Rich eggnog and nutmeg come together in these soft and fluffy Eggnog Cupcakes. They are frosted with a creamy eggnog buttercream that will melt in your melt.  A perfect holiday cupcake!

Eggnog Cupcakes.

Tis the season for all things merry, bright and eggnog!!  This is the month when some of us visit our local UDF to pick up some of that wonderful seasonal eggnog.  I actually have a friend who buys up lots of it this time of year and puts it in their freezer to enjoy all year long.  I’m tempted to do the same, but have you ever read the calorie count on eggnog?

Well anyhow, my friends Sandra, Lisa and Aaron love eggnog just as much as I do, so it got me to thinking.  How about adding some Eggnog to a sweet dessert of some kind! I figured cupcakes were the perfect dessert to experiment with. Therefore, I got to work and tried not to drink all of the eggnog before using it in the eggnog cupcakes.

How to make eggnog cupcakes

  1. Whisk together the flour, nutmeg, baking powder, baking soda and salt in a medium bowl and set aside.
  2. Add the butter to a large mixing bowl. Mix on medium speed with an electric mixer until butter is light and creamy, about 1 minute. Add the eggs, sugar and eggnog and mix on medium speed until combined. Add the sifted dry ingredients and mix just to incorporate. Do not over mix.
  3. Fill 14 muffin cup holders just over half full. (I use a large cookie scoop). Bake for about 20 minutes or until a toothpick inserted into a cupcake comes out clean. Cupcakes should be a light golden color on top. If they are any darker, you have over baked them. Transfer to a wire rack to cool.

How to make eggnog frosting

  1. Place the butter in a large mixing bowl and mix with an electric mixer on medium speed until creamy. Add the salt, nutmeg and eggnog and mix for a few seconds. While running the mixer on low speed, slowly add the powdered sugar one cup at a time. Turn mixer to medium speed and mix until frosting is light and creamy.
  2. Frost cupcakes and sprinkle tops with cinnamon.

The result… tender fluffy cupcakes made with fresh eggnog and a touch of nutmeg.  The eggnog and nutmeg add such wonderful flavor to these cupcakes.  If you make these cupcakes, try not to drink all the eggnog before using it in the cupcakes.

If you love eggnog, check out my recipe for Eggnog Ice Cream! It’s a super easy no-churn recipe.

If you make this recipe please rate it, and leave a comment below on how you liked it. I love hearing from you!

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Eggnog Cupcakes With Eggnog Buttercream

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 30
  • Cook Time: 20
  • Total Time: 50
  • Yield: 14 1x
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Description

These soft and fluffy cupcakes are made from fresh eggnog and a touch of nutmeg, then topped with a creamy eggnog buttercream.

Ingredients

Units Scale

For the Cupcakes

  • 1 1/4 cups all purpose flour
  • 3/4 teaspoon nutmeg
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 stick unsalted butter, softened
  • 2 large eggs
  • 1 cup sugar
  • 1/2 cup eggnog

For the Frosting

  • 5 tablespoons unsalted butter, softened
  • 1/8 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 4 tablespoons eggnog
  • 3 cups powdered sugar
  • Cinnamon
  • See note below for doubling frosting…

Instructions

  1. Preheat oven to 350 degrees.

For the Cupcakes

  1. Whisk together the flour, nutmeg, baking powder, baking soda and salt in a medium bowl and set aside.
  2. Add the butter to a large mixing bowl. Mix on medium speed with an electric mixer until butter is light and creamy, about 1 minute. Add the eggs, sugar and eggnog and mix on medium speed until combined. Add the sifted dry ingredients and mix just to incorporate. Do not over mix.
  3. Fill 14 muffin cup holders just over half full. (I use a large cookie scoop). Bake for about 20 minutes or until a toothpick inserted into a cupcake comes out clean. Cupcakes should be a light golden color on top. If they are any darker, you have over baked them. Transfer to a wire rack to cool.

For the Frosting

  1. Place the butter in a large mixing bowl and mix with an electric mixer on medium speed until creamy. Add the salt, nutmeg and eggnog and mix for a few seconds. While running the mixer on low speed, slowly add the powdered sugar one cup at a time. Turn mixer to medium speed and mix until frosting is light and creamy.
  2. Frost cupcakes and sprinkle tops with cinnamon.

Notes

  • This frosting is enough for fourteen cupcakes, if using a moderate amount of frosting. If you are piping the frosting on and using a lot of it, such as I did in the cupcakes above, you will need to double the frosting recipe.