Eggnog Cupcakes

Oh my gosh, I just found the best thing ever: Eggnog Cupcakes! They taste sweet and cozy, like a holiday hug. I can’t stop thinking about them.

When I bake them, my kitchen smells like a festive party. It makes me feel so happy inside. I just have to tell you all about it.

Every bite is soft and creamy with a touch of spice. It reminds me of warm family moments by the tree. I feel so proud when I see everyone gobble them up.

You should totally try these cupcakes. It’s super easy to make them, trust me. Let’s spread holiday cheer together with every bite!

Why You’ll Love This Recipe

• Festive Flavor: Every bite is filled with warm spices and creamy eggnog flavor.
• Soft and Moist: The combination of butter, oil, and eggnog ensures a perfectly tender crumb.
• Easy to Make: No complicated techniques—just mix, bake, and frost!
• Perfect for Holidays: A great addition to Christmas parties, winter celebrations, or cozy nights in.
• Customizable: Add rum extract for a classic eggnog kick or keep it simple for a family-friendly version.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 20 minutes
• Bake Time: 18–20 minutes
• Total Time: About 45 minutes

Servings:

This recipe makes 12 cupcakes. Want more? Double the ingredients and bake in two batches!

Difficulty:

Beginner-friendly. If you can mix and frost, you can make these cupcakes!

Required Kitchen Tools

Before you start, gather these essential tools for a smooth baking process:

• Mixing Bowls: For combining dry and wet ingredients.
• Electric Mixer: A stand mixer or hand mixer for smooth batter and frosting.
• Muffin Pan: Standard-size, holds 12 cupcakes.
• Cupcake Liners: Helps with easy removal and keeps cupcakes neat.
• Measuring Cups & Spoons: Accuracy matters in baking!
• Spatula: For scraping down the sides of the bowl.
• Piping Bag & Tip: To frost cupcakes neatly (or use a spoon for a rustic look).

Ingredients for Eggnog Cupcakes

Here’s what you’ll need to make these soft, flavorful cupcakes.

Dry Ingredients:

• 1 ¾ cups (219g) all-purpose flour – Provides structure to the cupcakes.
• 1 ½ teaspoons baking powder – Helps them rise and stay fluffy.
• ½ teaspoon ground nutmeg – Gives that signature eggnog flavor.
• ¼ teaspoon salt – Enhances all the other flavors.

Wet Ingredients:

• ½ cup (113g) unsalted butter, softened – Adds moisture and richness.
• ¾ cup (150g) granulated sugar – Sweetens the cupcakes.
• ¼ cup (60ml) vegetable oil – Keeps the texture light and tender.
• 2 large eggs – Bind the ingredients and add structure.
• 1 teaspoon vanilla extract – Enhances the flavor.
• ¾ cup (180ml) eggnog – The star ingredient, infusing the cupcakes with classic eggnog taste.

Ingredients for Eggnog Buttercream

This frosting is smooth, creamy, and bursting with eggnog flavor.

• ½ cup (113g) unsalted butter, softened – The base of the buttercream.
• ¼ cup (48g) shortening – Helps create a light, stable texture.
• 2 ½ cups (300g) powdered sugar – Sweetens and thickens the frosting.
• 3 tablespoons eggnog – Adds creaminess and eggnog flavor.
• ½ teaspoon rum extract (optional) – Gives that classic holiday touch.
• ¼ teaspoon ground nutmeg – Ties the flavors together.
• Pinch of salt – Balances the sweetness.

Variations for Eggnog Cupcakes

• Boozy Option: Add 1 tablespoon of spiced rum to the cupcake batter for an extra festive kick.
• Dairy-Free Alternative: Use dairy-free eggnog and swap butter for vegan butter.
• Cinnamon Twist: Add ½ teaspoon ground cinnamon for extra warmth.
• Extra Creamy Frosting: Replace shortening with more butter for a richer texture.

How to Make Eggnog Cupcakes – Step-by-Step Instructions

1. Prep Your Ingredients

Before you start mixing, gather all your ingredients. Make sure the butter and eggs are at room temperature for the best results.

