Eggnog Cupcakes



Jump into the holiday season with these Eggnog Cupcakes, topped with a smooth Ermine buttercream and decorated with pearls to create the perfect holiday cupcakes.

eggnog cupcakes decorated with Christmas pearls on a wooden board

Eggnog cupcakes are the classic holiday beverage turned into a cupcake form. Including eggnog into the batter results in moist and light cupcakes. Made from scratch with my homemade eggnog recipe, the hint of spice is just the right amount not to overwhelm the flavor.

eggnog cupcakes cut in half, placed on a muffin case


Eggnog Cupcakes:

  • All-purpose flour: measure the flour correctly. Overweight the flour, and the cupcakes will be dry.
  • Baking powder
  • Baking soda
  • Caster sugar: you can use granulated sugar instead
  • Salt: just one pinch
  • Eggs: 2 large eggs
  • Eggnog: I used my homemade eggnog recipe. You can use a store-bought version. Make sure it’s full fat eggnog. That’s what brings richness and moisture to the cupcakes batter.
  • Water
  • Vegetable oil: choose a neutral flavor like canola oil
  • Vanilla extract

Eggnog Buttercream Frosting

  • Flour: all-purpose flour
  • Sugar: caster or granulated sugar
  • Salt
  • Milk: whole milk or 2% fat
  • Butter: unsalted and softened
  • Eggnog: homemade eggnog for me
  • Cinnamon, nutmeg: optional.

How to make these Eggnog Cupcakes

Here is a summary of the recipe. Get all measurements, ingredients, and instructions at the end of this post.

Cupcake Batter: in a large bowl, whisk together the dry ingredients. Then, add the wet ingredients, and mix until combined.

Transfer the batter to a lined cupcake tray (1/2 full) and bake the cupcakes.

Eggnog Frosting: it’s my Ermine Buttercream with added homemade eggnog.

Step 1: Prepare the pudding base: combine flour, sugar and salt. Then, add in milk. Cook over medium-heat, stirring, until a pudding-like consistency. Cover and leave to cool.

Step 2: When the pudding base is cooled, beat the butter until light and fluffy.

Step 3: Add the pudding mixture gradually and whisk.

Step 4: Add eggnog and mix.

Step 5: Decoration. Proceed when the cupcakes are completely cooled. Place the buttercream in a pastry bag fitted with a closed star tip and decorate your cupcakes. Optional: add pearls for a Christmas touch.

eggnog cupcakes in its muffin case



  • Ingredients at room temperature: it’s easier to combine and result in moister batter.
  • Do not overmix the batter.
  • Fill the cupcake liners barely above 1/2 full to prevent them from spilling.
  • Don’t overbake the cupcakes. We don’t want dry cupcakes.
  • Ensure the cupcakes are completely cooled before decorating them otherwise the buttercream will melt.

Eggnog Buttercream:

  • make sure to read the blog post about Ermine Buttercream. It’s a detailed guide full of tips and troubleshooting answers you may encounter.


How to store the Eggnog Cupcakes?

These eggnog cupcakes are best served the day they are made.

Any leftovers: store them in the fridge in an airtight container for up 2 days. Bring them to room temperature before enjoying them.

Can we add alcohol to these eggnog cupcakes?

Yes, I made a kid-friendly version, but you can brush the top of the cupcakes with rum or bourbon.

Alternatively, in the buttercream, replace 1 tablespoon of eggnog with 1 tablespoon of rum or bourbon.

Can we freeze these cupcakes?

You can freeze the cupcakes (unfrosted). Wrap them individually with cling film and place them in an airtight container for up to 1 month. 

a batch of eggnog cupcakes on a wooden board

Try these recipes, next:

If you tried these Eggnog Cupcakes or any recipe on the blog, let me know how you liked it by leaving a comment below.

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Eggnog Cupcakes

  • Prep time: 40 minutes
  • Cook time: 40 minutes
  • Total time: 2 hours
  • Serves: 12

Eggnog Cupcakes, topped with an Ermine Buttercream and decorated with pearls for the perfect holiday cupcakes.


Cupcakes Batter

  • 300 g (2 cups + 1/3 cup) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 200 g (1 cup) caster sugar
  • 1 pinch salt
  • 2 eggs
  • 120 ml (1/2 cup) eggnog (full fat)
  • 120 ml (1/2 cup) water
  • 90 ml (1/2 cup) vegetable oil, neutral flavor
  • 1 teaspoon vanilla extract

Eggnog Frosting

  • 35 g (1/4 cup) all-purpose flour
  • 125 g (1/2 cup + 2 tablespoons) caster sugar
  • 1 pinch salt
  • 275 ml (1 cup + 2 tablespoons) milk
  • 250 g (1 cup + 2 tablespoons) unsalted butter, softened
  • 4 tablespoons eggnog
  • cinnamon, optional


  • Christmas pearls / sprinkles
  • Gold Pearls


Cupcakes Batter

  • 1)

    Preheat the oven to 180C (350F), fan off. Line a 12-cupcakes tray with cases.

