Eggnog Cupcakes with Eggnog Buttercream

Name: Eggnog Cupcakes with Eggnog Buttercream Frosting
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 ½ cup All-purpose flour; ½ tsp Baking soda; 1 tsp Baking powder; ½ tsp Salt; ½ tsp Nutmeg (fresh grated); ⅓ cup Cooking oil; ½ cup White Sugar; 2 large Eggs; ⅓ cup Eggnog; 1 tsp Vanilla extract; ¼ tsp Almond extract (I used rose extract); 1 cup Butter (unsalted, room temperature); 4 cups Powdered sugar; 2 tbsp Cornstarch; 2 tsp Vanilla extract; ¼ cup Eggnog; ½ tsp Salt

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Give your classic vanilla cupcakes a Christmas makeover. These rich, creamy, light, and airy eggnog cupcakes are topped with an eggnog buttercream frosting. The classic flavor of eggnog is a great way to celebrate the holidays with family and friends. This simple and easy recipe takes 5 minutes to mix and 20 minutes to bake.

Eggnog frosted cupcakes on a board. — Cupcakes and Frosting with Eggnog

I call these my Christmas cupcakes! They feature the classic Christmas cocktail—eggnog—and, of course, nutmeg and cinnamon, which gives them a very festive taste and appearance.

If you love eggnog, you MUST try this recipe. I’ve used my basic vanilla cupcakes recipe and added some real homemade eggnog. If you have tried my homemade eggnog recipe, you know it’s the best thing EVER!!

Why make these cupcakes

The cupcake recipe is my oil-based vanilla cupcake recipe. This simple and easy recipe whips the eggs so the cupcakes are light and airy. Mixing takes about 5 to 7 minutes, and baking takes about 18 minutes. Make sure to cool the cupcakes completely before you frost them, or the frosting will melt.
Most of the ingredients in this recipe are simple pantry staples or easy to find. In fact, I’ve used homemade eggnog, but store-bought ones will work just as well.
While these are delicious on their own, frosting them with my eggnog buttercream makes them perfect for the festive season.

Frosted cupcakes on the table. — Cupcakes and Frosting with Eggnog

Ingredients and substitutes

All-purpose flour—Yes, regular plain flour (maida) is all you need for these cupcakes. Do not use self-raising flour, as it contains more leavening.
Oil—I like the light and airy texture oil gives these cupcakes. You can use 1/2 cup butter or margarine if you want, but I’d rather you use oil.
Sugar—I prefer to use white sugar to keep the pumpkin puree’s color in the cupcakes. Brown sugar adds a caramel taste and color.
Eggnog—You can use store-bought eggnog, but it’s also simple and easy to make at home. I have a classic eggnog recipe right here that you will really enjoy making.
Vanilla Extract—Always use good-quality vanilla extract. I know it’s expensive, so I make my own vanilla extract, vanilla bean paste, and vanilla sugar.

Eggnog cupcakes

Cupcake batter

Preheat the oven to 350°F/ 177°C/ Gas Mark 4
Dry ingredients – In a small bowl, combine the flour, baking powder, baking soda, and salt.
Wet ingredients – In the bowl of a stand mixer with a whisk attachment, whip the eggs with sugar until light and fluffy. Gradually add the oil, followed by the vanilla and almond extract.
Combine – Add the flour mixture to the batter along with the eggnog.
Pro tip– Do not overmix the batter once you add the flour mixture.
Liners – Using an ice cream scooper or cupcake dispenser, divide the batter into cupcake liners.
Pro tip – This is a very loose batter, so it can be quite messy. Pouring works better than scooping.
Bake – Transfer the muffin pan to the oven on the middle rack. Bake for about 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
Cool—When done, cool in the pan for 7 minutes, then transfer to a cooling rack and cool completely before frosting.
Pro tip – The cupcakes must be cooled completely; otherwise, the frosting will melt on the warm cupcakes.

Progress pictures for making Eggnog Cupcakes. — Cupcakes and Frosting with Eggnog

Eggnog buttercream

Cream – In the bowl of a stand mixer with the paddle attachment, cream the butter for a minute. Add the salt and vanilla extract.
Sugar – Add the cornstarch. Then, gradually add the powdered sugar, along with the eggnog, one cup at a time.
Whip – Once all the powdered sugar is in, whip for three minutes until light and fluffy.
Bag – Place frosting in a piping bag with a large round tip.
Frost – Pipe a swirl on the cupcake. Sprinkle with freshly grated nutmeg.

Eggnog cupcakes on the board. — Cupcakes and Frosting with Eggnog

Tips for Success

Follow the recipe properly with minimum substitutions.
Always use good-quality ingredients.
Make sure the ingredients are all at room temperature.
Never over-mix the batter.
Use a scoop to bake cupcakes of a similar size.
Always preheat the oven before baking – a hot oven works best for cupcakes.
Bake cupcakes at the right temperature.
Always bake cupcakes on the center rack, one tray at a time.
Never open the oven during baking – no peeking.
Remove cupcakes from their pan no later than 7 to 10 minutes after baking.
After baking, store cupcakes properly in an airtight container at room temperature. Cupcakes dry in the fridge unless wrapped properly with plastic wrap.
Simple syrup the cupcakes if you don’t plan to eat them on the same day.

Frosted cupcakes on the board. — Cupcakes and Frosting with Eggnog

More cupcake recipes

Frequently asked questions

How long will these cupcakes keep?

These cupcakes will keep at room temperature for two days. If wrapped well, they can be kept in the fridge for a week. Never leave cupcakes in the refrigerator open for long, as they will dry out. I prefer to freeze them for longer.

Can I bake this batter to make an eggnog cake instead of cupcakes?

This recipe makes just 12 cupcakes, which is not enough for a cake. You can, however, double the recipe to make 2x 6-inch round cakes. I do have a very popular Eggnog Yule Log cake.

What other frosting can I use?

These cupcakes are delicious with just about any frosting, such as
Velvet American buttercream
Vanilla buttercream (eggless)
Swiss Meringue or Italian Meringue
French Buttercream and German buttercream
Whipped cream buttercream frosting
30 different buttercream flavors

Veena Azmanov