This Eggnog Cupcakes recipe is topped with a sweet and creamy buttercream frosting. These tasty individual-sized desserts are a must-make holiday treat. If you’ve never tried seasonal eggnog desserts, you are going to fall in love quickly with these cupcakes.
I have had this Holiday Eggnog Bread on my baking list for years, so I thought it was time to expand the baking options using eggnog. This recipe makes the cutest little cupcakes ever. And they are easy to make in batches ready for guests at a very special holiday celebration or party. And if your family serves eggnog every year and have a little extra to spare then you’ll want to make sure to include these delicious, rich, and flavorful treats on your holiday dessert menu.
Table of Contents
WHY YOU’LL LOVE THIS EGGNOG CUPCAKES RECIPE
These cupcakes are festive, pretty, and perfect for holiday parties. Plus they are easy to make in batches ready for guests. If you’ve never tried Eggnog Buttercream Frosting, these are a must-make treat this Holiday Season!
Flavor – If you love Eggnog flavor then this is the recipe for you. Both the cupcake and the frosting are full of sweet eggnog flavor without being too strong with that rich eggnog.
Extract variation – Make these all year long by using eggnog extract. Yes, it exists and it comes in super handy! I use LorAnn Oils. Check out the substitutions information below.
Easy to Find Ingredients – You will find everything needed to make these eggnog cupcakes at any grocery store, including the eggnog itself.
Holiday Treat – These cupcakes are perfect for serving on Christmas or at any holiday party. They also make a great homemade gift to bring to neighbors, friends, and office parties.
Make-Ahead – You can bake these eggnog cupcakes one or two days in advance of when you need them. Makes it easier for holiday entertaining.
EQUIPMENT NEEDED TO MAKE THIS EGGNOG CUPCAKES RECIPE
- muffin tin
- cupcake liners
- medium mixing bowl
- large mixing bowl
- mixer – stand or electric hand mixer.
- piping bag
INGREDIENTS FOR YOUR EGGNOG CUPCAKES
- all-purpose flour
- baking powder
- baking soda
- nutmeg, ground
- unsalted butter, softened at room temperature
- granulated sugar or sugar alternative
- pure vanilla extract
Eggnog Buttercream Frosting
- unsalted butter, softened at room temperature
- powdered sugar or sugar-free alternative
- ground nutmeg
- rum extract OR Vanilla extract
- Sprinkles or Additional nutmeg
HOW TO MAKE EGGNOG CUPCAKES
STEP 1: PREHEAT THE OVEN AND PREPARE THE PAN
Preheat oven to 350°F degrees. Line a muffin tin with cupcake liners and set it aside.
STEP 2: MIX THE DRY INGREDIENTS
In a medium-size mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and nutmeg until combined.
STEP 3: CREAM BUTTER AND SUGAR
In the bowl of a stand mixer or large mixing bowl, cream the butter and sugar with a stand mixer or hand mixer. Add the vanilla, and eggnog until well incorporated.
Beat in the eggs one at a time.
STEP 4: ADD IN THE DRY INGREDIENTS
Gradually mix in the dry ingredients 1/4 cup at a time until the ingredients are just combined. Don’t overmix.
STEP 5: FILL THE MUFFIN TIN
Fill the prepared muffin tins with cupcake batter, about 2/3 full.
STEP 6: BAKE THE CUPCAKES
Place into the oven and bake for 20-22 minutes or until a toothpick comes out clean when inserted into the middle of one of the cupcakes. Remove from oven, and when it’s safe to touch remove from muffin tin and place on a cooling rack.
STEP 7: MIX THE FROSTING
Using a stand mixer or hand mixer with the whisk attachment, beat the butter until it turns a light pale yellow color and is creamy.
Turn the mixer to low speed and add the powdered sugar 1/4 cup at a time. Add the nutmeg and rum extract, then increase speed to medium and beat until smooth. Add the eggnog and continue to beat until the consistency is smooth.
STEP 8: PIPE THE FROSTING
Fill a pastry bag fitted with a piping tip (Wilton Size 1M) with the eggnog buttercream. Pipe the frosting on each cupcake and top with sprinkles or additional nutmeg if desired.
EGGNOG CUPCAKES RECIPE SUBSTITUTIONS & ADDITIONS:
- If you are out of unsalted butter and want to avoid a trip to the grocery store you can use salted butter in place of unsalted.
- For a festive look dust the tops of your finished cupcakes with holiday sprinkles or cinnamon.
- If you like a little crunch to your cupcakes gently fold in chopped nuts like pecans or walnuts into your batter before filling the cupcake liners.
