This post may contain affiliate links.Please read our disclosure policy.
These soft and fluffy eggnog cupcakes are simple to make and full of that eggnog flavor we all love! Your favorite holiday drink in cupcake form.
Nothing says holiday time like nutmeg, eggnog, and vanilla flavors blending perfectly together in a soft and moist homemade cupcake. It’s joy in a bite!
I have also created an Eggnog Buttercream Frosting recipe for you to make and put on top of these cupcakes. The two pair together perfectly, and you can also use the Eggnog Buttercream Frosting to make sandwich cookies!
If you are looking for more eggnog recipes, take a look at my Eggnog Bread or Eggnog Cake!
Why this recipe is so good
- Delicious balanced eggnog flavor in the cupcakes
- Perfect for a holiday party
- Makes soft, fluffy and moist cupcakes
- They can be made ahead and keep for days
Ingredient Notes
Here is an overview of the ingredients you’ll need for this recipe. Scroll down to the recipe card at the bottom for quantities.
- All-purpose flour – All-purpose flour is the ideal type of flour to use for cupcakes and cake because it has a good amount of protein content. When the protein content gets too high in flour, it will create more gluten and a chewier result, which is better for breads.
- Nutmeg – A small amount of nutmeg is added, but it adds a lot of flavor! This is a great ingredient to have for many holiday recipes.
- Butter – Unsalted, softened butter will create the best batter consistency.
- Sugar – White sugar is perfect, and it helps keep the cupcakes moist and soft and of course adds the sweetness.
- Vanilla Extract – Pure vanilla extract is a staple for many baked goods. I suggest buying a good quality pure vanilla extract. Even just a tsp vanilla extract goes a long way.
- Eggnog – This is the star of the show! Maybe you have some leftover from making drinks, but whichever is your favorite brand of eggnog will work fine in this recipe.
- Eggs – Large and room temperature eggs will work best for the batter.
How to make this recipe
Detailed measurements and instructions can be found at the bottom of the page on the printable recipe card.
- Prep: Preheat oven to 350 degrees F. Line a muffin tin with cupcake liners and set aside.
- Combine: Using a medium bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg until combined.
- Mix: In the bowl of a stand mixer, cream the butter and sugar. Add the vanilla, and eggnog until well combined, Beat in the eggs one at a time. Gradually mix in the dry ingredients until just combined, being careful not to over-mix.
- Bake: Fill the prepared muffin tins with cupcake batter, about 2/3 full. Place into the oven and bake for 20–22 minutes, or until a toothpick comes out clean when inserted into the middle of one of the cupcakes. Set aside to cool completely.
- Finish and serve: Make the eggnog buttercream according to the recipe. Fill a pastry bag fitted with a piping tip with the eggnog buttercream. Pipe the frosting onto cooled cupcakes. Sprinkle the cupcakes over either with holiday sprinkles or a light dusting of ground nutmeg.
Expert Tips
- Room Temperature: Using room temperature ingredients will yield the best results when baking cupcakes and cakes. To get eggs to room temperature fast, you can put them in a bowl with warm water.
- Measure correctly: Make sure to measure the flour correctly using the spoon and level method. Using too much flour makes the cupcakes dry.
- Even Baking: Rotate the pan while the cupcakes are in the oven so they rise and brown evenly.
- Over-mixing: Avoid over-mixing the batter! Mixing too long will make the cupcakes dense and dry.
Recipe FAQs
The eggs, sugar, and butter will make the cupcakes moist. Using room temperature ingredients with the measurements of ingredients listed below will create a batter with good structure once baked.
The main things that make cupcakes light and fluffy are the fat and gluten molecules. Try to keep the oven door closed for the first portion of the bake time to give the cupcakes time to set in the correct temperature.
If it seems like your cupcakes aren’t rising to your desired amount, maybe check if your baking powder or baking soda is old. These are important ingredients in baked goods to make things rise, so making sure they aren’t expired is important.
Other frosting options
- I have a recipe for Cream Cheese Frosting in my Carrot Cake Cupcakes recipe if you’d like to try out a different frosting
- Another option is my Brown Butter Frosting, which you will find in my Pumpkin Cupcakes recipe
Storage
You can store these Eggnog Cupcakes after they are cooled and before they are frosted in a plastic bag or airtight container on the counter for 2–3 days.
If you use my Eggnog Frosting, you can store the frosted cupcakes covered on the counter for 2–3 days or keep them in the fridge for up to one week. If you use a different frosting, for example, a cream cheese-based frosting, the frosted cupcakes might need to be stored in the fridge.
Freezing
You can freeze the cupcakes for up to 3 months unfrosted. When you are ready to have them, defrost and then add the frosting on top.
More Christmas recipes to try
German Recipes
Marzipankartoffeln
Christmas Recipes
Pfeffernusse
German Recipes
The BEST German Christmas Cookies
Cookies, Brownies & Bars
Gingersnap Cookies
Eggnog Cupcakes
Ingredients
- 1 ½ Cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon nutmeg, ground
- ½ Cup unsalted butter, softened
- 1 Cup granulated sugar
- 1 ½ teaspoon vanilla extract
- ⅔ Cup eggnog
- 2 large eggs
Eggnog Buttercream Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup eggnog
- ½ teaspoon ground nutmeg
- ¼ teaspoon rum extract
- ⅛ teaspoon salt
Instructions
- Preheat oven to 350 degrees F (180 degrees C). Line a muffin pan with cupcake liners.
- In a medium bowl, combine the flour, baking powder, baking soda, salt, and nutmeg with a whisk.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light in color and fluffy, about 3–4 minutes. Add the vanilla extract and eggnog and mix until well combined.
- Beat in the eggs one at a time.
- Gradually mix in the dry ingredients until just combined, being careful not to over-mix.
- Fill the prepared muffin tins with cupcake batter, about 2/3 full.
- Bake in the middle of the oven for 20–22 minutes, or until a toothpick comes out clean when inserted into the middle of one of the cupcakes. Set aside to cool.
- Make the eggnog buttercream according to the recipe.
- Fill a pastry bag fitted with a piping tip with the eggnog buttercream. Pipe the frosting on each cupcake. Sprinkle the cupcakes with sprinkles or a light dusting of ground nutmeg.
Notes
- Room Temperature: Using room temperature ingredients will yield the best results when baking cupcakes and cakes. To get eggs to room temperature fast, you can put them in a bowl with warm water.
- Measure correctly: Make sure to measure the flour correctly using the spoon and level method. Using too much flour makes the cupcakes dry.
- Even Baking: Rotate the pan while the cupcakes are in the oven so they rise and brown evenly.
- Over-mixing: Avoid over-mixing the batter! Mixing too long will make the cupcakes dense and dry.
- This recipe makes 12–16 cupcakes.
