Spread the love

Introduction

I first made these Easy Eggnog Cupcakes one snowy December evening when a carton of eggnog was about to go past its peak. I wanted something comforting and festive that tasted like holiday memories: warm spices, creamy nutmeg, and a little boozy charm without fuss.

The kitchen smelled like toasted nutmeg and butter as I mixed the batter, and watching friends take that first bite eyes closing, smiles widening made me know I had a holiday keeper.

These cupcakes are special to my family because they pair classic eggnog flavor with a light, tender crumb and a silky, spiced frosting. They are cozy, simple to make, and always a hit at gatherings. For more cupcake inspiration and pairing ideas, check out this collection of cakes and cupcakes: Cakes and Cupcakes.

What Makes This Recipe Special, holiday cupcakes, eggnog cupcakes benefits

This recipe is quick, family-approved, and perfect for holiday entertaining. The cupcakes whip up with pantry-friendly ingredients and take about 25 minutes in the oven, so you can bake a batch between errands and wrapping. They capture eggnog’s signature flavors without being overly sweet, and the nutmeg-forward frosting gives every bite a festive finish. You will love these because they are:

Time-saving and reliable for last-minute desserts.
Flavorful without being cloying.
Easy to adapt for kids or adults by omitting any optional spirit.

What You’ll Need, ingredient list, eggnog cupcake ingredients

For the Cupcakes

1 1/4 cups (155 g) all-purpose flour use fresh, sifted for a lighter crumb.
3/4 cup (150 g) granulated sugar.
1 tsp baking powder.
1/4 tsp baking soda.
1/2 tsp fine sea salt.
1 tsp ground nutmeg freshly grated if possible for best aroma.
1/2 cup (115 g) unsalted butter, softened.
2 large eggs, room temperature.
1/3 cup (80 ml) eggnog full fat for richer flavor.
1/3 cup (80 ml) milk.
1 tsp vanilla extract.
Optional: 1 tbsp dark rum or bourbon for adult version.

For the Frosting

8 oz (225 g) cream cheese, softened.
1/2 cup (115 g) unsalted butter, softened.
2 1/2 to 3 cups (300–360 g) powdered sugar, sifted.
1/2 tsp ground nutmeg, plus extra for dusting.
1 tsp vanilla extract.
1–2 tbsp eggnog to thin if needed.

Ingredient notes and substitutions:

For dairy-free: use vegan butter, dairy-free cream cheese, and plant-based milk; flavor will be slightly different.
For gluten-free: substitute a 1:1 gluten-free flour blend.
Use freshly grated nutmeg when you can; pre-ground nutmeg loses brightness over time.

How to make Easy Eggnog Cupcakes, step-by-step, cupcake directions

Step 1: Preheat and prepare

Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with liners or lightly grease the wells.
The oven temperature ensures even rise and golden edges.

Step 2: Mix dry ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and 1 tsp ground nutmeg until evenly combined. Set aside.
You should see a uniform, pale spice distribution.

Step 3: Cream butter and sugar

In a large bowl, cream the softened butter and granulated sugar with a mixer on medium speed until light and fluffy, about 2–3 minutes.
The mixture should look pale and slightly aerated.

Step 4: Add eggs and flavorings

Add the eggs one at a time, mixing until each is incorporated. Stir in the vanilla and optional rum or bourbon.
Scrape the bowl so no streaks of butter remain.

Step 5: Alternate dry and wet

With the mixer on low, add the dry ingredients in three additions, alternating with the eggnog and milk in two additions (start and end with dry). Mix just until combined; do not overmix.
The batter should be smooth and medium-thick, dropping slowly from a spoon.

Step 6: Bake

Divide the batter evenly among the 12 liners, filling each about 2/3 full. Bake at 350°F (175°C) for 18–22 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Tops should be lightly golden and spring back when pressed.

Step 7: Cool completely

Transfer cupcakes to a wire rack and let cool completely before frosting. Warm cupcakes will cause frosting to melt.

Step 8: Make the frosting

Beat the cream cheese and butter until smooth. Add vanilla and nutmeg. Gradually add powdered sugar until the frosting reaches your desired sweetness. If too thick, add 1–2 tbsp eggnog to smooth.
Frosting should be silky and hold soft peaks.

Step 9: Assemble and finish

Pipe or spread frosting onto cooled cupcakes and dust with a pinch of fresh nutmeg. For extra flair, garnish with a small sprinkle of cinnamon or a toasted pecan half.

Tips & Recipe Variations, expert tips, gluten-free options

Use room temperature eggs and butter for a faster, fluffier batter.
Do not overmix once the dry ingredients are added; overmixing makes cupcakes dense.
For alcohol-free eggnog, use store-bought or homemade nondairy eggnog alternatives.
To make mini cupcakes, bake 2–3 minutes less and check frequently.
Gluten-free option: use a cup-for-cup gluten-free flour and add 1/4 tsp xanthan gum if your blend lacks it.
To store: refrigerate frosted cupcakes in an airtight container for up to 4 days. Bring to room temperature before serving.
To freeze: freeze unfrosted cupcakes tightly wrapped for up to 3 months. Thaw and frost when ready.

How to Serve, serving suggestions, pairings

Serve these cupcakes slightly chilled or at room temperature with a warm mug of spiced coffee, hot chocolate, or a small glass of eggnog.
Presentation tip: pipe frosting with a star tip, dust with nutmeg, and add a cinnamon stick as a stirrer for drinks.
Serving size: recipe yields 12 standard cupcakes; each is about 1 small dessert serving (~200–300 calories depending on frosting).
For holiday platters, arrange alongside ginger cookies, candied nuts, and fresh cranberries for color contrast.

Frequently Asked Questions, reader questions, common concerns

Q: Can I make these ahead of time?
A: Yes. Bake and freeze unfrosted cupcakes for up to 3 months. Thaw, then frost the day you serve.

Q: Can I use store-bought eggnog?
A: Absolutely. Use full-fat for best flavor. If your eggnog is very sweet, reduce powdered sugar slightly in the frosting.

Q: How do I prevent a soggy cupcake bottom?
A: Avoid overfilling liners and make sure cupcakes are fully cooled before storing or frosting. Baking until a toothpick shows a few moist crumbs helps ensure structure.

Q: Can I omit the alcohol entirely?
A: Yes. The optional rum or bourbon is just for adult depth of flavor. Omit for kid-friendly cupcakes.

Q: Can I make these dairy-free?
A: Yes. Use vegan butter, dairy-free cream cheese, and plant-based milk. Flavor and texture will be slightly different but still delicious.

Review, reader review, holiday cupcake review

“These were the hit of our holiday party. Light, warmly spiced, and that cream cheese frosting with nutmeg was heavenly. Even guests who do not normally like eggnog asked for the recipe.” – A happy holiday baker

Conclusion

These Easy Eggnog Cupcakes bring the cozy, spiced comfort of eggnog into a handheld dessert that is perfect for holiday gatherings or a special winter treat. I hope you bake a batch, share them with loved ones, and make a little new tradition out of that first warm, nutmeg-scented bite. For another take and more step-by-step inspiration, see this helpful guide: Easy Eggnog Cupcakes for Christmas | Life Love & Sugar.