This easy and cozy eggnog cupcake recipe is a holiday favorite in the making! Made with real eggnog, a hint of rum extract, and a sprinkle of nutmeg, these cupcakes are irresistibly moist and tender. Topped with creamy eggnog buttercream, they’re the perfect festive treat.
Eggnog cupcakes are the ultimate holiday treat you didn’t know you needed! They take the simplicity of a classic vanilla cupcake and elevate it with the rich, creamy flavor of eggnog, a dash of rum extract, and a sprinkle of nutmeg. To top it all off, these cupcakes are crowned with a luscious eggnog buttercream that’s whipped to perfection.
When it comes to festive desserts, cupcakes are a seriously underrated option. They’re easy to make ahead, store, and serve—no cutting or plating required.
This eggnog cupcake recipe is not only quick and simple but also guaranteed to impress your family and friends. Whether for a holiday party or a cozy night in, these cupcakes will add a festive touch to any occasion.
Why You’ll Love These Eggnog Cupcakes
A Festive Twist on a Classic
If you love vanilla cupcakes, you’ll adore these eggnog cupcakes. They bring together the simplicity of vanilla with the rich, creamy flavor of eggnog, enhanced by a warm touch of nutmeg. The buttercream frosting takes the flavor up a notch with even more eggnog goodness.
Perfect for Holiday Parties
Cupcakes are the ultimate holiday dessert—easy to make ahead, freeze, and serve without the fuss of slicing or plating. This recipe is simple, quick, and guaranteed to impress your guests.
Tips for the Perfect Eggnog Cupcakes
- Use Room-Temperature Ingredients: Ensures light, fluffy cupcakes. Avoid cold ingredients.
- Sift Your Flour: Prevents clumps and ensures a smooth batter.
- Don’t Over-Mix: Mix until just combined for tender cupcakes.
- Cool Before Frosting: Warm cupcakes will melt the buttercream.
- Fill Liners Correctly: Avoid overfilling to prevent overflow.
Ingredient Substitutions
- Eggnog: Stick to store-bought, full-fat eggnog for the best results.
- Rum Extract: Substitute with dark rum (use ½ tsp) or skip entirely for a non-alcoholic version.
- Butter for Oil: Use oil for extra moisture or a combination of butter and oil if you prefer.
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Cozy and Cozy Spiced Eggnog Cupcake
Equipment
- 2 standard cupcake tins (12 cup, 2" x 1.25"), lined with cupcake papers
Ingredients
- 1⅔ cups (213g) all purpose flour
- 1 cup (200g) granulated sugar
- 1/4 teaspoon baking soda
- 1½ teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon cinnamon
- 3/4 cups (175ml) canola oil
- 1 large egg, room temperature
- 2 egg whites, room temperature
- 1/2 cup sour cream, room temperature
- 1/2 cup storebought non-alcoholic eggnog, room temperature
- 1 tablespoon pure vanilla extract
- 1 teaspoon rum extract
Eggnog Buttercream Frosting
- 1/2 cup (450g, 1 stick) butter, softened
- 4 cups (900g) confectioners sugar, sifted
- 1 tsp ground nutmeg
- 1/4 tsp kosher salt
- 1 tsp pure vanilla extract
- 1/4 cup eggnog
Instructions
- Heat the Oven & Prep Your Pan: Heat the oven to 350°F. Place the cupcake liners in the cupcake tin.
- Sift the Dry Ingredients: In a large bowl, sift the flour, sugar, baking soda, baking powder, salt, nutmeg, and cinnamon.
- Whisk the Wet Ingredients: In a medium bowl, whisk together the egg, egg whites, oil, vanilla extract, rum extract, and sour cream. A clumpy batter is okay!
- Add Wet to Dry: Add the wet ingredients to the dry ingredients and stir until just barely combined (you'll still see streaks of flour). Slowly add in the eggnog, and stir until just combined. Be careful not to over-mix the batter!
- Fill the Cupcake Liners & Bake: Fill the cupcake liners evenly until they are 2/3 full. Bake for 18 minutes until the cupcakes are springy to the touch. If you are unsure, test with a toothpick. It should come out dry. When the cupcakes are done, allow them to cool slightly before removing them from the tins. The cupcakes should finish cooling on a wire rack.
Eggnog Buttercream
- Cream the Butter: In a stand mixer with a fitted paddle attachment, cream the butter for a minute and then add the salt, vanilla, and nutmeg.
- Add the Confectioners Sugar & Add Eggnog: Add one cup of confectioners sugar at a time. Scrape down the sides of the bowl in between. Add the eggnog and mix until fluffy. Add more sugar or more eggnog to adjust the consistency.
- Finish the cupcakes! Pipe a swirl or dollop of buttercream on each cupcake.
Notes
- The cupcakes are best eaten within 24 hours of baking. Frosted cupcakes can sit out at room temperature for up to 2 days. You should cover the cupcakes with plastic wrap, in an airtight container, or in a cake carrier.
- The cupcakes will last for up to 5 days refrigerated. Bring them to room temperature before serving.
- Let the cupcakes cool on a wire rack. Double wrap 4-6 unfrosted cupcakes in stretch wrap. Place each set of cupcakes in a gallon freezer bag.
- Buttercream frosting can be made in advance and stored in the refrigerator for up to 5 days or frozen for up to 3 months. The day before you're ready to use it, let it thaw in the fridge overnight and then bring it to room temperature before use. Bring it back to life by whipping it until fluffy before use.
1 comment
These are so delicious and easy to make! Thank you!