cupcake Recipes Too!
- Almond Cupcakes with Fresh Strawberry Buttercream
- Mini Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting