Eggnog Latte Cupcakes! An eggnog and coffee lovers dream. There’s eggnog in the cupcake and frosting. Plus, the frosting is loaded with espresso.
Last year I made regular Eggnog Cupcakes.
This year I wanted to put a little spin on my eggnog cupcakes and this is what I came up with…Eggnog Latte! Coffee and eggnog; how can you go wrong?
This cupcake has a super soft crumb an is delicious. Just perfect for the holidays… or anytime. These cupcakes are easy to make, not to mention festive…so why not?
I’ve included a video from my Youtube channel where I demonstrate how to make these delightful holiday cupcakes. I’ve also included the recipe. If you like the video, please consider subscribing to my channel. I publish new baking and cooking videos each week. Enjoy!
1 and 3/4 cups (200g) cake flour (spoon & leveled)
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
1/2 cup (115g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
3 large egg whites, at room temperature
2 teaspoons pure vanilla extract or vanilla bean paste
1/2 cup (120g) full-fat sour cream at room temperature
1/2 cup (120ml) eggnog
Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners – this recipe makes about 14 cupcakes. Set aside.
Whisk the cake flour, baking powder, baking soda, salt, cinnamon, and nutmeg together. Set aside.
Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg whites, vanilla extract or vanilla bean. Beat on medium-high speed until combined, then beat in the sour cream. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the eggnog until combined. Do not over-mix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
Pour/spoon the batter into the liners – fill only 2/3 full to avoid spilling over the sides. Bake for 19-22 minutes, or until a toothpick inserted in the center comes out clean. For around 30 mini cupcakes, bake for about 11-13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.
Coffee Eggnog Buttercream
- 3 cups powdered sugar
- 1 cup unsalted butter, room temp
- 2 tablespoons hot water
- 1 tablespoon espresso powder
- 2-3 T eggnog
- With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes.
- In the meantime, combine hot water and espresso power in a small dish. Stir until espresso powder combines with water. Set aside.
- Add powdered sugar, eggnog, and coffee mixture to the bowl. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 4 full minutes.
- Add up to 1/4 cup more confectioners’ sugar if frosting is too thin or another Tablespoon of eggnog if frosting is too thick. Add a pinch of salt if frosting is too sweet. (I add 1/8 teaspoon salt.)
- Frosting should be extra fluffy.