- For Chocolate Eggnog Cupcakes mix 2 tablespoons of unsweetened cocoa powder into your cupcake batter.
- Sugar Free Cupcakes – Use your favorite sugar free baking blend. I have used allulose, Truvia baking blend and Swerve with great results.
- No eggnog? No problem when you use an eggnog extract. To use extract in place of the eggnog you will need the milk in the same amount listed in the recipe card. Use 1 teaspoon of extract in the cupcakes, and 1/4 – 1/2 teaspoon of extract in the frosting. See this handy chart for suggestions on the strength of extract you have.
HOW TO STORE EGGNOG CUPCAKES:
These Eggnog Cupcakes store best covered in the fridge. They can be stored for up to four days.
Freeze unfrosted eggnog cupcakes by wrapping them tightly with plastic wrap and sealing in a freezer bag. They can be stored for up to three months in the freezer.
Unwrap the cupcakes and remove them from plastic wrap and allow them to sit at room temperature until they are defrosted and thawed through, about 3-4 hours. Or thaw in the fridge overnight.
SPICED EGGNOG CUPCAKES FAQs
You can make these cupcakes one day in advance. The frosting will still be moist and the cupcakes will store well when kept covered in the refrigerator until you are ready to serve them.
You can tell if your cupcakes are ready by inserting a toothpick into one of the center cupcakes, making sure to remove it before removing the whole baked good from its baking pan. The toothpick should come out clean when you test it in the center of your cupcakes.
No, these cupcakes do not have rum in them, however, if you want a rum flavor you can use rum extract in place of vanilla extract.
OTHER CUPCAKE RECIPES YOU MAY ENJOY
- Sugar Free Cupcakes
- Buttermilk Cupcake with Caramel Icing
- Chocolate Cupcakes with Peanut Butter Frosting
Eggnog Cupcake Recipe
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon nutmeg ground
- 1 cup 2 sticks butter at room temperature, unsalted
- 1 1/2 cups granulated sugar see notes for sugar free option
- 1 Tablespoon vanilla extract
- 1 1/4 cups eggnog
- 4 large eggs
Eggnog Buttercream Frosting
- 1 cup butter at room temperature unsalted
- 3 cups confectioners sugar sifted
- 1/4 cup eggnog
- 1/2 teaspoon nutmeg ground
- 1/4 teaspoon vanilla extract
- Pinch of salt
- Eggnog Cupcakes
- Preheat oven to 350°F degrees. Place cupcake liners in muffin tin and set aside.
- In a medium size mixing bowl whisk together the flour, baking powder, baking soda, salt, and nutmeg.
- In mixer stand bowl or a medium size bowl (hand mixer) beat the butter and sugar together until light and creamy.
- Add the vanilla extract and the eggnog and mix until well incorporated.
- Add the eggs to the butter mix one at a time.
- With a rubber spatula fold in the flour mix into the butter and egg mix. Stir until just combined.
- Fill cupcake liners 2/3rds full with the cupcake batter.
- Bake for 20 minutes or until a toothpick placed in the center of the cupcake comes out with just a couple of crumps.
- Remove from oven and place on a cooling rack. Cool completely before adding buttercream frosting
- Eggnog Buttercream Frosting
- Add the butter to the stand mixing bowl or a large mixing bowl is using a hand mixer. Beat butter until light and creamy.
- On low speed add the confectioners' sugar 1/4 cup at a time. In crease speed when sugar is mostly incorporated.
- Add eggnog, nutmeg, extract, and the pinch of salt. Beat until creamy and the frosting is the constancy you prefer for piping or spreading on the cupcakes.
Sugar Free CupcakesReplace the sugars with your favorite sugar free alternative. I have used Swerve, Truvia baking blend, allulose and monk fruit. Increase the amount of allulose by 1/3 cup if using, and use half of the Truvia baking blend if using. See manufacture guidelines. Note that there are some lower sugar or light eggnog brands that you can use to lower the sugar content from the eggnog or replace it with the extract as noted below.
Eggnog Extract ReplacementTo replace the eggnog with an eggnog extract add 1 teaspoon of extract to 1 1/4 cups of milk in the cupcake ingredients. For the buttercream frosting add 1/4-1/2 teaspoon of extract to the butter when beating. Add milk as needed in step 3 of the buttercream frosting instructions.
Extract OptionsAdd 1/4 teaspoon of rum extract to the frosting in place of the vanilla for a boozy flavor without the alcohol. Add 1/2 teaspoon of vanilla extract for a plain buttercream flavored frosting.
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
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