Eggnog Cupcakes with Caramel Eggnog Buttercream

Moist and flavorful eggnog cupcakes are topped with a caramel eggnog buttercream in these festive and seasonal Eggnog Cupcakes with Caramel Eggnog Buttercream.

 
 



I remember the first time I had eggnog. It was New Year’s Eve. I don’t remember how old I was, but I was fairly young – probably 10-ish. My sister and I (it could have actually been more than one sister, but I don’t remember) were invited to a neighbor’s house. I remember drinking eggnog that night, and when the clock struck 12, we headed outside, banging pots and pans, thinking we were a pretty big deal.

**Side note to add – it has come to my attention that some people think that eggnog is an alcoholic beverage. Eggnog in and of itself is not alcoholic – typically made from milk/cream, sugar and whipped eggs – but alcohol is sometimes added. The eggnog we drank was not alcoholic, as well as the eggnog I use in my recipes. 🙂

I remember being somewhat enamored with that eggnog. Not completely in love with it, though. I’ve never been a big fan of drinking milk – I just don’t love the feeling of the thick liquid in my mouth and throat, and eggnog is like milk x 10. So these days, it’s usually on a few sips until I’m done.

But that eggnog flavor?

I’m totally in.

Which is why I get excited when the holidays come around and I can use eggnog in different recipes. Like these eggnog cupcakes.

I have actually had the idea for these eggnog cupcakes in my head for awhile now. And being the perfectionist that I can sometimes be, it took me a few tries to get these just how I wanted them. And I have to say that the end product ended up even better than I expected.

These Eggnog Cupcakes are topped with a Caramel Eggnog Buttercream. The addition of the caramel adds something different to these cupcakes than your typical eggnog cupcake. I loved the buttercream and really just wanted to eat it with a spoon.

One thing to note – I used dulce de leche for the caramel in this recipe, but I learned that there are actually 2 different kinds of dulce de leche sold in the grocery store. I intended to buy the can, but my grocery store didn’t have any. But they did have dulce de leche in a plastic squeeze bottle. So I bought it. It worked perfectly in this recipe, but that bottled caramel is definitely different than the canned caramel. I wish they would label them differently, because they are not the same consistency at all – the canned dulce de leche is pretty thick, while the bottled is a lot more pourable.

If you are looking for the flavors of the season, these Eggnog Cupcakes with Caramel Eggnog Buttercream are your answer!

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Eggnog Cupcakes with Caramel Eggnog Cupcakes

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★★★★★

5 from 1 reviews

• Prep Time: 20 mins
• Cook Time: 18 mins
• Total Time: 38 mins
• Yield: 16-18 cupcakes 1x

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Description

Moist and flavorful eggnog cupcakes are topped with a caramel eggnog buttercream in these festive and seasonal Eggnog Cupcakes with Caramel Eggnog Buttercream.

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Ingredients

Eggnog Cupcakes:

• 1/2 cup butter, at room temperature
• 1 cup granulated sugar
• 2 eggs
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon rum extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon nutmeg
• 1/8 teaspoon cinnamon
• 1 cup eggnog

Caramel Eggnog Buttercream

• 1 cup butter, at room temperature
• 1/2 cup dulce de leche or caramel sauce*
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon rum extract
• 1/4 teaspoon nutmeg
• pinch of salt
• pinch of cinnamon
• 3 cups powdered sugar
• 1–2 tablespoons eggnog
• freshly grated nutmeg, for decorating
• additional dulce de leche*, for decorating

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Instructions

Make the cupcakes:

1. Preheat the oven to 350ºF. Line 16-18 muffin tins with cupcake liners.
2. In the bowl of a mixer, beat the butter until smooth. Add the sugar and beat until light and fluffy, about 3 minutes. Add in the eggs, one at a time, beating for a full minute after each addition. Beat in the vanilla and rum extracts.
3. In a bowl, whisk together the flour, baking powder, salt, nutmeg and cinnamon. Add one-third of the flour mixture to the butter mixture and beat just until combined. With the mixer still running, slowly add half of the eggnog. Add in another one-third of the flour mixture, followed by the remaining eggnog, then the remaining flour, beating after each addition, scraping down the sides of the bowl as needed.
4. Fill each of the cups 2/3 full of the batter. Bake until a tester inserted in the center comes out clean, about 18 minutes. Let the cupcakes cool for 5 minutes, then transfer to a cooling rack to cool completely.

Make the buttercream:

1. In the bowl of a mixer, cream the butter until very light and fluffy, several minutes. Add in the dulce de leche, vanilla extract, rum extract, nutmeg, salt and cinnamon and beat to combine. Add in the powdered sugar, 1/2 cup at a time, beating until fully incorporated. Add in the eggnog 1 teaspoon at a time until you reach your desired consistency.

To decorate:

1. Pipe the frosting onto the cooled cupcakes using your desired tip. (I used the Ateco 809 round tip.) Grate nutmeg over the tops of the cupcakes, the drizzle with dulce de leche. Refrigerate until ready to serve. Remove from the refrigerator 30 minutes before serving.

Recipe Notes:

*The dulce de leche that I used in this recipe was NOT the canned dulce de leche. It was the Nestle Le Lechera brand that comes in a plastic squeeze bottle. This dulce de leche is thinner and more pourable than the canned caramel.

More Eggnog Recipes:

Eggnog Quick Bread with Eggnog Glaze

Eggnog Truffles

Easy Eggnog Pinwheels

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