Go Back
+ servings
A frosted cupcake decorated with sprinkles and a white cupcake liner partially removed.
Print Recipe
5 from 1 vote

Eggnog Cupcakes

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.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Baking
Cuisine: American
Servings: 12 cupcakes
Calories: 438kcal


  • 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
  • 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
  • teaspoon salt


  • 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 overmix.
  • 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 cucpakes. 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.


  • 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.
  • Overmixing: Avoid overmixing the batter! Mixing too long will make the cupcakes dense and dry.
  • This recipe makes 12-16 cupcakes.


Calories: 438kcal | Carbohydrates: 60g | Protein: 3g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 165mg | Potassium: 73mg | Fiber: 1g | Sugar: 49g | Vitamin A: 676IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg