Eggnog Cupcakes

Seriously, what’s a birthday without some cupcakes?

I hope everyone is prepped and ready for Christmas day and enjoying some quality time today. Or at least you are calming things down and will be able to relax by tonight. I have a bit of festive work, then some holiday party-ness and a long over due Christmas Eve dinner with my family. Then I will tuck myself in tight and await a visit from Santa.

Eggnog Cupcakes

Discovered on Annie’s Eats, from Baking Bites & Cook’s Illustrated


For the cupcakes:

  • 1 1/3 cups all-purpose flour
  • ¼ teas. baking soda
  • ½ teas baking powder
  • ½ teas salt
  • ¼ teas freshly ground nutmeg
  • ¼ cup dark rum or bourbon (optional)
  • 1 cup eggnog
  • ¼ cup vegetable or canola oil
  • 1 tbs apple cider vinegar
  • 1 teas vanilla extract
  • 1 cup sugar

For the frosting:

  • 2½ sticks unsalted butter, at room temperature
  • 2½ cups confectioners’ sugar
  • Pinch of salt
  • Pinch of freshly grated nutmeg
  • 2½ tbs eggnog
  • 1 tbs dark rum (0ptional)


Preheat the oven to 350˚ F. Line cupcake pans with paper liners.

In a medium bowl, combine the flour, baking soda, baking powder, salt and nutmeg; whisk to combine, set side.

In the bowl of an stand mixer or with a handheld blender, combine the rum, eggnog, vegetable oil, vinegar, and sugar. Beat on medium-low speed until well blended, scraping the sides with a spatula as necessary to incorporate all ingredients. Add in the dry ingredients, in three additions and mix on low speed just until incorporated.

With a large ice cream scoop, divide the batter between the prepared cupcake liners, filling the cups 2/3 full. Bake 22-24 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5 minutes, then transfer to a wire rack to cool completely.

Meanwhile, make the frosting. Beat the butter on medium-high speed until smooth, 20-30 seconds. Add in the powdered sugar, salt and nutmeg, and mix on medium-high speed until incorporated and smooth, about 1 minute. Add in the eggnog and whip on medium-high speed until light and fluffy, 4 minutes. With the mixer on medium-low speed, blend in the rum. Remove the frosting from the bowl and put into a piping bag. Place if refrigerator for a few minutes if the frosting has become too soft to pipe.

Frost cupcakes as desired.


Happy Holidays!

Want More? Sign up for the FREE weekly email for every recipe and adventure from PtS plus sweet bonus content!

Join the fun on Instagram


  1. says

    Merry Christmas, Kita! It’s already Christmas here! And I’m done with the family dinner … just. Now sitting back and finally able to relax over a cuppa and ogling at your pretty, pretty cupcakes.

  2. says

    I have not made a single thing with eggnog this year. Mostly because the last time I had eggnog I did not like the stuff. Granted, I was probably ten years old. Should probably give it a second chance since I’ve seen so many great things baked with it including these cupcakes!


Leave a Reply

Your email address will not be published. Required fields are marked *