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Baked » Recipes » Cakes and Cupcakes

Eggnog Cupcakes With Eggnog Buttercream Frosting

Published: Dec 15, 2021 · Modified: Jan 4, 2023 by Kelly Neil · This post may contain affiliate links · Leave a Comment

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These eggnog cupcakes have lots of old-school Christmas flavour in cute cupcake form! They’re a great festive treat for snacking or gifting.

Close up image of eggnog cupcakes with eggnog buttercream frosting on a light pink baking sheet with greenery and pink fabric tucked into the top right corner.

Photography by Kelly Neil

These sweet eggnog cupcakes are filled with festive Christmas flavour! The recipe is adapted from our best vanilla cupcakes and easy vanilla frosting recipes. I used real eggnog in the cupcakes and the buttercream, and added warm winter flavours of cinnamon, nutmeg, and rum. The result is a rich, alcohol-free Christmas treat with decadent creamy notes that’s great for sharing or gifting.

I included the eggnog buttercream frosting recipe in the printable recipe card at the bottom of this post. If you need tips for decorating with the buttercream visit this easy vanilla frosting post.

Jump to:
  • Ingredients
  • Method
  • Tips & Notes
  • Substitutions
  • More Christmas Baking Recipes
  • Recipe
  • Substitutions

Overhead image of eggnog cupcakes with eggnog buttercream frosting on a small pink tray lined with pink fabric with pink Christmas plates and eucalyptus leaves peeking in the perimeter.

Use the JUMP TO RECIPE button at the top, or scroll to the bottom of the post to see the printable recipe card with full ingredient measurements and complete instructions.

Ingredients

Ingredoents to make eggnog cupcakes.

Method

  • Dry cake ingredients unmixed in a small bowl.
    Add the dry ingredients to a bowl.
  • A hand using a whisk to combine dry ingredients in a small mixing bowl.
    Whisk to combine.
  • A hand using a hand moxer to cream butter and sugar together in a glass mixing bowl.
    Use a mixer to cream the butter and sugar.
  • Creamed butter and sugar in a mixing bowl.
  • A hand using a hand mixer to beat eggs into creamed butter.
    Add the eggs and vanilla and mix.
  • A bowl of mixed wet ingredients.
  • A hand pouring eggnog from a measuring cup into a bowl of wet cake ingredients.
    Next, add the eggnog and mix.
  • A hand using a hand mixer to mix wet ingredients.
  • A hand using the back of a spoon to press flour through a sieve into a mixing bowl.
    Sift the flour into the bowl.
  • Unmixed wet and dry ingredients.
    Dump in any larger bits of nutmeg and/or salt.
  • A hand stirring wet and dry ingredients together using a rubber spatula.
    Switch to mixing by hand.
  • Batter in a glass mixing bowl with a rubber spatula in the bowl.
    Fold until the flour is just combined.
  • A muffin tin filled with paper wrapper and batter.
    Divide the batter evenly in a muffin tin.
  • Cupcakes on a cooling rack.
    Cool completely before decorating.

Tips & Notes

If your eggs are still a bit cool or even cold from the fridge, it can make your butter mixture look curdled. Don’t be alarmed if this happens.

If you don’t want to use a full cup of sugar, reduce the amount to ¾ cup (150 g).

Double the frosting recipe if you like a lot of frosting on your cupcakes.

Two eggnog cupcakes on a pink plate.

Substitutions

You can use rum extract in the cupcakes instead of vanilla if you want.

If you don’t like buttercream, try this cream cheese frosting.

An eggnog cupcake topped with eggnog buttercream frosting with the paper wrapper pulled partway off on a plink plate.

More Christmas Baking Recipes

Grinch Cupcakes
Snowflake Sugar Cookies
Mincemeat Pie
Stamped Brown Sugar Shortbread Cookies
Honey Roasted Almonds

Recipe

Close up image of eggnog cupcakes with eggnog buttercream frosting on a light pink baking sheet with greenery and pink fabric tucked into the top right corner.

Eggnog Cupcakes With Eggnog Buttercream Frosting

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Author: Kelly Neil
Yield: 12
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Print Recipe Pin Recipe Comments

Description

 

These eggnog cupcakes have lots of old-school Christmas flavour in cute cupcake form! They're a great festive treat for snacking or gifting.

Equipment

  • Muffin tin
  • 12 muffin cups
  • 2 Mixing bowls
  • Hand mixer or stand mixer
  • Fine mesh sieve
  • Rubber spatula or wooden spoon
  • Wire mesh
  • Measuring cups and spoons or a digital kitchen scale

Ingredients
 

For The Eggnog Cupcakes

  • 1 ¼ cup all-purpose flour
  • 1 ¼ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ½ cup butter, room temperature to soft
  • 1 cup sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ½ cup eggnog

For The Eggnog Buttercream Frosting

  • ½ cup butter
  • 3 cups powdered sugar
  • 1 teaspoon rum extract
  • Eggnog to taste

Instructions
 

  • Make The Eggnog Cupcakes—Preheat the oven to 350ºF (180ºC). Lightly grease a standard 12-cup muffin tin with melted butter and line each cavity with a paper muffin wrapper. Set aside.
  • Whisk together the flour, baking powder, cinnamon, nutmeg, and salt together in a mixing bowl until well combined. Set aside.
  • Place the butter and sugar in a second mixing bowl. Use a hand or stand mixer to cream the two together until light and fluffy, about 1 to 2 minutes.
  • Add the eggs and vanilla and mix well on medium-high speed to combine. Add the eggnog to the bowl and again, mix well.
  • Use a fine mesh sieve to sift the flour into the butter-eggnog mixture. Once the flour has been sifted, there may be some bits of nutmeg and salt that didn’t pass through the sieve. Dump them into the bowl.
  • Switch to a rubber spatula or wooden spoon. Gently fold and stir the cupcake batter together until the flour is just mixed in. Divide the batter evenly between the 12 muffin cups in the prepared tin and bake for 20 to 22 minutes, or until the edges of the cupcakes are pale gold and the tops spring back when pressed gently with a fingertip. Transfer the muffin tin to a wire rack to cool for 10 minutes. Remove the cupcakes from the tin and set on the rack to cool completely before frosting.
  • Make The Eggnog Buttercream Frosting—Place the butter in a mixing bowl. Use a hand or stand mixer to cream the butter until light and fluffy, about 1 to 2 minutes.
  • Use a fine mesh sieve to sift the powdered sugar into the bowl. Mix on low speed to combine. 
  • Add the rum extract and continue to mix.
  • Add eggnog by the teaspoon, mixing in between each addition, until you reach your desired consistency. You will want the frosting to be a bit stiff if you intend on piping the frosting. Once you are happy with the frosting, use it to decorate the fully cooled eggnog cupcakes.

Notes

If your eggs are still a bit cool or even cold from the fridge, it can make your butter mixture look curdled. Don’t be alarmed if this happens.
If you don’t want to use a full cup of sugar, reduce the amount to ¾ cup (150 grams).
Double the frosting recipe if you like a lot of frosting on your cupcakes.

Substitutions

You can substitute rum extract for vanilla in the cupcakes if you want.

Nutrition

Serving: 1g | Calories: 86kcal | Carbohydrates: 13g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 43mg | Sodium: 118mg | Sugar: 3g
Did you make this recipe?Let us know on Instagram @baked_theblog or tag #bakedtheblog!
« Grinch Cupcakes
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