A small batch recipe for Eggnog Cupcakes with Toasted Marshmallow Frosting feature soft and moist cupcakes with holiday eggnog and spice. The cupcakes are made with eggnog, nutmeg, and topped with a warm and cozy toasted marshmallow meringue frosting. A delightful dessert for the holidays!
Small Batch Eggnog Cupcakes
Is it really Christmas without eggnog? I suppose it is, but for those of us that actually enjoy the flavor of the holiday beverage, this recipe is for us! And if you are not a fan of eggnog – well, you probably aren’t reading this anyway …
These eggnog cupcakes with toasted marshmallow frosting celebrate all the flavors of eggnog and deliver it in a cute little cupcake package. And a great thing about baking with eggnog – aside from the cozy holiday flavor – we get extra moisture and texture into the cupcakes. Just think about it – eggnog is made with egg yolks, and egg yolks add delicious texture and flavor to baked goods.
Why These Cupcakes Are A Must For The Holidays
- Easy – Another benefit of a small batch cupcake recipe, and the fact that you only need a few ingredients to make the cupcakes. And during the holidays, chances are you may already have some eggnog in the refrigerator!
- Moist – With an egg yolk and the texture and ingredients in eggnog (more egg yolks), it is only natural that these cupcakes are moist!
- Loaded with Holiday Flavor – The eggnog adds a buttery warmth and flavor to the cupcakes. And to boost the eggnog spice, we add a little extra nutmeg. Rounding out the cozy holiday flavors is a the toasted marshmallow.
Small Batch Holiday Cupcakes
This is a small batch recipe for 4 Eggnog Cupcakes that are moist, tender, and delightfully topped with a homemade marshmallow meringue frosting. The base of the cupcake is similar to the classic vanilla cupcakes, and the addition of eggnog and nutmeg spice make this recipe fitting for Christmas!
And what’s especially great about small batch cupcakes is you can serve a variety of desserts! As you plan your holiday dessert table, these eggnog cupcakes would be charming sitting next to a batch of gluten free spice cupcakes, pumpkin small batch cupcakes, and even the stunning vanilla orange gingerbread cake. Add a station for homemade gingerbread lattes and your guests will never leave!
Key Ingredients and NOtes
- Eggnog – Let’s keep it easy and use store bought eggnog!
- All-Purpose Flour
- Baking Powder
- Ground Nutmeg – The nutmeg drives home the flavor of the eggnog.
- Salt – The salt is needed to balance the sweetness and make the flavors in the cupcakes shine!
- Unsalted Butter
- Granulated Sugar
- Vanilla – For a delicious and warm vanilla flavor, you could try vanilla bean paste. One of my new favorite ingredients – especially for cakes and cupcakes. Although vanilla extract will work just fine.
- Egg Yolk – The egg white will get used in the Marshmallow Frosting!
Helpful Tips
- Use store bought eggnog – It is so much easier than making homemade! And I recommend any brand you like to drink.
- Separate the egg while it is cold – We are using the egg yolk in the cupcakes, and the egg white in the frosting. It is much easier to separate the egg when it is cold.
- Make sure the egg white is room temperature when making the frosting – Since it is going over heat to make the frosting, it is better to start it at a warmer temperature.
- Don’t skip the nutmeg – I find that store bought eggnog goes a little easy on the nutmeg. Adding our own amplifies the eggnog flavor in the cupcakes.
- Use a cookie scoop to portion the batter – Not a must but it sure makes portioning and getting the batter into the liners so much easier!
- Be careful when toasting the Marshmallow Frosting – Set one cupcake at a time on a baking sheet and be careful not to torch the cupcake liner! I speak from experience …
Recipe FAQ
I have not tested the recipe with 1:1 gluten free flour. But if you are looking for gluten free cupcakes, try the gluten free vanilla cupcakes or gluten free chocolate cupcakes. These cupcakes can easily be paired with holiday flavors.
Great question! I’m not a fan of rum, but you could certainly add a little rum extract to the cupcake batter. You probably want to start with 1/4 to 1/2 teaspoon and add more to taste.
You can certainly try a different frosting recipe on the blog – like the Butter Free Vanilla Frosting, Butter Free Caramel Frosting, or even a lighter Whipped Coconut Cream.
Unfortunately, I don’t think so. However, you don’t have to toast the frosting – it will still be delicious!
