Eggnog Cupcakes with Boozy Ganache Frosting

If you're following along at home (Are you reading this at work? I hope you're not being paid with taxpayer money.), this recipe is the second cake in the holiday assortment and if you are a fan of the flavored latte, this is the fourth holiday latte monstrosity-inspired recipe.

But who cares about my reasoning? ONTO THE CAKE.

Total time: 2.5 hours (mostly inactive) --- 20 minutes prep, 20 minutes baking, 1.5 hrs waiting for ganache to set, 20 minutes frosting.

Verdict: The cake itself is denser than a standard cupcake, almost more like pound cake than regular cake (I would recommend you keep this a boozy cake or be very careful while baking so that you don't get dry cakes). The eggnog ganache frosting was a bit more white chocolate than eggnog for my taste. I'd try a eggnog whipped cream topping in the future given how dense the cake is.

Eggnog Cupcakes

adapted from SprinkleBakes, yields 12 cupcakes.

4 tablespoons unsalted butter, softened
3/4 cup granulated sugar
1 large egg
3/4 cup commercially prepared eggnog1 1/2 cups cake flour*
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1 shot dark rum, plus extra for brushing (optional, but who wants to be a sober Scrooge?)


1. Preheat oven to 350F. Line tin with liners or grease. Set aside.
2. Combine flour, salt, and baking powder. Set aside.
3. Combine the butter and sugar in a large bowl. Mix until butter is creamy and sugar is incorporated (no lumps, please).
4.  Add the egg, and once beaten smooth, add the rum and eggnog.
5. Incorporate flour mixture, 1/2 at a time. Mix until there are no more lumps. 
6. Place 1/4 cup batter into tin. Bake for 18-22 minutes, or until a toothpick tester comes out clean. Remove the cupcakes from the oven, and transfer them to a rack to cool for 30 minutes. Optional: brush cakes with rum before they cool completely (or drizzle ~1/2 to 1 teaspoon if you don't have a brush).

*DIY cake flour from all-purpose flour (see JoyTheBaker): measure out flour, remove 2 tablespoons of flour for every cup used and replace with cornstarch. Then, sift flour and cornstarch together 4-5 times to aerate the mixture.

Eggnog Ganache Frosting

adapted from SprinkleBakes

1 cup white chocolate chips
1/2 cup commercially prepared eggnog
1/2 cup/ 113g unsalted butter, softened
2 cups confectioners' sugar
2-3 tablespoons dark rum
nutmeg, for sprinkling

1. On low-medium heat, stir the white chocolate and eggnog in a small saucepan until mixture can be stirred smooth. 
2. Transfer ganache to a bowl and let cool completely in the refrigerator, about 1-2 hours. 
3. When ganache is cool (Note: it will be soft and runny), add rum and beat until slightly thickened, about 5 minutes with a mixer set to medium-high. 
4. Add softened butter and beat briefly at high speed, then add confectioners sugar 1 cup at a time. Beat on high speed again until fluffy and mixture is lightened in color. 
5. Spread frosting or pipe onto cooled cupcakes. Garnish for a light sprinkle of nutmeg.