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 a warm 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?
Mini Egg Nog Cupcakes Recipe
- 1 (16 ounce) box white cake mix
- 1¼ cups eggnog
- 2 eggs
- ½ teaspoon ground nutmeg
- ½ teaspoon vanilla extract
- 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)
- 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.
- 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.
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