I still remember the first time I baked eggnog cupcakes — it was a chilly December afternoon, and the smell of nutmeg and cinnamon instantly wrapped me up in a warm, festive hug. These cupcakes have this magical way of tasting like a little party in your mouth, all creamy and spiced just right without being overpowering. It’s funny because I always thought eggnog was just a holiday drink you begrudgingly sip at family gatherings, but turning it into cupcakes? That’s a game-changer. If you love the cozy spices in pumpkin spice cupcakes but want something a bit more unique and creamy, these eggnog cupcakes will steal your heart. Plus, they’re so simple to make, I swear I could barely resist eating the batter straight from the bowl every time I bake them!
What is Eggnog Cupcake?
Think of eggnog cupcakes as the best kind of hybrid: they’re essentially your favorite festive eggnog drink, but reimagined as fluffy, moist cupcakes that you can hold in your hand (and not spill on your sweater). The name comes from the classic holiday beverage—eggnog—which traditionally blends milk or cream, eggs, sugar, and a mix of warming spices like nutmeg and cinnamon. In these cupcakes, all those cozy flavors come alive in a soft cake that feels like a warm hug on a cold day. The eggnog isn’t just flavoring—it actually helps keep the cupcakes moist and tender. If you’ve ever enjoyed eggnog during the holidays and wished you could bottle that feeling, baking an eggnog cupcake is like making that wish come true.
Why you’ll love this recipe?
What I love most about these eggnog cupcakes is how effortlessly they marry flavor, ease, and versatility. The spices—nutmeg and cinnamon—give that classic wintery vibe without ever feeling too heavy or overly sweet. Honestly, the first time I made these, my kitchen smelled so heavenly that my kids actually stopped what they were doing just to hover nearby. These cupcakes taste like the holidays but without the hassle of complicated steps or rare ingredients. I usually have all these staples in my pantry, so it feels like a mini triumph when I pull them out for a quick bake.
The beauty here is also in the simplicity—there’s nothing too tricky or intimidating. Even if you’re not a seasoned baker, these cupcakes don’t require fancy techniques or special tools. Plus, they’re very budget-friendly. A few eggs, some eggnog (even store-bought works perfectly), and common baking staples turn into this incredible treat. And the glaze! That creamy eggnog glaze is what ties everything together. It’s sweet but subtle, and can be adapted with a splash of rum extract or vanilla to suit your taste.
If you usually go for eggnog-flavored cookies or breads, give these cupcakes a shot—they bake up perfectly moist and fluffy every time. I’ve even tested adding almond or oat milk eggnog for a twist, and it actually made them taste even creamier, which honestly surprised me. So, whether you’re baking for a big holiday party or just sneaking one for yourself at midnight, eggnog cupcakes are a soft, comforting little indulgence I can’t recommend enough.
How do I make Eggnog Cupcakes?
Quick Overview
These cupcakes come together in a flash—wet ingredients get combined with dry, eggnog adds that signature creamy tenderness, then you bake until they’re perfectly domed and golden. What makes this method so reliable is the balance: you mix everything just right to keep batter light but flavorful. The eggnog glaze at the end isn’t just pretty—it adds a glossy, sweet finish that’s the ideal partner to the spiced cake beneath. Trust me, this process is one of those rare recipes where the step-by-step feels completely doable and truly rewarding. Plus, no need to stress about frosting: the glaze is light, easy, and perfect for those moments when you want a little less sugar but all the flavor.
Ingredients
For the Main Batter:
- 1 ¼ cups all-purpose flour — I use good-quality flour for a soft crumb.
- ½ teaspoon baking powder — for that perfect rise.
- ½ teaspoon baking soda — helps with tenderness.
- ¼ teaspoon salt — balances the sweetness.
- 1 teaspoon ground nutmeg — fresh ground if you can; it’s so much more aromatic.
- ½ teaspoon ground cinnamon — adds warmth without overwhelming.
- 2 large eggs — room temperature for best mixing.
