You know that moment when you take a sip of eggnog and think, "This needs to be a cupcake"? That's exactly what happened to me last December!
I was making my small batch chocolate chip cookies for a holiday party when Emily asked if we could make something with the leftover eggnog in our fridge. Honestly? Best decision ever! These Christmas Spiced Eggnog Cupcakes turned out so fluffy and full of warm holiday spices that they disappeared faster than any dessert I've ever made.
What I love most about these eggnog cupcakes is that they don't taste heavy or overly sweet. The brown sugar and warm spices create this cozy flavor that screams Christmas without being too much. Plus, that eggnog buttercream frosting? It's dangerously good (I may have eaten it straight from the bowl more than once).
These cupcakes are ready in just 30 minutes from start to finish! No complicated steps, no fancy equipment needed. Just simple ingredients you probably already have in your pantry, plus a carton of eggnog.
Jump to:
- Why You'll Love These Holiday Cupcakes
- Ingredients For Christmas Spiced Eggnog Cupcakes
- How To Make The Best Eggnog Cupcakes
- Storing Your Christmas Cupcakes
- Tips And Variations For Eggnog Cupcakes
- Frequently Asked Questions About Eggnog Cupcakes
- Recipes You May Like
- Final Thoughts On These Festive Treats
- Eggnog Cupcakes
Why You'll Love These Holiday Cupcakes
Here's what makes these Christmas cupcakes so special:
- Quick and easy - Ready in 30 minutes with minimal hands-on time
- Moist and fluffy texture - The eggnog keeps these cupcakes incredibly soft
- Warm holiday spices - Cinnamon and nutmeg give that cozy Christmas feeling
- Not overpowering - Subtle eggnog flavor that everyone (even eggnog skeptics) will love
- Gorgeous presentation - That swirled buttercream looks bakery-quality but takes seconds
- Make-ahead friendly - Bake and freeze unfrosted for up to 2 months
Ingredients For Christmas Spiced Eggnog Cupcakes
For The Eggnog Cupcakes
- 6 tablespoons butter, softened (not melted!)
- ¾ cups packed light brown sugar (don't use granulated, the brown sugar adds depth)
- 2 tablespoons canola oil
- 2 large eggs, room temperature
- ½ cup eggnog, room temperature
- 1 tablespoon vanilla extract
- 1¼ cups all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg (fresh grated is amazing if you have it)
- 1½ teaspoons baking powder
- Pinch of salt
- Cinnamon sticks (optional garnish but they look so festive)
For The Eggnog Buttercream
- 1 cup butter, room temperature
- 4 cups powdered sugar
- 4 tablespoons eggnog
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
How To Make The Best Eggnog Cupcakes
Preparing The Eggnog Cupcakes
- Preheat your oven to 350°F and line a cupcake pan with 12 cupcake liners. I like using festive red or green liners for these!
- Cream the butter, sugar, and oil together in a large mixing bowl. Use an electric mixer on medium-high speed for 2-3 minutes until the mixture looks light and fluffy. This step is important for getting that perfect texture!
- Add the eggs, eggnog, and vanilla extract and continue mixing for another 1-2 minutes. The batter might look a bit weird at this point, but trust me, it comes together beautifully.
- Mix in the dry ingredients - add the flour, cinnamon, nutmeg, baking powder, and salt. Mix on low speed until just combined. Don't over-mix! (I learned this the hard way when my first batch came out dense.)
- Fill each cupcake liner about ⅔ full. This is the perfect amount for nice rounded tops without overflow.
- Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. My oven takes exactly 17 minutes, but yours might vary.
Making The Eggnog Buttercream Frosting
- Combine all buttercream ingredients in a large mixing bowl or stand mixer. Add the butter, powdered sugar, eggnog, cinnamon, and vanilla extract.
- Whisk on high speed until the frosting is light and fluffy. This takes about 3-4 minutes. The color will lighten up as you mix, which means you're doing it right!
- Let the cupcakes cool completely before frosting. I know it's tempting to frost them warm (been there!), but the frosting will melt and slide right off.
- Pipe the buttercream onto each cooled cupcake using a piping bag fitted with a 1M star tip. If you don't have a piping bag, a ziplock bag with the corner cut off works in a pinch.
- Garnish with a sprinkle of cinnamon and a small cinnamon stick for that beautiful holiday presentation.
Storing Your Christmas Cupcakes
At Room Temperature
These eggnog cupcakes (both frosted and unfrosted) stay fresh at room temperature in an airtight container. I store mine in a large plastic container with a lid.
