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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.
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!
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
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
- Prep for Baking: Prepare a cupcake pan with cupcake liners and preheat the oven to 350°F.
- Combine Dry Ingredients: Combine the flour, baking powder, nutmeg and salt in a medium-sized bowl and set the mixture aside.
- 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.
- 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.
- Start Adding Dry Ingredients: Add half of the dry ingredients to the batter and mix until mostly combined.
- Add Eggnog: Slowly add the eggnog and mix until well combined.
- 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.
- 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.
- Let Cool: Remove the cupcakes from the oven and place them on a cooling rack to cool completely.
Make the Buttercream
- Combine Butter & Shortening: Combine the butter and shortening in a large mixer bowl and mix until well combined.
- Start Adding Powdered Sugar: Add 2 cups of powdered sugar and mix until well combined and smooth.
- Add Rum Extract, Nutmeg & Some Eggnog: Add 2 tablespoons of eggnog, the rum extract and the nutmeg. Mix until well combined and smooth.
- Finish Adding Powdered Sugar: Add the remaining powdered sugar and mix until smooth.
- Add Remaining Eggnog: Add the rest of the eggnog and mix until the frosting is well combined and smooth.
- Frost Cupcakes: Frost the cupcakes with the buttercream. Sprinkle them with a little nutmeg and garnish them with a cinnamon stick, if desired.
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.
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
Eggnog Cupcakes
- 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
- Prepare a cupcake pan with cupcake liners and preheat the oven to 350°F (176°C).
- Combine the flour, baking powder, nutmeg and salt in a medium-sized bowl and set aside.
- 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.
- 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.
- Add half of the dry ingredients to the batter and mix until mostly combined.
- Slowly add the eggnog and mix until well combined.
- 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.
- 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.
- Remove cupcakes from the oven and place cupcakes on a cooling rack to cool.
Make the Buttercream
- Combine the butter and shortening in a large mixer bowl and mix until well combined.
- Add 2 cups of powdered sugar and mix until well combined and smooth.
- Add 2 tablespoons of eggnog, the rum extract, nutmeg and salt and mix until well combined and smooth.
- Add the remaining powdered sugar and mix until well combined and smooth.
- Add remaining eggnog and mix until well combined and smooth.
- 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
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.
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. ????
So glad you enjoyed them!
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.
Since there is eggnog in the frosting do these need to be refrigerated
That would probably be best if they aren’t going to be served within a few hours.
In your recipe it said 3/4 cup (120ml) eggnog and 1/4 cup (120ml) milk. Is it the right measurements 1/2 cup is equivalent to 120 ml? Do I follow the metric measurements or cups?
Thank you for pointing out the error. I have corrected it.
Made these for Christmas Day and I agree with all the comments! At first, I was freaked out that I wasn’t creaming the butter and sugar first but when the butter melted, it made the cupcakes lighter. I also thought the icing tasted too much like shortening, but after refrigerating and with the cupcake, it was great. Cupcakes did stick to the liner and I almost cried, but after they had cooled completely, this didn’t happen. Long sorry short? They were a big hit and fabulous flavor!! Next time, iMAY increase the butter in the shortening/butter ratio, but definitely keeping in my recipe book! Thank you!
4 cups of powdered sugar for the frosting seems like a little much…is that right?
It is correct, but you could reduce it if you wanted a thinner frosting. You won’t end up with as much frosting though.
I tried these last year and loved them! I’ll be making them for the office this year. 🙂 love your site! <3
Thanks so much Jessica! 🙂
Just made these…seems like to much butter. Butter was seeping thru the cupcake liner. Texture seems off. Very heavy.
Icing turned out great.
Hello! I made these cupcakes tonight and they were delicious! Wonderful eggnog flavor. The only problem was that they came out very heavy and dense like a muffin, not light and fluffy. Do you think I could use cake flour in place of the all purpose in this recipe? I am thinking this may lighten it up.
Hmm, I think some people do tend to find these a little denser than they expect. I’m not sure about the cake flour. I haven’t tried it. It could create other changes in the final cupcake.
Just got done making these and of course, I had to sample one before delivering them to the masses. Amazing flavor!!! The icing is ridiculous. Thanks for a great recipe! Merry Christmas!
What do you use for shortening?
I’m not totally sure what your question is, sorry. The shortening is used in the icing, but can be replaced with butter if you prefer.
Hi when I made the icing and placed it in the icing bag it went straight through! Wasn’t thick is there any way I can fix that?
Hmm, that’s strange. The icing should be very thick. Did you add the full amount of powdered sugar? Or extra eggnog? Either way, you can always add more powdered sugar to thicken it up.
Hey there! I made these recently and the cupcakes turned out YUMMY! My only question/critique is that I made the icing as directed (with shortening) and it was HORRIBLE. Tasted like sugared grease. I’m going to make them again for Christmas Eve guests but I will be using butter exclusively. Any idea why the shortening didn’t work out well? Seriously, the icing tasted fake and awful to the point I would have redone it on the spot if I’d had more softened butter and more time to remake it. Advice?
Thanks,
Christi
Hmm, I’m assuming you used the half butter and half shortening, and not all shortening. Certainly I’d agree that all shortening tastes like grease, but usually half and half is great. I think all butter is too buttery. That said, everyone has different preferences and some people just really don’t care for shortening and using all butter is better. If that’s your preference, definitely do that. 🙂 I’m so glad you enjoyed the cupcake!
Bummed…. I was really looking forward to these cupcakes. It appears there is way too much liquid in this recipe. The mixture was soupy with butter chunks. Perhaps creaming the butter & sugar first would be better. But that still doesn’t make up for all the liquid. They had okay eggnog flavor, but stuck to the paper. 🙁
I’m sorry they didn’t turn out as expected. The little butter chunks are actually normal and ok for this recipe. They melt into the cupcakes as they bake. This recipe is actually a modification of my vanilla cupcakes so there shouldn’t be too much liquid. That batter isn’t as thick as some. Perhaps some measurements were off? Either way, I’m sorry they didn’t turn out. 🙁
Hi!
These sound amazing! For the frosting, can i get away with just using more butter instead of the shortening? I not used to baking with shortening. Thanks in advance!
🙂
Yes, you definitely can! 🙂
Sorry if this is a dumb question, but can I just use dark rum instead of rum extract? Should I use the same amount if I do?
Yes, you can. Extract is going to have a stronger flavor for a smaller amount though. You won’t be able to add too much of the actual rum or it will mess with the way the cupcake bakes. I suggest trying a tbsp. Hopefully you’ll be able to taste it enough.
What is sprinkled on top of the cupcakes? Nutmeg….cinnamon…..?
Nutmeg. 🙂