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The holiday season is the perfect time to embrace your inner baker and spread joy through delightful, festive treats. Cupcakes are the ultimate holiday dessert – easy to make, fun to decorate, and endlessly versatile.
Whether you’re hosting a holiday gathering, surprising loved ones with homemade gifts, or indulging in seasonal flavors, cupcakes are a go-to choice for all celebrations.
From classic gingerbread cupcakes with creamy frosting to unique peppermint mocha creations, this collection of 50+ holiday cupcake recipes has something for everyone.
Explore creative flavor combinations, decorating tips, and baking hacks that will elevate your holiday desserts to showstopper status.
Grab your apron, preheat the oven, and let’s bake some holiday magic!
50+ Delicious Holiday Cupcake Recipes You’ll Love
Cupcakes bring a touch of joy and creativity to the holiday season, offering an opportunity to experiment with festive flavors, colors, and decorations.
Whether you’re a seasoned baker or a beginner in the kitchen, this collection of 50+ holiday cupcake recipes provides endless inspiration to craft treats that delight both the eyes and the taste buds.
From classic holiday favorites to innovative flavor twists, there’s a cupcake recipe here for every celebration.
Make your holiday moments sweeter by sharing these creations with friends and family.
So gather your ingredients, warm up the oven, and let these recipes turn your holidays into a truly magical and delicious experience!
Festive Peppermint Mocha Cupcakes
Peppermint and chocolate are the quintessential holiday flavors that bring warmth and joy to any gathering. These festive peppermint mocha cupcakes combine rich cocoa, bold coffee, and a refreshing hint of peppermint for a treat that’s as delightful to look at as it is to eat. Perfect for holiday parties or gifting, these cupcakes will be a favorite among coffee and chocolate lovers alike.
Ingredients:
For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- ½ cup brewed strong coffee (cooled)
- ½ cup whole milk
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
For the frosting:
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar
- ¼ cup heavy cream
- 1 teaspoon peppermint extract
- Red gel food coloring (optional)
- Crushed peppermint candies for garnish
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, mix eggs, coffee, milk, oil, and vanilla until well combined. Gradually add wet ingredients to the dry, mixing until smooth.
- Divide the batter evenly among the cupcake liners, filling each about ⅔ full. Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean. Cool completely.
- To make the frosting, beat the butter until creamy. Gradually add powdered sugar, heavy cream, and peppermint extract, mixing until light and fluffy.
- Optionally, swirl in red gel food coloring for a festive look. Pipe frosting onto cooled cupcakes and sprinkle with crushed peppermint candies.
These peppermint mocha cupcakes are the epitome of holiday cheer, combining the perfect balance of rich flavors and refreshing minty notes. They’re a surefire way to impress your guests or bring a festive flair to any occasion. Pair them with a warm cup of hot cocoa or coffee for the ultimate indulgence!
Gingerbread Spice Cupcakes with Cinnamon Cream Cheese Frosting
When the holidays roll around, gingerbread is a must-have treat! These gingerbread spice cupcakes are bursting with cozy spices and molasses, making them a perfect choice for holiday celebrations. Topped with cinnamon cream cheese frosting, they embody the warmth and tradition of the season in every bite.
Ingredients:
For the cupcakes:
- 1 ⅔ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup unsalted butter (softened)
- ½ cup brown sugar
- ½ cup molasses
- 2 large eggs
- ½ cup whole milk
For the frosting:
- 8 ounces cream cheese (softened)
- ½ cup unsalted butter (softened)
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt.
- In a large bowl, cream the butter and brown sugar until fluffy. Add molasses and eggs, mixing well. Gradually alternate adding the dry ingredients and milk, beginning and ending with dry ingredients.
- Fill cupcake liners ¾ full and bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
- For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla extract, and cinnamon, beating until fluffy. Pipe onto cooled cupcakes.
Gingerbread spice cupcakes are a nostalgic holiday treat that never goes out of style. The aromatic spices and creamy cinnamon frosting make these cupcakes a standout addition to your holiday dessert table. Serve them with eggnog or spiced tea to elevate the festive experience.
Eggnog Cupcakes with Nutmeg Buttercream
Eggnog isn’t just for sipping—these eggnog cupcakes transform the creamy holiday drink into a dessert masterpiece. Light and fluffy with the subtle flavor of nutmeg and cinnamon, they’re topped with a luscious nutmeg buttercream that echoes the festive essence of the season.
Ingredients:
For the cupcakes:
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup eggnog
- 1 teaspoon vanilla extract
For the frosting:
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar
- ¼ cup eggnog
- ½ teaspoon ground nutmeg
Instructions:
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and cinnamon.
