Eggnog Cupcakes with Salted Caramel Eggnog Buttercream

Eggnog Cupcakes with Salted Caramel Eggnog Buttercream

Eggnog cupcakes with salted caramel eggnog buttercream. Y’all. *slaps forehead emoji* If you’re a fan of eggnog you realize how important it was for me to make these cupcakes. First of all I really don’t understand why eggnog is seasonal. Why can’t it be year round??? It’s delicious no matter what season or time of year it is. Since getting into baking I convinced myself that I NEEDED to make something with eggnog. I’m so glad that I did.

Eggnog Cupcakes with Salted Caramel ButtercreamThese cupcakes are so moist and packed full of eggnog and salted caramel flavor. Needless to say they didn’t last long in my house. To the point that my dad never got a chance to taste one. Oops. You have to be fast with these things! They’re just too good to leave around the house. No need for him to worry though. Fortunately it’s still eggnog season and I’ll be making these again very very soon.

Just a little side note for this recipe. I chose to make my own caramel sauce as I’m not really a fan of store bought caramel sauce. If you don’t mind it though feel free to use it! It will definitely cut down on some time since you don’t have to make your own. Either way these are sure to please! Enjoy these Eggnog Cupcakes with Salted Caramel Eggnog Buttercream! We sure did!

Eggnog Cupcakes with Salted Caramel Eggnog Buttercream

Eggnog Cupcakes with Salted Caramel Eggnog Buttercream

Eggnog Cupcakes with Salted Caramel Eggnog Buttercream

Moist cupcakes flavored with eggnog topped with a decadent eggnog buttercream, drizzled with salted caramel. These Eggnog Cupcakes with Salted Caramel Eggnog Buttercream are sure to knock your socks off!

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes


Eggnog Cupcakes

  • 1 stick unsalted Butter (room temperature)
  • 1 cup granulated sugar
  • 2 eggs (room temperature)
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon rum extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cinnamon
  • 1 cup eggnog

Salted Caramel Sauce

  • 1 cup granulated sugar
  • 1/4 cup water
  • 1 teaspoon light-colored corn syrup
  • 1/2 cup whipping cream
  • 1 tablespoon vanilla extract
  • 1/2 or 1 teaspoon salt

Salted Caramel Eggnog Buttercream

  • 1 cup butter
  • 1/2 cup salted caramel sauce
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon rum extract
  • pinch of salt
  • pinch of cinnamon
  • 3 cups powdered sugar
  • 3 tablespoons eggnog


Salted Caramel Sauce

  1. In a medium to large saucepan add the sugar, water, and corn syrup and bring to boil over high heat, whisking until sugar has dissolved.

  2. Allow the mixture to boil for 5-12 minutes, or as necessary, for it to turn a caramel color. Make sure you keep an eye on your sauce. It turns a pale amber to a caramel color very quickly, less than 30 seconds. Throughout the boiling time you can swirl the pan periodically but try not to get the sauce on the side on the pan to prevent crystallization in the final sauce  

  3. As soon as the sauce has turned a caramel color, reduce the heat to low. 

  4. Very carefully and slowly add the cream. The sauce will bubble significantly

  5. Very carefully add the vanilla and salt. The sauce will again butter significantly 

  6. Whisk until sauce is smooth and combined and let boil for another minute

  7. Transfer sauce into glass jar and or heat-safe container and allow to cool

Eggnog Cupcakes

  1. Preheat the oven to 350 degrees F. Line 18-24 cupcake liners in a cupcake pan

  2. In the bowl of a stand mixer, beat the butter until smooth. Add the sugar and beat until light and fluffy. Add in the eggs one at a time, beating for a full minute after each egg. Beat in the vanilla and rum attachments 

  3. In a separate bowl, whisk together flour, baking powder, salt, nutmeg and cinnamon. Add one-third of the flour mixture to the butter mixture and mix until just combined. With the mixture still running slowly add half of the eggnog. Add another third of the flour mixture, followed by the remaining eggnog, then the remaining flour, beating after each addition. 

  4. Fill each of the cupcakes liners 2/3 full of batter. Bake the cupcakes for 18-20 mins or until a toothpick inserted into the center comes out clean. Let the cupcakes cool for 5 minutes and then transfer to a cooling rack

Salted Caramel Eggnog Buttercream

  1. In the bowl of a mixer, cream the butter until very light and fluffy. Add in the salted caramel, vanilla extract, rum extract, nutmeg, salt and cinnamon and beat to combine. Add in the powdered sugar, ½ cup at a time, beating until fully incorporated. Add in the eggnog 1 teaspoon at a time until you reach your desired consistency.

Recipe Notes

If you're not a fan of salted caramel feel free to omit the salt

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