Pumpkin Cupcakes with Eggnog Buttercream

The Story:
         Happy Halloween!  This cupcake is all treat and no trick.  Enjoy the perfect holiday combination!

Pumpkin Cakes:
½ cup oil
½ cup applesauce
3 eggs
1 ½ cups sugar
1 cup brown sugar
¼ cup eggnog
15 ounces pumpkin puree (the small can)
2 ¾ cup flour
1 teaspoon baking soda
½ teaspoon baking powder
1 tablespoon pumpkin pie spice
2 teaspoons cinnamon
½ teaspoon salt
Eggnog Buttercream:
8 oz cream cheese
½ cup butter
¼ cup eggnog
3-4 cups powdered sugar

Eggnog Glaze and Roasted Pumpkin Seeds
1.     Preheat oven to 350 degrees and line pans with cupcakes liners (yields 24).
2.    In a large bowl, combine oil, applesauce, eggs, sugar, brown sugar and eggnog.
3.    In a separate bowl, mix flour, baking soda, baking powder, pumpkin spice, cinnamon and salt together.
4.    Add half of the flour mixture to the oil mixture and stir until combined.
5.    Add pumpkin and stir.
6.    Add the rest of the flour mixture and mix.
7.    Fill cupcake liners ¾ full and bake for 17-22 minutes or until an inserted knife comes out clean.
8.    Buttercream:  Beat cream cheese and butter until light and fluffy.  Add eggnog and powdered sugar and beat well.  Adjust consistency using eggnog to loosen and powdered sugar to thicken.
9.    Pipe onto cooled cupcakes.
10.  Top with roasted pumpkin seeds and eggnog glaze (2 tablespoons eggnog, 1 cup powdered sugar, 1 teaspoon pumpkin pie spice whisk until smooth).


8 thoughts on “Pumpkin Cupcakes with Eggnog Buttercream

  1. 1
    Anna says:

    What are you glazing? The seeds? The icing?

  2. 2
    Lizzy Mae says:

    Anna, I drizzle glaze over the buttercream. Good luck!

  3. 3
    Julia Lynn says:

    If I wanted to make the cupcake without eggnog, can I sub milk or cream?

  4. 4
    Lizzy Mae says:

    Julia, yes. For the cake just use buttermilk and in the buttercream you can use milk. I would put a teaspoon of cinnamon in the buttercream as well to give it a little kick.

  5. 5
    MB and HB says:

    I made these cupcakes today and LOVE them!!! Thank you for sharing!

  6. 6
    Katie says:

    Delicious! Question though, I added an extra cup of sugar but my frosting was still the consistency of batter.. it just drooped and melted onto the cupcake… suggestions?

  7. 7
    Lizzy Mae says:

    Make sure you never melt your butter, and just keep adding powdered sugar. Depending on the brand you use, you will need a different amount.

  8. 8
    Angie says:

    I just stumbled upon this blog and OMG all your cupcakes and pictures look amazing… You are so creative and talented.

    I was looking for this exact recipe, pumpkin pie cupcake with eggnog frosting, I didn't find it till just now but this will be perfect next fall. 🙂

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