Name: Eggnog Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: For the Cupcakes:; 1 1/4 cups all-purpose flour; 1 1/4 teaspoons baking powder; 1/4 teaspoon ground nutmeg; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 teaspoon rum extract (optional, for classic eggnog flavor); 1/2 cup eggnog; For the Eggnog Buttercream Frosting:; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 2–3 tablespoons eggnog; 1/4 teaspoon ground nutmeg (plus more for garnish); 1/2 teaspoon vanilla extract

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Why You’ll Love This Recipe

These Eggnog Cupcakes bring a unique holiday twist to traditional cupcakes with their subtle notes of nutmeg, cinnamon, and creamy eggnog flavor. They are light yet indulgent, easy to make, and an impressive dessert for any festive occasion. Plus, the eggnog buttercream frosting adds a decadent finish that eggnog lovers will adore.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cupcakes:

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup eggnog
1/4 cup milk

For the Frosting:

1/2 cup unsalted butter, softened
2 1/2 cups powdered sugar
3-4 tablespoons eggnog
1/2 teaspoon vanilla extract
Pinch of ground nutmeg, for garnish (optional)

directions

Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
In a medium bowl, whisk together the flour, baking powder, salt, nutmeg, and cinnamon.
In a large bowl, cream together the butter and sugar until light and fluffy.
Beat in the eggs, one at a time, then add the vanilla extract.
Mix the eggnog and milk together in a measuring cup.
Alternately add the dry ingredients and the eggnog mixture to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Allow cupcakes to cool completely on a wire rack before frosting.

To Make the Frosting:

Beat the butter until smooth and creamy.
Gradually add the powdered sugar, beating well after each addition.
Add the eggnog and vanilla extract, and beat until light and fluffy.
Frost the cooled cupcakes and sprinkle with a little nutmeg if desired.

Servings and timing

Prep Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Calories: Approx. 320 kcal per cupcake
Servings: 12 cupcakes

Variations

Spiced Up: Add a pinch of ground cloves or allspice to the batter for a deeper spice flavor.
Boozy Version: Add a tablespoon of rum or bourbon to the frosting for an adult twist.
Mini Cupcakes: Make mini versions by reducing baking time to about 10-12 minutes.
Eggnog Cream Filling: Core the cupcakes and fill them with a simple eggnog pastry cream before frosting.
Extra Nutmeg: Stir a little extra ground nutmeg into the frosting for a spicier kick.

storage/reheating

Store frosted cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring refrigerated cupcakes to room temperature before serving for the best flavor and texture. These cupcakes can be frozen (unfrosted) for up to 2 months; thaw and frost before serving.

FAQs

Can I use store-bought eggnog for this recipe?

Yes, any good-quality store-bought eggnog works perfectly.

Can I make these cupcakes in advance?

Absolutely, bake them a day ahead and frost just before serving for freshest results.

Can I substitute homemade eggnog?

Yes, homemade eggnog can be used, just make sure it’s well-chilled before adding to the batter.

What can I use instead of eggnog?

If you don’t have eggnog, a mixture of milk and a little extra vanilla extract with a pinch of nutmeg can substitute.

How do I know when the cupcakes are done?

A toothpick inserted into the center should come out clean or with a few moist crumbs.

Can I make a dairy-free version?

Yes, use dairy-free eggnog and a dairy-free butter substitute for both the cupcakes and the frosting.

Why is my frosting too runny?

Add more powdered sugar, a few tablespoons at a time, until the desired consistency is reached.

Can I decorate them for Christmas?

Definitely, top with holiday sprinkles, a cinnamon stick, or a mini gingerbread cookie for festive flair.

How can I make the cupcakes extra moist?

Don’t overmix the batter and be sure not to overbake them.

Can I pipe the frosting?

Yes, the eggnog frosting is sturdy enough to pipe beautifully onto the cupcakes.

Conclusion

Eggnog Cupcakes are a festive and flavorful way to celebrate the holiday season. With their tender crumb, warm spices, and creamy eggnog frosting, they capture the essence of wintertime in every bite. Whether you’re hosting a party, looking for a special homemade gift, or simply treating yourself, these cupcakes are sure to impress and delight.

Eggnog Cupcakes

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These festive Eggnog Cupcakes are light, fluffy, and infused with classic holiday eggnog flavor, topped with a creamy eggnog buttercream frosting. Perfect for Christmas parties, holiday gatherings, or a cozy winter treat!

Author: Emily
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 12 cupcakes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C) and line a cupcake pan with paper liners.
In a medium bowl, whisk flour, baking powder, nutmeg, and salt.
In a large bowl, cream butter and sugar until light and fluffy.
Beat in eggs, one at a time, then add vanilla and rum extracts.
Add the dry ingredients in batches, alternating with eggnog, beginning and ending with dry ingredients. Mix until just combined.
Fill cupcake liners about 2/3 full.
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
For the frosting, beat butter until fluffy. Gradually add powdered sugar.
Add eggnog, nutmeg, and vanilla. Beat until smooth and creamy.
Frost cooled cupcakes and sprinkle lightly with additional nutmeg.

Notes

Rum extract gives a more authentic eggnog flavor, but you can omit it if you prefer.
Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days.
Allow cupcakes to come to room temperature before serving for the best texture.
You can double the frosting if you like extra tall swirls!