- ¾ cup granulated sugar — you can reduce by a tablespoon if you’re cutting sweetness.
- ½ cup unsalted butter, melted and slightly cooled — butter makes the cupcakes rich and moist.
- ¾ cup eggnog (store-bought or homemade) — this is the star ingredient that keeps them tender and infuses great flavor.
- 1 teaspoon vanilla extract — pure vanilla adds depth.
For the Glaze:
- 1 cup powdered sugar — sifted to avoid lumps.
- 2-3 tablespoons eggnog — adjust for a drizzle consistency.
- Optional: ½ teaspoon rum extract — if you want that classic kick without actual alcohol.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with pastel-colored cupcake liners to add a festive touch. I always give the liners a quick spray with non-stick spray to make sure the cupcakes come out cleanly. This step is little but saves me from the “stuck-on” cupcake heartbreak.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg, and cinnamon until everything is evenly combined. This dry mix is what builds the body of the cupcake. Make sure to sift or whisk well — lumpy dry ingredients make for dense cakes, and nobody wants that.
Step 3: Mix Wet Ingredients
In a large bowl, whisk the eggs and sugar until pale and slightly frothy. Then add the melted butter, eggnog, and vanilla extract. The batter will smell like the best holiday memory right about now. Don’t worry if it looks a bit thin — that’s perfect, the eggnog thins it out just enough for a lovely rise.
Step 4: Combine
Slowly fold the dry ingredients into the wet, mixing gently but thoroughly. The goal is a smooth batter with no streaks of flour but avoid overmixing—it’s tempting to keep going, but a light touch keeps cupcakes fluffy. If you overdo it, you’ll notice them turning out denser than you’d like.
Step 5: Layer & Swirl
Scoop batter evenly into the cupcake liners, filling each about two-thirds full. This keeps room for a nice dome as they bake. You won’t need a filling for these cupcakes—the eggnog flavor and glaze are all the richness you need. But if you want a little extra, a tiny dollop of cream cheese frosting in the center before baking makes a delightful surprise.
Step 6: Bake
Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean or with just a few crumbs. I always start checking at 18 since ovens vary, and nobody wants dry cupcakes. Keep an eye on the tops; they should be lightly golden and springy to the touch.
Step 7: Cool & Glaze
Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. For the glaze, whisk powdered sugar with eggnog (and rum extract if using) until smooth and thick but pourable. Drizzle generously over each cupcake — it sets quickly but stays wonderfully glossy and slightly sticky. If you want to jazz them up, a tiny dusting of nutmeg on top adds a lovely finish.
Step 8: Slice & Serve
These cupcakes are best enjoyed fresh but will keep great for a day or two. Serve them at room temperature so the glaze is silky and the cake moist. I like to pair them with a mug of spiced coffee or black tea—the flavors really dance together.
What to Serve It With
For Breakfast: Try these cupcakes next to a steaming cup of cinnamon-spiced coffee or a latte. They make a sweeter than usual start to a winter morning without overwhelming your palate.
For Brunch: Plate these next to fresh fruit and a simple cheese board for an elegant, cozy brunch spread. A little sparkling apple cider or light white wine complements the richness beautifully.
As Dessert: Serve these cupcakes after dinner with a scoop of vanilla bean ice cream or a drizzle of caramel sauce. I sometimes add a sprinkle of toasted pecans for crunch.
For Cozy Snacks: Nothing beats these with a late-night cup of hot cocoa or even just a glass of cold eggnog for the true aficionados. My family loves them this way—sometimes with an extra dusting of cinnamon on top.
Top Tips for Perfecting Your Eggnog Cupcakes
Eggnog Quality: If possible, use fresh or homemade eggnog; it makes a noticeable difference. If store-bought, skim the container for the creamiest parts or shake it up well before measuring.
Mixing Advice: Always whisk the eggs and sugar until slightly frothy—this helps trap air, making your cupcakes lighter. Be gentle when folding in the dry ingredients; overmixing leads to dense, chewy cupcakes, which misses the mark for this recipe.
