Who doesn’t love a cozy holiday treat? These Eggnog Cupcakes are like a little bite of Christmas cheer, combining the warm, spiced flavors of eggnog with a fluffy cupcake base and a creamy buttercream that’s just sweet enough to feel indulgent. Whether you’re a big fan of eggnog or new to it, this recipe is sure to be a hit with its festive flair and comforting, familiar flavors.

I remember the first time I made these eggnog cupcakes for a holiday party. I wasn’t sure how they would turn out because, let’s face it, eggnog is one of those things that people either adore or avoid. But as the cupcakes baked, the smell of nutmeg and vanilla filled the house, and I could already tell this would be a winner. Sure enough, as soon as they were frosted and ready to serve, they disappeared faster than the snow outside. Now, they’ve become a regular part of my holiday baking rotation — and I hope they will for you, too!

🎄 What makes these eggnog cupcakes special?

There’s something magical about the rich, creamy flavor of eggnog baked into a cupcake. It’s like taking all the cozy warmth of sitting by a fire in a soft sweater and wrapping it up in a little cake. The nutmeg and vanilla add just the right amount of spice to keep things interesting without overpowering the natural sweetness. Plus, the eggnog buttercream on top ties everything together, adding a luxurious, silky finish that will have everyone coming back for seconds. And if you’re like me, you can never say no to a cupcake with a hint of holiday flair!

A little backstory: My eggnog journey

Growing up, eggnog was always a part of our family’s holiday traditions, but it wasn’t until I started experimenting with holiday desserts that I realized how well it could work in baking. One winter evening, I was brainstorming festive flavors that I could use in a cupcake and thought, “Why not eggnog?” I gave it a try, and after a couple of attempts, I ended up with this version of eggnog cupcakes that quickly became a favorite among my friends and family. The blend of creamy eggnog with the light, airy texture of the cupcake is simply irresistible. Now, making these cupcakes feels like my way of bottling up a little holiday magic to share.

What is eggnog, anyway?

For those of you who might be new to eggnog, it’s a rich, sweet, creamy dairy-based drink traditionally enjoyed around the holidays. The classic version is made with milk, cream, sugar, whipped egg whites, and egg yolks. It’s often flavored with spices like nutmeg and cinnamon, and sometimes spiked with a little rum or bourbon. Originating in Europe, eggnog has evolved over the centuries into the holiday staple we know and love today, and it’s particularly popular in the U.S. and Canada. While eggnog itself is delicious, its thick, custard-like consistency makes it perfect for incorporating into baked goods like these cupcakes.

Let’s talk ingredients: the holiday essentials

Eggnog: The star of the show here, eggnog adds both flavor and moisture to the cupcakes. If you don’t have eggnog on hand or you’re avoiding dairy, you can swap it out for a dairy-free version or even heavy cream mixed with a pinch of cinnamon and nutmeg.
Nutmeg: This spice is essential for that signature eggnog flavor. It’s warm, cozy, and full of holiday vibes. If you run out, cinnamon or even a dash of allspice can work in a pinch, but nutmeg really makes it sing.
Butter: Butter brings richness and flavor to both the cupcakes and the frosting. Make sure it’s at room temperature for the best results!
Vegetable oil: The oil keeps the cupcakes moist without making them too heavy. If you’re out of vegetable oil, you can substitute it with canola or even a light olive oil.
Rum extract: This is optional, but a tiny bit adds a lovely warmth to the frosting that mimics the flavor of spiked eggnog. You can omit it or replace it with a splash of vanilla extract if rum isn’t your thing.

Kitchen gear: What you need (and what you can skip)

To make these cupcakes, you don’t need any super fancy equipment — just a few basics. A stand mixer or hand mixer will help you whip up both the cupcake batter and the buttercream with ease. If you don’t have one, a good old-fashioned whisk and a bit of elbow grease will do the trick, though your arm might get a workout! A cupcake pan and liners are essential for easy baking and cleanup. For frosting, I like to use a piping bag to get that pretty, swirled effect, but a spatula will work just fine if you prefer a more rustic look. And, of course, don’t forget a cooling rack to let your cupcakes rest before frosting.

