Store leftovers covered tightly in the fridge for 3-4 days.

How to Make in Advance & Freeze

These cupcakes are so great to make in advance and freeze! How to make it 24 hours beforehand: Bake and cool the cupcakes completely. Store in an airtight container and store in the fridge until needed to decorate. Make the frosting completely. Store in an airtight container in the fridge (for up to 2-3 days beforehand) until needed. Place on the counter for 30 minutes before needing to decorate to let come to room temp, and then place back in a stand mixer and mix for a couple of minutes to make light and fluffy again. Proceed with the recipe and decorating as desired. How to Freeze: Bake and cool the cupcakes completely. Store in a freezer-safe airtight container wrapped in plastic wrap a couple of times and store in the freezer for up to 6 months. Place in the fridge for 24 hours before decorating to thaw. Make the frosting completely. Place in a freezer-safe ziptop bag and seal airtight (place in another bag for extra protection). Place in the freezer for 6 months. Remove and place in the fridge for 24 hours to thaw before decorating. Place on the counter for 30 minutes before needing to decorate to let come to room temp, and then place back in a stand mixer and mix for a couple of minutes to make light and fluffy again. Proceed with the recipe and decorating as desired.

Can I Sub Out Alcohol in the Batter & Frosting?

Yes, you can. If you prefer not to use bourbon in the recipe - omit it completely from the batter and bumped up the vanilla to 1 tablespoon. Omit from the frosting and add 1 teaspoon of vanilla instead. It will alter the flavor slightly but will still be a delicious spiced recipe! Most of the alcohol cooks out of the actual cupcake, but not in the frosting - so you can omit it from the frosting and keep it in the cupcake to have a hint of the flavor if you would like as well.

Boozy Bourbon Eggnog Cupcakes

Description

Boozy bourbon eggnog cupcakes are the perfect easy dessert to ring in the holidays! We are doctoring up a boxed cake mix and you will never know that these are semi-homemade. Loaded with spicy holiday flavor and a hint of bourbon, these tender cupcakes will be a huge hit at Christmas!

Ingredients

Scale

Eggnog Cupcakes

1 Yellow Box Cake Mix - I use Duncan Hines
3/4 Cup Eggnog
1/3 Cup Vegetable Oil
1/4 Cup Bourbon*
1/3 Cup Sour Cream
3 Eggs
1/2 Teaspoon Nutmeg
1/2 Teaspoon Cinnamon
1/2 Teaspoon Vanilla

Eggnog Frosting

2 Sticks Butter - room temperature
4 Cups Powdered Sugar
1/4 Cup EggNog
1 Tablespoon Bourbon*
1/2 Teaspoon Vanilla
1/8 Teaspoon Nutmeg
1/8 Teaspoon Cinnamon
1/8 Teaspoon Salt

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Instructions

Eggnog Cupcakes

Preheat oven. Preheat the oven to 325 degrees. Place cupcake liners in a cupcake baking tin.
Make batter. In a large bowl, add the package of yellow cake mix. Add eggnog, vegetable oil, bourbon, sour cream, and eggs in a small bowl and whisk together until combined. Pour over the cake mix and add spices. Gently whisk the batter together until just combined - do not overmix.
Bake. Fill each cupcake liner about 3/4 of the way full. Place in the oven and bake for 18-20 minutes. Check for doneness with a toothpick - stick it in the middle and the toothpick will come out clean or just with a few crumbs on it and that is how you know the cupcakes are finished baking.
Cool. Remove from the oven and cool in the pan for 5 minutes then transfer to a cooling rack until completely cooled.

Eggnog Frosting

Make frosting. While the cupcakes are cooling, make the frosting. Place the butter in a stand mixer and beat on high for 3-5 minutes until light, fluffy, and white in color.
Add 2 cups of powdered sugar. Place a tea towel over the stand mixer (to prevent sugar from getting everywhere) and turn on low to start mixing with the butter. Mix for 2-3 minutes, gradually turning the speed up to medium once the sugar starts to get mixed in.
Add in eggnog, bourbon, vanilla, and spices. Turn on low and mix until just combined.
Add in the last remaining 2 cups of powdered sugar. Turn on low and mix until just combined. Scrape down the sides, and then turn on high and mix for 3-5 minutes until the frosting has turned light, fluffy, and light in color.
Remove from the stand, and scrape down the bowl with a spatula. Mix for a minute or two with a spatula to get all the air bubbles out.

Decorating

Piping: Place a Wilton 1M tip in a piping bag. Twist the bag to seal and decorate each cooled cupcake with a large swirl. Repeat until all cupcakes are frosted.
Spreading: Using an offset spatula, take a generous amount of frosting and spread it out on the tops of each cupcake, decorating as desired.
Sprinkle each cupcake with come nutmeg to finish decorating and garnishing.

Notes

If you prefer not to use bourbon in the recipe - omit it completely from the batter and bumped up the vanilla to 1 tablespoon. Omit from the frosting and add 1 teaspoon of vanilla instead. It will alter the flavor slightly but will still be a delicious spiced recipe! Most of the alcohol cooks out of the actual cupcake, but not in the frosting - so you can omit it from the frosting and keep it in the cupcake to have a hint of the flavor if you would like as well.
Store leftovers covered tightly in the fridge for 3-4 days.
Sww post for how to freeze and make in advance.

Prep Time: 20 minutes
20 minutes:
Cook Time: 20 minutes
Category: Dessert - Cupcakes
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1
Calories: 285
Sugar: 29.9 g
Sodium: 189.3 mg
Fat: 12.9 g
Carbohydrates: 39.1 g
Fiber: 0.3 g
Protein: 2.4 g
Cholesterol: 50.9 mg

Keywords: Eggnog Cupcakes, Eggnog cupcakes with cake mix, Bourbon Eggnog Cupcakes