Spiced Eggnog Cupcakes with Eggnog Buttercream Frosting
Moist and fluffy homemade spiced eggnog cupcakes with eggnog buttercream frosting. A touch of nutmeg and rum extract give these cupcakes an extra special boost in flavor. A must make treat for any holiday party.
Eggnog is one of those classic holiday indulgences. You can easily find it in stores in early to mid-Fall, but I like to hold off on purchasing it until after Thanksgiving. For me, it’s a Christmas and New Year type drink. Perhaps it’s because it’s featured in so many Christmas movies. And, I tend to enjoy other flavors earlier in the season… apple cider, for example.
So it only seemed fitting to pair this classic holiday flavor with a classic treat. Cupcakes! Cupcakes have always held a special place in my heart. They can be simple or over the top indulgent. They’re perfect for a celebration or just because! I highly recommend a ‘just because’ batch of cupcakes every now and then.
These homemade spiced eggnog cupcakes with eggnog buttercream frosting are a must make holiday treat. They’re moist and fluffy with just the right amount of spice! A hint of rum, nutmeg and cinnamon in both the cupcakes and frosting! The flavor is classic, cozy and warm. Everything you’d expect it to be. I highly recommend not skipping those tasty additions.
If you’re looking for a fun treat to whip up this weekend for your holiday party, or just because, look no further! These spiced eggnog cupcakes should definitely be part of your baking plans this season.
If your family loves eggnog as much as mine does, these cupcakes don’t stand a chance at lasting long at all!
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Recipe tips and questions answered…
Can I make this into a cake instead?
This has not been tested as a stand alone cake. However, many cupcake recipes can be made as cakes as well with some adjustments. It should work well as an 8 or 9-inch cake. You’ll want to check your bake time, as it may vary from the cupcake bake time listed below.
How many will this recipe serve?
This recipe will serve 9, as it makes 9 standard sized cupcakes.
How should this be stored?
Store at room temperature for up to several days in an airtight container. It may also be stored in the refrigerator and eaten chilled or brought to room temperature prior to serving. Note: the sugar acts as a preservative, allowing this to be kept at room temperature or chilled. If your home is on the warmer side, you may find that chilling is a good idea to help the frosting keep it’s shape.
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What piping tip did you use?
A jumbo closed star piping tip was used for this recipe.
What can I use instead of eggnog?
If you’re not a fan of eggnog or don’t have access to it, making a substitution to this recipe isn’t the way to go. I have dozens of other cupcake recipes for you to try instead. Check out the full cupcake collection HERE.
Why is there a range for the baking time?
With any baked item… cookies, cake, bread, etc, the bake time can vary from one house to another and one oven to another. Two ovens from the same brand can even cook different from each other. Use a stand alone internal oven thermometer to check your oven’s temperature and begin testing your cupcakes several minutes earlier than you anticipate them being done. You can always cook a little longer, but you can’t undo overbaked items.
How full should my liners be?
Liners should be between 2/3 and 3/4 full, roughly. If you have access to a large cookie scoop, you can use that to more evenly divide the batter between your liners. Otherwise, a spoon will do the trick.
Can I make a different frosting?
Absolutely! Depending on your taste preferences, here are some other fun options to try:
- Vanilla buttercream frosting
- Brown sugar meringue frosting
- Chocolate buttercream frosting
- Peppermint buttercream frosting
- Cream cheese frosting
- Eggnog cream cheese frosting
Can I make substitutions to the ingredients?
Yes and no. Baking is a science. This recipe works with the exact measurements listed. Altering one or several of those can cause the recipe to fail. If you’re familiar with baking substitutions, go for it! Outside of any alterations I’ve already mentioned, for specific substitution questions, ask in the comments below.
How did you make the cookie decorations?
Use my sugar cookie recipe, rolled to 1/4-inch thickness and a holiday cookie stamp or cookie cutter of your choosing.
How do you sprinkle the nutmeg on top of the cupcakes?
You have a few options to choose from. You can use a small fine mesh strainer, sprinkle lightly by hand or you can use a baker’s dusting wand.
A special note on the frosting…
As written, there is enough frosting to generously frost 9 standard cupcakes. This can easily be used to frost up to 18 cupcakes.
If you have any additional questions not covered, be sure to ask in the comments below or send me a message.
Spiced Eggnog Cupcakes with Eggnog Buttercream Frosting
Ingredients
Cupcakes
- 1/4 C unsalted butter, softened
- 1/2 C granulated sugar
- 2 large eggs, room temperature
- 1/2 tsp vanilla extract
- 1/2 tsp rum extract
- 1/4 tsp salt
- 1 1/2 tsp baking powder
- 1/4 tsp nutmeg
- 1/4 tsp cinnamon
- 1 1/4 C all purpose flour
- 1/2 C eggnog
Frosting
- 1 C unsalted butter, softened
- 1/4 tsp rum extract
- 1/2 tsp nutmeg
- 4 C powdered sugar
- 1/4 C eggnog
Instructions
- Preheat oven to 350°F. Line a standard cupcake pan with 9 liners. Set aside.
- In a large bowl or stand mixer, cream together butter and sugar until light and fluffy. Mix in egg, vanilla and rum extract. In a separate bowl, combine salt, baking powder, nutmeg, cinnamon and flour. Alternate additions of the flour mixture and eggnog. Increase speed between each addition. Mix until just combined and no streaks remain.
- Divide batter equally between prepared liners, using a large cookie scoop. liners should be roughly 2/3 full.
- Bake for 18-22 minutes or until a toothpick or cake tester comes out with a few moist crumbs. Do not over bake. Cool in pan until easy to handle. Transfer cupcakes to a wire rack to cool completely before frosting.
- When cupcakes have cooled completely, prepare frosting in a large bowl or stand mixer, fit with a paddle attachment. Beat butter until light and fluffy. Mix in rum extract and nutmeg. Add 1 cup of powdered sugar at a time, increasing mixer speed between additions. Lastly, with mixer running on low, slowly drizzle eggnog down the side of the bowl. Increase speed and mix until just combined.
- Frost as desired. A large piping bag fit with a jumbo closed star tip was used for this recipe. Optionally, lightly sprinkle frosted cupcakes with additional ground nutmeg.
- Store cupcakes in an airtight container at room temperature or chilled. If chilled, bring to room temperature prior to serving.
Notes
More winter dessert recipes to try:
- Snickerdoodle blondie bars
- Snickerdoodle kiss cookies
- Slice and bake cranberry pistachio cookies
- Soft glazed gingerbread cookies
- Classic soft and chewy snickerdoodle cookies
- Glazed gingerbread muffins
- Christmas pinwheel sugar cookies
- Chewy ginger molasses cookies
- Cinnamon sugar slice and bake cookies
- Chocolate kiss cookies
- White chocolate peppermint bark cheesecake
- Gingerbread cupcakes with eggnog buttercream frosting
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Oh yum!!
Wondering- would you sub the rum extract with almond extract? Or just skip it altogether?
… if you did skip it, would you increase the vanilla?
THANKS.
& enjoy all the holidays!
Since it’s such a small amount and only for a hint of flavor, you can omit the rum extract entirely or substitute with either vanilla or almond extract.