  • 2)

    In a large bowl, sift the flour, baking powder, and baking soda. Add in the sugar, and salt. Whisk until combined.

  • 3)

    Add the wet ingredients to the dry ingredients: eggs, eggnog, water, oil, and vanilla extract. Mix until combined but do not over-mix.

  • 4)

    Distribute the batter among the cupcake liners, barely above 1/2 full. Bake for 22-25 minutes until a toothpick inserted into the center comes out clean.

  • 5)

    Remove from the oven and let them in their tin for 5 minutes. Then, transfer them into a cooling rack to cool completely.

Eggnog Frosting

  • 1)

    Note: Make sure to read my blog post about the Ermine Frosting. You will find tips, faqs and step by step images of the process.

  • 2)

    In a small saucepan, combine flour, sugar and salt. Add in your milk. Cook over medium-heat until a simmer, stirring constantly until the mixture is fully combined, no lumps remain, and it thickens to a pudding-like consistency.

    It usually takes between 10 to 15 minutes, depending on your stovetop and/or the size of your saucepan.

    Continue to cook for another 2-3 minutes.

  • 3)

    Pour the mixture into a heat-proof bowl and cover with plastic wrap. Make sure to touch the surface of the mixture to prevent skin from forming. Cool to room temperature.

    Note: You can let it cool in the fridge but make sure to let it back to room temperature before continuing the recipe.

  • 4)

    When your pudding base is cooled and ready to continue the recipe, stir it with a spoon to soften a little bit.

    Note: your pudding base must be at room temperature but not too warm/not too soft to continue the recipe. The butter should be soft.

  • 5)

    Place your butter in the bowl of your stand mixer fitted with the paddle attachment. Beat until light and fluffy, about 5 minutes. Scrap the sides as needed.

  • 6)

    While the mixer is running on a medium speed, add one tablespoon at the time of the pudding mixture, making sure it’s fully incorporated with the butter before each addition.

  • 7)

    Once all the pudding base is fully incorporated, swap with the whisk attachment and whip the ermine buttercream on medium-high speed for 2-3 minutes until smooth and fluffy.

    Add the eggnog, and whip on medium speed until fully incorporated but do not overmix. (Add cinnamon if you prefer a stronger taste)


  • 1)

    Proceed when the cupcakes are completely cooled.

    Place the eggnog frosting in a piping bag fit with a closed star tip and decorate your cupcakes.

    Add sprinkles/ Christmas pearls and gold pearls for a festive touch.


– Baking spoons, US/UK standard size : teaspoon 5ml / tablespoon: 15ml / cup: 240ml
– Storage: in the fridge in an airtight container. Bring them to room temperature before enjoying them. These eggnog cupcakes are best served the day they are made but can be eaten up to 2 days after baking.
– Scroll back to read tips and frequently asked questions within the blog post that you might find helpful


  • Bernice

    November 28, 2022 at 2:50 pm

    I love how thick and luxurious Ermine frosting is and making it with eggnog is a genius idea. It really made our holiday cupcakes extra special.

  • Gloria

    November 28, 2022 at 4:27 pm

    Tis the season to be jolly. These cupcakes are holiday party perfect. I know they will be a hit with my guests.

  • Marta

    November 28, 2022 at 6:50 pm

    I’m not usually a fan of eggnog, but who doesn’t love a sweet, fluffy cupcake? These were so perfect, everyone raved about them when I served them for thanksgiving dessert.

  • veenaazmanov

    December 1, 2022 at 3:06 pm

    Love your recipe and all the step by step detailing. This Eggnog Cupcakes looks delicious and the presentation super tempting.

  • Elaine

    December 1, 2022 at 7:20 pm

    I can’t believe how cute these cupcakes look! Certainly my favorite way to keep the party going. I am sure, these are super yummy, too!

  • Kathryn

    December 2, 2022 at 11:29 am

    I love this idea of adding eggnog to cupcakes! I can’t wait to make these for holiday treats! Your recipe is so easy and straight forward, thank you!

  • Tammy

    December 2, 2022 at 2:14 pm

    These are so pretty! What a lovely and festive treat…I wish I could reach in and grab one. I love pumpkin spice but eggnog is just a whole other level…yum!

  • Veronika

    December 2, 2022 at 3:46 pm

    What a wonderful recipe! I made it for our big family dinner and everyone loved them! Going to make again for Christmas ;)

  • Jessica

    December 2, 2022 at 6:34 pm

    Yes! Bourbon all the way ;) These were so moist and festive – I’ll be making them again before the holidays are over!!

  • Lisa

    December 3, 2022 at 1:27 pm

    These are so pretty and I love using eggnog around the holidays! Such a moist cupcake too!

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