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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!

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
  • 23 tablespoons eggnog
  • 1/4 teaspoon ground nutmeg (plus more for garnish)
  • 1/2 teaspoon vanilla extract

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!