Recipe
Eggnog Cupcakes with Toasted Marshmallow
INGREDIENTS
Eggnog Cupcakes
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 3 tablespoons granulated sugar
- 2 tablespoons unsalted butter, room temperature
- 1 teaspoon vanilla bean paste, or vanilla extract
- 1 large egg yolk, room temperature (reserve the egg white for the frosting)
- 1/2 cup eggnog, room temperature
Toasted Marshmallow Frosting
- 1 large egg white, room temperature (reserved from above)
- 1 tablespoon water, room temperature
- 1 teaspoon light corn syrup
- 1/4 cup granulated sugar
- 1/8 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
INSTRUCTIONS
Eggnog Cupcakes
- Preheat the oven to 325F degrees and adjust the oven rack to the middle position. Line a cupcake pan with 4 cupcake liners.
- In a small mixing bowl, whisk together the flour, baking powder, salt, and nutmeg.1/2 cup all-purpose flour, 1/4 teaspoon baking powder, 1/4 teaspoon ground nutmeg, 1/8 teaspoon salt
- In a medium mixing bowl, add the sugar and butter. Using a hand mixer on medium-low speed, beat until light and fluffy. Add the egg yolk and vanilla. Continue to beat on medium-low speed until the mixture is light and creamy. Note – Reserve the egg white for the meringue frosting.3 tablespoons granulated sugar, 2 tablespoons unsalted butter, room temperature, 1 teaspoon vanilla bean paste, or vanilla extract, 1 large egg yolk, room temperature
- Sprinkle half of the dry ingredients over the wet ingredients. Beat on low speed until just combined. Pour in the eggnog and continue mixing until just incorporated. Add the remaining dry ingredients and beat until just combined. Do not overmix the batter. It is ok if there are a few lumps.1/2 cup eggnog, room temperature
- Pour equal amounts of batter into the prepared cupcake liners. Tip – Use a small cookie scoop to help with portioning and less mess!
- Bake for 18 to 22 minutes, or until a toothpick inserted in the middle comes out mostly clean – a few crumbs are ok. Cool in the muffin pan set on a wire cooling rack for 5 minutes. Then transfer the cupcakes to the wire rack to cool completely.
Toasted Marshmallow Frosting
- Create a double boiler – Simmer about 2 inches of water in a saucepan. In a heat-proof mixing bowl large enough to fit on top of the saucepan – without touching the water – add the egg white, water, corn syrup, sugar, and cream of tartar. Set the bowl on top of the saucepan.1 large egg white, room temperature, 1 tablespoon water, room temperature, 1 teaspoon light corn syrup, 1/4 cup granulated sugar, 1/8 teaspoon cream of tartar
- Using one of the whisk attachments as your whisk, constantly whisk the mixture until foamy and white. We want the sugar to dissolve and the temperature of the mixture to reach 160F degrees. This may take up to 4 minutes. If you don't have a thermometer, you can test if the sugar has dissolved by carefully rubbing a little of the egg white between your thumb and index finger – if done, you will not feel sugar granules.
- Remove the bowl from the heat, and add the vanilla extract and salt. Using a hand mixer with whisk attachments, beat on medium speed until stiff peaks form, and the frosting is pillowy and glossy. This may take about 2.5 minutes.1/8 teaspoon salt, 1/2 teaspoon vanilla extract
- Dollop or pipe the marshmallow on top of the cooled cupcakes. Using a small kitchen torch, gently torch the marshmallow to your desired toastiness. Recommend method for toasting the frosting – Toast one cupcake at a time, set the cupcake on an aluminum (or something more heat resistant than your countertop), and gently go around the frosting with the torch. Use caution when torching towards the bottom so you don't torch the cupcake liners. Note – It is not necessary to toast the meringue. You can dollop the frosting on top if preferred.
RECIPE NOTES
- Serving Size – This is a small batch recipe. I have not tested doubling the ingredients to make a larger batch. If you do, I recommend 1 whole egg vs. 2 egg yolks.
- Eggnog – If you opt not to use eggnog, swap for fuller fat milk (2% or whole). To achieve the eggnog flavor, add 1/2 teaspoon of nutmeg.
- Storing – The cupcakes will be fine at room temperature for up to 4 hours. Beyond that, I recommend refrigerating as the marshmallow frosting may start to loosen.
- Freezing – Unfrosted cupcakes can be frozen for up to 3 months. Wrap in plastic wrap and place in a freezer bag. Thaw in the refrigerator before frosting. I do not recommend freezing the marshmallow – this will change the texture.
NUTRITION ESTIMATES
about the author ...
I'm Erin and I'm all about desserts - and a little bit of butter!
I've tested, written, and photographed hundreds of recipes on my website. Here you'll find the tastiest small batch desserts - all homemade, all simple, and all for you! Click here to learn more about me!