Eggnog Cupcakes: light, fluffy vanilla cupcakes infused with eggnog and topped with a whipped eggnog buttercream.
Eggnog can be polarizing, but these cupcakes are a crowd-pleaser even for those who aren’t sure about the drink. The eggnog flavor is subtle and comforting; vanilla balances the taste while a touch of nutmeg makes them feel festive. The eggnog keeps the cake tender and moist, and the whipped eggnog buttercream truly makes them taste homemade.
Below are two easy options: a from-scratch cupcake and a quicker version using a boxed cake mix. Both use the same eggnog buttercream so the finished cupcakes will still taste special and perfect for holiday gatherings.
What is eggnog?
Eggnog is a traditional holiday beverage made from milk, cream, sugar, spices and eggs. For baking you can use store-bought eggnog or make your own at home—both work well in these recipes.
What does eggnog taste like?
Eggnog doesn’t taste like raw eggs. It’s rich and creamy, similar to melted custard or ice cream with warm spices. That flavor complements vanilla cakes and buttercream beautifully.
How to make eggnog cupcakes
Ingredients for cupcakes from scratch:
- 2 2/3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1 stick (1/2 cup) unsalted butter, room temperature
- 1/3 cup vegetable oil
- 2 cups granulated sugar
- 4 eggs, beaten
- 1 tablespoon vanilla
- 1 cup eggnog
Ingredients for cupcakes using a boxed mix:
- 1 box white cake mix
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 large eggs
- 1 cup eggnog
- 1/4 cup vegetable oil
Ingredients for eggnog buttercream:
- 1 cup room-temperature butter
- 1 teaspoon vanilla
- 5 cups powdered sugar
- 1/4 cup eggnog (adjust for desired consistency)
- Optional: a pinch of nutmeg for sprinkling
Make the cupcakes from scratch
Preheat the oven to 350°F and line a muffin pan with liners. In a bowl, whisk together flour, baking powder, salt, cinnamon and nutmeg. In a separate bowl, beat the butter and vanilla until creamy. Add sugar, oil and eggs and beat until combined. With the mixer on low, alternate adding the dry ingredients and the eggnog, mixing just until incorporated. Fill liners three-quarters full and bake about 18–20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack before frosting.
Make the cupcakes using box mix
Preheat the oven to 350°F and line a cupcake pan with liners. In a bowl, combine the cake mix, cinnamon and nutmeg. In another bowl, whisk together eggs, eggnog and oil. Add the dry mix to the wet ingredients and blend on low until moistened, then increase speed and mix 1–2 minutes more. Fill liners about half full and bake about 18 minutes. Cool completely before frosting.
How to bake
Bake at 350°F for about 18 minutes. Check doneness with a toothpick in the center of the largest cupcake—if it comes out clean, they’re done. Because of the spices, the cake may be slightly darker than plain vanilla; don’t rely on color alone. Cool completely before frosting.
Eggnog buttercream
With an electric mixer, beat 1 cup room-temperature butter and 1 teaspoon vanilla until smooth. Gradually add 5 cups powdered sugar, one cup at a time, mixing well after each addition. Add eggnog a tablespoon at a time until you reach the desired consistency. Beat until light and fluffy. If the frosting is too thin, add more powdered sugar; if too thick, add a touch more eggnog. For a finishing touch, sprinkle a little nutmeg or cinnamon on top of each frosted cupcake.
Decorating tip: use a piping bag with a large star tip for classic swirls. A light dusting of freshly grated nutmeg or cinnamon adds a festive finish.
Eggnog Cupcakes from scratch
Ingredients
- 2 2/3 cups all-purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1 stick unsalted butter, room temperature
- 1/3 cup vegetable oil
- 2 cups granulated sugar
- 4 eggs, beaten
- 1 Tablespoon vanilla
- 1 cup eggnog
Eggnog Buttercream Frosting
- 1 cup room temperature butter
- 1 teaspoon vanilla extract
- 5 cups powdered sugar
- 1/4 cup eggnog
Instructions
Cupcakes
- Preheat oven to 350°F and line a muffin pan with liners.
- Whisk together flour, baking powder, salt, cinnamon and nutmeg; set aside.
- Beat butter and vanilla until creamy. Add sugar, oil and eggs and beat until combined.
- With mixer on low, alternate adding the flour mixture and eggnog until incorporated.
- Fill liners ¾ full and bake about 18 minutes, or until a toothpick comes out clean. Cool completely.
Frosting
- Beat room-temperature butter and vanilla until smooth.
- Add powdered sugar one cup at a time, mixing well.
- Blend in eggnog until the frosting reaches the desired consistency; beat until light and fluffy.
Eggnog Cupcakes from Box Mix
Ingredients
Cupcakes
- 1 box white cake mix
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 large eggs
- 1 cup eggnog
- 1/4 cup vegetable oil
Frosting
- 1 cup room temperature butter
- 1 teaspoon vanilla
- 5 cups powdered sugar
- 1/4 cup eggnog
Instructions
Cupcakes
- Preheat oven to 350°F and line a cupcake pan with paper liners.
- In a bowl, combine cake mix, cinnamon and nutmeg, breaking up any lumps.
- In a separate bowl, whisk together eggs, eggnog and oil. Add the dry ingredients and mix on low until moistened, then increase speed and blend 1–2 minutes.
- Fill liners about 1/2 full and bake about 18 minutes. Cool completely before frosting.
Frosting
- Whip room-temperature butter and vanilla until smooth.
- Add powdered sugar one cup at a time, mixing well, then blend in eggnog until desired consistency is reached.
Which version will you try? Share your choice in the comments.
Pin this recipe and share the festive flavor with friends and family.
