These bourbon eggnog cupcakes are rich, creamy, perfectly spiced, and topped with adorable mini snowflake cookies! These cupcakes are fun, festive, and perfect for the winter holidays! The bourbon is optional, so just leave it out for classic eggnog cupcakes.
Preheat the oven to 350°F and line a 12 cup cupcake pan with cupcake liners.
Whisk the cake flour, baking powder, nutmeg, and salt together in a large bowl.
In a separate bowl, whisk the melted butter, sugar, eggs, vanilla, and bourbon (if desired) together until combined.
Stir in about half of the flour mixture. Then stir in the eggnog and the rest of the flour mixture and mix until fully combined. The batter will be thick.
Pour about ¼ cup of batter into each cupcake liner (they should be about halfway full). Bake at 350°F for 18-22 minutes or until a cake tester comes out clean.
Remove from pan and let cool on wire rack.
In a small bowl whisk together the eggnog and bourbon for the cupcake soak.
While the cupcakes are still warm, brush the tops of the cupcakes with the eggnog soak.
Let cupcakes cool completely before frosting.
Eggnog Buttercream
In a large bowl using a handheld or stand mixer fitted with a paddle attachment, cream the butter until smooth.
Add in the powdered sugar ¼ cup at a time until fully combined and smooth.
Slowly drizzle in the eggnog until fully incorporated, then add in the bourbon if desired. Beat on high for 3-4 minutes or until the buttercream is light and fluffy.
Frost the bourbon eggnog cupcakes with the eggnog buttercream and then garnish with a sprinkle of nutmeg and snowflake cookies!
Notes
These cupcakes will last in the fridge for up to 3 days. However, they taste best when served at room temperature! I like to let them sit at room temperature for about an hour before serving. Wait to top with snowflake cookies until right before serving.