Eggnog Cupcakes

Your favorite festive beverage is reborn as a light, soft and moist cupcake in this easy recipe. These Eggnog Cupcakes are a true Christmas miracle – both the cake on the bottom and the frosting on top are filled with eggnog flavor!

Looking for another Christmas cupcake? Paired with a caramel molasses cream cheese icing, these Gingerbread Cupcakes are sure to impress.

A frosted eggnog cupcake with a large bite taken out of it

Celebrate Christmas with Soft & Fluffy Eggnog Cupcakes

Imagine the most amazing vanilla cupcake you’ve ever tried, then think of how much better it would be if it tasted like eggnog! This is one of those desserts that makes you fall in love at first bite. The cupcakes are incredibly moist and fluffy, and the frosting is super smooth and creamy. Neither of them skimp on the eggnog!

No matter how many extravagant treats you enjoy during the Christmas season, these simple cupcakes always come out on top. At my house, they’re a must-make every year. I like to garnish them with a sprinkle of nutmeg and a cinnamon stick so that they match the Homemade Eggnog I serve them with!

What Exactly is Eggnog?

Eggnog is a classic Christmas drink that’s made of milk, pasteurized eggs, cream, sugar and nutmeg. It also sometimes contains alcohol. I like to reflect this in my cupcakes by adding rum extract to the frosting, but you can certainly choose to leave that out if you’d prefer. Either way, this recipe will help you make the ultimate eggnog dessert!

Four eggnog cupcakes on a kitchen countertop with a glass of homemade eggnog behind them

Recipe Ingredients

Aside from the eggnog, nutmeg and rum extract, each ingredient used in this recipe is a cupcake staple. Let’s break things down between the cupcakes and the frosting.

For the Eggnog Cupcakes

  • All-Purpose Flour: Do not use self-rising flour.
  • Baking Powder: Not baking soda.
  • Nutmeg: This enhances the eggnog flavor.
  • Salt: A small amount of salt helps keep the cupcakes moist and enhances the flavor.
  • Unsalted Butter: Bring this to room temperature.
  • Sugar: To create tenderness.
  • Vegetable Oil: For extra moisture
  • Vanilla Extract: Use a high-quality extract for the best results.
  • Eggs: These act as a binder and make the cupcakes nice and fluffy.
  • Eggnog: You’ll need just over half a cup.

For the Eggnog Buttercream

  • Butter & Shortening: The use of both helps you get a stable frosting.
  • Powdered Sugar: For structure and volume.
  • Eggnog
  • Rum Extract (Optional): This has a very low alcohol content, so if you do decide to use it, kids can still enjoy these cupcakes. You can also find alcohol-free rum extract at most grocery stores.
  • Nutmeg

Shop the recipe

A bunch of eggnog cupcakes with eggnog frosting arranged on a cake stand

How to Make Eggnog Cupcakes

There’s no special equipment or crazy technique involved with this recipe. It’s great for first-time bakers!

Make the Cupcakes

  1. Prep for Baking: Prepare a cupcake pan with cupcake liners and preheat the oven to 350°F.
  2. Combine Dry Ingredients: Combine the flour, baking powder, nutmeg and salt in a medium-sized bowl and set the mixture aside.
  3. Cream Butter, Sugar & Oil: Add the butter, sugar and oil to a large mixer bowl and beat together until light in color and fluffy, about 3 minutes. Do not skimp on the creaming time.
  4. Add Eggs & Vanilla: Add the eggs one at a time, mixing until mostly combined after each. Add the vanilla extract with the second egg. Scrape down the sides of the bowl as needed to be sure all of the ingredients are well incorporated.
  5. Start Adding Dry Ingredients: Add half of the dry ingredients to the batter and mix until mostly combined.
  6. Add Eggnog: Slowly add the eggnog and mix until well combined.
  7. Finish Adding Dry Ingredients: Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure everything is well incorporated. Do not over-mix.
  8. Bake: Fill the liners just over halfway full and bake the cupcakes for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let Cool: Remove the cupcakes from the oven and place them on a cooling rack to cool completely.

