Moist and flavorful eggnog cupcakes are topped with a caramel eggnog buttercream in these festive and seasonal Eggnog Cupcakes with Caramel Eggnog Buttercream.
Course Dessert
Cuisine American
Prep Time 20 minutesminutes
Cook Time 18 minutesminutes
Total Time 38 minutesminutes
Servings 16cupcakes
Calories 407kcal
Author Deborah Harroun
Ingredients
Eggnog Cupcakes:
1/2cupbutterat room temperature
1cupgranulated sugar
2eggs
1/2teaspoonvanilla extract
1/2teaspoonrum extract
2cupsall-purpose flour
2teaspoonsbaking powder
1/4teaspoonsalt
1/4teaspoonnutmeg
1/8teaspooncinnamon
1cupeggnog
Caramel Eggnog Buttercream
1cupbutterat room temperature
1/2cupdulce de leche or caramel sauce*
1/2teaspoonvanilla extract
1/2teaspoonrum extract
1/4teaspoonnutmeg
pinchof salt
pinchof cinnamon
3cupspowdered sugar
1-2tablespoonseggnog
freshly grated nutmegfor decorating
additional dulce de leche*for decorating
Instructions
Make the cupcakes:
Preheat the oven to 350ºF. Line 16-18 muffin tins with cupcake liners.
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.
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.
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:
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:
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.
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.Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.