Eggnog Cupcakes Recipe

I don’t know about you, but when the holiday season rolls around, my kitchen becomes a playground for festive flavors. And nothing screams “holidays” like the creamy, spiced goodness of eggnog. But instead of just sipping on a cup of this classic winter drink, how about turning it into something even more delightful—eggnog cupcakes! These little treats are perfect for gatherings, dessert swaps, or simply indulging in some holiday cheer at home. With the richness of eggnog in both the cupcake and buttercream, every bite tastes like the festive season.

Let me share how these cupcakes became a holiday tradition in my home. One cold winter evening, I realized I had a leftover carton of eggnog sitting in the fridge. Instead of drinking it (again), I thought, “What if I bake with it?” After some experimenting, I found the perfect balance in these cupcakes. Not too sweet, a bit of spice, and topped with the creamiest buttercream frosting. Plus, that nutmeg? It gives the cupcakes the coziest finish.

this RECIPE

How eggnog got its holiday charm

Scrambled eggs has a rich history that dates back centuries. It is believed to have originated in medieval Britain as a warm, milky drink called “poset,” often flavored with spices. Over time, it evolved into the egg- and cream-based drink we know today. In the 18th century, scrambled eggs made its way to America. While the drink has changed over the years, one thing has remained the same: its association with holiday celebrations and gathering around the fire with loved ones. Now, with these mini cakes, we can bring that comforting tradition to every bite—without the need for a cup!

Ingredients: the stars of the show

All-purpose flour

Flour gives structure to these cupcakes, and for a light, tender crumb, make sure to sift it before using. If you’re out of all-purpose, you can use cake flour, which will make the cupcakes even softer.

Nutmeg

This spice is what gives eggnog its signature flavor. Freshly grated nutmeg is the best option for a deeper, more vibrant taste, but ground nutmeg works just fine. It’s the heart of the recipe, infusing the cupcakes with warm, holiday vibes.

Unsalted butter

The butter adds richness and moisture to the cupcakes. If you want to switch things up, you can try using browned butter—it adds a deeper, nutty flavor that’s heavenly. Just make sure it’s cooled to room temperature before mixing it into your batter.

Virgin eggnog

You’ll need both for the cupcakes and the buttercream. If you can’t find virgin eggnog or prefer homemade, you can easily whip up a batch with milk, cream, eggs, sugar, and nutmeg. And for a dairy-free option, almond or oat milk versions of eggnog work great too.

Shortening (for the buttercream)

Shortening helps the buttercream hold its shape, especially if you’re serving these cupcakes in a warmer kitchen. I know some people don’t love using shortening, so feel free to swap it for an equal amount of butter for a softer, melt-in-your-mouth frosting.

Tools: what you’ll need to bake these cupcakes

You don’t need any fancy gadgets to whip up these eggnog cupcakes, but a few essentials will make your life easier:

1. Stand or hand mixer: Creaming the butter and sugar properly is key to a light, fluffy cupcake, and a mixer does the hard work for you.
2. Cupcake pan with liners: If you don’t have liners, greasing your pan well will work in a pinch, but liners make for easy cleanup (and a cute presentation).
3. Sifter: Sifting your dry ingredients ensures a smooth batter. If you don’t have a sifter, a fine-mesh strainer works just as well.
4. Piping bag and tip: To create those beautiful swirls of buttercream, a piping bag is your best friend. If you don’t have one, you can always use a zip-top bag with the corner snipped off.

Step-by-step: how to bake eggnog cupcakes (with tips!)

Step 1: Prep your pan and preheat the oven

First things first, line your cupcake pan with liners and preheat your oven to 350°F (176°C). Getting your oven to the right temperature before you start is essential—trust me, I’ve learned this the hard way after some under-baked disasters!

Step 2: Mix dry ingredients

In a medium bowl, whisk together the flour, baking powder, nutmeg, and salt. You’ll want everything evenly combined so you get consistent flavor and texture in every bite.

Step 3: Cream butter, sugar, and oil

In a large bowl, beat the butter, sugar, and vegetable oil together until light and fluffy. Don’t rush this step—it takes about 3 minutes. The air you’re incorporating here will make your cupcakes soft and fluffy.

