If you love eggnog season, these Eggnog Cupcakes will be your new holiday must-bake treat. Soft, cozy, and perfectly spiced, each cupcake is infused with rich eggnog flavor and topped with a silky eggnog buttercream that melts in your mouth. They’re festive enough for Christmas parties, simple enough for weeknight baking, and elegant enough to steal the show on any holiday dessert table.

This is a Simply Made Recipe provided by Lilly Ashley. Good recipes, without the paragraphs and fluff to sift through. Save the sifting for the baking! Follow on FB for new recipe updates!

Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Servings: 12 cupcakes

Ingredients

For the Cupcakes:

1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
½ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
¾ cup eggnog

For the Frosting:

1 cup unsalted butter, softened
3 cups powdered sugar
3–4 tablespoons eggnog
½ teaspoon vanilla extract
Pinch nutmeg, for dusting

Instructions

Preheat your oven to 350°F (177°C). Line a muffin tin with cupcake liners.
Whisk flour, baking powder, nutmeg, cinnamon, and salt together in a bowl.
Cream butter and sugar together until light and fluffy (2–3 minutes).
Mix in eggs one at a time, then vanilla extract.
Add dry ingredients alternately with the eggnog, mixing just until combined.
Fill cupcake liners about ⅔ full.
Bake for 17–18 minutes, or until a toothpick comes out clean. Cool completely.
Make the frosting: Beat butter until creamy. Add powdered sugar slowly, then eggnog and vanilla. Beat until fluffy.
Pipe or spread frosting onto cooled cupcakes.
Dust lightly with nutmeg before serving.

Nutrition Facts

Calories: 310
Carbohydrates: 38g
Protein: 3g
Fat: 16g
Sugar: 29g

💡 Simply Made Tip:

For the fluffiest cupcakes, make sure your butter is fully softened and your eggnog is at room temperature. Cold ingredients can make the batter dense!