Showstopping soft and fluffy eggnog cupcakes are made in just one-bowl! Holiday dessert the easy and delicious way. YES!
A month or so back I spotted eggnog at the grocery store and couldn’t resist swiping it up.
Full disclosure: I bought 4 cartons! I freaking love eggnog and crave it 365 days a year. I also love baking with it. Eggnog makes the very best base for flavorful holiday desserts. So far I’ve made a batch of eggnog snickerdoodle donuts, an eggnog dutch baby, eggnog cinnamon roll pancakes, and 3 batches of eggnog cupcakes.
Which brings us to today’s recipe! One-bowl eggnog funfetti cupcakes topped with the fluffiest eggnog frosting! They’re so easy, so festive, and so perfect for your holiday dessert table.
Let’s not waste another moment – time to dive into this delicious recipe! Which is an adaption of my perfect “one bowl” vanilla cupcakes. For these cupcakes you’ll need flour, cornstarch, granulated sugar, baking powder, salt, butter, vanilla, eggs, eggnog, and sprinkles!
I recommend using Christmas Confetti
In this recipe I use Bob’s Red Mill Organic Unbleached White Flour, which is freshly milled from Organic hard red wheat and is not enriched with any additives. This is my #1 choice for flour because it’s incredibly versatile and produces light, airy baked goods.
You will combine the all-purpose flour with a little cornstarch to create homemade cake flour. Cake flour ensures your cupcakes will bake up pillow soft and fluffy each and every time!
The dry ingredients are tossed together in a large bowl, then you’ll add in your soft butter, eggs, vanilla, and eggnog, and mix mix mix until combined and almost smooth. You likely have a few bumps or lumps left – don’t worry about them! It’s better to have a bumpy batter than an over-mixed one. Folding in the holiday sprinkles last.
Then simply scoop the batter into a lined muffin tin and bake for 18-20 minutes.
Warning: these cupcakes will make your home smell like a bakery!!!
Distract yourself by making the eggnog frosting! For the frosting you’ll need butter, confectioners’ sugar, eggnog, and vanilla extract. You’ll beat the butter smooth, add in the confectioners’ sugar, then slowly add in the eggnog and vanilla. You’ll want the frosting just stiff enough to hold its shape. I piped the frosting on with this Wilton star tip
Tip: To make this a true one-bowl recipe, quickly wash out the bowl you used for the cupcake batter, and then re-use it for the frosting.
This recipe is literally a piece of cake. Soft, fluffy, spiked with eggnog, and exploding with holiday sprinkles. What’s not to love?!
If you try this recipe, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your kitchen creations makes my day. ♥
One-Bowl Eggnog Cupcakes
Prep
Cook
Total
Yield 2 dozen cupcakes
A recipe for easy eggnog cupcakes topped with eggnog frosting.
Ingredients
- For the eggnog cupcakes:
- 2 and 1/4 cups plus 6 tablespoons Bob's Red Mill all-purpose flour
- 6 tablespoons cornstarch
- 2 cups granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 sticks (8 ounces) unsalted butter, very soft and cut into small cubes
- 1 tablespoon vanilla
- 4 large eggs, at room temperature
- 1 cup full-fat eggnog
- 1/4 cup full-fat sour cream
- 1/3 cup holiday jimmies
- For the eggnog frosting:
- 2 sticks (8 ounces) unsalted butter, very soft
- 4-6 cups confectioners sugar
- 1/4 cup eggnog
- 1 tablespoon vanilla extract
- 1/4 cup holiday nonpareils, for decorating
Instructions
- For the eggnog cupcakes:
- Preheat oven to 350 degrees (F). Line two 12-mold muffin tins with paper liners; set aside.
- Add all of the dry ingredients to a large bowl; whisk well to combine. Add the softened butter and vanilla, and mix with a handheld electric beater until the batter resembles a course meal. Add the eggs, one at a time, beating well after each addition. Add eggnog and sour cream and mix until combined. Fold in jimmies with a rubber spatula.
- Divide batter evenly among prepared muffin tins (filling about 1/2 way each) and bake, one pan at a time, for 18-20 minutes, or until the tops of are golden and a cake tester inserted in the center of a cupcake comes out clean. Cool completely before frosting.
- For the Frosting:
- In a stand mixer or in large bowl using a hand held electric mixer, beat the butter on medium-speed until smooth and cream; about 2 minutes. Reduce the mixer speed to low and gradually add in the confectioners' sugar together; beat smooth. Slowly add in the eggnog (you may only need 1/8 cup) and vanilla extract, beating until slightly stiff and well combined (about 3 minutes). Refrigerate for 10 minutes then frost cooled cupcakes.
- Top freshly frosted cupcakes with sprinkles.
Notes
*The butter must be very soft for this recipe to work. *You may completely leave the sprinkles out of this recipe, if desired. *Cupcakes will stay fresh, stored in the fridge, for up to 3 days. Bring to room temperature before serving.
Courses Dessert
Cuisine Cupcakes
Nutrition Facts
Serving Size 1 dozen cupcakes
Amount Per Serving | ||
|---|---|---|
% Daily Value |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
You may also enjoy:
Peppermint Mocha Chocolate Cupcakes
Eggnog Frosted Gingerbread Cookies
Perfect “One Bowl” Vanilla Cupcakes
janiece ween says
November 18, 2015 at 1:54 amcute and simple cupcakes, sounds delicious 🙂
I like it, thankyou for sharing the recipe 😀
bakerbynature says
November 23, 2015 at 9:28 amThank you, Janiece! I hope you enjoy the recipe 😉
Lena says
November 30, 2015 at 4:15 amI made these and thought there was way too much sugar in them. I’ve never seen so much sugar in a cupcake batter. They didn’t raise well and were crunchy on the edges. Is 2 cups correct?
bakerbynature says
November 30, 2015 at 8:50 amHi Lena. As you may see in my photos the edges are a little crunchy but the interior is super fluffy. I’ve also never had any issues with them raising. By any chance is your baking powder expired? I always use 2 cups of sugar in this recipe (it is for 2 dozen cupcakes, which is why it may seem like a lot at first glance), but you could try cutting it by a 1/4 cup next time if you’d like.
Thank you for your honest feedback. I’m always looking for ways to improve!
Emtesha says
December 12, 2015 at 7:49 pmOnly like using cake flour can I omit the cornstarch in this recipe?
bakerbynature says
December 12, 2015 at 8:55 pmHi Emtesha. Yes, just increase the amount of cake flour to 3 cups.
Amanda says
December 23, 2015 at 6:07 pmWhat if I don’t have sour cream?
Kathleen M Mcconaughy says
December 10, 2017 at 6:11 pmwondering why you would say “plus 6 tablespoons” when 4 tablespoons equals 1/4 cup?? should it be 1 1/2 cups plus 2 tablespoons?? making me wonder if there’s a misprint in the recipe…