- Cream butter and sugar in a large bowl until light and fluffy. Beat in eggs one at a time, then mix in vanilla and eggnog. Gradually add dry ingredients, mixing until just combined.
- Divide batter evenly into liners and bake for 18–20 minutes or until a toothpick comes out clean. Cool completely.
- For the frosting, beat butter until creamy. Gradually add powdered sugar, eggnog, and nutmeg, mixing until fluffy. Frost cooled cupcakes with a piping bag or spatula.
These eggnog cupcakes are a delicious ode to a holiday classic, combining the creamy richness of eggnog with warm spices in a perfectly balanced dessert. They’re sure to become a new holiday tradition, delighting your family and guests with every bite. Pair them with a glass of eggnog for an extra festive treat!
White Chocolate Cranberry Cupcakes
Bring the magic of the holiday season to life with these white chocolate cranberry cupcakes. The tangy burst of dried cranberries complements the creamy sweetness of white chocolate, creating a balance of flavors that’s both festive and indulgent. Ideal for Christmas gatherings or winter celebrations, these cupcakes are a sophisticated yet fun addition to any dessert spread.
Ingredients:
For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
- ½ cup dried cranberries (chopped)
- ½ cup white chocolate chips
For the frosting:
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar
- 2 tablespoons heavy cream
- ½ teaspoon vanilla extract
- 2 ounces melted white chocolate
- Sugared cranberries for garnish
Instructions:
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream butter and sugar in a large bowl until light and fluffy. Add eggs one at a time, then mix in vanilla. Gradually alternate adding dry ingredients and milk, mixing until smooth. Fold in dried cranberries and white chocolate chips.
- Divide batter among cupcake liners, filling each about ⅔ full. Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
- For the frosting, beat butter until creamy. Gradually add powdered sugar, heavy cream, and vanilla. Mix in melted white chocolate until smooth. Pipe onto cooled cupcakes and top with sugared cranberries.
These white chocolate cranberry cupcakes combine elegance and holiday charm in a single bite. The festive flavors and stunning presentation make them a memorable dessert that’s perfect for holiday parties or gifting to loved ones. Pair with a sparkling cider for an extra celebratory touch!
Caramel Apple Spice Cupcakes
Celebrate the cozy flavors of the season with caramel apple spice cupcakes. These moist, spiced cupcakes are filled with tender apple bits and topped with a luscious caramel buttercream. They’re a delightful nod to the nostalgia of warm apple pies and festive holiday markets.
Ingredients:
For the cupcakes:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- ½ cup unsalted butter (softened)
- ¾ cup brown sugar
- 2 large eggs
- ½ cup applesauce
- 1 teaspoon vanilla extract
- 1 cup peeled, finely diced apples
For the frosting:
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar
- 3 tablespoons caramel sauce (plus extra for drizzling)
- 2 tablespoons heavy cream
Instructions:
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- Cream butter and brown sugar in a large bowl until fluffy. Add eggs one at a time, mixing well. Stir in applesauce and vanilla. Gradually mix in dry ingredients until combined. Fold in diced apples.
- Divide batter into liners, filling each about ⅔ full. Bake for 20–22 minutes or until a toothpick comes out clean. Cool completely.
- For the frosting, beat butter until creamy. Gradually add powdered sugar, caramel sauce, and heavy cream, mixing until fluffy. Pipe frosting onto cupcakes and drizzle with additional caramel sauce.
Caramel apple spice cupcakes are a comforting and flavorful dessert that embodies the warmth of the holiday season. Their rich caramel frosting and spiced apple cake base make them a standout treat for family gatherings or holiday potlucks. Serve with a cup of hot apple cider for the ultimate seasonal pairing.
Hot Cocoa Cupcakes with Marshmallow Frosting
Transform the classic winter beverage into an irresistible dessert with hot cocoa cupcakes. These chocolate cupcakes are infused with cocoa and topped with a fluffy marshmallow frosting that melts in your mouth. Perfect for cozy nights by the fireplace, these cupcakes will be a hit with kids and adults alike.
Ingredients:
For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter (softened)
- 2 large eggs
- ¾ cup whole milk
- ½ teaspoon vanilla extract
For the frosting:
- ½ cup unsalted butter (softened)
- 1 jar (7 oz) marshmallow fluff
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Mini marshmallows and chocolate shavings for garnish
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Beat butter and eggs together, then mix in milk and vanilla. Gradually add the dry ingredients, mixing until smooth.
- Divide batter into cupcake liners, filling each about ⅔ full. Bake for 18–20 minutes or until a toothpick comes out clean. Cool completely.
