Eggnog cupcakes

Infuse cream with spices and brandy for a grown-ups Christmas treat of pretty cupcakes
By Lucy Lovell
Eggnog cupcakes
  • Rating:
  • Serves: Makes 11 large cupcakes
  • Cook Time: 20 minutes
  • Prep Time: 30 minutes
  • Effort: easy


For the cupcakes

  • 115 g unsalted butter, softened
  • 115 g golden caster sugar
  • ½ tsp vanilla extract
  • 115 g self-raising flour
  • ½ tsp baking powder
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • 2 large eggs, beaten
  • 1 tbsp double cream
  • 1½ tbsp brandy

For the frosting

  • 275 g icing sugar
  • ½ tsp nutmeg
  • 75 g unsalted butter, softened
  • 1½ tbsp double cream
  • 1½ tbsp brandy

To decorate

  • 11 cinnamon sticks
  • cinnamon, to dust


1. For the cupcakes: Preheat oven to 190C/170C fan/gas 5. Line a muffin tin with 11 paper muffin cases.

2. Using a handheld electric mixer, cream together the softened butter and sugar, along with the vanilla extract, until pale. Add sifted flour, baking powder, cinnamon, nutmeg and eggs and beat until just combined. Finally, add the cream.

3. Divide the mixture evenly into the muffin cases and bake for approximately 20 minutes or until lightly browned and a skewer inserted into the cake comes out clean. Once cooled, brush the top of each cupcake with brandy.

4. For the frosting: Sift the icing sugar and nutmeg into a large bowl. Rub the softened butter into the icing sugar using the back of a wooden spoon.

5. Once the icing sugar has been incorporated, add the cream and brandy and whisk with an electric mixer until light and fluffy.

6. To decorate: Pipe or spread the frosting onto the cupcakes and decorate with a light dusting of cinnamon.

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