An eggcellent treat
Before my eggnog journey, let me to eggnog cupcakes, I believed for my entire life,that eggnog was an alcoholic drink for grandmas. That’s because I’m German and seemingly the only people in this country who would drink eggnog were grandmas. They would serve it in shot glasses when they met with their friends for coffee and cake in the afternoon. Turns out, the eggnog that popular in Germany and the Netherlands it is actually a completely different type than the one beloved in the English-speaking world.
That was my view on eggnog until one fateful day in November 2011 in London. We were getting coffee in a well-known American coffee chain near the British Natural History museum and my partner ordered an eggnog latte. Now that was surprising to me for several reasons: A) the eggnog served here was alcohol free (unheard of to my German soul); B) why would anyone in their sane mind add this to their coffee? and C) the person ordering, my partner, was an American man in his mid-20s at the time, and to me it had been long established that this is a drink exclusively for older German grandmas.
So it turned out that my entire worldview was about to be shattered, because I did dive in head first and actually ordered one for myself… and it was mind blowing! Since then, I have developed a slight eggnog obsession and love it! Whether as a stand-alone drink or added to my coffee in winter and – what’s even more surprising – I prefer the alcohol-free version by a long shot.
So join me on my obsessive eggnog journey and let’s add these eggnog cupcakes to the list of our favorite winter treats. You won’t regret it and in fact probably become slightly addicted to them. They are just that good.
At a glance
- Servings: 12
- Preparation time: 15 min
- Oven time: 17 min
- Cooling time: 15 min
- Time from start to finish: 50 min
Ingredients for the eggnog cupcakes
- 1 1/4 cup (160 grams) of flour
- 1/2 a cup (120 ml) of eggnog (click here for a recipe for a healthier eggnog recipe)
- 3/4 cups (150 grams) of sugar
- 3.5 ounces (100 grams) of butter
- 2 eggs
- 1.5 teaspoons of baking powder
- 1 teaspoon of vanilla aroma
- 1/4 teaspoon of nutmeg
- A pinch of salt
Ingredients for the eggnog frosting
- 3 cups (12 ounces/340 grams) of powdered sugar
- 3 ounces (85 grams) of softened butter
- 3 ounces (85 grams) of cream cheese
- 4 tablespoons of eggnog
- 1/4 teaspoon of nutmeg
Preparation of the eggnog cupcakes
Step 1: Add all the ingredients for the frosting to a bowl and mix it until you have a smooth mix. Place it in the fridge to chill.
Step 2: Next, prepare the dough for the cupcakes. Take a large bowl and mix the sugar, butter, eggs, eggnog and vanilla in it with a hand mixer. Then, drizzle in the flour, baking powder, nutmeg and salt. Whisk it until you have a smooth dough.
Step 3: Preheat the oven to 350 degrees Fahrenheit/175 degrees Celsius and place little paper cups in the muffin mold. Aftewards fill the molds by about 2/3 with the dough for your eggnog cupcakes. Then bake them in the oven for approx. 17 minutes.
Step 4: Afterwards, let them rest and fully cool down for 30 minutes.
Step 5: Once the eggnog cupcakes have fully cooled down, apply the eggnog frosting.
P.S. You can drizzle a bit of eggnog on top of the frosting, if you want to go all in. And while you’re at it: pour yourself a cup of tasty eggnog to go with it. Oh heaven on earth.