Eggnog Cupcakes are a tasty way to enjoy the flavors of eggnog in a soft and moist cupcake. Both the cake and the frosting have that classic eggnog taste with a hint of nutmeg and vanilla. These cupcakes are easy to make and perfect for holiday treats or sharing with friends and family.
Why We Love This Eggnog Cupcakes Recipe
You’ll appreciate how these Eggnog Cupcakes combine the comforting tastes of the holidays in an easy-to-make dessert. Both the cake and the frosting carry that distinct eggnog flavor, giving you a double dose of festive cheer in every bite. The texture is tender and moist, while the frosting is creamy and smooth, striking the perfect balance. This recipe is straightforward enough for bakers of all skill levels, yet impressive enough to wow guests during your celebrations. Plus, the touch of nutmeg on top adds a lovely finishing touch that invites you to savor the season.
Ingredients for Eggnog Cupcakes
List of ingredients with measurements
For the Eggnog Cupcakes:
- 1 1/4 cups (163g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 6 tablespoons (84g) unsalted butter, room temperature
- 3/4 cups (155g) sugar
- 1 1/2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup + 2 tablespoons (150ml) eggnog
For the Eggnog Buttercream:
- 1/2 cup (115g) unsalted butter
- 1/2 cup (95g) shortening
- 4 cups (480g) powdered sugar
- 4 tablespoons (60ml) eggnog
- 1/4 teaspoon rum extract (optional)
- 1 teaspoon nutmeg
- Pinch of salt
How to Make Eggnog Cupcakes Directions
Start by preparing your cupcake pan with liners and preheat the oven to 350°F (176°C). Mix together the flour, baking powder, nutmeg, and salt in a medium bowl and set aside. In a larger bowl, beat the butter, sugar, and vegetable oil until the mixture becomes light and fluffy — this usually takes about three minutes and is key to a tender crumb.
Add the eggs one at a time, blending well after each addition. Add the vanilla extract along with the second egg. Make sure to scrape down the sides of your mixing bowl to ensure everything combines smoothly.
Next, add half of the dry flour mixture and stir until just combined. Slowly pour in the eggnog, mixing well. Then, add the rest of the dry ingredients and continue mixing until you get a smooth batter. Be careful not to overmix, which can make the cupcakes dense.
Spoon the batter into the cupcake liners, filling each about halfway. Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean. Once baked, transfer the cupcakes to a cooling rack and let them cool completely before frosting.
To make the buttercream, beat together the butter and shortening until well blended. Gradually add half the powdered sugar and beat until smooth. Add two tablespoons of eggnog, rum extract (if using), nutmeg, and a pinch of salt, mixing until smooth. Then add the remaining powdered sugar and eggnog and mix again until creamy.
Frost each cupcake generously with the eggnog buttercream. For a finishing touch, sprinkle a little nutmeg on top. This adds a lovely aroma and a hint of spice that completes the cupcake’s festive look.
How to Serve Eggnog Cupcakes
Serve these cupcakes at your next holiday gathering or as a sweet treat after a cozy winter meal. They pair wonderfully with a warm cup of coffee or tea. You can also add a small dusting of cinnamon or a decorative cinnamon stick on the side for a festive presentation. These cupcakes are perfect for sharing on Christmas morning or during any winter celebration where you want to spread cheer with a classic seasonal flavor. You can serve them on a nice platter or in cupcake holders for an inviting look. The soft texture and creamy frosting make them irresistible, so be ready for guests to ask for seconds.
Expert Tips for Eggnog Cupcakes
To get the best texture, make sure your butter is softened but not melted before you start. Properly creaming the butter and sugar is essential for light cupcakes. When mixing the batter, avoid overmixing once you add the dry ingredients to keep your cupcakes tender.
If you want to intensify the eggnog flavor, use a high-quality eggnog and consider adding a bit more nutmeg or a dash of cinnamon in the batter or frosting. For those avoiding alcohol flavor, omit the rum extract without losing any richness.
