These moist eggnog cupcakes are filled with warm holiday flavor from eggnog, cinnamon, and nutmeg. Soft, tender, and lightly spiced, they make a wonderful dessert for Christmas parties, winter gatherings, or any cozy celebration. Finished with smooth cream cheese frosting, these cupcakes are simple to make and full of classic seasonal flavor.
If you enjoy baking with eggnog, this cupcake recipe is a delicious way to bring that familiar holiday taste into a soft, fluffy dessert. The eggnog adds richness, while sour cream and a little vegetable oil help create a moist crumb. A creamy vanilla cream cheese frosting balances the spices beautifully and makes each cupcake feel extra special.
Table of Contents
A Quick Look at the Ingredients
This eggnog cupcake recipe uses simple baking ingredients with a few flavorful additions. Here are the key ingredients that give these cupcakes their soft texture and warm spiced flavor.
- Butter: Unsalted butter gives the cupcakes a rich flavor and allows better control over the salt in the recipe.
- Sugar: Granulated sugar sweetens the batter and helps create a tender cupcake texture.
- Vanilla Extract: Vanilla rounds out the flavor of the eggnog and spices.
- Eggs: Room temperature eggs blend more smoothly into the batter.
- Cake Flour: Cake flour has a lower protein content than all-purpose flour, which helps create a softer, more delicate crumb.
- Baking Powder and Baking Soda: These leavening ingredients help the cupcakes rise.
- Salt: A small amount balances the sweetness.
- Cinnamon and Nutmeg: These warm spices give the cupcakes their classic holiday flavor.
- Eggnog: Full-fat eggnog adds richness, moisture, and a festive flavor.
- Sour Cream: Sour cream adds tenderness and moisture to the cupcakes.
- Vegetable Oil: A small amount of oil helps keep the cupcakes soft.
How to Make Eggnog Cupcakes
These eggnog cupcakes come together with a classic mixing method. For the best results, measure the ingredients carefully and avoid over-mixing once the flour has been added.
- Preheat the oven to 350 degrees. Line cupcake pans with paper cupcake liners.
- In a medium bowl, whisk together the cake flour, baking powder, baking soda, cinnamon, nutmeg, and salt for about 30 seconds. Set aside.
- In a separate bowl, combine the eggnog, vegetable oil, sour cream, and vanilla extract. Set aside.
- In the bowl of a mixer, beat the softened butter on medium speed until smooth. Gradually add the sugar and continue mixing for 3 to 5 minutes, until the mixture is light in color and fluffy.
- Add the eggs one at a time, mixing after each addition until the yellow of the yolk is fully blended.
- With the mixer on low speed, alternately add the flour mixture and the eggnog mixture. Begin and end with the dry ingredients, using three additions of dry ingredients and two additions of liquid.
- Mix only until the ingredients are incorporated. Over-mixing can make the cupcakes less tender.
- Scoop about ¼ cup of batter into each cupcake liner.
- Bake at 350 degrees for 14 to 16 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs attached.
- Remove the cupcakes from the pans soon after baking to help prevent over-baking.
- This recipe makes approximately 30 to 32 cupcakes.
Cream Cheese Frosting
Cream cheese frosting is a perfect match for spiced cupcakes. Its light tanginess balances the sweetness of the cupcakes and pairs beautifully with cinnamon, nutmeg, and eggnog. This frosting is made with softened cream cheese, butter, powdered sugar, vanilla extract, and a pinch of salt.
You can keep the frosting plain for a smooth vanilla flavor, or add a small amount of cinnamon and nutmeg if you want even more warm spice. For the best piping texture, use the frosting while it is still slightly chilled.
Frosting the Eggnog Cupcakes
Once the cupcakes have completely cooled, frost them however you like. You can spread the cream cheese frosting with an offset spatula for a simple finish, or pipe it for a more decorative look. If the frosting becomes too soft while decorating, place the bowl or piping bag in the refrigerator for about 10 minutes, or until it firms up slightly.
A large star tip, such as a 1M piping tip, works well for piping swirls and shells onto these eggnog cupcakes.
More Recipes
If you enjoy cozy holiday baking, these eggnog cupcakes are a wonderful addition to your dessert table. Cakes and cupcakes with warm spices are especially popular during fall and winter, and flavors like gingerbread, red velvet, peppermint, and eggnog are always festive choices.
- Red Velvet Cheesecake Cake
- Red Velvet Pound Cake
- Eggnog Pound Cake
- Peppermint Cake
These homemade eggnog cupcakes are easy to serve, easy to decorate, and full of holiday flavor. They are a great choice for parties, dessert trays, and family celebrations.
Have you made this recipe? A rating, comment, or photo is always appreciated and helpful for other bakers.
Eggnog Cupcakes
Ingredients
- 1 ½ sticks (170g) unsalted butter, softened
- 2 cups (400g) sugar
- 1 teaspoon vanilla extract
- 4 eggs, room temperature
- 3 cups cake flour (342g)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup eggnog (181g)
- ¾ cup sour cream (181g), full fat preferred
- ¼ cup vegetable oil (54g)
- 1 teaspoon cinnamon
- ¾ teaspoon nutmeg
Cream Cheese Frosting
- 2 sticks unsalted butter, softened (226g)
- 16 oz cream cheese, softened
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 6 to 6 ½ cups powdered sugar (690-747g), adjusted to taste
Instructions
For the Cupcakes
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Preheat the oven to 350 degrees and line cupcake pans with paper liners.
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In a medium bowl, whisk together the cake flour, baking powder, baking soda, cinnamon, nutmeg, and salt for 30 seconds. Set aside.
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In another bowl, combine the eggnog, vegetable oil, sour cream, and vanilla extract. Set aside.
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In the bowl of a mixer, beat the softened butter on medium speed until smooth. Gradually add the sugar and mix for 3 to 5 minutes, until light and fluffy.
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Add the eggs one at a time, mixing after each addition until blended.
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With the mixer on low speed, alternately add the flour mixture and eggnog mixture, beginning and ending with the dry ingredients.
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Mix just until incorporated. Do not over-mix.
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Scoop about ¼ cup of batter into each cupcake liner.
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Bake for 14 to 16 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs attached.
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Remove the cupcakes from the pans and cool completely before frosting.
For the Cream Cheese Frosting
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Add the softened butter to the bowl of a mixer and mix until smooth.
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Cut the softened cream cheese into pieces and add it to the butter. Mix until blended and smooth.
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Add the vanilla extract and salt. Gradually add the powdered sugar and mix until well combined.
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Use the frosting while slightly chilled for the best piping texture. If it becomes too soft, refrigerate briefly before continuing.
Assembly
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Once the cupcakes are completely cool, frost them with an offset spatula or pipe the frosting using your preferred piping tip. A 1M large star tip works well for swirls.
Refrigeration
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Store the cupcakes in an airtight container in the refrigerator because of the cream cheese frosting. For the best texture, remove them from the refrigerator a couple of hours before serving so they can soften.