Not to belabor the point, but eggnog cake is really, really good. So good, in fact, that my son has requested it for his 12th birthday celebration. I decided to make cupcakes this time and I also whipped up an eggnog butter cream frosting to top them. I used Bob’s Red Mill Vanilla Cake Mix, substituting the water for eggnog (1/2 cup) and the oil for melted butter (1 cup) and they turned out perfectly. So you have another option when using a gluten free mix!
Regardless if you like to drink eggnog, I think you’ll like these cupcakes. They are festive and fun, and a very easy adaptation on a classic vanilla cake.
Prep time: 5 minutes
Total time: 25-30 minutes
Yield: 12 cupcakes
- 1 package of Bob’s Red Mill Vanilla Cake Mix
- 3 eggs, lightly beaten
- 1/2 cup whole fat eggnog
- 1 cup melted butter (2 sticks)
- 1 ounce dark rum
- 1 teaspoon ground nutmeg
Eggnog Butter Cream Frosting
- 1 cup (2 sticks) of butter, at room temperature
- 3-4 cups of powdered sugar, sifted
- 4 tablespoons of eggnog
- 1 teaspoon of vanilla extract
1. Beat butter with 3 cups of the powdered sugar in a large bowl using a stand mixer fitted with a paddle attachment (or a hand mixer). Add eggnog and vanilla extract and beat until smooth. If frosting is still too wet, add more powdered sugar until you get your desired consistency. Frost cupcakes as desired.
1. Preheat the oven to 325 degrees and line a muffin tin with paper liners (or spray with gluten free cooking spray). Set aside.
2. In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), beat all ingredients together over medium speed for 2 minutes. Fill each muffin cup about 2/3 full with batter.
3. Bake for 20-25 minutes or until a toothpick inserted in the middle of the cupcake comes out clean. Cool in the pan for 5 minutes, then remove to a cooling rack to finish cooling completely. Frost with Eggnog Buttercream frosting.