These Cinnamon Eggnog & Bourbon cupcake are one of a kind! Cinnamon, eggnog and bourbon cake topped with a spice bourbon frosting… WOWEEE!
Our military commissary has stocked three flavors of eggnog right now. Pumpkin, Cinnamon and Gingerbread. The pumpkin tasted just like pumpkin pie, but I knew I didn’t want to bake with it. I’m kinda over pumpkin, ya know? And then I sipped on the cinnamon nog…. and HOLY COW!
I’m not gonna lie. I’m not a fan of the eggnog. But the cinnamon eggnog was SO GOOD! I might even drink an entire quart of it! YUM!
So, then my brain got to churnin… eggnog cupcakes. Yah, that’s typical. But Cinnamon Eggnog cupcakes? And what goes better with eggnog than a little bourbon? So uhm, yeah. Cinnamon Eggnog & Bourbon cupcakes were born!
Don’t worry, these won’t get you drunk… just make you happy!
PS… the liners I used for these cupcakes are probably one of my most favorite liners EVER! They come from my friend, Kellie Sutton of Sutton Gourmet Paper. The thing that makes these liners so amazing is that they keep their color, texture and shape when baking. They DO NOT soak the batter or oils into the liners like others do. So every time you bake with Kellie’s liners, you get a perfectly beautifully wrapped cupcake!
Enjoy!
Cinnamon Eggnog & Bourbon Cupcakes
Ingredients
Cinnamon Eggnog & Bourbon Cupcakes
- 1 1/3 cup flour
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 1/2 tsp cinnamon
- 1/3 cup bourbon whiskey (I used Seven Oaks American Straight Bourbon Whiskey)
- 1 1/4 cup cinnamon eggnog
- 1/4 cup canola oil
- 1 tbsp vinegar
- 1 tsp vanilla
- 1 cup sugar
Spiced Bourbon Buttercream
- 4 oz cream cheese, room temperature
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 lb + 1 cup powdered sugar
- 2 tbsp bourbon whiskey (I used the same bourbon as in the cupcakes above)
- 1/8 tsp cinnamon
- 1-2 tbsp (more or less) cinnamon eggnog
- 1/8 tsp salt
- nutmeg - garnish
Instructions
Cupcakes
- Preheat oven to 350 F degrees. Line cupcake pan with liners.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, nutmeg and cinnamon. Set aside.
- In the bowl of an electric mixer, combine the bourbon, eggnog, oil, vinegar, vanilla and sugar on medium speed until smooth (about 3-4 minutes).
- Add the flour and mix on low speed just until all the flour is wet.
- Stop the mixer, scrape the sides with a spatula and make sure all the flour is incorporated. Do not over mix. This step should only take 2-3 strokes.
- Fill cupcake liners 2/3 full.
- Bake for 18-20 minutes or until a toothpick comes out clean from the center of the cupcake.
- Allow to cool in the pan for 3-4 minutes until removing to a wire rack to cool completely.
Buttercream
- In the bowl of an electric mixer, cream together the cream cheese and butter until smooth. Scrape the sides of the bowl.
- One half cup at a time, add half the powdered sugar and beat until smooth between each addition.
- Scrape the sides of the bowl and add the whiskey, beat until combined.
- Sprinkle in the cinnamon and mix until incorporated.
- One half cup at a time, add the remaining powdered sugar and beat until smooth between each addition.
- Add the eggnog until you get the consistency you desire. You may want more or less of the eggnog. Mix in the salt and beat until smooth, about 30 seconds.
- Frost each cupcake and sprinkle with nutmeg to garnish.
Logan
Thursday 4th of December 2014
I made these for Thanksgiving this year. My husband is a super picky eater and pretty much hates Thanksgiving because he doesn't like pumpkin, pecan pie, or any of the typical Thanksgiving desserts my family prepares. I found this recipe and knew it would be a winner as we both love bourbon and eggnog. I used vanilla spice eggnog instead of cinnamon because my husband doesn't care for cinnamon (seriously guys, he is really this picky) but kept everything else the same and the were a huge hit with my entire family! The only complaint I had was that the cupcakes REALLY stuck to the cupcake paper. You had to pry them out very very carefully. This could have been the paper I used, IDK, but the flavors were bangin' and I will definitely make them again. Thanks for the recipe!!
Betsy Eves
Thursday 4th of December 2014
What kind of liners did you use, Logan? And yes... it may have been the liners causing them to stick because I didn't have that problem when I made them. Next time, use a fork and scrape out all the goodness. hehe :) Happy Baking! And I'm so super glad you liked this recipe!
Letyluv
Tuesday 17th of December 2013
Love your blog!! I was wondering, what would you suggest we substitute the whiskey for to get a non alcohol version?
Betsy Eves
Tuesday 17th of December 2013
In the frosting, you could sub vanilla! There is no sub in the cake part... it's what makes the cupcakes so amazing! The alcohol will cook off while baking. Happy Baking!
Debbie
Sunday 8th of December 2013
Thank you for the reply. May you and your family have a very blessed Christmas. Debbie
Debbie
Sunday 8th of December 2013
Sorry but that was suppose to be your instead of you. Tasted after Maple Crown should have been left out. Sorry about that.
Debbie
Sunday 8th of December 2013
Betsy I truly enjoy using you cupcake recipes they're great. Have had compliments on each one I have made. I do have a question on the above cupcake as did another person. I have looked every where for the Cinnamon Eggnog. So I can use the regular eggnog and add the 1/4 teaspoon cinnamon to the flour? What about the frosting just add some extra cinnamon and if so how much? Oh by the way the Maple Crown I used tasted in the Crown cupcakes tasted wonderful.
Betsy Eves
Sunday 8th of December 2013
Hi Debbie - Yes absolutely, just use regular eggnog and add cinnamon to the flour in the batter! :) As for the frosting... just add cinnamon to taste! Happy Baking!