Archive | 10:03 am

Day 143 – Egg Nog Cupcakes

21 Dec

Ok.  It’s getting real now.  We are just 3 short days away from Christmas.  Gifts are all purchased.  (And, if they’re not, well, you should probably leave reading this for later and go focus on that.  Seriously.  Go.)  But I am ready.  Ready for snuggling inside where it’s warm and enjoying a nice hot chocolate or eggnog.  Yum!!  So, these Egg Nog Cupcakes (recipe below from Mandy Eats) seemed like the perfect gift for myself today.

Cupcake     Mini-Cupcake

The cupcakes are almost corn muffin texture. A little crunch on top. Good density and moistness. And fairly crumbly. They taste more like a sugar cookie, with just the faintest hint of egg nog and rum. If I didn’t know that’s what it was, I would probably assume this was a plain, yellow cupcake. It’s very tasty, just not overly strong on the egg nog flavor.

Note: The minis are incredibly crumbly. If you’re going to attempt them, make sure you give the pan a good spray, whether you use liners or not.


The frosting is smooth and creamy. It’s more the consistency of a cream cheese frosting, than a buttercream.  It has a nice, sweet egg nog flavor. The rum is present, but there’s no bite to it.

Egg-Nog-Cupcake     Mini-Egg-Nog

The frosting brings out the egg nog flavor in the cupcake. The cupcake acts as a nice, even surface for the frosting. It’s a very simple cupcake. The same flavor in the cupcake and the frosting. But it is a good, egg nog option for the holidays!

Egg-Nog-Cupcake-top     Mini-Eggnog-top

Scoring Sheet:

  • Cupcake Taste: 4
  • Frosting Taste: 4
  • Overall Taste: 4
  • Appearance: 3
  • Ease of Making: 4
  • TOTAL: 19


Egg Nog Cupcakes (recipe from Mandy Eats)


  • 1 3/4 cups cake flour, not self-rising
  • 1 1/4 cups unbleached all-purpose flour
  • 2 cups sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
  • 4 large eggs
  • 1 cup eggnog (you can also use low-fat or soy nog)
  • 1 teaspoon rum (or you can substitute pure vanilla extract or rum extract)


  • 1 cup (2 sticks) unsalted butter, room temperature
  • 6 to 8 cups confectioners’ sugar
  • 1/2 cup eggnog
  • 1 teaspoon rum (or pure vanilla extract/rum extract)

For directions visit Mandy Eats.

*Tomorrow: Peppermint Mocha Cupcakes*

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