These eggnog cupcakes are a festive and delicious way to celebrate the holidays. They're packed with the flavors of eggnog both in the cake batter and the buttercream icing. They are moist, yummy, and oh so classy.
After whipping up a large batch of our favorite homemade eggnog recipe (ours is alcohol-free) we decided to try out a few other fun eggnog recipes.
One of which is eggnog cupcakes!
And of course, an eggnog buttercream icing to top off the cupcakes.
These cupcakes are made from scratch and are so yummy!
They have a festive, yet subtle eggnog spice flavor.
We also have an alternative recipe at the bottom if you're in a hurry and want to make these cupcakes with cake mix instead of from scratch.
After all, we know how busy the holiday season is!
For this recipe, we need to split the supplies list into two separate sections.
The eggnog cupcakes and the eggnog buttercream.
For the Cupcakes
Eggnog: The key to getting the eggnog flavor in the cupcakes is by using the eggnog as our liquid. It can be a homemade eggnog or your favorite store bought recipes.
Spices: Another way to get more of that festive eggnog flavor is the spices. The combination of nutmeg and cinnamon are what gives these cupcakes more flavor.
Butter: To make a good cake batter, you'll need unsalted butter softened to room temperature. You could use salted, but make sure to subtract any additional salt from your recipe.
Cake batter ingredients including:
- Vanilla extract
- Vegetable oil
- Granulated sugar
- Pure vanilla extract
- All purpose flour
- Baking powder
Ingredients for Eggnog Buttercream Icing
For the buttercream icing you'll what the following ingredients:
Eggnog: Again, to get the most eggnog flavor.
Butter: Softened to room temperature.
Vanilla extract: Pure vanilla extract has the best flavor. But the other stuff will work too.
Powdered sugar: A key ingredient to buttercream icing,
These cupcakes take about 25 minutes to prep and 35 minutes to cook.
You should get about 24 eggnog cupcakes out of this recipe.
Start by preheating the oven to 350 degrees and lining a cupcake pan with paper or silicone liners.
Start by whipping your eggs in a large bowl and set aside to use later.
In a small mixing bowl, combine the flour, baking powder, salt, cinnamon and nutmeg, and then set aside.
In a separate bowl, beat together the butter and vanilla extract until smooth and creamy.
Next, add the sugar and vegetable oil and beat well until fully combined.
Measure out your 1 cup of eggnog into a pourable measuring cup and set aside.
Next, alternate adding the flour mixture and the eggnog to your butter mixture and mixing with the electric mixer on medium speed.
Try to start and end with the flour mixture.
Make sure to stir each ingredient in until each one is almost completely combined before adding the other.
Finally, add in the whipped eggs to your eggnog cupcake batter until it's all well combined.
Fill your cupcake liners ¾ full so they are ready to bake.
Bake your eggnog cupcake batter for 18-20 minutes, until the tops are golden brown and a tooth pick comes out clean.
How to Make Eggnog Buttercream Icing
Now that your cupcakes are baking, it's time to whip up a batch of eggnog icing!
We are using a basic buttercream frosting recipe, but subbing eggnog for the milk.
To make the icing, start by beating the butter with an electric mixer until creamy.
Add salt, cinnamon and nutmeg to the buttercream and mix well.
Gradually add powdered sugar ½ cup at a time until each cup is completely mixed.
Next, add in the eggnog one tablespoon at a time and mix on medium speed.
Once all of the ingredients are mixed well, increase the speed to high and beat vigorously for 1 minute.
And your eggnog frosting is finished!
Once your cupcakes are completely cool, frost your cupcakes.
To get them to look extra pretty, place your frosting into a piping bag and pipe the icing onto the cupcakes.
Finally, top of your scrumptious eggnog cupcakes with a light dusting of nutmeg.
So pretty. So festive. So fun!
For the Cupcakes
- 1 stick unsalted butter, room temperature
- ⅓ cup vegetable oil
- 2 cups granulated sugar
- 1 tablespoon vanilla extract
- 2 ⅔ cups all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon salt
- 1 cup eggnog
- 4 large eggs
For the Buttercream Eggnog Icing
- 1 cup unsalted butter, room temperature
- ¼ teaspoon salt
- ⅛ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- 1 teaspoon vanilla extract
- 3-4 Tablespoons eggnog, as needed
To Make the Eggnog Cupcakes:
- Preheat oven to 350 degrees
- Line cupcake pan with paper liners
- Whip egg and set aside.
- In a small bowl, mix together flour, baking powder, salt, cinnamon and nutmeg and set aside
- Using an electric mixer, beat butter and vanilla extract until creamy.
- Add sugar, oil and beat until well combined.
- Have your one cup eggnog measured and set aside.
- With mixer on medium speed, gradually alternate between adding flour mixture and eggnog, starting and ending with flour mixture. Stir until each one is almost completely combined before adding the next. Scrape down sides and bottom of the bowl as you occasionally.
- Add whipped eggs and mix until well combined.
- Fill cupcake liners ¾ full and bake for 18-20 minutes.
To Make the Eggnog Buttercream Frosting:
- Beat butter with an electric mixer until smooth and creamy
- Add salt, cinnamon and nutmeg and mix well.
- Gradually add powdered sugar ½ cup at a time until each cup is completely mixed.
- With mixer on medium, add the eggnog one tablespoon at a time. Once ingredients are well blended, increase speed to high and beat for 1 more minute.
- Spread frosting over cooled cupcakes.
- Lightly dust cupcakes with nutmeg.
You can easily hack cake mix too to turn regular cake into eggnog cupcakes. Just follow the additional instructions below.
Sometimes you're pressed for time and have to take short cuts. That's totally ok too! In that case, here's a little hack for turning plain old boxed cake mix, into eggnog cupcakes!
Making Eggnog Cupcakes from Boxed Cake Mix
- 1 Box of White Cake Mix
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2 large eggs
- 1 cup eggnog
- ¼ cup vegetable oil
Start by preheating the oven to 350 degrees. Line your cupcake pan with your favorite liners and set aside.
In a small mixing bowl toss the cake mix, cinnamon and nutmeg together, breaking up any large clumps.
In a large mixing bowl, mix the vegetable oil, eggs and eggnog together.
Slowly add in the cake mix mixture on low speed until completely incorporated, should be about 30 seconds.
Turn up the speed on the electric mixer and blend an additional 1-2 minutes.
Fill your cupcake liners ½ full and bake for 18-20 minutes until golden brown.
Finish off your cupcakes with the eggnog buttercream frosting above and sprinkle with the nutmeg for decoration.