- For the frosting, beat butter until smooth. Add marshmallow fluff and vanilla, then gradually mix in powdered sugar until fluffy. Pipe frosting onto cooled cupcakes and top with mini marshmallows and chocolate shavings.
Hot cocoa cupcakes are a sweet and nostalgic nod to winter’s favorite drink, perfect for sharing with loved ones during the holidays. Their rich chocolate base and pillowy marshmallow frosting will make them a cherished part of your festive celebrations. Enjoy with a mug of hot cocoa for an extra-cozy treat!
Spiced Eggnog Cupcakes with Rum Buttercream
Spiced eggnog cupcakes are a sophisticated take on the holiday classic, blending the rich creaminess of eggnog with the warmth of cinnamon and nutmeg. Topped with a boozy rum buttercream frosting, these cupcakes bring a festive flair to holiday gatherings, making them a hit among adults who love the comforting flavors of eggnog with a spirited twist.
Ingredients:
For the cupcakes:
- 1 ⅔ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- ½ cup eggnog
- ½ teaspoon vanilla extract
For the frosting:
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar
- 3 tablespoons rum
- 1 teaspoon vanilla extract
- Ground nutmeg for garnish
Instructions:
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Cream butter and sugar in a large bowl until fluffy. Add eggs one at a time, then mix in eggnog and vanilla. Gradually add the dry ingredients, mixing until smooth.
- Divide batter into liners, filling each about ⅔ full. Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean. Cool completely.
- For the frosting, beat butter until creamy. Gradually mix in powdered sugar, rum, and vanilla until fluffy. Pipe frosting onto cooled cupcakes and sprinkle with nutmeg.
These spiced eggnog cupcakes with rum buttercream are the perfect way to elevate your holiday dessert table. The subtle warmth of spices paired with the indulgent rum frosting creates a treat that’s both festive and luxurious. Serve them with a cup of spiked eggnog to keep the holiday spirit alive!
Chocolate Peppermint Bark Cupcakes
Chocolate peppermint bark is a beloved holiday treat, and now it takes center stage in these decadent cupcakes. The rich chocolate base, creamy peppermint frosting, and crunchy pieces of peppermint bark make these cupcakes a delightful blend of textures and flavors. They’re a show-stopping addition to any holiday dessert spread.
Ingredients:
For the cupcakes:
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- ½ cup whole milk
- 1 teaspoon vanilla extract
For the frosting:
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon peppermint extract
- Crushed peppermint bark for garnish
Instructions:
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- Cream butter and sugar in a large bowl until fluffy. Add eggs one at a time, then mix in milk and vanilla. Gradually add dry ingredients, mixing until smooth.
- Divide batter into cupcake liners and bake for 18–20 minutes or until a toothpick comes out clean. Cool completely.
- For the frosting, beat butter until creamy. Gradually add powdered sugar, heavy cream, and peppermint extract, mixing until fluffy. Pipe frosting onto cooled cupcakes and top with crushed peppermint bark.
Chocolate peppermint bark cupcakes are a celebration of the season’s favorite flavors. The combination of rich chocolate, cool peppermint, and a delightful crunch makes these cupcakes a festive favorite that everyone will enjoy. They pair beautifully with a mug of peppermint hot chocolate or holiday coffee.
Cranberry Orange Cupcakes with Cream Cheese Frosting
The bright and zesty flavors of cranberry and orange come together in these cupcakes, making them a refreshing choice for holiday desserts. The tartness of fresh cranberries and the citrusy sweetness of orange zest pair beautifully with a creamy, tangy cream cheese frosting. These cupcakes bring a burst of festive cheer to every bite!
Ingredients:
For the cupcakes:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup orange juice (freshly squeezed)
- 1 tablespoon orange zest
- 1 cup fresh cranberries (chopped)
For the frosting:
- 8 ounces cream cheese (softened)
- ½ cup unsalted butter (softened)
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Orange zest for garnish
Instructions:
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream butter and sugar in a large bowl until fluffy. Add eggs one at a time, then mix in vanilla, orange juice, and zest. Gradually add dry ingredients, mixing until smooth. Fold in chopped cranberries.
- Divide batter into liners, filling each about ⅔ full. Bake for 18–22 minutes or until a toothpick comes out clean. Cool completely.
- For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, mixing until fluffy. Pipe frosting onto cooled cupcakes and garnish with orange zest.
Cranberry orange cupcakes are a burst of holiday flavor, combining tart cranberries with sweet, zesty orange. Their vibrant taste and beautiful presentation make them a standout addition to any festive gathering. Pair them with a sparkling cranberry punch or a hot citrusy tea for a delightful holiday treat!
