Eggnog Cupcakes
Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Eggnog Cupcakes
  • ½ cup softened unsalted butter (1 stick, room temperature)
  • 1 cup granulated white sugar
  • 2 eggs
  • 1 tbsp brandy
  • 1½ cups all-purpose flour
  • ½ tsp baking powder
  • ¼ tsp salt
  • ⅔ cup eggnog
  • Pinch of nutmeg
  • ¼ cup unsalted butter, softened
  • 2 cups confectioners’ sugar
  • 1 tbsp milk (add more as needed)
  • ½ tsp vanilla extract
  • Pinch of nutmeg
  1. Preheat oven to 350 degrees F.
  2. Line a cupcake/muffin pan with 12 liners.
  3. Cream together the butter and sugar in a stand mixer with paddle attachment (or in a mixing bowl using an electric mixer).
  4. Add the brandy and eggs and continue to mix on medium-low speed.
  5. In a bowl, whisk together the flour, baking powder and salt.
  6. Add the flour mixture a little at a time while mixing on low until all is blended, then add the eggnog a little at a time while mixing on low speed.
  7. Once your batter is well blended, spoon into the cupcake liners so they are ⅔ full.
  8. Bake for 25 minutes, then place on a cooling rack. Cool completely before frosting.
  9. For the frosting, add all ingredients to a mixing bowl and beat with an electric mixer, adding more milk a tsp at a time for desired consistency.
Makes 12 cupcakes
Recipe by My San Francisco Kitchen at