Skip to content

We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

Eggnog cupcakes with spiced brandy buttercream frosting recipe

Eggnog cupcakes with spiced brandy buttercream frosting recipe

21 ratings

Ring in the festive season with these delicious eggnog cupcakes. These little fluffy treats topped with spiced brandy buttercream frosting make the perfect spiced afternoon treat. See method

  • Serves 12
  • 20 mins to prepare and 20 mins to cook, plus cooling time
  • 479 calories / serving
  • Vegetarian

Ingredients

For the cupcakes

  • 150g caster sugar
  • 150g soft unsalted butter
  • 1 tsp vanilla extract​
  • 3 eggs
  • 150g self-raising flour
  • ¼ tsp ground nutmeg
  • 1 tsp bicarbonate of soda
  • 3 tsp advocaat 

For the buttercream frosting

  • 200g unsalted butter, at room temperature
  • 400g icing sugar
  • 1 tsp cinnamon
  • ½ tsp ground nutmeg
  • 1 tbsp raw brown sugar
  • 1 tsp vanilla extract
  • 1 tbsp advocaat
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

    2005kj
    479kcal     24%

  • Fat

    26g 38%

  • Saturates

    15g 75%

  • Sugars

    50g 55%

  • Salt

    0.4g 6%

of the reference intake
Carbohydrate 61g Protein 3.2g Fibre 0.7g

Method

  1. Heat oven to gas 5, 190°C, fan 170°C. Line a 12-hole muffin tin with cupcake or muffin cases.
  2. In a large bowl, cream the sugar, butter and vanilla together until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Then beat in the advocat. Lastly sift over the flour, spices and bicarbonate of soda and fold until combined.

    We value your privacy

    We use cookies to help give you the best experience on our site. By playing this video, you're consenting to receive third party privacy-enhanced cookies.

  3. Divide the mixture between the muffin holes. Bake for 18-20 mins until risen and golden and the cakes spring back when touched. Remove and cool on a wire rack.
  4. While the cupcakes are cooling make the buttercream. In a large bowl, beat the butter, vanilla and advocaat until really soft, then gradually beat in the icing sugar and most of the cinnamon and nutmeg, leaving a little for decorating. Spoon the icing into a piping bag with a large round nozzle and pipe onto the cakes. Mix together the brown sugar and the remaining nutmeg and cinnamon and serve each cupcake garnished with a sprinkle of the spiced sugar.

    We value your privacy

    We use cookies to help give you the best experience on our site. By playing this video, you're consenting to receive third party privacy-enhanced cookies.

    We value your privacy

    We use cookies to help give you the best experience on our site. By playing this video, you're consenting to receive third party privacy-enhanced cookies.

See more Baking recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.