Gingerbread Cupcakes with Molasses Buttercream
Infuse the holidays with the cozy, spiced aroma of gingerbread in cupcake form. These gingerbread cupcakes are a soft, fluffy rendition of the classic holiday cookie, with the deep flavor of molasses and warm spices shining through. Topped with molasses buttercream, they deliver a nostalgic taste of the season in every bite.
Ingredients:
For the cupcakes:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- ½ cup unsalted butter (softened)
- ¾ cup brown sugar
- 1 large egg
- ½ cup molasses
- ½ cup whole milk
For the frosting:
- 1 cup unsalted butter (softened)
- 3 cups powdered sugar
- 2 tablespoons molasses
- 1 tablespoon milk
- Gingerbread cookie crumbs for garnish
Instructions:
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt.
- Cream butter and brown sugar in a large bowl until light and fluffy. Add egg, molasses, and milk, mixing until smooth. Gradually add dry ingredients until just combined.
- Divide batter evenly among cupcake liners. Bake for 18–20 minutes or until a toothpick comes out clean. Cool completely.
- For the frosting, beat butter until creamy. Add powdered sugar, molasses, and milk, beating until fluffy. Pipe frosting onto cooled cupcakes and garnish with gingerbread cookie crumbs.
These gingerbread cupcakes are a holiday classic brought to life in cupcake form. With their warm spices and rich molasses buttercream, they’re the perfect dessert to accompany a cup of coffee or spiced cider during festive gatherings. Their charming, nostalgic flavor will have everyone reaching for seconds.
Pistachio Raspberry Cupcakes with White Chocolate Frosting
Pistachio raspberry cupcakes offer an elegant, festive dessert perfect for holiday celebrations. The nutty flavor of pistachios pairs beautifully with the tangy sweetness of raspberries, while the creamy white chocolate frosting adds a touch of indulgence. These cupcakes are as beautiful as they are delicious, making them an eye-catching addition to your dessert table.
Ingredients:
For the cupcakes:
- 1 cup shelled pistachios (finely ground)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup whole milk
- 1 teaspoon almond extract
- ½ cup fresh raspberries
For the frosting:
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar
- 3 ounces white chocolate (melted and cooled)
- 2 tablespoons heavy cream
- Fresh raspberries and chopped pistachios for garnish
Instructions:
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together ground pistachios, flour, baking powder, and salt.
- Cream butter and sugar in a large bowl until light and fluffy. Add eggs one at a time, then mix in milk and almond extract. Gradually add dry ingredients, mixing until smooth. Fold in raspberries.
- Divide batter evenly among cupcake liners. Bake for 18–20 minutes or until a toothpick comes out clean. Cool completely.
- For the frosting, beat butter until creamy. Gradually add powdered sugar, melted white chocolate, and heavy cream, mixing until fluffy. Pipe frosting onto cooled cupcakes and garnish with raspberries and chopped pistachios.
These pistachio raspberry cupcakes are a refined holiday dessert with a pop of vibrant color and flavor. The nutty pistachio base, fresh raspberries, and decadent white chocolate frosting make them a treat your guests will adore. Serve them with a sparkling white wine or herbal tea for an elegant finish.
Cinnamon Roll Cupcakes with Cream Cheese Glaze
These cinnamon roll cupcakes combine the beloved flavors of a classic breakfast treat with the convenience of a cupcake. Swirled with cinnamon sugar and topped with a cream cheese glaze, these cupcakes are perfect for holiday brunches or dessert tables. Their comforting flavor and soft texture will win over everyone who tries them.
Ingredients:
For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
For the cinnamon swirl:
- ½ cup brown sugar
- 1 tablespoon ground cinnamon
For the glaze:
- 4 ounces cream cheese (softened)
- 2 tablespoons unsalted butter (softened)
- 1 ½ cups powdered sugar
- 1 tablespoon milk
- 1 teaspoon vanilla extract
Instructions:
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream butter and sugar in a large bowl until fluffy. Add eggs one at a time, then mix in vanilla. Gradually alternate adding dry ingredients and buttermilk, mixing until smooth.
- In a small bowl, mix brown sugar and cinnamon for the swirl. Spoon a small amount of batter into each liner, sprinkle with cinnamon sugar, then top with more batter. Swirl with a toothpick.
- Bake for 18–20 minutes or until a toothpick comes out clean. Cool completely.
- For the glaze, beat cream cheese and butter until smooth. Add powdered sugar, milk, and vanilla, mixing until creamy. Drizzle glaze over cupcakes.
