These Mini Egg Nog Cupcakes are the ultimate dessert. They are so easy to make and come together in just minutes. This is the best holiday dessert, and everyone raves about these, every time I make them.
My family drinks egg nog like it’s going out of style during the holidays.
While I was downing a glass of eggy goodness the other night, I thought how good an egg nog cupcake would be and before I knew it these little babies were born. And seriously, this frosting is the best ever.
They are so moist, and so full of eggnog flavor. If you are looking for the best holiday dessert, you just found it.
how to make creamy and thick frosting:
I am a frosting fanatic, but sometimes, it can be hard to get it just right. Anyone else have any frosting fails in their past?
Well worry no more, because today I have some tips and tricks to share with you, that will give you perfectly fluffy and thick frosting every time.
-There are a few things you need to know, when it comes to making frosting. The first thing, is your bowl needs to be cool.
If you have just removed your bowl from the dishwasher, it is going to be warm or hot to the touch.
If you are making your frosting in awarm bowl, it is going to melt your frosting, and it will be more of a glaze than a frosting.
-The same goes for hot or warm cupcakes. Your cupcakes need to be completely cool, or even refrigerated, to avoid melted frosting.
This again, will make your frosting melt down the cupcake, making it more of a glaze than a thick frosting.
-Make sure your butter is at room temperature. If you melt your butter, or take it right out of the fridge and use it, It is not going to work. It will either give you lumpy frosting, or liquidy frosting. Both are a lose lose.
Prepare to make this recipe ahead of time, and use room temperature butter that is soft, but not the slightest bit melted.
-As you are adding in your powdered sugar, remember that you can always add more, but you can’t always take it away.
I have tried adding more milk to my frosting, after putting too much powdered sugar in, and every time, it ruins my frosting.
Start slow with the powdered sugar, and add more slowly, until you reach your desired consistency.
how should I store these cupcakes?
If you are making these cupcakes ahead of time, it’s important you store them properly.
I recommend making them the same day, or the day before eating. However, if you make them a few days in advance, I would recommend freezing them, and taking them out of the freezer 24 hours in advance.
The best way to store the cupcakes, are to place them in an air tight container. I usually just put mine in the fridge, because I love cold cupcakes.
watch how to make another one of our egg nog inspired recipes, here:
Did you know we have a Youtube Channel? We have hundreds of simple and delicious recipes, your family is going to love.
We take you through each recipe, step by step, and show you exactly how to make it.
This Gingerbread Egg Nog Trifle, is one of our all time favorite dessert recipes. It feeds a crowd and tastes amazing.
Watch how to make it, here:
looking for more Egg nog inspired recipes?
Egg Nog Fudge
Ginger Cookies with Egg Nog Frosting
Egg Nog French Toast
Egg Nog Truffles
Egg Nog Cheesecake Bars
Serves: 48 people
Mini Egg Nog Cupcakes Recipe
These Mini Egg Nog Cookies are perfect for the holidays and the frosting is out of this world!
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
PrintPin
Ingredients
Cupcakes:
- 1 (16 ounce) box white cake mix
- 1¼ cups eggnog
- 2 eggs
- ½ teaspoon ground nutmeg
- ½ teaspoon vanilla extract
Frosting:
- ½ cup butter softened to room temperature
- ¼ cup eggnog
- 1 teaspoon vanilla
- ½ teaspoon ground nutmeg
- 4-5 cups powdered sugar (until you reach desired consistency)
Instructions
Preheat oven to 350 degrees F.
In a large bowl, combine cake mix, egg nog, eggs, nutmeg and vanilla. Whisk together until just combined.
Spoon batter into a mini cupcake pan filled with paper liners or sprayed with nonstick cooking spray. Fill each cupcake 2/3 of the way full.
Bake for 8-10 minutes, or until barely golden brown.
Remove from oven and let cool completely.
Frosting:
In a large bowl, cream together butter, eggnog, vanilla, and nutmeg.
Mix in powdered sugar one cup at a time.Spread or pipe frosting onto cooled cupcakes.
Nutrition
Calories: 106 kcal · Carbohydrates: 18 g · Protein: 1 g · Fat: 4 g · Saturated Fat: 2 g · Trans Fat: 1 g · Cholesterol: 17 mg · Sodium: 102 mg · Potassium: 48 mg · Fiber: 1 g · Sugar: 14 g · Vitamin A: 86 IU · Vitamin C: 1 mg · Calcium: 26 mg · Iron: 1 mg
Recipe Details
Course: Dessert
Cuisine: American
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Join The Discussion
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[emailprotected] says:
So CUTE! You had me at mini and then you add eggnog to the picture!?! I'll take them all please!
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Erin @ Simple, Sweet & Savory says:
These are so cute and look SOOOOO yummy! My husband loves eggnog and he would go crazy over these. Well, I know we all would :)
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Jessica @ Sweet Menu says:
Loving these cute cupcakes! The perfect way to welcome the holidays! Yum!
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Andrea @ Recipes For Divine Living says:
Wow......these sound awesome!!
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kate says:
Wouldn't these work as regular-sized cupcakes too ?
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Nelle says:
I've just made the frosting, adding one cup of sugar at a time. I'm up to 4 cups and the frosting is SUPER stiff! Is it me or is the recipe wrong? There's no way I could add 2 more cups of sugar. Please help!
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Vel says:
so sad that they did not turn out as I though it would. I did not have a mini cupcake mold, so instead I used mid size paper cups...I left them in the oven for 7 more minutes, when I took them out they all sunk to the button :( Any advise of what went wrong. I would love to try again, on the positive side my house smells delicious!
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Kristin says:
Absolutly! I just iced these 5 minutes ago and had to stop at 4 cups. I aso had to bake mine for 16 mins
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Cyd says:
I'm sure they didn't turn out very well because you were not able to follow the recipe because you didn't have the mini cupcake pan that was needed, and by filling them in a larger cupcake liner and cooking it for a longer amount of time. It all adds up to a different end result! So sorry!! Hopefully you could try them again with the right sized muffin tin. I would let you borrow mine if we were neighbors!! ;) On the bright side....so glad they made your house smell good!
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Cyd says:
Just add until you reach the desired consistency.
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Tiffany says:
Vel- from all of my trials and tribulations from baking I've learned a few things over the years. I've had many cupcakes that would fall/sink and after paying attention and changing things each time I've come to the conclusion it's usually because one of the following reasons--over beated the batter (try to do low for 30 seconds, then medium for 2 minutes)-did not cook long enough (I tend to cook the allotted time and do the push test till I feel they're done. The push test is with the cupcakes in the oven you lightly push your finger on the top of the cupcake. If it takes a while for your indent to go away, cook a little longer. When the dent you create quickly goes away that's when I know they are perfect.)It shouldn't make a difference if you bake these in a mini pan or a large pan. I make cupcakes in all sorts of sizes depending on the event I'm making them for. Good luck!Tiffany
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Karen says:
Do you need to refrigerate the icing? I want to make these for Christmas but I don't have room in my fridge, so I don't want to ice them ahead of time if I can't.
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Cyd says:
With butter and egg nog in the frosting you will want to keep them cool. If your garage is cool from the outside temps, that would work.
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nancy says:
can we sub. gluten free flour?
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Cyd says:
Sorry, we have never tried making this with gluten free flour.
About The Author:
Elyse Ellis
Elyse lives in northern Utah with her husband and her four kids: 2 boys and 2 girls. She loves working out and movie theater popcorn.
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