Eggnog Cupcakes bring that creamy holiday flavor into a soft, golden cake. Nutmeg adds a gentle spice, and eggnog buttercream makes each frosted bite rich and sweet. This batch makes twelve cupcakes, with two left plain for anyone who likes a lighter treat. The rest get tall, simple swirls that need just a little nutmeg on top.
Why I Love This Recipe
The eggnog goes into both the cake and the frosting, so the flavor carries through every bite. A short ingredient list keeps the baking simple, while the piped finish makes the cupcakes feel ready for a holiday table.
- Creamy flavor: Full-fat eggnog adds its familiar vanilla and spice notes.
- Soft cake: Creamed butter and gentle mixing help keep the crumb tender.
- Simple decorating: A round piping tip makes a smooth spiral without tricky details.
- A choice of finishes: Ten frosted cupcakes and two plain ones give the batch a little variety.
What You’ll Need
- Servings: 12 cupcakes; 10 frosted and 2 plain
- Prep Time: 25 minutes
- Cook Time: 18–22 minutes
- Cooling Time: About 1 hour
- Total Time: About 1 hour 47 minutes, using the longer bake time
- Oven Temperature: 350°F (175°C)
- Pan: Standard 12-cup metal muffin pan
For the cupcakes:
- 1 1/2 cups (190 g) all-purpose flour, spooned and leveled
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon fine salt
- 1/2 teaspoon ground nutmeg
- 1/2 cup (113 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (120 ml) full-fat, nonalcoholic pasteurized eggnog, at room temperature
For the buttercream and finish:
- 3/4 cup (170 g) unsalted butter, softened
- 3 cups (360 g) powdered sugar, sifted
- 3 tablespoons (45 ml) full-fat, nonalcoholic pasteurized eggnog
- 1 teaspoon vanilla extract
- 1/8 teaspoon fine salt
- 1/8 teaspoon ground nutmeg, for dusting
Tools You Need
- Standard 12-cup metal muffin pan
- 12 paper-lined foil cupcake liners; silver and gold if desired
- Electric hand mixer or stand mixer
- Mixing bowls
- Measuring cups and spoons or a kitchen scale
- Whisk and flexible spatula
- Fine sieve
- Wire cooling rack
- Piping bag and large round piping tip
- Toothpick
How to Make Eggnog Cupcakes
Bring the chilled cake ingredients to room temperature before you begin, and let the baked cakes cool fully before decorating.
Step 1: Prepare the Pan
Heat the oven to 350°F (175°C) with a rack in the middle.
Line a standard 12-cup metal muffin pan with 12 paper-lined foil cupcake liners.
Step 2: Combine the Dry Ingredients
Whisk 1 1/2 cups (190 g) all-purpose flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon fine salt and 1/2 teaspoon ground nutmeg in a medium bowl.
Step 3: Cream the Butter and Sugar
Beat 1/2 cup (113 g) softened unsalted butter and 3/4 cup (150 g) granulated sugar with an electric mixer for 3 minutes, until pale and fluffy.
Scrape the sides and bottom of the bowl.
Step 4: Add the Eggs and Eggnog
Beat in 2 large eggs, adding one at a time and mixing just until each disappears.
Mix in 1 teaspoon vanilla extract.
Add half the flour mixture from Step 2 on low speed, then 1/2 cup (120 ml) full-fat eggnog, then the remaining flour mixture.
Stop as soon as no dry flour remains. Fold once or twice with a spatula to check the bottom; do not keep beating.
Step 5: Bake and Cool
Divide all the batter evenly among the 12 lined muffin cups, filling them about two-thirds full.
Bake for 18–22 minutes, until the tops spring back gently and a toothpick comes out clean or with a few moist crumbs. Start checking at 18 minutes.
Let the cakes rest in the pan for 5 minutes, then transfer them in their liners to a wire rack. Cool for about 55 minutes more, until completely cool.
Step 6: Make the Eggnog Buttercream
Beat 3/4 cup (170 g) softened unsalted butter for 2 minutes, until smooth.
Add 3 cups (360 g) sifted powdered sugar in three additions on low speed.
Beat in 3 tablespoons (45 ml) full-fat eggnog, 1 teaspoon vanilla extract and 1/8 teaspoon fine salt.
