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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
  • 4¼ 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.