Preheat the oven to 400 degrees Fahrenheit and prep the 12-cavity cupcake pan with liners + spray.
In a large bowl, whisk together the flour, baking powder, sugar, cinnamon, nutmeg, cloves, and sea salt.
Add the oil, eggnog, eggs, and vanilla to the dry ingredients and using a hand-mixer on medium-high speed, mix everything together until combined, smooth, and no lumps are visible. NOTE: DO NOT OVER-MIX!
Scoop the batter into each cupcake cavity ( about 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 11-13 minutes or until a toothpick comes out clean in the center.
Once done, turn the oven off and keep cupcakes inside with the oven door slightly open for about 2 minutes before taking them out. NOTE: This keeps the cupcakes from "deflating" from the sudden change in temp.
Let them cool COMPLETELY before frosting.
TO MAKE THE CREAM CHEESE EGGNOG BUTTERCREAM:
Simply beat the softened butter and cream cheese in the bowl of an electric mixer (or using a hand-mixer) on medium-high speed, until smooth and pale. Add in the powdered sugar, vanilla, nutmeg, and eggnog, continuing to mix on medium-speed until you reach the desired consistency----smooth and fluffy. NOTE: Add more eggnog (1 tablespoon at a time if too thick) or powdered sugar (for more thickness).
Add buttercream to a piping bag and pipe onto cooled cupcakes. Repeat until all cupcakes are frosted. Top with festive sprinkles, 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.
GLUTEN-FREE VERSION: To make these cupcakes GF, I recommend using a GF Flour Blend (Bob’s Red Mills has a great version!). **NOTE: If the cupcake mixture is too ‘thin + runny’, simply add additional GF flour, ¼ cup at a time.**
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 canola oil, you can always use vegetable oil, coconut oil, or melted butter.
VEGAN OPTION: To make these cupcakes entirely vegan, simply substitute the butter with vegan butter and omit the eggs and replace with an egg replacer powder or 1 tablespoon apple cider vinegar. Also, substitute the eggnog with a dairy-free eggnog and the cream cheese with another ½ cup of butter (vegan).
FLOUR: If you don’t have cake flour, you can always just use all-purpose flour entirely instead.
EQUIPMENT: Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with these Eggnog Cupcakes + Cream Cheese Frosting. Everything from my fave cupcake pans, mixing bowls, hand-mixers, wooden spoons, and more.