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Cranberry Eggnog Cupcakes with Spiced White Chocolate Buttercream Frosting

Cranberry Eggnog Cupcakes with Spiced White Chocolate Buttercream Frosting

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 1/2 cups all-purpose flour
  2. 1 tsp baking powder
  3. 1/2 tsp baking soda
  4. 1/4 tsp salt
  5. 1/2 cup unsalted butter, softened
  6. 1 cup granulated sugar
  7. 2 large eggs
  8. 1/2 cup eggnog
  9. 1 tsp vanilla extract
  10. 1/2 cup dried cranberries
  11. 1 cup white chocolate chips
  12. 1/2 cup unsalted butter (for frosting)
  13. 2 cups powdered sugar
  14. 1/4 cup eggnog (for frosting)
  15. 1/2 tsp ground nutmeg

Instructions

  1. 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.
  2. In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, cream softened butter and granulated sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
  4. Add eggs one at a time to the butter mixture, beating well after each addition. Mix in vanilla extract and eggnog until fully incorporated.
  5. Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix.
  6. Gently fold in dried cranberries and white chocolate chips, distributing evenly throughout the batter.
  7. Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
  8. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  9. Remove from oven and let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. For the frosting, beat softened butter until creamy. Gradually add powdered sugar, eggnog, and ground nutmeg, mixing until smooth and fluffy.
  11. Once cupcakes are completely cool, pipe or spread the spiced white chocolate buttercream frosting on top.
  12. Optional: Garnish with additional dried cranberries or a light dusting of nutmeg before serving.

Tips

  1. Room Temperature Matters: Ensure all ingredients like butter, eggs, and eggnog are at room temperature for smoother mixing and better texture.
  2. Don't Overmix: Mix the batter just until ingredients are combined to keep the cupcakes tender and light.
  3. Check Doneness Carefully: Use the toothpick test to ensure cupcakes are fully baked without overdrying.
  4. Cooling is Crucial: Allow cupcakes to cool completely before frosting to prevent melting and maintain beautiful decoration.
  5. Frosting Technique: For a professional look, use a piping bag with a star tip when applying the buttercream.
  6. Make Ahead: These cupcakes can be stored in an airtight container for 2-3 days, making them perfect for advance preparation.
  7. 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

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