Make the Buttercream

  1. Combine Butter & Shortening: Combine the butter and shortening in a large mixer bowl and mix until well combined.
  2. Start Adding Powdered Sugar: Add 2 cups of powdered sugar and mix until well combined and smooth.
  3. Add Rum Extract, Nutmeg & Some Eggnog: Add 2 tablespoons of eggnog, the rum extract and the nutmeg. Mix until well combined and smooth.
  4. Finish Adding Powdered Sugar: Add the remaining powdered sugar and mix until smooth.
  5. Add Remaining Eggnog: Add the rest of the eggnog and mix until the frosting is well combined and smooth.
  6. Frost Cupcakes: Frost the cupcakes with the buttercream. Sprinkle them with a little nutmeg and garnish them with a cinnamon stick, if desired.
A Christmas eggnog cupcake with the liner removed and a cinnamon stick on top

Can I Make These in Advance?

If you’d like, you can prepare the cupcakes a day or two before you make the frosting and serve them. Once they’ve cooled, store them in an airtight container at room temperature. If the frosting is on them, they should be kept in the fridge instead.

Handy Tips & Tricks

Before you get started on your Christmas cupcakes, be sure to check out the helpful tips below.

  • Cream the Butter Mixture Well: Continue beating the butter, sugar and oil together until the mixture lightens in color and fluffs up in texture. This process is much easier when the butter is at room temperature.
  • Don’t Over-Mix the Cupcake Batter: Stop mixing your batter as soon as all of the ingredients are well incorporated. If you over-mix it, it will affect the texture of the cupcakes.
  • Avoid Over-Filling the Liners: These cupcakes rise quite a lot, so you only want to fill the liners just above the halfway point.
  • Let the Cupcakes Cool Completely: Make sure the cupcakes have cooled all the way down to room temperature before you top them with buttercream. This keeps the frosting from melting on the cupcakes.
A close-up shot of Christmas eggnog cupcakes topped with a sprinkle of nutmeg

How to Store Homemade Cupcakes

Since these cupcakes have eggnog in the frosting, you’ll want to keep them chilled. Store them in an airtight container in the fridge for up to 4 days. I recommend bringing them to room temperature before enjoying them.

Are These Freezer-Friendly?

You can definitely keep your eggnog cupcakes in the freezer if you’d like. First, freeze them for about 1 hour on a baking sheet. Once the frosting has hardened, wrap each cupcake in plastic wrap and freeze them in an airtight container for up to 3 months. Unwrap and thaw out frozen cupcakes in the fridge before enjoying them.

Print
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A Christmas eggnog cupcake with the liner removed and a cinnamon stick on top
Recipe

Eggnog Cupcakes

  • Author: Lindsay
  • Prep Time: 1 hour
  • Cook Time: 18 minutes
  • Total Time: 1 hour 18 minutes
  • Yield: 12
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

Your favorite festive beverage is reborn as a light, soft and moist cupcake in this easy recipe. These Eggnog Cupcakes are a true Christmas miracle – both the cake on the bottom and the frosting on top are filled with eggnog flavor!


Ingredients

For the Eggnog Cupcakes

  • 1 1/4 cups (163g) all-purpose flour
  • 1 1/2 tsp baking powder
  • 3/4 tsp nutmeg
  • 1/4 tsp salt
  • 6 tbsp (84g) unsalted butter, room temperature
  • 3/4 cups (155g) sugar
  • 1 1/2 tbsp vegetable oil
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1/2 cup + 2 tbsp (150ml) eggnog

For the Eggnog Buttercream

  • 1/2 cup (115g) unsalted butter
  • 1/2 cup (95g) shortening
  • 4 cups (480g) powdered sugar
  • 4 tbsp (60ml) eggnog
  • 1/4 tsp rum extract, optional
  • 1 tsp nutmeg
  • pinch of salt

Instructions

Make the Cupcakes

  1. Prepare a cupcake pan with cupcake liners and preheat the oven to 350°F (176°C).
  2. Combine the flour, baking powder, nutmeg and salt in a medium-sized bowl and set aside.
  3. Add the butter, sugar and oil to a large mixer bowl and beat together until light in color and fluffy, about 3 minutes. Do not skimp on the creaming time.
  4. Add the eggs one at a time, mixing until mostly combined after each. Add the vanilla extract with the second egg. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
  5. Add half of the dry ingredients to the batter and mix until mostly combined.
  6. Slowly add the eggnog and mix until well combined.
  7. Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
  8. Fill the cupcake liners just over 1/2 full and bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
  9. Remove cupcakes from the oven and place cupcakes on a cooling rack to cool.

