Eggnog is a beloved holiday tradition, and what better way to enjoy its rich, creamy, and spiced flavor than in cupcake form? These Eggnog Cupcakes capture the essence of the season with warm notes of nutmeg, cinnamon, and a hint of rum, all baked into a moist and fluffy cake. Topped with a luscious eggnog buttercream frosting, these cupcakes are the ultimate festive dessert, perfect for Christmas gatherings, holiday parties, or just a cozy night in.

The combination of buttery vanilla cake and spiced eggnog gives these cupcakes an unmistakable holiday charm. Whether you’re an eggnog enthusiast or just looking for a unique twist on a classic cupcake, this recipe is sure to be a hit.

Ingredients

Here’s what you’ll need to make these deliciously spiced Eggnog Cupcakes:

For the Cupcakes

Ingredient	Quantity
All-purpose flour	1 ¾ cups
Baking powder	1 ½ teaspoons
Salt	¼ teaspoon
Ground nutmeg	1 teaspoon
Ground cinnamon	½ teaspoon
Unsalted butter (softened)	½ cup (1 stick)
Granulated sugar	¾ cup
Brown sugar	¼ cup
Eggs	2 large
Vanilla extract	1 teaspoon
Rum extract (optional)	½ teaspoon
Eggnog	¾ cup

For the Eggnog Buttercream Frosting

Ingredient	Quantity
Unsalted butter (softened)	1 cup (2 sticks)
Powdered sugar	3 cups
Ground nutmeg	½ teaspoon
Ground cinnamon	¼ teaspoon
Vanilla extract	1 teaspoon
Rum extract (optional)	½ teaspoon
Eggnog	3-4 tablespoons

Tip: If you don’t have rum extract, you can substitute it with a small splash of actual rum or bourbon for an extra kick.

Equipment Needed

Mixing bowls (for dry and wet ingredients)
Hand mixer or stand mixer (for creaming butter and sugar)
Measuring cups and spoons
Spatula
Muffin tin
Cupcake liners
Piping bag with a star tip (for frosting)

Having a good-quality muffin tin ensures even baking, while a piping bag helps achieve that professional bakery-style frosting swirl.

Step-by-Step Instructions

Making the Cupcakes

Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, salt, nutmeg, and cinnamon. Set aside.
In a large mixing bowl, cream the butter, granulated sugar, and brown sugar together until light and fluffy (about 2 minutes).
Beat in the eggs one at a time, followed by the vanilla and rum extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the eggnog, beginning and ending with the dry ingredients. Mix until just combined—don’t overmix!
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.
Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Preparing the Frosting

In a large bowl, beat the butter until smooth and creamy (about 2 minutes).
Gradually add the powdered sugar, one cup at a time, beating well after each addition.
Mix in the nutmeg, cinnamon, vanilla extract, and rum extract.
Slowly add 3-4 tablespoons of eggnog, one at a time, until the frosting reaches a smooth, fluffy consistency.
Transfer the frosting to a piping bag fitted with a star tip and pipe it onto the cooled cupcakes.

Tips and Variations

Make it Boozy: For an adult-friendly treat, brush the tops of the cupcakes with a little spiced rum before frosting.
Dairy-Free Option: Use almond or oat milk eggnog and dairy-free butter.
Extra Spice: Add a pinch of allspice or cloves for a deeper holiday flavor.
Garnish Ideas: Sprinkle a little nutmeg on top of the frosting, add a cinnamon stick, or drizzle with caramel sauce.

Serving Suggestions

To make these cupcakes even more festive, serve them on a holiday-themed platter with cinnamon sticks and star anise scattered around for decoration. A light dusting of powdered sugar can add a “snowy” effect, making them picture-perfect for Christmas gatherings.

Pair them with a hot cup of spiced eggnog, a gingerbread latte, or a warm chai tea for the ultimate holiday indulgence.

Storage and Reheating

Refrigeration: Store in an airtight container in the fridge for up to 4 days.
Freezing: Freeze unfrosted cupcakes for up to 3 months. Thaw overnight in the fridge and frost before serving.
Reheating: Let refrigerated cupcakes sit at room temperature for 30 minutes before enjoying.

Nutritional Information

Nutrient	Amount Per Cupcake
Calories	~320 kcal
Carbohydrates	42g
Fat	15g
Protein	3g
Sugar	32g
Sodium	120mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Conclusion

These Eggnog Cupcakes bring the best flavors of the holiday season into a perfectly portioned dessert. Moist, fluffy, and spiced with nutmeg and cinnamon, they capture the essence of festive celebrations. Whether you’re baking them for a Christmas party, gifting them to friends, or just treating yourself, they’re guaranteed to bring holiday cheer.

Give this recipe a try and let me know how they turn out! Share your creations on social media and tag your friends for a holiday baking challenge.