Imagine a dessert that captures the essence of the holiday season in every single bite - these Cranberry Eggnog Cupcakes are about to become your new festive obsession! Combining the rich, creamy warmth of classic eggnog with the tart burst of cranberries and a luxurious white chocolate buttercream, these cupcakes are more than just a treat - they're a celebration of winter's most delicious flavors. Whether you're hosting a holiday party or craving a sophisticated seasonal dessert, these cupcakes are guaranteed to make everyone's taste buds dance with joy.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup eggnog
- 1 tsp vanilla extract
- 1/2 cup dried cranberries
- 1 cup white chocolate chips
- 1/2 cup unsalted butter (for frosting)
- 2 cups powdered sugar
- 1/4 cup eggnog (for frosting)
- 1/2 tsp ground nutmeg
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and lightly spray with non-stick cooking spray.
- In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream softened butter and granulated sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition. Mix in vanilla extract and eggnog until fully incorporated.
- Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix.
- Gently fold in dried cranberries and white chocolate chips, distributing evenly throughout the batter.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat softened butter until creamy. Gradually add powdered sugar, eggnog, and ground nutmeg, mixing until smooth and fluffy.
- Once cupcakes are completely cool, pipe or spread the spiced white chocolate buttercream frosting on top.
- Optional: Garnish with additional dried cranberries or a light dusting of nutmeg before serving.
Tips
- Room Temperature Matters: Ensure all ingredients like butter, eggs, and eggnog are at room temperature for smoother mixing and better texture.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the cupcakes tender and light.
- Check Doneness Carefully: Use the toothpick test to ensure cupcakes are fully baked without overdrying.
- Cooling is Crucial: Allow cupcakes to cool completely before frosting to prevent melting and maintain beautiful decoration.
- Frosting Technique: For a professional look, use a piping bag with a star tip when applying the buttercream.
- Make Ahead: These cupcakes can be stored in an airtight container for 2-3 days, making them perfect for advance preparation.
- Customize Garnish: Experiment with additional toppings like candied cranberries or white chocolate shavings for extra flair.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 4g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 85mg
