These Eggnog Cupcakes are like a little bite of holiday magic!
Soft, fluffy cupcakes flavored with cozy eggnog spices, topped with the dreamiest caramel eggnog buttercream.
They’re perfect for holiday parties, baking with kids, or just treating yourself to something festive.
Every bite tastes like Christmas in cupcake form! Plus, they’re way easier to make than they sound. Let’s get baking—you’re going to love these!
What You’ll Need
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp ground nutmeg
- ½ tsp ground cinnamon
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup eggnog
- 1 tsp vanilla extract
For the Caramel Eggnog Buttercream:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 3 tbsp eggnog
- 2 tbsp caramel sauce (plus extra for drizzling)
- ½ tsp ground nutmeg
Pro Tips
- Room temperature ingredients make all the difference! Let the butter, eggs, and eggnog sit out before starting for a smoother batter.
- Don’t overmix the batter—it keeps your cupcakes fluffy! Stop mixing as soon as everything is combined.
- Want extra holiday flavor? Add a pinch more nutmeg or even a splash of rum extract.
- Chill the frosting for 10 minutes if it’s too soft to pipe—it firms up beautifully.
- Use a piping bag with a large star tip for that professional bakery-style swirl.
Tools You’ll Need
- Hand or stand mixer
- Mixing bowls
- Cupcake tin
- Cupcake liners
- Measuring cups and spoons
- Piping bag and star tip
Substitutions and Variations
- No eggnog? Use milk with a pinch of nutmeg and cinnamon instead.
- Want it boozy? Add a tablespoon of spiced rum to the batter or frosting.
- Dairy-free? Swap the butter for plant-based butter and use almond milk nog.
Make Ahead Tips
- You can bake the cupcakes a day ahead and store them in an airtight container.
- The frosting can also be made in advance and stored in the fridge for up to 2 days. Let it soften a bit before piping.
Instructions
Step 1: Preheat the Oven and Prep the Tin
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, nutmeg, cinnamon, and salt. Set aside.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, use a hand or stand mixer to cream the softened butter and sugar until light and fluffy (about 2 minutes).
Step 4: Add Eggs, Eggnog, and Vanilla
Beat in the eggs one at a time, followed by the eggnog and vanilla extract. Mix until just combined.
Step 5: Combine Wet and Dry Ingredients
Slowly add the dry ingredients to the wet ingredients, mixing just until combined.
Step 6: Fill and Bake
Divide the batter evenly among the cupcake liners, filling each about ⅔ full. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
Step 7: Make the Caramel Eggnog Buttercream
In a mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar, followed by eggnog, caramel sauce, and nutmeg. Beat until smooth and fluffy.
Step 8: Frost and Garnish
Pipe the frosting onto the cooled cupcakes. Drizzle with caramel sauce and sprinkle lightly with nutmeg for a festive finish.
AI Image Generator Prompt: Frosted cupcakes with swirls of caramel eggnog buttercream, topped with caramel drizzle and nutmeg. The cupcakes are on a wooden tray with festive holiday decor in the background, all under natural lighting. iPhone 15 Pro top-down shot.
Leftovers and Storage
Store cupcakes in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. Let them come to room temperature before serving for the best flavor.
Conclusion
There you have it—Eggnog Cupcakes with Caramel Eggnog Buttercream that are guaranteed to wow your family and friends! They’re festive, delicious, and a fun way to get into the holiday spirit.