Make the Buttercream

  1. Combine the butter and shortening in a large mixer bowl and mix until well combined.
  2. Add 2 cups of powdered sugar and mix until well combined and smooth.
  3. Add 2 tablespoons of eggnog, the rum extract, nutmeg and salt and mix until well combined and smooth.
  4. Add the remaining powdered sugar and mix until well combined and smooth.
  5. Add remaining eggnog and mix until well combined and smooth.
  6. Frost the cupcakes with buttercream and sprinkle with a little nutmeg, if desired.

Notes

  • Makes 12-14 cupcakes
  • To Store: Keep eggnog cupcakes in an airtight container in the fridge for up to 4 days. Bring to room temperature before enjoying.
  • To Freeze: First, freeze for about 1 hour on a baking sheet. Once the frosting hardens, wrap each cupcake in plastic wrap and freeze in an airtight container for up to 3 months. Unwrap and thaw in the fridge or on the counter before enjoying.

Nutrition

  • Serving Size: 1 Cupcake
  • Calories: 302
  • Sugar: 45.6 g
  • Sodium: 58.4 mg
  • Fat: 8.5 g
  • Carbohydrates: 55.6 g
  • Protein: 2.4 g
  • Cholesterol: 36.8 mg

Keywords: cupcakes for christmas, eggnog cake, best christmas desserts

Categories

More Festive Eggnog Dessert Ideas

If you love eggnog as much as I do, you have to try the tasty treats below!

Recipe updated 11/15/19. Download the previous version of these Eggnog Cupcakes.

This post may contain affiliate sales links. Please read my disclosure policy.

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Recipe rating

82 Comments
  1. Allison

    These were delicious!! The cupcakes came out so moist and had delicious flavor! 100% would recommend this recipe 🙂

  2. Nina YF

    These are absolutely delicious! My dad has celiac disease so I substituted gluten-free one to one flour and they turned out great still. I also did not have any rum extract so I used just a tiny pinch of actual spiced captain Morgan rum.   I am bringing these over to my mom’s for Christmas tomorrow! The perfect holiday treat

  3. Amanda Ortiz

    Made these for Christmas movie night at my moms a few days ago and omg are they scrumptious! I read comments first just to see if all butter would be ok since we are not a Crisco lovin family. Came out amazing! I’ll definitely be making these for Christmas.

  4. Megan

    Made these tonight with almond nog and they were delicious! I will say that the icing recipe made more than twice the amount we needed for the amount of cupcakes the recipe makes. I’m not a huge fan of the taste of shortening in icing so next time I will probably just use the 1/2 cup butter and 2 cups powdered sugar with 2 tbsp eggnog. Thanks for the recipe!

  5. Jamie

    These cupcakes were a total disaster! They made a huge mess in my pans! I have been making cupcakes for years and have never experienced a recipe like this

    1. Lindsay

      I’m sorry you had trouble with them. I know a lot of others have really enjoyed them. If you’d like to try a different version of an eggnog cupcake, I have a newer recipe here.

  6. Camille M Marano

    Just made these and they came out great! Tweaked the recipe a bit…used 2 whole eggs and a little less butter plus extra vanilla and cinnamon. Added lil straws on top like a real egg nog drink adorable! Oh and also added RUM 🙂

  7. Evelyn B

    Would Light Eggnog work okay in this recipe? I think I’ll have to make these for my husband before eggnog disappears till next year! Thanks.

  8. Erin

    These were great! I am not a van of vanilla, and these are nothing like vanilla.
    I was in a rush so I used a GF white cake mix, (can’t eat gluten) but substituted the eggnog in the amounts suggested in the recipe and added the other ingredients as suggested.
    The frosting with the nutmeg really brings the egg nog flavor out. 
    This recipe is a keeper. ????

  9. Tracy

    These had a light eggnog flavor and were delightful. My pans were greasy buttery messes after they came out of the oven from all of the butter chunks in the batter and in a panic I had to taste one to see if it was a disaster. The liner completely stuck to the cake and was a mess. I went ahead and finished the cupcakes and after cooling they no longer stuck. I did not put the rum flavor in the icing as I just love eggnog flavor. Everyone enjoyed them and I did not refrigerate them and they were fine. I expected more of a fluffy cake and these were more dense and compacted – but still tasty.

Lindsay
About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yolk upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29