Eggnog Cupcakes with Whipped Eggnog Buttercream

Great cupcake recipe for Christmas time! Garnish with sprinkles. Store in refrigerator.

Prep Time:
15 mins
Cook Time:
25 mins
Additional Time:
45 mins
Total Time:
1 hrs 25 mins
12 cupcakes



  • 1 ¼ cups all-purpose flour

  • 1 cup white sugar

  • ½ teaspoon ground nutmeg

  • ½ teaspoon baking powder

  • ¼ teaspoon baking soda

  • ¼ teaspoon salt

  • ½ cup unsalted butter, softened

  • 2 large eggs

  • ½ cup eggnog


  • 1 cup white sugar

  • ¼ cup all-purpose flour

  • 1 cup eggnog

  • ¼ teaspoon freshly grated nutmeg

  • 1 cup unsalted butter, softened

  • 1 pinch salt


  1. Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper baking cups.

  2. Stir flour, sugar, nutmeg, baking powder, baking soda, and salt together for cupcakes in a medium bowl. Beat 1/2 cup butter in a large bowl until creamy, about 1 minute. Add flour mixture all at once and beat until mixture is crumbly.

  3. Add eggs; beat about 30 seconds. Scrape the sides and bottom of the bowl well and beat until light in color and a bit fluffy, about 1 minute. Scrape the bowl again. Gently beat in eggnog just until combined and batter is silky and smooth. Divide batter evenly among prepared muffin cups.

  4. Bake in the preheated oven until tops of cupcakes spring back when touched lightly and a toothpick inserted into the centers comes out clean, 25 to 28 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.

  5. Meanwhile, whisk sugar and flour for frosting in a 2-quart saucepan. Whisk in eggnog and nutmeg until no lumps remain. Turn heat to medium and heat, beating with the whisk until mixture comes to a low boil and thickens enough to coat a spoon. Remove from the heat and scrape mixture into a bowl. Cool completely, about 45 minutes.

  6. Beat butter and salt in a large bowl with an electric mixer until creamy. Pour in the cooled eggnog mixture, beating until light and creamy. If frosting looks curdled or separated, keep beating. It will come together after a few minutes.

  7. Spread or pipe frosting onto the cooled cupcakes.

Nutrition Facts (per serving)

445 Calories
26g Fat
50g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 445
% Daily Value *
Total Fat 26g 34%
Saturated Fat 16g 82%
Cholesterol 111mg 37%
Sodium 140mg 6%
Total Carbohydrate 50g 18%
Dietary Fiber 1g 2%
Total Sugars 36g
Protein 4g
Vitamin C 1mg 3%
Calcium 67mg 5%
Iron 1mg 6%
Potassium 89mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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