They're best when you eat them within two days of making them. After that, they start to dry out a bit. Don't put them in the refrigerator unless you used homemade eggnog - refrigerating makes them dry and sad!
Freezing Instructions
You can absolutely freeze these cupcakes, but do it BEFORE frosting them. Here's my method that works perfectly every time.
Bake the cupcakes and let them cool completely to room temperature. Then flash freeze them on a baking sheet for 15-30 minutes.
Once they're firm, transfer them to an airtight container or freezer bag. They'll keep for up to two months in the freezer! When you're ready to serve them, just thaw at room temperature and frost them fresh.
Tips And Variations For Eggnog Cupcakes
Want to switch things up? Here are some ideas I've tried that worked really well:
Use store-bought eggnog without any guilt! I've tested these with both homemade and store-bought, and honestly, the store-bought version works just as well. It's one less thing to stress about during the busy holiday season.
Try different spice combinations. I sometimes add a pinch of allspice or cloves to the batter for an extra layer of warmth. Just don't go overboard - a little goes a long way!
Make them boozy (adults only!) by adding 1-2 tablespoons of rum or bourbon to the frosting. Emily's not old enough for this version yet, but the grown-ups at our Christmas party went crazy for it.
Add white chocolate chips to the batter for extra sweetness. About ½ cup folded in gently works perfectly.
Can you make mini cupcakes instead? Absolutely! Just reduce the baking time to about 10-12 minutes and keep a close eye on them.
Room temperature ingredients really do matter here. When your eggs, butter, and eggnog are all at room temp, they mix together much more smoothly and create a better texture in the final cupcake.
Frequently Asked Questions About Eggnog Cupcakes
Yes! Store-bought eggnog works perfectly for both the cupcakes and buttercream frosting.
They have a subtle eggnog flavor with warm cinnamon and nutmeg spices that taste like the holidays without being overpowering.
Store at room temperature in an airtight container for up to 2 days for best results. Refrigerating will dry them out.
Yes! Bake and freeze unfrosted cupcakes for up to 2 months, then thaw and frost before serving.
Recipes You May Like
If you loved these festive cupcakes, you'll want to try these other holiday treats:
- Pumpkin Cupcakes - Another spiced cupcake recipe that's perfect for fall and winter
- Cookie Monster Cookies - Fun, colorful cookies that kids absolutely adore
- Small Batch Chocolate Chip Cookies - Because you can never have too many cookie recipes during the holidays
Final Thoughts On These Festive Treats
These Christmas Spiced Eggnog Cupcakes have become a staple in our house every December. They're simple enough to whip up on a weeknight but pretty enough to bring to holiday parties.
The combination of brown sugar, warm spices, and that creamy eggnog buttercream creates something really special. Plus, they make your kitchen smell absolutely amazing while they bake!
I love making a double batch and freezing half for last-minute holiday gatherings. Having homemade cupcakes in the freezer feels like having a secret weapon when unexpected guests show up (which happens A LOT during the holidays).
Go ahead and give these a try! Don't forget to save this recipe to Pinterest so you can find it again when Christmas rolls around. Your kitchen is about to smell like a holiday dream!
Eggnog Cupcakes
Equipment
- Cupcake Pan
- Electric Mixer
- Piping Bag with 1M Star Tip
Ingredients
For Eggnog Cupcakes
- 6 tablespoons butter softened
- ¾ cups light brown sugar packed
- 2 tablespoons canola oil
- 2 large eggs room temp
- ½ cup eggnog room temp
- 1 tablespoon vanilla extract
- 1 ¼ cups all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 ½ teaspoons baking powder
- salt Pinch of
- cinnamon sticks optional garnish
For Eggnog Buttercream
- 1 cup butter room temperature
- 4 cups powdered sugar
- 4 tablespoons eggnog
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and line a cupcake pan with 12 cupcake liners.
- Add butter, sugar, and canola oil to a large mixing bowl. Using an electric mixer on medium-high cream until light and fluffy (2-3 minutes).
- Add the eggs, eggnog, and vanilla extract and continue to mix for another 1-2 minutes.
- Add the flour, cinnamon, nutmeg, baking powder, and salt and mix on low until just combined. Do not over-mix.
- Fill each cupcake liner ⅔ full and bake for 15-20 minutes or until a toothpick inserted comes out clean.
- Meanwhile, add all the ingredients for the buttercream to a large mixing bowl or stand mixer and whisk on high speed until light and fluffy.
- Once the cupcakes have cooled completely, use a piping bag fitted with a tip to pipe the buttercream onto each cupcake and serve with an extra sprinkle of cinnamon and a cinnamon stick.
