Red Velvet Cupcakes with Eggnog Butter Frosting | The perfect holiday cupcake! These gorgeous cupcakes have a beautiful red color are moist, fluffy and topped with everyone’s holiday favorite, eggnog butter frosting!
Do you miss using eggnog in recipes year round? Did you know that you can freeze eggnog? That’s right just place the container in the freezer until your ready to bake and create! Allow room at the top for expansion (about 1/2 inch) Eggnog fresh or store bought should be good for about 6 months. Now you can make these Red Velvet Cupcakes with Eggnog Butter Frosting anytime!
So good and addictive you’ll want to make extra so your guests can take some home! Add a few to a cupcake box and attach a recipe card! Scroll down for free downloadable recipe cards.
Click here for your free Recipe Card Printable—->>>>Red Velvet Cupcake Recipe Card ….For the best results print on a piece of card stock paper.
Red Velvet Cupcakes with Eggnog Butter Frosting
For the Red Velvet Cupcakes
- 1/2 cup unsalted butter, softened
- 1 cup Dixie Crystals granulated sugar
- 1/2 cup Dixie Crystals light brown sugar, packed
- 2 large eggs
- 2 (1-ounce) bottles red food coloring
- 1 teaspoon LorAnn Oils and Flavors, red velvet emulsion
- 2 1/2 cups all-purpose flour
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 tablespoon distilled white vinegar
- 1 teaspoon vanilla extract
For the Eggnog Butter Frosting
- 1/2 cup + 2 tablespoons eggnog
- 1/2 teaspoon LorAnn Oils and Flavors eggnog flavor
- 1 cup unsalted butter, softened
- 4 ounces cream cheese, softened
- 1 (2 pound) bag + 1 cup powdered sugar
- garnish: red sugar sprinkles
For the Red Velvet Cupcakes:
Preheat oven to 350°. Line 24 muffins cups with cupcake liners. Beat butter and sugars until fluffy. Add egg, one at a time, beating well after each addition. Carefully add food color (ONE BOTTLE AT A TIME), mix until combined; carefully add the second bottle. Beat until fully incorporated, add red velvet emulsion, beat until just incorporated.
In a medium bowl whisk together the flour, cocoa powder, baking soda and salt. Add flour mixture to butter mixture in thirds, alternating with buttermilk. Add vinegar and vanilla; beat just until blended. Divide batter evenly among cupcakes. Bake 18 to 20 minutes or until a wooden pick inserted into the center comes out clean. Let cool in pan on wire racks. Pipe Eggnog Frosting on cooled cupcakes and sprinkle with colored sugar.
For the Eggnog Frosting:
Once the eggnog is measured pour the eggnog flavor into the same container; set aside. Beat butter and cream cheese until smooth. Reduce mixer speed to low; gradually add confectioners' sugar and eggnog mixture. Occasionally scrape sides of bowl. Beat until blended.
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