These Eggnog Cupcakes with Caramel Eggnog Buttercream are holiday magic in cupcake form.
They’re soft, fluffy, warmly spiced, and topped with the most luscious, buttery frosting that has just the right hit of caramel.
I love baking these every December—there’s something about the smell of nutmeg and eggnog in the oven that just makes the house feel like the holidays.
Plus, they’re super pretty and feel a little fancy, even though they’re super easy to make.
What You’ll Need
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground nutmeg
- ½ tsp cinnamon
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¾ cup eggnog
For the Caramel Eggnog Buttercream:
- ½ cup unsalted butter, softened
- 3 tbsp store-bought caramel sauce
- 1 tbsp eggnog
- 2 cups powdered sugar
- Pinch of salt
- Optional: extra caramel for drizzling
Pro Tips
- Let the butter and eggs come to room temp for a fluffier cupcake
- Don’t overmix the batter once you add the flour, or your cupcakes will be dense
- Use a cookie scoop to portion the batter evenly for uniform cupcakes
- If your frosting is too soft, pop it in the fridge for 10 minutes before piping
- A swirl tip makes the buttercream look bakery-style with zero effort
Tools You’ll Need
- 2 mixing bowls
- Hand or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Cupcake pan
- Cupcake liners
- Wire cooling rack
- Piping bag + tip (optional)
Substitutions and Variations
- Use dairy-free eggnog and vegan butter to make it dairy-free
- Try bourbon eggnog for a boozy grown-up version
- Add a little rum extract for extra holiday flavor
- Swap caramel for maple syrup in the frosting for a twist
Make Ahead Tips
- Bake cupcakes a day ahead, store in airtight container at room temp
- Frosting can be made up to 2 days ahead and stored in fridge
- Assemble the day of serving for the best texture
Steps
Step 1: Mix Dry Ingredients
In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 ½ tsp baking powder, ½ tsp salt, 1 tsp ground nutmeg, and ½ tsp cinnamon until combined.
Step 2: Cream Butter and Sugar
In a large bowl, beat ½ cup softened butter and ¾ cup granulated sugar until light and fluffy, about 2 minutes.
Step 3: Add Eggs and Vanilla
Add in 2 large eggs, one at a time, beating well after each. Mix in 1 tsp vanilla extract.
Step 4: Alternate Flour and Eggnog
Add dry ingredients in three parts, alternating with ¾ cup eggnog, starting and ending with flour. Mix just until combined.
Step 5: Fill Cupcake Liners
Line a cupcake pan with liners and scoop the batter evenly into each, filling about ¾ full.
Step 6: Bake
Bake in a preheated 350°F (175°C) oven for 18–22 minutes, or until a toothpick comes out clean.
Step 7: Cool Completely
Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Step 8: Make Frosting
In a bowl, beat ½ cup softened butter with 3 tbsp caramel sauce and 1 tbsp eggnog. Add 2 cups powdered sugar and a pinch of salt. Beat until smooth and fluffy.
Step 9: Frost and Drizzle
Once cupcakes are cool, pipe or spread frosting on top. Drizzle with extra caramel if desired.
Makes
12 cupcakes
Total time: 40 minutes
Macros (per cupcake, approx)
- Calories: 310
- Protein: 2g
- Carbs: 38g
- Fat: 17g
- Sugar: 28g
Why I Love This Recipe
This cupcake recipe came from a holiday potluck I went to years ago. A friend brought a batch of eggnog cupcakes, and I couldn’t stop thinking about them for days. I’ve tweaked and tested until I found the perfect combo of fluffy cupcake and creamy frosting.
- They’re festive but not too fussy
- They use real eggnog, not just flavoring
- The frosting is caramel-y, rich, and not too sweet
- Great for gifts, potlucks, or dessert trays
Why This Recipe Works (Quick Science)
The baking powder helps the cupcakes rise and stay soft. Eggnog adds richness and moisture, while the nutmeg gives that signature holiday flavor. Creaming the butter and sugar traps air, making the cupcakes fluffy. The frosting gets its silky texture from balancing fat (butter), sugar, and liquid (eggnog + caramel).
Common Mistakes
- Overmixing the batter after adding flour makes the cupcakes tough
- Not letting cupcakes cool before frosting causes the buttercream to melt
- Adding too much liquid to the frosting will make it runny
- Using cold butter in the frosting will lead to lumps
What to Serve With
- A warm mug of spiced chai or hot cocoa
- Fresh berries or orange slices on the side
- A glass of classic eggnog for double the holiday vibe
FAQ
Can I use homemade eggnog?
Yes! Just make sure it’s well chilled and not too thick.
How do I store them?
In an airtight container at room temp for 1 day, or in the fridge for 3 days.
Can I freeze these?
You can freeze the unfrosted cupcakes. Just thaw and frost when ready.
Is the frosting super sweet?
It’s sweet, but the pinch of salt and caramel help balance it out.