Be sure the cupcakes are completely cool before frosting to prevent the buttercream from melting. If your frosting becomes too soft, chill it briefly before applying. To keep cupcakes fresh longer, store them in an airtight container in the refrigerator and let them come to room temperature before serving for the best taste and texture.
How to Store Eggnog Cupcakes
Store your cupcakes in an airtight container in the refrigerator. They will stay fresh for up to four days. Before serving, allow them to come to room temperature so the buttercream softens and the flavors open up. For longer storage, freeze unfrosted cupcakes on a baking sheet for about an hour, then wrap each one tightly in plastic wrap. Place them in an airtight container or freezer bag and freeze for up to three months. When ready to enjoy, thaw them in the refrigerator or on the counter, then frost as desired. This way, you can prepare ahead and enjoy the festive taste whenever you want.
Variation of Eggnog Cupcakes
If you want to try a twist on this recipe, consider swapping the all-purpose flour for a mix of whole wheat and flour for a nuttier flavor and slightly denser texture. You can also experiment with the spices—adding a pinch of cinnamon or cardamom in the batter or frosting creates a unique warm taste.
For a dairy-free version, replace the butter with vegan margarine and use a plant-based eggnog alternative. The flavor will still be rich and festive. Another variation is to add finely chopped nuts, such as pecans or walnuts, into the batter for extra crunch. You might also try a cream cheese frosting flavored with eggnog instead of buttercream for a tangier finish.
For a non-alcoholic version, simply omit the rum extract in the frosting. Each variation allows you to personalize the recipe to your taste and dietary needs without losing the signature eggnog charm.
Frequently Asked Questions About Eggnog Cupcakes
What makes these cupcakes taste like eggnog?
The key flavors come from the eggnog added to both the cake batter and the frosting. Nutmeg and vanilla enhance the classic eggnog taste.
Can I make these cupcakes ahead of time?
Yes, you can bake the cupcakes a day or two in advance. Store them in an airtight container in the fridge and frost just before serving for the freshest taste.
Can I freeze Eggnog Cupcakes?
Absolutely. Freeze the cupcakes unfrosted first, then wrap and store in an airtight container for up to three months. Thaw before frosting and serving.
Is it necessary to use rum extract?
No, rum extract is optional and mainly adds a subtle depth to the frosting. You can leave it out without affecting the cupcake’s overall flavor.
How do I keep the frosting from melting?
Make sure your cupcakes are completely cooled before frosting. If your frosting feels too soft, chill it briefly to firm up before spreading.
Can I use a different spice instead of nutmeg?
Yes, cinnamon or cardamom are good alternatives that still complement the eggnog flavor nicely.
Eggnog Cupcakes
Ingredients
- 1 1/4 cups all-purpose flour (163g)
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter (room temperature, 84g)
- 3/4 cup sugar (155g)
- 1 1/2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup + 2 tablespoons eggnog (150ml)
- 1/2 cup unsalted butter (115g)
- 1/2 cup shortening (95g)
- 4 cups powdered sugar (480g)
- 4 tablespoons eggnog (60ml)
- 1/4 teaspoon rum extract (optional)
- 1 teaspoon nutmeg
- 1 pinch salt
Instructions
- Preheat the oven to 350°F (176°C) and prepare a cupcake pan with liners.
- In a medium bowl, mix together flour, baking powder, nutmeg, and salt. Set aside.
- In a larger bowl, beat together butter, sugar, and vegetable oil until light and fluffy (about 3 minutes).
- Add eggs one at a time, blending well after each addition, then mix in vanilla extract.
- Add half of the dry mixture and stir until just combined. Slowly pour in eggnog, mixing well, then add the rest of the dry ingredients and mix until smooth.
- Spoon batter into cupcake liners, filling each about halfway. Bake for 15 to 18 minutes, or until a toothpick comes out clean.
- Cool cupcakes completely before frosting.
- For the buttercream, beat butter and shortening until blended, then gradually add half the powdered sugar.
- Add eggnog, rum extract (if using), nutmeg, and salt, mixing until smooth. Add remaining powdered sugar and mix until creamy.
- Frost each cupcake and sprinkle with nutmeg for garnish.
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