2. Preheat the Oven & Prepare the Muffin Pan

• Preheat your oven to 350°F (175°C).
• Line a 12-cup muffin pan with cupcake liners.

3. Mix the Dry Ingredients

• In a medium bowl, whisk together flour, baking powder, nutmeg, and salt.
• Set aside.

4. Cream the Butter and Sugar

• In a large mixing bowl, beat butter, sugar, and vegetable oil with an electric mixer on medium speed for about 2-3 minutes, until light and fluffy.

5. Add the Eggs and Vanilla

• Beat in the eggs, one at a time, mixing well after each addition.
• Add vanilla extract and mix until combined.

6. Alternate Adding Dry Ingredients and Eggnog

• Reduce mixer speed to low.
• Add half of the dry ingredients and mix until just combined.
• Pour in half of the eggnog, mixing again.
• Repeat with the remaining dry ingredients and eggnog, mixing just until combined. Do not overmix.

7. Fill the Cupcake Liners

• Divide the batter evenly among the cupcake liners, filling each about ¾ full.

8. Bake the Cupcakes

• Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
• Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.

How to Make Eggnog Buttercream Frosting

1. Beat the Butter and Shortening

• In a large mixing bowl, beat butter and shortening together on medium speed for about 2 minutes, until smooth and creamy.

2. Add the Powdered Sugar

• Reduce the mixer speed to low and gradually add powdered sugar, one cup at a time, mixing well after each addition.

3. Pour in the Eggnog and Flavoring

• Add 3 tablespoons of eggnog, nutmeg, rum extract (if using), and a pinch of salt.
• Increase the mixer speed to medium-high and beat for 2-3 minutes, until light and fluffy.
• If the frosting is too thick, add a teaspoon of eggnog at a time until it reaches the desired consistency.

Frosting & Decorating Your Eggnog Cupcakes

1. Frost the Cupcakes

• Once the cupcakes are completely cool, transfer the buttercream to a piping bag fitted with your favorite frosting tip.
• Pipe swirls of frosting onto each cupcake.
• If you don’t have a piping bag, use a spoon or offset spatula to spread the frosting.

2. Add Finishing Touches

• Lightly dust the tops with ground nutmeg for a festive look.
• Garnish with a cinnamon stick or sprinkle crushed cookies for extra texture.
• For a holiday twist, drizzle with a bit of caramel sauce.

How to Store Eggnog Cupcakes

Room Temperature:

• Unfrosted cupcakes can be stored in an airtight container for up to 2 days.
• Once frosted, they can sit out for a few hours, but should be refrigerated afterward.

Refrigerator:

• Store frosted cupcakes in an airtight container in the fridge for up to 5 days.
• Let them come to room temperature before serving for the best flavor.

Freezer:

• Unfrosted cupcakes can be frozen for up to 2 months.
• Wrap each cupcake tightly in plastic wrap and place in a freezer-safe container.
• Thaw at room temperature before frosting.

Nutrition Information

Serving Size	1 Cupcake
Calories	320
Total Fat	17g
Saturated Fat	8g
Cholesterol	55mg
Sodium	100mg
Carbohydrates	40g
Sugar	30g
Protein	3g

(Nutrition information is an estimate and may vary based on exact ingredients used.)

Eggnog Cupcakes FAQs

1. Can I use store-bought eggnog?

Yes! Any store-bought eggnog will work, but full-fat eggnog will give the best flavor and texture.

2. Can I make these cupcakes ahead of time?

Absolutely! Bake the cupcakes a day in advance and store them covered. Frost them right before serving for the freshest taste.

3. Can I substitute the vegetable oil?

Yes, you can use melted butter or applesauce for a different texture. However, oil keeps the cupcakes extra moist.

4. What’s the best way to frost these cupcakes?

A piping bag with a star tip gives a professional look, but an offset spatula works great for a rustic spread.

Conclusion

These Eggnog Cupcakes are the perfect festive dessert for the holiday season. They’re soft, spiced, and topped with creamy eggnog buttercream for a rich, indulgent treat. Whether you’re making them for a family gathering or just because you love eggnog, these cupcakes are a delicious way to celebrate.

Give them a try, and let me know how they turn out!