This recipe is for the adults! For those days where you crave something sweet, but at the same time, something a little extra! Those days are plentiful around holiday time so these Eggnog Cupcakes will feed your much needed craving around this time of year.
Eggnog Cupcakes use cake flour. Cake flour has less protein than all-purpose flour which means less gluten will form, so you can expect a light and airy cupcake.
Whiskey Swiss Meringue Buttercream
The Swiss meringue buttercream is the only part of this recipe that contains alcohol. There’s 4 tablespoons (or 1/4 cup) whiskey in the buttercream.
Keep in mind this is a large batch of buttercream and just adds a hint of whiskey flavor. Basically it just adds a little something extra! Feel free to add more or less whiskey according to your taste.
You can make these Eggnog Cupcakes kid friendly by substituting eggnog in place of the whiskey in the buttercream.
Swiss Meringue Buttercream Tips
- Make sure your mixer bowl is super clean and dry before using.
- Be sure to combine the egg whites and sugar well before cooking, or you’ll get scrambled eggs.
- Use room temperature butter, around 72 degrees.
- Add butter to the egg white mixture 1 tablespoon at a time. Don’t rush this process.
Plan It Out
- Day 1: Bake cupcakes
- Day 2: Make buttercream and decorate cupcakes and serve.
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Homemade light and airy Eggnog Cupcakes topped with whiskey Swiss meringue buttercream.
- 2 12-cup cupcake pans
- Cupcake liners
- Stand mixer
- Candy or fry thermometer
- Piping bag
- Ateco piping tip #827
- 2 ½ cups (10 ounces) cake flour
- 1 ½ cups (10.5 ounces) granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon freshly grated nutmeg
- ½ teaspoon table salt
- 3 eggs, at room temperature
- 1 cup eggnog, divided, at room temperature
- 2 teaspoons vanilla extract
- 1 ¼ cup (2 ½ sticks) unsalted butter, at room temperature
WHISKEY SWISS MERINGUE BUTTERCREAM
- 1 cup egg whites (from about 8 large eggs)
- 2 cups (14 ounces)granulated sugar
- 3 cups (6 sticks) unsalted butter, cut into tablespoon sized pieces, at room temperature
- 4 tablespoons whiskey
- 2 teaspoon freshly grated nutmeg
- Adjust an oven rack to the center position and heat oven to 350 degrees. Line cupcake pans with cupcake liners.
- In the bowl of a stand mixer, whisk together the flour, sugar, baking powder, nutmeg and salt. In a glass liquid measuring cup, combine the 3 eggs, ½ cup eggnog and vanilla extract.
- Add the butter and remaining eggnog to the flour mixture and with the paddle attachment attached, beat together on medium speed until the batter is light and airy, about 2 minutes.
- Add the egg mixture to the batter in 3 additions, blending on low speed after each addition until combined. Divide batter between prepared cupcake pans.
- Bake cakes until a toothpick inserted in the center comes out with a few moist crumbs attached, about 30 minutes, rotating about halfway through baking. Let cakes cool in their pans on wire racks for 10 minutes, then invert onto racks and
WHISKEY SWISS MERINGUE BUTTERCREAM
Place egg whites and sugar in the bowl of a stand mixer and whisk them together by hand to combine. Fill a medium saucepan with 1 to 2 inches of water. Heat water over medium-high heat and when the water starts to bubble, place the bowl with the egg white mixture on top, creating a double boiler. Attach a candy thermometer to the bowl and cook until the temperature reaches 160 degrees. Once the egg white mixture reaches 160 degrees, carefully remove the thermometer and attach the bowl to the stand mixer, with the whisk attachment attached. Beat the egg white mixture on high speed for 10 minutes, until it holds medium-stiff peaks. The outside of the bowl should be room temperature at this point.
- Replace the whisk attachment with the paddle attachment and on low speed, add the butter a tablespoon at a time, and then add the whiskey and nutmeg. Once combined, increase the mixer speed to medium-high and beat until the buttercream is silky and smooth, about 5 minutes. During the last minute of mixing, reduce the mixer speed to low to remove air bubbles.
- Fit a piping bag with Ateco piping tip #827 and fill piping bag with buttercream. Pipe swirls on top of each cupcake. Finish off the cupcakes with a sprinkle of freshly grated nutmeg.
Assembled cupcakes can be stored in an airtight container at room temperature for up to 1 day or stored in the refrigerator for up to 2 days. Bring to room temperature before serving.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 1009Total Fat: 50gSaturated Fat: 16gTrans Fat: 3gUnsaturated Fat: 29gCholesterol: 85mgSodium: 963mgCarbohydrates: 136gFiber: 6gSugar: 94gProtein: 12g
*Nutrition information is an estimate and will vary.*