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Easy Eggnog Cupcakes

Cozy and simple, these Easy Eggnog Cupcakes blend the comforting flavors of eggnog with a light crumb and silky nutmeg frosting, making them perfect for holiday gatherings.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1 1/4 cups 1 1/4 cups (155 g) all-purpose flour use fresh, sifted for a lighter crumb.
  • 3/4 cup 3/4 cup (150 g) granulated sugar.
  • 1 tsp 1 tsp baking powder.
  • 1/4 tsp 1/4 tsp baking soda.
  • 1/2 tsp 1/2 tsp fine sea salt.
  • 1 tsp 1 tsp ground nutmeg freshly grated if possible for best aroma.
  • 1/2 cup 1/2 cup (115 g) unsalted butter, softened.
  • 2 large 2 large eggs, room temperature.
  • 1/3 cup 1/3 cup (80 ml) eggnog full fat for richer flavor.
  • 1/3 cup 1/3 cup (80 ml) milk.
  • 1 tsp 1 tsp vanilla extract.
  • 1 tbsp Optional: 1 tbsp dark rum or bourbon for adult version. Optional for an adult version.
For the Frosting
  • 8 oz 8 oz (225 g) cream cheese, softened.
  • 1/2 cup 1/2 cup (115 g) unsalted butter, softened.
  • 2 1/2 to 3 cups 2 1/2 to 3 cups (300–360 g) powdered sugar, sifted.
  • 1/2 tsp 1/2 tsp ground nutmeg, plus extra for dusting.
  • 1 tsp 1 tsp vanilla extract.
  • 1–2 tbsp 1–2 tbsp eggnog to thin if needed. Add to achieve desired consistency.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with liners or lightly grease the wells.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg until evenly combined. Set aside.
  3. In a large bowl, cream the softened butter and sugar with a mixer on medium speed until light and fluffy, about 2–3 minutes.
  4. Add eggs one at a time, mixing until incorporated. Stir in the vanilla and optional rum or bourbon.
Mixing the Batter
  1. 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.
  2. Divide the batter evenly among the 12 liners, filling each about 2/3 full.
Baking
  1. 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.
  2. Transfer cupcakes to a wire rack and let cool completely before frosting.
Making the Frosting
  1. Beat the cream cheese and butter until smooth. Add vanilla and nutmeg. Gradually add powdered sugar until desired sweetness is reached.
  2. If too thick, add eggnog to smooth.
Finishing Touches
  1. Pipe or spread frosting onto cooled cupcakes and dust with fresh nutmeg.
  2. Garnish with a small sprinkle of cinnamon or a toasted pecan half if desired.

Notes

Use room temperature eggs and butter for faster mixing. Refrigerate frosted cupcakes for up to 4 days. Freeze unfrosted cupcakes tightly wrapped for up to 3 months.