Step 4: Add eggs and vanilla

One egg at a time! Make sure the first is well incorporated before adding the second. The batter might look a bit curdled at this point, but that’s totally normal. The vanilla extract goes in with the second egg, giving the cupcakes a touch of fragrant sweetness.

Step 5: Alternate dry ingredients and eggnog

Now, it’s time to combine everything. Start by adding half of the dry ingredients to your batter. Once it’s mostly mixed, slowly pour in the eggnog. Finish by adding the rest of the dry ingredients and mix until smooth, but be careful not to overmix—it can make your cupcakes dense.

Step 6: Bake and cool

Fill your cupcake liners just over halfway full, and bake for 15-18 minutes, or until a toothpick comes out clean. Once baked, transfer the cupcakes to a cooling rack. Let them cool completely before frosting, or your buttercream will melt!

Time for frosting: making eggnog buttercream

Now, let’s whip up that buttercream! In a large bowl, beat together the butter and shortening until smooth. Gradually add in the powdered sugar, alternating with splashes of eggnog to get the perfect consistency—creamy, yet firm enough to hold its shape. Sprinkle in some nutmeg, and don’t forget the pinch of salt to balance the sweetness.

Variations to try (because why not?)

• Gluten-free: Swap out the all-purpose flour for your favorite gluten-free blend. I’ve had good luck with the cup-for-cup varieties!
• Dairy-free: Use a plant-based eggnog and swap the butter in both the cupcakes and buttercream for a dairy-free alternative like vegan margarine.
• Spiced twist: Add a bit of cinnamon or cardamom to the batter for extra warmth. You could even grate some fresh ginger if you’re feeling adventurous!
• Chocolate lover’s version: Fold in mini chocolate chips into the batter before baking for a chocolatey surprise in every bite.

How to serve these cupcakes like a pro

When it comes to serving, I love the look of these cupcakes on a tiered stand for holiday parties. You can dust a little extra nutmeg on top or even add a light sprinkle of cinnamon for a warm, festive look. For garnishes, cinnamon sticks or sugared cranberries make these cupcakes even more stunning.

Pairing drinks with eggnog cupcakes

Since these cupcakes are rich and creamy, I’d suggest pairing them with something light to balance them out. A warm cup of chai tea with a splash of milk would be heavenly, or you could brew a pot of peppermint tea for something more refreshing. If you’re feeling fancy, try serving with a frothy homemade hot chocolate (maybe with a dollop of whipped cream) to keep those holiday vibes going strong.

Storing and reheating tips

If you’re not eating all your cupcakes at once (though I wouldn’t blame you if you did!), store them in an airtight container at room temperature for up to two days. For longer storage, pop them in the fridge for up to a week. If you’re making them ahead, you can freeze the unfrosted cupcakes for up to three months. Just thaw them in the fridge overnight and frost them fresh.

Scaling up or down

Need more than a dozen cupcakes? You can easily double the recipe! Just make sure to keep an eye on your oven if you’re baking multiple batches, as the cooking time may vary slightly. If you’re only baking for a small group, you can halve the recipe—but still make the full amount of buttercream. Trust me, you won’t regret having extra frosting!

FAQ

What is the best way to store leftover eggnog?
Store leftover eggnog in an airtight container in the refrigerator for 3 to 5 days. For longer storage, freeze it in a freezer-safe container, then thaw in the refrigerator and stir before serving.

What’s the best way to frost these cupcakes?
A piping bag with a large star tip will give you those bakery-style swirls. But you can also simply spread the frosting with a spatula for a more rustic look.

Can I make the cupcakes ahead of time?
Absolutely! Bake them the day before and store in an airtight container. Frost them just before serving for the freshest result.

Why does the buttercream include shortening?
Shortening helps the frosting hold its shape and keeps it from melting, especially in warmer kitchens. You can substitute with more butter if you prefer.

Can I skip the nutmeg in the recipe?
Nutmeg is essential for that classic eggnog flavor, but you could try substituting it with cinnamon or even allspice for a slightly different twist.

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