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Eggnog Cupcakes Recipe

Eggnog cupcakes are one sure fire way to put the “happy” into your holidays. Light and fluffy eggnog cupcakes topped with a sweet cinnamon eggnog buttercream frosting. This is what holiday cupcakes were meant to be!

Eggnog cupcakes are the holiday hero for your next get together. There’s no doubt about it, eggnog is a classic flavor that screams holidays. It’s sweet and creamy deliciousness that is PERFECT for a cupcake infusion. 

Eggnog cupcakes 101

These delicious cupcakes are sure to become a holiday favorite. 

  • What you’ll need: Butter, salt, baking power, cinnamon, egg, flour, cream cheese, powdered sugar and last, but not least, eggnog!
  • How to store your eggnog cupcakes: Refrigerate your cupcakes in an airtight container, they will last 3-5 days. 
  • Can I freeze cupcakes? Yes, you can freeze cupcakes – but it matters if you have frosted them already. If already frosted, place your cupcakes on a cookie sheet uncovered in the freezer to allow them to thoroughly freeze before placing in a freezer bag. If you cupcakes are not yet frosted, place them in a freezer bag straight away.  

Changing it up a little

You are welcome to customize your eggnog cupcakes a little. 

  • Caramel drizzle goes nicely with the eggnog flavors on top of our cupcakes.
  • Bacon bits sprinkles add a breakfast-y dessert element to the table. Yes, we know not everyone is on board with the bacon on desserts bandwagon, but it really is an interesting variation (and you don’t have to do it for every cupcake. Variety is the spice of life, after all.
  • Fruit makes for a delicious addition, we love a little strawberry or blackberry, sweet but slightly tart is best to compliment the rich eggnog flavor.
  • Spiced rum – much like eggnog the beverage, a little bit of spiced rum can kick these cupcakes up a notch. A close second: Bourbon.

Spoiler alert: Our Eggnog Cupcakes are deliciously decadent with a chilled glass of eggnog. Just saying.

We love all things eggnog around the holidays. The perfect flavor to capture the season and something we look forward to every year. 

All about eggnog

Eggnog is one of those beverages with a debated but lengthy history. It’s rich and sweet, with origins seeming to hail from medieval Britain. There was a milky drink popular at the time known as a posset, which admittedly was more like an ale, but is thought to be how eggnog was created. 

Why do we drink eggnog around the holidays? That’s not really debated, but rooted in the flavors of the drink. The rich, creamy, egg-y deliciousness is enhanced with cinnamon, nutmeg and vanilla. Can you think of a beverage that better represents the holidays?

Now to the ultimate eggnog question: Served hot or cold? Of course, for this recipes we serve it fluffy and light and nibble worthy, but for the sake of providing a little eggnog background … eggnog can be served chilled (our preference) or warmed. 

What to serve with your eggnog cupcakes

Eggnog Cupcakes Recipe

Eggnog cupcakes are one sure fire way to put the "happy" into your holidays. Light and fluffy eggnog cupcakes topped with a sweet cinnamon eggnog buttercream frosting. This is what holiday cupcakes were meant to be!
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Prep Time 10 mins
Cook Time 18 mins
Total Time 28 mins
Course Dessert
Cuisine Cupcakes
Servings 24 standard sized cupcakes
Calories 195 kcal



  • 4 ounces (1/2 cup) unsalted butter softened
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 cup granulated sugar
  • 2 eggs
  • 8.2 ounces (2 cups) all purpose flour
  • 8 ounces (1 cup) eggnog


  • 4 ounces (1/2 cup) butter softened
  • 4 ounces cream cheese softened
  • 3-4 cups powdered sugar
  • 2 ounces (1/4 cup) eggnog
  • cinnamon for dusting



  • Heat oven to 375 degrees F.
  • In bowl of a hand or stand mixer, add butter, salt, baking powder, cinnamon and sugar. Cream together until completely combined.
  • Add eggs, one at a time, mixing on medium speed until fully incorporated between each egg. Keep mixer on medium speed and add in flour and eggnog alternately, ending with the flour. Make sure to incorporate all of the flour, but don't over mix or you'll have tough, dry cupcakes.
  • Place paper liners into 24 wells of standard sized cupcake pan. Fill each well 3/4 full with batter and bake for 15-18 minutes. Remove and let cool completely before frosting.


  • Combine all ingredients into the bowl of a hand or stand mixer. If using a stand mixer, turn to low speed until ingredients are combined, then whip on high for 2-3 minutes, until light and fluffy. If using a hand mixer, whip on high until creamy and smooth.
  • Transfer frosting to a piping bag, or apply to the tops of cupcakes with a knife; after applying frosting, dust lightly with cinnamon.


Serving: 1cupcakeSodium: 119mgIron: 1mgCalcium: 44mgVitamin C: 1mgVitamin A: 344IUSugar: 16gFiber: 1gPotassium: 75mgCholesterol: 46mgCalories: 195kcalSaturated Fat: 6gFat: 10gProtein: 2gCarbohydrates: 24g
Tried this recipe? Mention @itsyummi or tag #itsyummirecipe!


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