Cinnamon roll cupcakes bring the warmth and comfort of a morning cinnamon roll into a handheld dessert. The sweet cinnamon swirl and tangy cream cheese glaze make them a perfect pairing for coffee or eggnog during holiday mornings or gatherings. They’re a delightful blend of breakfast and dessert!
Eggnog Cupcakes with Spiced Rum Frosting
Celebrate the holiday season with these decadent eggnog cupcakes, infused with the rich, creamy flavors of everyone’s favorite festive drink. Topped with spiced rum frosting, they offer the perfect balance of warmth and sweetness. These cupcakes are ideal for cozy gatherings or as a special dessert centerpiece.
Ingredients:
For the cupcakes:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup eggnog
- ¼ cup whole milk
- 1 teaspoon vanilla extract
For the frosting:
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar
- 2 tablespoons spiced rum (or vanilla extract for a non-alcoholic version)
- 1 tablespoon eggnog
- Ground nutmeg for garnish
Instructions:
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, nutmeg, cinnamon, and salt.
- Cream butter and sugar in a large bowl until fluffy. Add eggs one at a time, then mix in eggnog, milk, and vanilla. Gradually fold in dry ingredients until just combined.
- Divide batter among cupcake liners. Bake for 18–20 minutes or until a toothpick comes out clean. Cool completely.
- For the frosting, beat butter until creamy. Gradually add powdered sugar, spiced rum, and eggnog, mixing until fluffy. Pipe onto cooled cupcakes and sprinkle with nutmeg.
These eggnog cupcakes are a festive delight, combining the rich flavors of eggnog with a luxurious spiced rum frosting. Perfect for holiday parties or family gatherings, they capture the essence of the season in every bite. Pair them with a glass of eggnog for an indulgent treat!
Cranberry Orange Cupcakes with Orange Cream Cheese Frosting
Bright and tangy, these cranberry orange cupcakes are a refreshing holiday dessert that balances tart cranberries with sweet orange. Topped with a luscious orange cream cheese frosting, they’re a sophisticated addition to any festive celebration. Their vibrant flavor and beautiful presentation will leave a lasting impression.
Ingredients:
For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 2 large eggs
- Zest of 1 orange
- ½ cup fresh orange juice
- ½ cup whole milk
- 1 cup fresh or frozen cranberries (chopped)
For the frosting:
- 8 ounces cream cheese (softened)
- ½ cup unsalted butter (softened)
- 3 cups powdered sugar
- 1 tablespoon fresh orange juice
- Zest of 1 orange for garnish
Instructions:
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream butter, sugar, and orange zest in a large bowl until light and fluffy. Add eggs one at a time, then mix in orange juice and milk. Fold in dry ingredients until smooth. Stir in cranberries.
- Divide batter evenly among cupcake liners. Bake for 18–20 minutes or until a toothpick comes out clean. Cool completely.
- For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and orange juice, mixing until creamy. Pipe frosting onto cooled cupcakes and garnish with orange zest.
Cranberry orange cupcakes are a delightful blend of tart and sweet, making them a standout dessert for holiday gatherings. The citrusy notes and creamy frosting create a refreshing treat that pairs wonderfully with tea or sparkling wine.
Hot Chocolate Cupcakes with Marshmallow Frosting
Indulge in the cozy, nostalgic flavors of hot chocolate with these decadent cupcakes. Rich and chocolatey, these cupcakes are topped with a fluffy marshmallow frosting and a sprinkle of cocoa powder. They’re a perfect winter treat, bringing the warmth of a cup of hot cocoa to the dessert table.
Ingredients:
For the cupcakes:
- 1 ½ cups all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
- ½ cup hot chocolate (prepared and cooled)
For the frosting:
- 4 large egg whites
- 1 cup granulated sugar
- ¼ teaspoon cream of tartar
- 1 teaspoon vanilla extract
- Cocoa powder for garnish
Instructions:
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- Cream butter and sugar in a large bowl until fluffy. Add eggs one at a time, then mix in vanilla. Alternate adding dry ingredients and the milk and hot chocolate, mixing until smooth.
- Divide batter among cupcake liners. Bake for 18–20 minutes or until a toothpick comes out clean. Cool completely.
- For the frosting, whisk egg whites, sugar, and cream of tartar in a heatproof bowl over simmering water until sugar dissolves. Remove from heat and beat on high speed until stiff peaks form. Mix in vanilla. Pipe frosting onto cooled cupcakes and dust with cocoa powder.
Hot chocolate cupcakes are a cozy, indulgent treat perfect for chilly winter evenings or holiday parties. Their rich chocolate flavor and pillowy marshmallow frosting make them a comforting dessert that captures the essence of a warm cup of cocoa. Enjoy them with a blanket by the fire!
Note: More recipes are coming soon!
