Cranberry Eggnog Cupcakes

5 from 1 vote

Cranberry Eggnog Cupcakes

Cranberry eggnog cupcakes have a little bit of Christmas magic in each bite! Topped with a light and fluffy spiced white chocolate buttercream, these cupcake perfect end to a holiday meal or party with all the best flavors of the season.

Prep Time15

Cook Time22

Total Time37

Course: Dessert

Cuisine: American

Servings:

Calories: 217kcal

Author: Meaghan @ 4 Sons R Us

Ingredients

For The Cranberry Eggnog Cupcakes
1 16.5 oz box of white cake mix
3 large egg whites
1/4 cup canola oil
1 cup eggnog
1 cup of roughly chopped cranberries
1/4 tsp cinnamon
1/8 tsp nutmeg
For The Spiced White Chocolate Buttercream Frosting
heaping 1/4 cup while chocolate heaping
1/2 cup butter softened
4 oz cream cheese softened (optional)
2 heaping cups powdered sugar
1/2 tsp vanilla
1/2 tsp cinnamon or nutmeg
2 tbsp eggnog
cinnamon/nutmeg either for sprinkling
cranberries for accents

US Customary - Metric

Instructions

In a large mixing bowl, stir together the cake mix, egg whites, canola oil, and eggnog just until the mixture's smooth.
1 16.5 oz box of white cake mix, 3 large egg whites, 1/4 cup canola oil, 1 cup eggnog
Gently fold in the chopped cranberries, cinnamon, and nutmeg until evenly incorporated.
1 cup of roughly chopped cranberries, 1/4 tsp cinnamon, 1/8 tsp nutmeg
Spoon the batter into 24 cupcake liners and bake at 350 degrees for 18-22, minutes or until a toothpick inserted in the center of a cupcake comes out clean.
For The Spiced White Chocolate Buttercream Frosting
Using a double boiler, melt the chocolate chips or wafers, stirring constantly until completely melted and smooth. Remove the chocolate from heat and let it rest/cool for a few minutes.
heaping 1/4 cup while chocolate
In the bowl of a stand mixer, whip together the softened butter and the softened cream cheese, until evenly combined and fluffy. Reduce speed and whisk the mixture while slowly pouring in the white chocolate. Whip the mixture or another minute to get it fluffy and evenly incorporated.
1/2 cup butter, 4 oz cream cheese
Add the powdered sugar, vanilla, spices, and eggnog. Beat for 2 minutes.
2 heaping cups powdered sugar, 1/2 tsp vanilla, 1/2 tsp cinnamon or nutmeg, 2 tbsp eggnog
Refrigerate the frosting for 1-2 minutes to 'firm' up.
Frost the cupcakes as desired.
Sprinkle with a little additional spice, and top with a fresh cranberry, if desired.
cinnamon/nutmeg, cranberries

Notes

Make sure to use egg whites only in the cupcakes themselves. It helps the cake stay white and pretty plus there is enough fat in the cake from the eggnog and the oil.
When making the frosting, make sure to use room temperature butter and cream cheese so it is easier to cream.
Be careful not to overheat the white chocolate. Overheating it can cause it to scorch and seize.
Refrigerating the frosting for a minute or two helps it firm up enough to pipe onto the cupcakes nicely. Don't skip this step!

Nutrition