Maple and Eggnog Cupcakes with Cinnamon Frosting
Nothing says the holidays like the warm embrace of maple and eggnog! These Maple and Eggnog Cupcakes with Cinnamon Frosting are a festive treat that’ll dazzle your holiday table. The subtle sweetness of maple syrup pairs beautifully with the creamy richness of eggnog, while the cinnamon frosting adds a comforting, spicy twist.
Perfect for gatherings or as a thoughtful homemade gift, these cupcakes are simple to bake and guaranteed to impress. The combination of holiday flavors in every bite makes them an irresistible indulgence. Whether you’re a seasoned baker or a beginner, these cupcakes will leave everyone asking for seconds.
Pro tip: For an extra festive touch, top each cupcake with a tiny holiday-themed decoration, like a sugared cranberry or a sprinkle of edible glitter. Happy baking!
Maple and Eggnog Cupcakes with Cinnamon Frosting
Equipment
- Mixing bowls, whisk, electric mixer, piping bag, cupcake tin
Ingredients
- Cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp ground nutmeg
- ½ cup unsalted butter softened
- ½ cup pure maple syrup
- ½ cup granulated sugar
- 2 large eggs
- ½ cup eggnog
- 1 tsp vanilla extract
- Cinnamon Frosting:
- ½ cup unsalted butter softened
- 3 cups powdered sugar
- 2 tbsp eggnog
- ½ tsp ground cinnamon
- ½ tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with liners.
- In a bowl, whisk together flour, baking powder, baking soda, salt, and nutmeg.
- In another bowl, cream butter, maple syrup, and sugar until fluffy. Beat in eggs one at a time.
- Add eggnog and vanilla; mix well. Gradually add dry ingredients until combined.
- Fill liners ¾ full and bake for 18-20 minutes. Let cool completely.
- For frosting, beat butter until creamy. Add powdered sugar, eggnog, cinnamon, and vanilla. Mix until smooth.
- Pipe frosting onto cooled cupcakes and garnish with a sprinkle of cinnamon.