Fluffy Eggnog Cupcakes topped with a rich eggnog cream cheese frosting.  Take to a Christmas or New Year’s Eve party, make for a bake sale, give as small gifts or add to your dessert table.  Whatever you choose to do make these cupcakes!  🙂

Fluffy Eggnog Cupcakes topped with a rich eggnog cream cheese frosting.

Whenever I see eggnog in the refrigerator at the grocery store I know the holidays have arrived.  It puts a smile on my face every time.  Did you know you can freeze eggnog?  Yep,  I had some in the freezer and made these delicious cupcakes in June!  It was awesome to have a touch of the holidays in the summer!

Fluffy Eggnog Cupcakes topped with a rich eggnog cream cheese frosting.

Are you ready to make the BEST holiday cupcakes?  If you like baking with eggnog then you must try my GINGERSNAP AND EGGNOG COOKIE POPS and my EGGNOG COOKIES.

Eggnog Cupcakes

Preparation 20 minutes 2017-11-19T00:20:00+00:00 Cook Time 20 minutes 2017-11-19T00:20:00+00:00 Serves Makes 9 Cupcakes     adjust servings


For the Eggnog Cupcakes

  • 3/4 cup plus 3 tablespoons all-purpose flour
  • 2/3 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup unsalted butter, softened
  • 2 teaspoons vegetable oil
  • 1/3 cup eggnog, room temperature
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract

For the Eggnog Frosting

  • 8 ounce cream cheese, room temperature
  • 1/2 cup unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • 3 cups confectioners' sugar
  • pinch of nutmeg
  • 2 tablespoons eggnog
  • Edible Gold Glitter(optional garnish)


    For the Eggnog Cupcakes:

    1. Preheat oven to 350 degrees.
    2. Line cupcake cups with 9 cupcake liners.
    3. In a mixing bowl, combine flour, sugar, baking powder and salt.
    4. Beat in butter and oil until the mixture resembles moist crumbs.
    5. In a measuring cup, lightly whisk together, eggnog, egg and vanilla. Add to the butter mixture. Beat until batter is smooth and fluffy.
    6. Using an ice cream scoop distribute the batter into 9 baking cups.
    7. Bake 16 to 20 minutes or until a toothpick inserted into the center comes out clean.
    8. Cool completely on wire rack before frosting.

    For the Eggnog Frosting:

    1. Combine cream cheese and butter until creamy.
    2. Gradually add confectioners' sugar until well combined.
    3. Add vanilla, nutmeg and eggnog.
    4. Mix until smooth and creamy.
    5. Either pipe on or spread and sprinkle with edible disco dust.

    Recipe Notes

    This recipe is from Lady Behind The Curtain

    Fluffy Eggnog Cupcakes topped with a rich eggnog cream cheese frosting.






    Eggnog Cupcakes — 11 Comments

    1. Looks amazing! This inspired me to come up with one last idea for my husband’s Xmas gift. I’m going to make him eggnog cupcakes b/c he loves eggnog!

    2. Disco dust is NOT EDIBLE. It’s plastic craft glitter and not to be used on food that will be eaten.

      To keep these edible, you need to use edible glitter made from sanding sugar, gum arabic, or gelatin.

      • Maybe a couple of splashes? Or you can make a syrup with sugar and rum….boil until reduced to half and brush the glaze over the cupcakes while they’re still hot so that they absorb the flavor.

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