Small Batch Eggnog Cupakes

Eggnog cupcakes with festive frosting on a wood tray.

5 from 2 reviews

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!

Prep Time20

Cook Time22

Total Time42

Course: Dessert

Cuisine: American

Servings: Cupcakes

Calories: 185kcal

Author: Erin Cernich

Equipment

Ingredients

Eggnog Cupcakes

½ cup all-purpose flour
¼ teaspoon baking powder
¼ teaspoon ground nutmeg
⅛ 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
½ 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
¼ cup granulated sugar
⅛ teaspoon cream of tartar
½ teaspoon vanilla extract
⅛ 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.

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