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Eggnog Cupcakes

Eggnog Cupcakes

Fluffy and moist eggnog flavored cupcakes with rich eggnog and cinnamon cream cheese frosting.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
0 minutes
Total Time 40 minutes
Servings 14 servings
Calories 235kcal
Author Tiffany


  • ½ cup butter softened
  • 2 eggs
  • ½ cup eggnog
  • ½ teaspoon vanilla
  • 1 ¼ cups flour
  • 1 cup sugar
  • ¾ teaspoon ground nutmeg
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt


  • 2 tablespoons butter softened
  • 2 ounces cream cheese softened
  • ½ teaspoon vanilla
  • ¼ teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 3 cups powdered sugar
  • optional: eggnog for serving


  • Heat oven to 350°F. Line 12 regular-size muffin cups with paper baking cups.
  • In medium bowl, stir together all cupcake ingredients except butter, eggs and eggnog.
  • In large bowl, beat butter until creamy (about 1 minute). Add flour mixture and beat until mixture resembles fine crumbs. Add eggs and beat for 1 minute - batter should be light in color and a bit fluffy. Scrape bowl; gently beat in 1/2 cup eggnog just until combined and batter is silky and smooth.
  • Divide batter evenly among 14 muffin cups. Bake for 18-22 minutes until tops are golden and an inserted toothpick comes out clean. Allow to cool completely.
  • For the frosting, combine butter, cream cheese, vanilla, nutmeg, and cinnamon and beat until smooth. Add powdered sugar, 1 up at a time, and mix to combine. Add eggnog 1 tablespoon at a time and mix until frosting is spreadable. Spread or pipe onto cooled cupcakes. Store in airtight container at room temperature.


Store in airtight container at room temperature up to 24 hours or in the fridge up to three days. 


Calories: 235kcal | Carbohydrates: 50g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 115mg | Potassium: 58mg | Fiber: 1g | Sugar: 41g | Vitamin A: 125IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg