Eggnog Cupcakes Recipe

There’s something about eggnog that just screams holiday season, right? The creamy richness, the cozy spices—it’s like the essence of winter in a glass. Now imagine that same festive flavor in a fluffy, buttery cupcake. That’s exactly what you get with these eggnog cupcakes! They’re soft, lightly spiced, and topped with a dreamy eggnog buttercream that’ll have you reminiscing about snow days and holiday gatherings. Plus, no eggnog recipe is complete without that familiar touch of nutmeg, which you’ll find woven into both the cupcake batter and the frosting.

this RECIPE

My favorite holiday cupcake memory 🧡

The first time I made spiced cupcakes was during a spontaneous baking marathon with my cousins. We had spent the day decorating and, as the sun dipped below the horizon, we craved something sweet to snack on. We decided to use some of our favorite flavors, so I thought, “Why not turn it into a dessert?” We threw together ingredients from the pantry, not sure how it would turn out. The scent of nutmeg filled the air, and when we pulled those cupcakes out of the oven, golden and puffy, we knew we had something special. We slathered on the buttercream and sprinkled a little extra nutmeg on top—pure magic! It’s been a favorite treat ever since.

A little backstory on eggnog 🍮

Eggnog has been around for centuries and was originally a drink for the elite, especially in Europe. It was a symbol of celebration and luxury, thanks to ingredients like cream, sugar, and spices, which weren’t always easy to come by. Over time, the drink made its way to the American colonies, where it became a hit around the holiday season. Nowadays, eggnog can be found on just about every grocery store shelf starting in November, but its flavor has also crept into all kinds of recipes—like cupcakes! Transforming eggnog from a drink into a dessert feels like a natural progression, especially for anyone who loves a good sweet treat around the holidays.

Let’s talk ingredients: the stars of the show

• All-purpose flour: This forms the base of the cupcake and gives it structure. If you’re out of all-purpose, you could use cake flour for an even lighter texture, though I’ve always found the standard flour works just fine.
• Nutmeg: The key spice that gives eggnog its distinct flavor. You can substitute with cinnamon if nutmeg isn’t your favorite, but trust me—freshly ground nutmeg really brings that holiday essence to life!
• Unsalted butter: Provides richness and moisture. Make sure it’s at room temperature so it creams well with the sugar. I’ve tried this recipe with salted butter once (oops!), and while it wasn’t disastrous, it did throw off the flavor balance a bit.
• Sugar: Adds sweetness and helps create a tender crumb. You can use a mix of brown and white sugar for a deeper flavor, but for that classic eggnog taste, stick with granulated sugar.
• Vegetable oil: This adds additional moisture, keeping the cupcakes soft. If you’re out of oil, melted coconut oil works, but it can add a slight coconut flavor.
• Eggs: These help bind the batter and give the cupcakes their structure. If you’re looking to make a vegan version, flax eggs work surprisingly well here!

Essential kitchen tools you’ll need 🛠️

• Electric mixer: Whether it’s a hand mixer or a stand mixer, creaming the butter and sugar until fluffy is key for light, airy cupcakes. I’ve tried mixing by hand before, and trust me—unless you’re aiming for an arm workout, the mixer’s a lifesaver.
• Cupcake pan and liners: A standard 12-cup muffin pan is perfect. Cupcake liners make cleanup easier and keep your cupcakes looking neat, but if you don’t have them, you can grease the pan generously.
• Cooling rack: Once baked, the cupcakes need to cool completely on a wire rack to avoid soggy bottoms. If you’re in a pinch, transferring them to a cool countertop works, but the airflow from a rack helps them cool faster.

Step-by-step: how to make these eggnog cupcakes

1. Preheat and prep: Start by preheating your oven to 350°F (176°C) and line a cupcake pan with cupcake liners. This way, everything’s ready when your batter is.
2. Mix the dry ingredients: In a medium bowl, whisk together your flour, baking powder, nutmeg, and salt. Set it aside—it’ll come into play in a bit.
3. Cream the butter and sugar: In a large bowl, beat together the butter, sugar, and oil on medium-high speed for about 3 minutes. The mixture should become light and fluffy. Don’t rush this step; the creaming process is what gives your cupcakes that airy texture.
4. Add the eggs: One at a time, add the eggs, beating until mostly combined. Add the vanilla extract with the second egg and give the sides of the bowl a good scrape to make sure everything’s mixed in.
5. Incorporate the dry ingredients: Add half of your dry ingredients to the wet mixture and mix on low speed until just combined. Then add the second half, mixing until smooth but being careful not to overmix. Overmixing can lead to dense cupcakes, and we want these to be light as air.
6. Fill and bake: Spoon the batter into the cupcake liners, filling each just over halfway. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. I’ve found 16 minutes is the sweet spot for my oven, but every oven is different, so keep an eye on them after the 15-minute mark.
7. Cool completely: Let the cupcakes cool in the pan for 5 minutes before transferring them to a cooling rack. Make sure they’re fully cooled before frosting, or your buttercream will melt right off (lesson learned the hard way!).

Let’s make that eggnog buttercream

1. Cream the butter and shortening: In a large bowl, beat the unsalted butter and shortening until smooth. If you prefer, you can use all butter instead of shortening, but shortening helps give the buttercream stability.
2. Add powdered sugar in batches: Add two cups of powdered sugar to the butter mixture and beat until smooth. Continue adding the remaining powdered sugar one cup at a time, beating well after each addition.
3. Add flavoring: Toss in the nutmeg and a pinch of salt. If your frosting feels too thick, you can add a tablespoon or two of eggnog or milk to thin it out. Beat until the buttercream is smooth and fluffy, about 3-4 minutes.
4. Frost and garnish: Once your cupcakes are cool, frost them with a piping bag or simply spread the buttercream with a spatula. If you want that extra festive touch, sprinkle a pinch of nutmeg on top!

Variations to try

• Gluten-free: Swap out the all-purpose flour for a gluten-free 1-to-1 baking flour. I’ve made these with Bob’s Red Mill gluten-free flour, and they turned out just as fluffy.
• Dairy-free: Replace the butter with a vegan butter substitute, and use a dairy-free milk like almond or coconut in the buttercream if you need to thin it out. The cupcakes remain moist, and the frosting still holds up beautifully.
• Spiced-up version: Add a bit of cinnamon or cloves to the batter for a more pronounced spice profile. I’ve tried a chai-spiced version of these cupcakes, and it was a hit!

How to serve your cupcakes

These eggnog cupcakes deserve to be the centerpiece of your holiday dessert table. I love displaying them on a tiered stand, each one topped with a light dusting of nutmeg. Pair them with a few sprigs of holly or some twinkling lights for extra festive vibes. If you want to get creative, you can also add a cinnamon stick or a drizzle of caramel sauce as a garnish.

beverage pairings 🥤

While eggnog itself is an obvious choice, there are plenty of other drinks that pair wonderfully with these cupcakes. A hot spiced apple cider would complement the nutmeg and warm flavors, or a classic vanilla bean steamer for something a bit creamier. If you want something cold, try a chilled chai latte—the spices would enhance the cupcakes’ flavor beautifully.

Storing and reheating tips

These cupcakes can be stored in an airtight container at room temperature for 2-3 days. If you’ve made them ahead of time, you can also refrigerate them for up to a week, just make sure to let them come to room temperature before serving. You can freeze the unfrosted cupcakes for up to 3 months—simply thaw and frost when you’re ready to enjoy them.

Scaling the recipe

If you’re hosting a big holiday party and need more cupcakes, simply double the recipe. Just keep an eye on the baking time—larger batches may need an extra minute or two. If you’re only baking for a small group, halve the recipe and you’ll get about six cupcakes. Easy peasy!

FAQs

Q: Can I make these cupcakes ahead of time?
A: Absolutely! You can bake the cupcakes a day in advance and frost them right before serving. Just store the cupcakes and frosting separately to keep everything fresh.

Q: Can I leave out the shortening in the buttercream?
A: Yes! You can use all butter, though the frosting may be a bit softer. The shortening helps with structure, especially if you’re piping fancy swirls.

Q: Can I substitute the nutmeg with another spice?
A: Sure! Cinnamon or cloves would work, but nutmeg really gives these cupcakes that signature eggnog flavor.

Q: What’s the best way to frost the cupcakes?
A: I love using a piping bag for a professional look, but you can also use an offset spatula to spread the buttercream on top. Both ways taste just as good!

Q: Can I make these vegan?
A: Yes, you can substitute the eggs with flax eggs and use a vegan butter substitute. They’ll still be delicious!

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