Soft eggnog cupcakes topped with a creamy coffee frosting makes these Eggnog Latte Cupcakes the perfect treat for the holidays.
It's the most wonderful time of the year! About this time of year each year, I get so excited for the holidays because I love baking with holiday flavors.
One of my favorite drinks of the season is the eggnog latte at Starbucks. I look forward to that and this peppermint mocha each winter. One day after having another drink at the coffeeshop, I decided that I wanted to recreate it into a cupcake.
These eggnog cupcakes are going on my must-make list for every Christmas season now.
Why This Works
Using eggnog in place of the liquid in a box cake mix adds the perfect eggnog flavor. They bake up so light and fluffy.
A light coffee frosting on top of these soft cupcakes was the perfect way to add the flavors of the Starbucks drink into this easy holiday dessert. Plus, it makes this the perfect treat for coffee lovers!
I am thinking about freezing some eggnog just so that I can enjoy these cupcakes for a little bit longer this year. Plus, I want to make more of these eggnog donuts for breakfast and another no bake eggnog pie for dessert.
More Eggnog Desserts
- Eggnog Cinnamon Rolls
- Eggnog Bread
- Eggnog Cookies
- Eggnog Cheesecake Brownies
- Eggnog Cake
- Eggnog Muffins
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Recipe
Eggnog Latte Cupcakes
Eggnog Latte Cupcakes : Soft eggnog cupcakes topped with a creamy coffee frosting makes the perfect treat for the holidays.
Ingredients
For the Cupcakes
- 1 vanilla cake mix
- 3 large eggs
- 1 cup eggnog
- ⅓ cup oil
- ¼ cup sour cream
- 1 teaspoon rum extract
- ½ teaspoon nutmeg
For the Coffee Frosting
- 1 Tablespoon hot water
- 2 tablespoons instant coffee
- ½ cup unsalted butter, softened
- ¼ cup shortening
- 2 ounces cream cheese, softened
- ½ teaspoon rum extract
- ¼ teaspoon table salt
- 4 cups powdered sugar
- 1 tablespoons heavy whipping cream
Instructions
- Preheat oven to 350 degrees. Line pan with 24 cupcake liners.
- Beat the cupcake ingredients on low for 1 minute and then on medium for 2 minutes.
- Fill liners ⅔ of the way full. Bake for 22 minutes. Remove and cool on a wire rack completely.
- Dissolve the coffee in hot water and set aside.
- Beat the butter, shortening and cream cheese until fluffy.
- Add coffee water, extract, and salt. Beat in sugar slowly. After all the sugar has been mixed in, beat in whipping cream to thin it slightly.
- Swirl on top of the cooled cupcakes using a piping bag and icing tip 1M. Dust with nutmeg, if desired.
- Store frosted cupcakes in a sealed container in the refrigerator.
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Hayley @ The Domestic Rebel
Super yes please! Usually I'm on the fence about eggnog, but I love eggnog cupcakes. And that coffee buttercream is on point 🙂 and hello, your Christmas list is basically identical to mine!!
Trish - Sweetology101
Here from Mrs Fox's link up...I have been looking for a cupcake recipe JUST LIKE THIS!! YAAAAAAAAAAAAAAA THX!!!
MrsFoxsSweets
Congrats! You were featured this week at Mrs Foxs Sweet Party! Come by and grab a button. I can't wait to see what you link up this week!
Diane {Created by Diane}
oh these look great. I made eggnog cupcakes last year, but sadly didn't put rum in them, what was I THINKING! I'll have to make a batch and try each one to be sure they all taste great!
Daneilia @ Anchors Away
I may have to make these for my hubby...he said they sound awesome.
My Thirty Spot
These cupcakes look and sound amazing. I would love it if you came to link to my holiday recipe swap blog hop. It is my first ever! Love these recipes.