spice cupcakes with eggnog buttercream

filed under: Cupcakes on December 16, 2014
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  • Confession time:  I don’t like eggnog.

    Spice Cupcake with Eggnog Buttercream and Caramel Drizzle!

    But if I was going to partake in eggnog this Christmas season, there was only one way that seemed acceptable.

    In buttercream.

    Because buttercream.

    #da

    So I made up some Spice Cupcakes.  Because cupcakes.

    Spice Cupcake with Eggnog Buttercream and Caramel Drizzle!

    Then I made up some eggnog buttercream.

    I was scared.  I mean… was it going to taste like rotten egg?  Egg in general?  Was I going to throw up in my mouth a little then have to swallow it because I am a lady?

    Um.  I don’t think a lady would talk about throwing up and swallowing it on a food blog. Twice.

    Let’s forget we just had this little conversation.

    #shamespiral

    Spice Cupcake with Eggnog Buttercream and Caramel Drizzle!

    Well, I was worried for nothing.  Eggnog is yummy.  Eggnog buttercream is the yummiest.

    Life officially changed.

    Eggnog Buttercream
    Prep Time
    10 mins
    Cook Time
    45 mins
    Total Time
    55 mins
     

    Confession time: I don’t like eggnog.

    Course: Dessert
    Cuisine: American
    Keyword: Eggnog Buttercream
    Servings: 24 cupcakes
    Author: Amanda Rettke
    Ingredients
    • 1 c sugar
    • 1/4 c all-purpose flour
    • 1 c eggnog
    • 1/4 tsp. nutmeg
    • 1 c butter room temperature
    • caramel sundae sauce optional
    Instructions
    1. In medium saucepan, stir together 1 cup sugar and 1/4 cup flour with whisk.
    2. Continue whisking and add in 1 cup eggnog and nutmeg until no lumps remain.
    3. Heat mixture over medium heat, whisking until mixture comes to a low boil and thickens enough to coat a spoon.

    4. Remove from heat and cool completely, about 45 minutes.
    5. In stand mixer beat 1 cup butter until creamy, about 1 minute.
    6. Pour in cooled eggnog mixture, beating until light and creamy.
    7. If frosting looks curdled or separated, keep beating! It will come together after a few minutes.
    8. Pipe onto cooled cupcakes.
    9. Drizzle with caramel sauce.

    Recipe just barely adapted from Betty Crocker.

    Spice Cupcake with Eggnog Buttercream and Caramel Drizzle!

    Tips:

    I chilled my frosting in the fridge while in a piping bag for about 10 minutes before piping.  I then chilled the cupcakes until ready to serve. Personally, I just prefer the idea of a chilled eggnog frosting.

    If you want to kick your cupcakes up a notch, drizzle with the caramel sauce soon after you take them out of the oven.  The cupcake will soak up the sauce and add an extra layer of sweetness.

    If you want to be a flavor queen, try sprinkling pink himalayan salt  (or a good quality sea salt) to the top.  Talk about awesome.

    But whatever you do, just don’t be like me.  Make sure you try new things and challenge your palate!  At least, that’s what people tell me. 🙂

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    Comments

  • Karen says:

    Dumb question? can I just make the recipie and pour into cake pans? I’m looking to bake a 9″ round 3 layer..
    would I double the recipie?

  • MARQUISHA TURNER says:

    I don’t like egg nog either, but I am excited to try this recipe! What is the term for this type of buttercream technique? Is it a Russian Buttercream?

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