Beat for 2 minutes, until creamy and able to hold a soft upright peak. If it feels too soft to pipe, chill for 10 minutes, then stir briefly.
Step 7: Frost and Serve
Set aside 2 cooled cupcakes to serve plain, and divide all the buttercream over the remaining 10 cupcakes.
Use a piping bag with a large round tip to pipe a broad spiral from the outside inward, finishing with a small peak.
Dust the frosted cupcakes with 1/8 teaspoon ground nutmeg, shared across the batch.
Serve the cupcakes on their own. Refrigerate any that are not being served soon.
Why This Recipe Works (Quick Science)
Beating butter with sugar traps small air pockets. Baking powder makes gas as the batter heats, helping those pockets grow into a light crumb. The eggs help the cake set, while the fat in the butter and eggnog keeps it tender.
Flour needs only a short mix once it gets wet. Too much mixing can make a cupcake chewy. Cooling matters just as much: warm cake softens buttercream and makes those swirls slide.
Common Mistakes to Avoid
- Scooping flour straight from the bag: Packed flour can make the cakes dry. Weigh it or spoon it into the cup and level the top.
- Using melted butter: Soft butter should dent when pressed but still hold its shape.
- Overfilling the liners: Leave room for the cakes to rise without spilling over.
- Overbaking: Check for a few moist crumbs rather than waiting for dry, dark tops.
- Frosting warm cakes: Even a slightly warm center can soften the buttercream.
- Adding too much nutmeg: A light dusting is enough; a thick layer can taste bitter.
Make-Ahead and Storage
Bake the cakes a day ahead and keep them unfrosted in an airtight container. Make the buttercream separately and refrigerate it in a sealed container. Let it soften, then beat briefly before piping.
Keep frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Let them sit out for 20–30 minutes before serving for a softer cake and frosting.
Freeze unfrosted cupcakes, wrapped well, for up to 2 months. Thaw them while still wrapped, then frost once they reach room temperature.
Macros Information
These are estimates per cupcake, averaged across the full batch of 10 frosted and 2 plain cupcakes. A frosted cupcake has more calories and sugar than a plain one.
- Calories: 425 kcal
- Protein: 3 g
- Carbohydrates: 56 g
- Fat: 21 g
- Saturated Fat: 13 g
- Fiber: 0.5 g
- Sugar: 44 g
- Sodium: 170 mg
Frequently Asked Questions (FAQ)
Q: What kind of eggnog should I use?
A: Use full-fat, nonalcoholic pasteurized dairy eggnog. Shake the container before measuring so the spice and cream are evenly mixed.
Q: Can I use homemade eggnog?
A: Yes, if it is fully cooked, cooled and similar in thickness to store-bought eggnog. Avoid an uncooked egg mixture, especially in the frosting.
Q: Do these cupcakes contain alcohol?
A: This recipe uses nonalcoholic eggnog and has no added rum or bourbon. Check your eggnog label before you start.
Q: Can I frost all twelve cupcakes?
A: Yes. Divide the same buttercream over all twelve for slightly smaller swirls instead of leaving two plain.
Q: Why did my cupcakes sink?
A: Underbaking, too much baking powder or opening the oven early can cause sinking. Measure the baking powder carefully and check that the centers are set before removing the pan.
Q: Why is my buttercream too soft?
A: The butter or room may be too warm. Chill the bowl for 10 minutes, then stir and check the texture before adding anything else.
Q: Do I need a piping bag?
A: No. Spread the buttercream with a small spatula. Keep the same amount on each of the ten frosted cakes so the batch stays evenly portioned.
Q: Can I replace the eggnog with milk?
A: Milk changes both the flavor and richness. For the intended result, use eggnog in the cake and buttercream rather than swapping it straight across.
Q: Can I double the recipe?
A: Yes. Double every ingredient and use two standard muffin pans. Bake one pan at a time on the middle rack for the most even result.
Final Thoughts
Eggnog Cupcakes are a cozy way to turn a holiday favorite into a shareable dessert. Keep the cake tender, let it cool, and finish with a creamy swirl and a light touch of nutmeg. Leave a comment with how you served your batch. Happy cooking!
