Jump into the holiday season with these Eggnog Cupcakes, topped with a smooth Ermine Eggnog Frosting and decorated with edible pearls to create the perfect holiday cupcakes.
Eggnog cupcakes are the classic holiday beverage turned into a cupcake form. Including eggnog drink 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.
Why you’ll love these Eggnog Cupcakes
- Easy, moist, and light cupcakes
- Mild spice
- Not oversweet thanks to the Ermine Eggnog Frosting
- Perfect if you’re looking for eggnog desserts or Christmas cupcakes ideas
- Start the holiday baking with these showstopper cupcakes
- You can add rum or bourbon for an adult version.
- 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
- 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.
- Vegetable oil: choose a neutral flavor like canola oil
- Vanilla extract
- Milk: whole milk or 2% fat
- Flour: all-purpose flour
- Sugar: caster or granulated
- Butter: unsalted and softened
- Eggnog: still my eggnog recipe
- Cinnamon, nutmeg: optional.
How to make these Eggnog Cupcakes
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 tin and bake the cupcakes. It couldn’t be easier.
Eggnog Frosting: it’s my Ermine Buttercream Recipe with added homemade eggnog.
Step 1: Prepare the pudding base. Leave to cool.
Step 2: Beat the butter until light and fluffy.
Step 3: Add the pudding mixture gradually and whisk.
Step 4: Add eggnog and mix.
Make sure to read my Ermine Buttercream Blog Post to check the tips.
Step 5: Frost the cupcakes when they completely cooled
Full instructions are at the bottom of the page. Get all measurements, ingredients, and instructions in the printable version at the end of this post.
How to store the Eggnog Cupcakes?
Store them 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.
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 frosting, replace 1 tablespoon of eggnog with 1 tablespoon of alcohol.
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.
- For the cupcakes: Ingredients are at room temperature.
- Do not overmix the batter.
- Ensure the cupcakes are completely cooled before decorating them.
- Eggnog Buttercream: make sure to read the blog post about Ermine Buttercream. It’s detailed and full of tips.
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If you tried these Eggnog Cupcakes or any recipe on the blog, let me know how you liked it by leaving a comment below.