Soft and tender eggnog cupcakes topped with nutmeg cream cheese frosting.
If you're looking for other Christmas inspired recipes, check out my white chocolate peppermint cupcakes, hot cocoa cupcakes, peppermint mocha layer cake or gingerbread cake!
About These Eggnog Cupcakes
I think eggnog is one of those things you either love or you hate, and I happen to love it. I knew I wanted to bake an eggnog dessert this Christmas, and I thought cupcakes would be the best way to showcase the delicious flavor of eggnog! These cupcakes are flavored with eggnog and are topped with nutmeg spiced cream cheese frosting. They're super yummy and I can't wait to share them with you!
Ingredients for Eggnog Cupcakes
- Butter- make sure it's softened
- Sugar- granulated sugar is used to sweeten and powdered sugar is used in the frosting
- Egg Whites- make sure they're room temperature
- Vanilla- I recommend vanilla bean paste for the best flavor but extract works as well
- Flour- cake flour is used for the best crumb
- Baking Soda & Powder- give the cupcakes their fluffy texture
- Eggnog- brings that classic, delicious Christmas flavor to the cupcakes
- Nutmeg & Cinnamon- add just a little extra spice to the cupcakes
- Cream Cheese- used in the delicious cream cheese frosting
Step by Step Instructions
Please see recipe below for complete measurements and baking time!
STEP ONE: In a medium sized bowl whisk together cake flour, baking soda, baking powder, salt, nutmeg and cinnamon.
STEP TWO: Cream butter and sugar together in a large bowl.
STEP THREE: Then add in egg whites and vanilla and mix until smooth and pale in color.
STEP FOUR: Add the dry ingredients and the eggnog a little at a time to the butter/sugar/egg mixture and mix until combined.
STEP FIVE: Divide the batter between a lined 12 cup capacity cupcake pan. Bake the cupcakes and then let cool completely.
STEP SIX: Add butter to a large mixing bowl. Beat the butter with an electric mixer until it's pale in color and fluffy. Then add in cream cheese and combine. Gradually add in powdered sugar until all is combined. The frosting should be light and fluffy. Lastly mix in ground nutmeg.
STEP SEVEN: Transfer the frosting to a piping bag fitted with a decorative tip. When the cupcakes are cooled, pipe a generous amount of frosting onto each cupcake.
Please see recipe below for complete measurements and baking time!
FAQs
How do I store these cupcakes? Store them in an air tight container in the fridge for up to three days. Let them come to room temperature before enjoying.
Do I have to use cake flour? No, you can use all purpose flour. Cake flour will give you the best textured cake "crumb" though. If you do use AP flour and you're measuring with cups, use 1 cup + 2 tbsp, spooned and leveled, which equals 141 grams. (Cake flour weighs less than AP flour so if you do an even 1 ¼ cup swap you'll end up with too much flour.)
Pro Tips
Measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. (Trust me, I've learned the hard way that I need to measure properly!) Instead scoop spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour. 1 cup of cake flour equals 114 grams.
For the cream cheese frosting make sure your butter is softened, but your cream cheese is cold. This will give you the best cream cheese frosting that will hold it's form much better and won't get "soupy" on you.
Make sure all your wet ingredients are room temperature. You'll have the best textured cupcakes when the ingredients are room temperature instead of cold. Cold wet ingredients can make any kind of cake/cupcakes turn out "gummy".
If you make these cupcakes please leave a star review. It's so helpful for me! Tag me on Instagram @inbloombakery_ so I can see! Follow me on Pinterest for other dessert ideas!
Other Desserts to Try:
White Chocolate Peppermint Cupcakes
📖 Recipe
Eggnog Cupcakes
Ingredients
For the Eggnog Cupcakes
- 1 ¼ cups (140 g) cake flour, spooned and leveled
- ¾ teaspoon baking powder
- ⅛ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- 5 tbsps unsalted butter, softened 70 g
- ½ cup granulated white sugar 100 g
- 2 egg whites, at room temperature
- 1 teaspoon vanilla
- ½ cup eggnog, at room temperature 120 ml
For the Nutmeg Cream Cheese Frosting
- ½ cup unsalted butter, softened 112 g
- 4 oz cream cheese, cold 113 g
- 2 ½ cups powdered sugar, sifted 325 g
- ½-1 teaspoon ground nutmeg
Instructions
For the Eggnog Cupcakes
- Preheat the oven to 350 degrees. Line a cupcake pan with 12 liners and set aside.
- In a medium sized bowl sift together cake flour, baking powder, baking soda, salt, nutmeg and cinnamon.
- Add softened butter and granulated sugar to a large bowl. Cream together with an electiric mixer until light and fluffy, 1-2 minutes.
- Then add in egg whites and vanilla and mix until pale in color and smooth, 1-2 minutes.
- Add the dry ingredients and the eggnog a little at a time to the butter/sugar/egg mixture. Mix until all is combined together.
- Divide the batter between the 12 liners. Each should be about ⅔ way full.
- Bake the cupcakes for 15-17 minutes, or until a toothpick comes out clean from the centers. Let the cupcakes cool in the pan for five minute, then transfer them to a cooling rack to completely cool.
For the Nutmeg Spiced Cream Cheese Frosting
- Add the softened, unsalted butter to a large mixing bowl. Beat the butter with an electric mixer on high until it's pale in color and fluffy, 5-7 minutes.
- Add in cold cream cheese and mix until fully incorporated and the mixture is fluffy again, 1-2 minutes.
- Gradually add in the powdered sugar until all is combined. Mix the frosting until it is light and fluffy, 1-2 minutes.
- Lastly mix in the nutmeg. As much or as little as you prefer. (I start with ½ teaspoon and add more if I think it needs it!)
Assembling the Cupcakes
- When the cupcakes are cooled, transfer the frosting to a piping bag fitted with a decorative tip. Pipe a generous amount of frosting onto each cupcake.
Hi there. I just came across your recipe (s) and would like to make these eggnog cupcakes, but I don't like cream cheese (or any kind of cheese) for the frosting. Do you have any suggestions that will go great with these? (Recipe too please). Thank you!
Hi Ginny,
Just planning ahead for the holidays! What did you sprinkle on these cupcakes that looks so pretty?
Thanks!!
Hi Lisa! It's nutmeg sprinkled on top! 🙂