Eggnog Cupcakes! Rich, spiced eggnog is more than a classic holiday drink — it transforms beautifully into light, fluffy cupcakes topped with creamy eggnog buttercream. Finished with a sprinkle of cinnamon, these festive cupcakes capture all the cozy flavors of eggnog in a delightful handheld treat.
If you’re in the mood for holiday baking, try these other favorite cupcakes: Very Merry Marble Christmas Cupcakes, Snowball Cupcakes, Vanilla Peppermint Cupcakes, and Gingerbread Cupcakes — all great additions to your seasonal baking list.
Table of Contents
Why Eggnog Cupcakes Are Fabulous!
The sweet, creamy character of eggnog shines in these cupcakes. The batter keeps spices light so the eggnog flavor remains distinct, while the cinnamon-sprinkled buttercream enhances the warm holiday notes.
- These cupcakes capture the essence of the holiday drink in both cake and frosting.
- The crumb is moist and tender with classic eggnog spices.
- The cinnamon eggnog buttercream is light, fluffy, and perfectly sweet.
- They offer a festive, cozy way to enjoy eggnog during the season.
Ingredients For Eggnog Cupcakes and Cinnamon Eggnog Buttercream
For exact amounts and the printable recipe card, see the recipe section below.
Eggnog Cupcakes
- Butter – softened to room temperature
- Light brown sugar – packed
- Canola oil – adds tenderness and moisture
- Eggs – room temperature
- Eggnog – whole milk/full fat yields the best moistness
- Vanilla extract – use pure vanilla if possible
- All-purpose flour – spoon and level when measuring
- Baking powder – ensure it’s fresh
- Cinnamon and nutmeg – for warm holiday flavor
- Pinch of salt
Cinnamon Eggnog Buttercream
- Butter – room temperature
- Powdered sugar
- Eggnog
- Cinnamon
- Vanilla extract
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How To Make Eggnog Cupcakes From Scratch
Basic equipment: a standard 12-cup muffin tin, cupcake liners, and an electric mixer. If you plan to pipe the frosting, have a piping bag and a decorator tip ready.
Use the full recipe card below for precise measurements and baking times.
For Eggnog Cupcakes
- Cream butter, brown sugar, and canola oil until light and fluffy.
- Add eggs, eggnog, and vanilla extract; mix a few more minutes until combined.
- Fold in flour, cinnamon, nutmeg, baking powder, and salt until just combined. Do not overmix.
- Fill cupcake liners about 2/3 full and bake until a toothpick inserted comes out clean.
- Cool completely before frosting.
For Eggnog Buttercream
- Beat butter until smooth, then add powdered sugar, eggnog, cinnamon, and vanilla. Whip until light and fluffy.
- Pipe or spread buttercream onto cooled cupcakes.
- Finish with a light dusting of ground cinnamon and, if desired, a small cinnamon stick for garnish.
Recipe Notes/Tips
- Measure flour using the scoop-and-level method or use a kitchen scale for accuracy. (For reference, 1.5 cups all-purpose flour ≈ 136 grams.)
- Bring butter, eggs, and eggnog to room temperature before mixing for a smoother batter and better rise.
- Don’t overmix the batter; overmixing produces a dense, gummy texture.
- Fill liners about two-thirds full; an ice cream scoop makes this easy and consistent.
- Cupcakes can be baked ahead and stored unfrosted. Store cooled cupcakes in an airtight container at room temperature for up to two days, or freeze for up to two months. Thaw before frosting.
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How To Store Eggnog Cupcakes With Eggnog Buttercream Frosting
Refrigerate/Counter
Store frosted or unfrosted eggnog cupcakes in an airtight container at room temperature and enjoy within two days. Refrigeration can dry cupcakes; if you used homemade eggnog, refrigerate the frosted cupcakes for food safety.
Freeze
Freeze unfrosted cupcakes: bake and cool completely, flash-freeze briefly, then transfer to an airtight container for up to two months. Thaw to room temperature before frosting.
Eggnog Cupcakes FAQs
Eggnog is a rich, creamy holiday drink made from milk, sugar, egg yolks, and spices like nutmeg, sometimes with rum. Many describe it as similar to melted ice cream — sweet and creamy when cold, and more spiced when warmed.
Choose a neutral-flavored oil such as canola, grapeseed, or refined sunflower oil for baking. Avoid strongly flavored oils like extra virgin olive oil or sesame oil, which can alter the intended flavor.
Substituting melted butter for oil is possible but not ideal. Butter solidifies at room temperature, which can change the texture and mouthfeel of the baked good, often making it seem drier than using oil, which stays liquid.
For lighter cakes, substitute cake flour by measuring one cup all-purpose flour, removing 2 tablespoons, and replacing them with 2 tablespoons cornstarch. Sift together before using.
Recipe Variations For Eggnog Cupcakes
- For an extra light texture, use cake flour instead of all-purpose flour.
- If you enjoy rum with your eggnog, substitute spiced rum for the vanilla 1:1 in the batter or buttercream.
- Garnish with sugared cranberries and a small rosemary sprig for a festive presentation.
Interested in more Eggnog Recipes
If you have leftover eggnog or want more ways to enjoy the season, try additional recipes that spotlight eggnog:
- Eggnog Cheesecake with Rum — a rich holiday dessert.
- Eggnog Cookies with Eggnog Buttercream — soft spice cookies perfect for cookie exchanges.
- Eggnog Iced Coffee — a festive twist to keep you energized during the holidays.
- Eggnog Truffles in Chocolate Cups — bite-sized treats to share or tuck into stockings.
Eggnog season passes quickly, so enjoy these treats while the flavors are fresh.
Eggnog Cupcakes
12 cupcakes
15 minutes
15 minutes
30 minutes
Spiced eggnog makes a delightful, fluffy Christmas cupcake topped with creamy eggnog buttercream.
Ingredients
For Eggnog Cupcakes
- 6 tablespoons butter, softened
- 3/4 cup packed light brown sugar
- 2 tablespoons canola oil
- 2 large eggs, room temperature
- 1/2 cup eggnog, room temperature
- 1 tablespoon vanilla extract
- 1¼ cups all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1½ teaspoons baking powder
- Pinch of salt
- Cinnamon sticks (optional garnish)
For Eggnog Buttercream
- 1 cup butter, room temperature
- 4 cups powdered sugar
- 4 tablespoons eggnog
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and line a cupcake pan with 12 liners.
- In a large bowl, cream butter, brown sugar, and canola oil until light and fluffy (2–3 minutes).
- Add eggs, eggnog, and vanilla; mix 1–2 minutes more.
- Stir in flour, cinnamon, nutmeg, baking powder, and salt on low until just combined. Do not overmix.
- Fill each liner 2/3 full and bake 15–20 minutes, or until a toothpick comes out clean. Cool completely.
- For the buttercream, beat all ingredients until light and fluffy.
- Pipe or spread buttercream onto cooled cupcakes and finish with a sprinkle of cinnamon and an optional cinnamon stick.
Notes
These cupcakes stay best at room temperature in an airtight container for up to two days. If using homemade eggnog, refrigerate frosted cupcakes for safety. You can freeze unfrosted cupcakes for up to two months — thaw before frosting.
Nutrition Information:
Yield: 12
Amount Per Serving:
Calories: 473
Total Fat: 25g
Carbohydrates: 60g
Protein: 3g