Step-by-step: My foolproof method (and a few hard-learned lessons)

Preheat the oven: Set your oven to 350°F (176°C) and line your cupcake pan with cupcake liners. This seems like a small step, but trust me, forgetting to preheat is one of those mistakes I’ve made far too many times!
Mix dry ingredients: In a medium-sized bowl, combine your flour, baking powder, nutmeg, and salt. Give it a good whisk and set aside. Whisking helps aerate the flour a bit, which can make your cupcakes even fluffier.
Cream butter and sugar: In a large bowl, beat together the butter, sugar, and vegetable oil until the mixture is light and fluffy. Don’t rush this step — creaming the butter and sugar well makes for a lighter, fluffier cupcake. I usually beat mine for a solid three minutes.
Add eggs and vanilla: One at a time, crack in the eggs, mixing well after each one. Add the vanilla extract with the second egg. Scraping down the sides of the bowl here is key — you want everything well incorporated.
Combine wet and dry: Add half of the dry ingredients to the butter mixture and mix until just combined. Slowly add the eggnog, then follow with the remaining dry ingredients. Don’t overmix! Overworking the batter can lead to dense cupcakes, and no one wants that.
Fill the liners: Spoon the batter into your cupcake liners, filling each just over halfway. If you fill them too much, they might overflow in the oven (speaking from experience here!).
Bake: Pop them into the oven for 15-18 minutes, or until a toothpick comes out clean. Once done, transfer the cupcakes to a cooling rack and let them cool completely before frosting.
Make the buttercream: In a large bowl, beat together the butter and shortening until smooth. Add half of the powdered sugar, followed by 2 tablespoons of eggnog, the rum extract, nutmeg, and salt. Mix until smooth, then add the remaining powdered sugar and eggnog until you have a creamy, spreadable consistency.
Frost and enjoy: Once the cupcakes are cool, frost them generously with the buttercream. If you’re feeling extra festive, sprinkle a little more nutmeg on top.

Variations on eggnog cupcakes: mix it up!

If you’re looking for a gluten-free version, simply swap the all-purpose flour for a gluten-free baking mix. For a dairy-free option, you can use plant-based butter and eggnog substitutes like almond or oat-based versions. I’ve even made these with a hint of cinnamon in the batter for a spicier twist, or swapped the rum extract in the frosting for a splash of bourbon for a more adult-friendly treat.

Serving ideas: How to make them the star of the party

These cupcakes look stunning when served on a simple cake stand, with their fluffy buttercream swirls and a dusting of nutmeg on top. You can even top them with a little cinnamon stick or mini holiday candy cane for an extra festive touch. I like to pair them with a warm cup of coffee, or if it’s an evening party, maybe a glass of spiced rum punch or hot toddy.

Storing and reheating: Save some for later!

If you manage to have any leftovers (though that’s rare in my house!), store the cupcakes in an airtight container at room temperature for up to two days. If you need to keep them longer, they freeze wonderfully — just place them in a freezer-safe container and thaw them in the fridge before serving.

Scaling the recipe: Feeding a crowd or just yourself?

This recipe makes about 12 cupcakes, but if you’re hosting a big holiday gathering, you can easily double or triple it. Just keep in mind that the more batter you have, the longer the mixing time might be. On the flip side, if you only need a few, cut the recipe in half — though you might regret not making more!

Troubleshooting tips: Keeping things smooth

If your cupcakes are dense, you might have overmixed the batter or undercreamed the butter and sugar.
Frosting too runny? Add a bit more powdered sugar to thicken it up.

FAQ

Can I make these cupcakes ahead of time?
Absolutely! You can bake the cupcakes a day ahead, but I recommend frosting them just before serving.

Can I use store-bought frosting?
Of course! If you’re in a pinch, a store-bought buttercream will do the trick, though I think homemade really takes these cupcakes to the next level.

Can I add alcohol to the frosting?
Yes! A tablespoon of rum or bourbon can be added in place of the rum extract for a boozy kick.

Can I make these gluten-free?
Yes, just use a good-quality gluten-free baking mix in place of the all-purpose flour.

What’s the best way to store them?
Store in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months.

Eggnog Cupcakes Recipe