Holiday Cupcakes with Eggnog Buttercream Frosting
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
Servings 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
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I started with this gluten-free cupcake recipe. Any yellow or white cupcake recipe will work.
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In a medium bowl or stand mixer with whisk attachment, beat butter until light and fluffy (about 1 minute).
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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.
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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).
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Transfer to piping bag with tip (I used Wilton 2D) and frost cooled cupcakes with a swirl of buttercream.
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Optional- Garnish each cupcake with crushed candy cane bits or sprinkle of nutmeg.
Recipe 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.