Eggnog Latte Cupcakes

Substitutes and Variations

• Cake Mix: Use yellow or white cake mix to make the cupcake batter. I had white cake mix in the pantry, so that’s what I used.
• Eggs: Follow the instructions on back of the box of cake mix. Mine said 3 large egg whites OR 3 large eggs. Yours may indicate a different amount.
• Frosting: Make cream cheese frosting if you’d prefer it instead of espresso buttercream.
• Oil: Any neutral tasting oil works fine. Our box of cake mix indicated vegetable oil, but canola oil would make a good substitute.

Equipment

You’ll need a few pieces of equipment to make the cupcakes. If you make cupcakes or muffins often, everything you need is likely in already in the kitchen.

• Muffin pans: You’ll need two separate pans or use the same one twice. It needs to be standard-sized not jumbo or mini.
• Mixing bowls: We used two large mixing bowls, one for the batter and one for the buttercream. Then, you’ll need a small, heat-safe bowl to dissolve the espresso powder.
• Mixer: Use a hand mixer or a stand mixer, but you’ll need an electric mixer for the batter and the buttercream.
• Cookie scoop: I like to use a 1 tablespoon cookie scoop to portion out the batter into the muffin tins. If you don’t have a small scoop, use a 1/4 cup measuring cup but don’t fill it all the way full. A 1 tablespoon measuring spoon also works.
• Cupcake liners: Some festive cupcake liners are a nice touch, but you can just as easily spray the pan with non-stick cooking spray.
• Measuring spoons, measuring cups, spatulas, etc.: All the basics for measuring and stirring ingredients.
• Frosting bag with tip: Use your favorite frosting bag with tip, knife, or offset spatula to apply the buttercream.

Storage

Refrigerator: Store leftover cupcakes in the refrigerator for up to 5 days.

Freezer: If you’d like to freeze the cupcakes, it’s best to do it before you add the frosting. Bake them and let them cool completely. Wrap the cupcakes in plastic wrap followed by a layer of aluminum foil, then drop them into a freezer-safe container or plastic bag. They’ll stay fresh for about 1-2 months.

Thawing: Thaw the cupcakes in the fridge before frosting.

Make Ahead: Eggnog latte cupcakes can be made ahead of time and kept in the fridge until ready to serve. The texture begins to change slightly the longer they’re stored, so it’s best to serve them within a day of baking.

Tips

• Chill the dissolved espresso: Don’t skip this step! After dissolving the espresso powder in hot water, place it in the refrigerator to cool for a few minutes. Otherwise, it may melt the butter in the frosting.
• Let the cupcakes cool: Make sure the cupcakes are completely cooled before frosting so the buttercream doesn’t melt.
• Sift the powdered sugar: This isn’t 100% necessary, but if the powdered sugar is lumpy you may want to sift it to remove any lumps. Removing the lumps gives the buttercream an ultra smooth and creamy texture.
• Don’t overfill the liners: I used 3 tablespoons of batter per cupcake liner. That was the recommended amount listed on box of cake mix. Take care not to overfill the liners; otherwise, the cupcakes will spillover onto the pan.

Frequently Asked Questions

Can I use instant coffee granules?

No, coffee granules aren’t a good fit for this recipe. They’re too large and don’t dissolve well.

Instant espresso is much finer and dissolves better in water. Plus, it has a stronger flavor, so you end up using less.

Do these cupcakes have caffeine?

Yes, they contain a little caffeine from the espresso powder.

Can I use eggnog with alcohol?

We haven’t tried eggnog with alcohol in these cupcakes and can’t say they’ll turn out.