Spicing It Up: I learned early on that fresh ground nutmeg is a game-changer. Just cracking some fresh nutmeg shows up in aroma and taste compared to pre-ground stuff.
Glaze Customization: If you’d like a boozy glaze, adding a teaspoon of spiced rum or bourbon instead of extract gives lovely depth. For a kid-friendly version, stick with vanilla extract or a hint of orange zest to brighten things up.
Oven Tips: My oven runs a little hot, so I always lower the temperature by 10 degrees and keep an eye on the cupcakes from minute 15 onward. Use the toothpick test as your best friend here—it’s the most reliable way to avoid drying them out.
Visual Appeal: For a more festive look, try edible gold dust or holiday-themed sprinkles lightly on the glaze before it sets.
Storing and Reheating Tips
Room Temperature: Keep your cupcakes covered with a loose tea towel or a cake dome for up to 24 hours. This preserves that moist crumb and prevents the glaze from drying out.
Refrigerator Storage: Eggnog cupcakes store nicely in an airtight container for up to 3 days. The flavor actually deepens but remember to bring them back to room temperature before serving to revive that soft texture.
Freezer Instructions: Wrap each cupcake individually in plastic wrap, then place in an airtight container or freezer bag. They’ll keep well frozen for up to 2 months. Thaw overnight in the fridge and apply glaze fresh before serving if you want that perfect shine.
Glaze Timing Advice: If prepping in advance for a party, I recommend glazing just before serving for peak freshness and that gorgeous drizzle look. You can also freeze cupcakes without glaze and add it afterwards.
Frequently Asked Questions
Final Thoughts
It’s funny how a simple twist on a classic holiday drink can become your family’s new favorite treat. I keep coming back to these eggnog cupcakes every winter because they remind me of cozy afternoons spent with my kids in the kitchen, trading stories over that warm, spicy scent filling the air. They’re soft, flavorful, and surprisingly easy to make, which feels like a little magic in a messy world. If you’re someone who treasures those nostalgic holiday flavors but craves a quick, no-fuss baked good, this recipe will feel like it was made just for you. Stop by anytime and share how your batch turns out—I can’t wait to hear all your creative twists and stories! Happy baking, friend!
eggnog cupcakes
Ingredients
Main Ingredients
- 6 tbsp unsalted butter room temperature
- 0.75 cup sugar
- 0.25 cup sour cream
- 2 tsp vanilla extract
- 3 large egg whites room temperature
- 1.25 cups all purpose flour
- 2 tsp baking powder
- 0.5 tsp nutmeg
- 0.25 tsp salt
- 0.5 cup eggnog
- 2 tbsp water
- 0.5 cup salted butter
- 0.5 cup shortening
- 4 cups powdered sugar
- 2 tbsp hot water
- 1 tbsp powdered instant espresso coffee
- 2.5 tbsp eggnog for frosting consistency
Instructions
Preparation Steps
- Preheat oven to 350°F and line a cupcake pan with liners.
- Cream the unsalted butter and sugar together until light and fluffy, about 3-4 minutes.
- Add sour cream and vanilla extract and mix until combined.
- Add egg whites in two batches, mixing well after each addition; scrape the bowl as needed.
- In a separate bowl, combine flour, baking powder, nutmeg, and salt.
- Combine eggnog and water in a small cup.
- Add half of the dry ingredients to the batter and mix until combined, then add the eggnog mixture and mix again. Add the remaining dry ingredients and mix well.
- Fill cupcake liners halfway and bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
- Remove cupcakes from oven and cool in the pan for 2-3 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat salted butter and shortening until smooth.
- Add 2 cups of powdered sugar and mix until smooth.
- Dissolve instant espresso in hot water and add half to the frosting, mixing until smooth.
- Add the remaining powdered sugar and mix until smooth.
- Add the remaining espresso mixture and eggnog as needed until reaching desired frosting consistency.
- Pipe frosting onto cooled cupcakes and sprinkle with nutmeg if desired.
