With holiday parties come the inevitable classic holiday party drinks: hot chocolate, boozy eggnog, mulled cider, etc. But sometimes it’s still 80º where you live and all you want is a cupcake. If you fall into that niche, congratulations we have holiday drink cupcakes! I went and transformed my 3 favorite holiday drinks into the portable baby cakes for all your upcoming holiday parties/celebrations so everyone can be happy and you don’t have to worry about investing in new glassware.
For the Mulled Cider Cupcake:
Grab your favorite yellow cake box cake mix (I used Betty Crocker for all these), swap out the water for apple cider, and add 1 1/2 teaspoons of ground cinnamon and 1/2 teaspoon ground allspice to the rest of the ingredients required for the cake. Bake up the cupcakes according to the directions on the box. Once cooled, make the frosting:
Spiced Orange Buttercream
Makes enough for 24 cupcakes
1 cup unsalted butter
pinch of salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon orange zest, about 1/4 of a navel orange
4 cups powdered sugar, sifted
1 tablespoon orange juice
2-3 tablespoons heavy cream
Beat the butter, salt, cinnamon, allspice, and orange zest in the bowl of a stand mixer or a large bowl using an electric handheld mixer for about 1 minute, until fluffy and just barely lighter in color. Add half the powdered sugar, mix on low until just combined, then add the orange juice and two tablespoons of heavy cream with the remaining powdered sugar. Mix on low until combined then turn the speed up to high and beat for 1-2 minutes, until the buttercream is light and fluffy. If it needs it, add the remaining heavy cream. Pipe onto the cupcakes and sprinkle with turbinado sugar.
For the Peppermint Hot Chocolate Cupcake:
Grab your favorite devil’s food cake box cake mix (I used Betty Crocker for all these), add one teaspoon of instant espresso powder (to help boost the chocolate flavor) along with all the other required ingredients for the cake. Bake up the cupcakes according to the directions on the box. Once cooled, make the frosting:
Peppermint Cocoa Buttercream
Makes enough for 24 cupcakes
1 cup unsalted butter
pinch of salt
1 teaspoon peppermint extract
4 cups powdered sugar, sifted
1/2 cup unsweetened cocoa powder, sifted with the powdered sugar
4-5 tablespoons heavy cream
Beat the butter, salt, and peppermint extract in the bowl of a stand mixer or a large bowl using an electric handheld mixer for about 1 minute, until fluffy and just barely lighter in color. Add half the powdered sugar/cocoa mixture, mix on low just until combined, then add 3 tablespoons of heavy cream with the remaining powdered sugar/cocoa mixture. Mix on low until combined then turn the speed up to high and beat for 1-2 minutes, until the buttercream is light and fluffy. If it needs it, add the remaining heavy cream. Pipe onto the cupcakes and sprinkle with crushed up peppermint and mini marshmallows (press these in just a bit to hold in there).
For the Holiday Eggnog Cupcake:
Grab your favorite white cake box cake mix (I used Betty Crocker for all these), swap out the water for eggnog and follow the directions for the egg whites only option for the recipe, along with all the other required ingredients for the cake. Bake up the cupcakes according to the directions on the box. Once cooled, make the frosting:
Boozy Eggnog Buttercream
Makes enough for 24 cupcakes
1 cup unsalted butter
pinch of salt
4 cups powdered sugar, sifted
2 tablespoons dark rum (or 1 teaspoon rum extract, just use more heavy cream)
2-4 tablespoons heavy cream
Beat the butter and salt in the bowl of a stand mixer or a large bowl using an electric handheld mixer for about 1 minute, until fluffy and just barely lighter in color. Add half the powdered sugar, mix on low just until combined, then add the rum and 2 tablespoons of heavy cream with the remaining powdered sugar. Mix on low until combined then turn the speed up to high and beat for 1-2 minutes, until the buttercream is light and fluffy. If it needs it, add the remaining heavy cream. Pipe onto the cupcakes and sprinkle with sprinkles or sugar pearls.
