Decadent Caramel Eggnog Cupcakes
If you love eggnog, these Decadent Caramel Eggnog Cupcakes are the perfect sweet treat for you this holiday season!
Servings: 12 cupcakes
Calories: 250kcal
Ingredients
CUPCAKES:
- 1 ½ cups organic all-purpose flour
- 1 ½ tsps baking powder
- ¾ cup organic cane sugar
- ¼ teaspoon sea salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 6 Tbsps unsalted butter, softened at room temp.
- 2 large eggs, room temp.
- 1 teaspoon vanilla extract
- ½ cup high quality eggnog
CARAMEL EGGNOG FROSTING:
- 4-5 cups organic powdered sugar, sifted
- ½ cup unsalted butter, softened at room temp.
- 2-3 Tbsps high quality eggnog
- ½ teaspoon vanilla extract
- 2 Tbsps caramel sauce, homemade or storebought
- Pinch of ground cinnamon
Instructions
TO MAKE CUPCAKES:
- Preheat your oven to 400 degrees Fahrenheit and prep your cupcake pan with liners + spray.
- In a large bowl, whisk together the flour, baking powder, spices, and sea salt. Set aside.
- In the bowl of an electric mixer (using a paddle handle attachment), beat together the butter and sugar on medium-high speed for about 1-2 minutes, until light and fluffy. Scrape down the sides as needed using a rubber spatula.
- Add the eggs, eggnog, and vanilla, reducing the speed a little at this point.
- Now, reduce the speed to low and slowly add in the dry ingredients and mix until incorporated. NO OVER-MIXING!
- Scoop the batter into each cupcake liner (¾ full) and bake at 400 degrees Fahrenheit for the FIRST 5 minutes. Then reduce temperature to 350 degrees Fahrenheit and continue baking for another 14-17 minutes or until a toothpick comes out clean in the center.
- Once done, turn off oven and keep cupcakes inside with the oven door slightly open for about 2 minutes before taking them out.
- Remove from oven and Let them cool COMPLETELY before frosting.
TO MAKE THE FROSTING:
- Simply add the butter in the bowl of an electric mixer & beat on medium-high speed until fluffy and smooth.
- Add the powdered sugar, vanilla, caramel, pinch of cinnamon and eggnog, continuing to mix on medium speed until you reach the desired consistency. **Add more eggnog (1 tablespoon at a time if too thick) or powdered sugar (1 Tbsps at a time for more thickness).*
- Add buttercream/frosting to a piping bag and pie onto cooled cupcakes. For fancy look, top cupcakes with caramel popcorn and drizzle with additional caramel sauce, if desired.
- Bon Appetit!
Notes
- STORAGE: Best kept if stored in an air-tight container in the refrigerator for up to 7 days (unfrosted) and 3-4 days when frosted. Also, can be frozen for up to 6 months when unfrosted and thawed.
- MAKE AHEAD: You can always bake these cupcakes the night or day before and let them cool, tightly wrap, and refrigerate until ready to use. The buttercream frosting can also be made prior and tightly wrapped and stored in the fridge as well. When ready to serve, let cake sit at room temperature for 30 minutes to an hour, frost, and enjoy!
- OIL: If you want to substitute the melted butter, you can always use vegetable or canola oil.
- HOMEMADE CARAMEL SAUCE: To make your caramel sauce from scratch, check out this recipe!
- STORAGE (CARAMEL SAUCE): Leftover caramel sauce can be stored in a tightly sealed mason jar for up to two weeks. When ready to use, simply reheat sauce in the microwave at 15 second intervals until softened and at room temp.
Nutrition
Calories: 250kcal | Carbohydrates: 70g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 134mg | Potassium: 62mg | Fiber: 1g | Sugar: 16g | Vitamin A: 487IU | Vitamin C: 0.2mg | Calcium: 61mg | Iron: 1mg