Eggnog Cupcakes

This weekend wasn’t just about running, even though that consumed a lot of it. We also went to the oh-so-festive tree lot at the Target parking lot to get our Christmas tree!

There was a lengthy discussion about whether a Noble or a Douglas was better (my family always gets Nobles, but Mike’s always gets Douglas Firs). After walking back and forth between the two, we finally settled on this pretty Douglas.

We needed a Christmas-y treat to go with our new seasonal decor, and even though I don’t really like drinking eggnog, I love it in cupcakes!

The recipe I found was really good, but once it was mixed up, it definitely looked like it could use some more liquid, so I added an extra half cup of egg nog, and it worked beautifully. And like pretty much everything I make, the extras went to work with Mike, in our new cupcake carrier (something I should have purchased LONG ago!)

Eggnog Cupcakes


  • 1/2 cup butter
  • 1 cup sugar
  • 2 large eggs
  • 1 1/2 cup unbleached all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1 cup egg nog
  • Frosting
  • 1/2 cup butter, softened
  • 2 1/2 cups powdered sugar
  • 4-6 tsp eggnog
  • 1/8 tsp nutmeg


  1. Pre-heat oven to 350˚ and line a 12-cupcake pan with paper liners.
  2. Stir the flour, baking soda, baking powder, salt, and nutmeg together in a medium bowl.
  3. In the bowl of a stand mixer, combine butter and sugar, and beat until light and fluffy, about 3 minutes.
  4. Add in the eggs, one at a time, and mix until incorporated. Scrape down the sides of the bowl . Add 1/3 of the dry ingredients and mix gently, then stir in half of the eggnog. Scrape down the sides of the bowl and repeat with remaining egg nog and flour mixture.
  5. Divide batter into 12 cupcakes and bake for 20-24 minutes or until a toothpick comes out clean.
  6. Cool cupcakes on a wire rack, and then frost.
  7. To make the frosting, beat the butter until smooth, then add the powdered sugar, half a cup at a time.
  8. Add the nutmeg, then add the eggnog one teaspoon at a time until the frosting is smooth. Pipe onto cooled cupcakes.

(adapted from Naturally Ella)

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12 comments to Eggnog Cupcakes

  • I’m impressed your presents are all already wrapped. That was my goal for this week, but so far I’ve only got 2 done!

  • Heh, my Noble fir came courtesy of the lovely Home Depot lot. Not quite the Petamula tree farm experience of my youth, but they’re cheap! ;) I like to change up the kind of tree. They smell different.

    I don’t know how I lived before I got my cupcake carrier either. I got mine from a giveaway because I was too silly to just buy one. I’ll never do that to myself again.

  • lori

    My daughter made these cupcakes – they are fantastic. I wanted to make some cake pops so I baked this as a cake – didn’t turn out so good. By the time the middle cooked the outsides were really over done.

    Any idea how long to bake this as a cake, what size pan I should have used and the oven temp?? I’m determined to keep trying til I get it right.


  • Cate

    Lori – I would think a 9″ round pan would work, and I would check after about 18 minutes, with the oven temperature at 350. If that sounds like what you did, and it didn’t work out, I’m not sure what to try next. Good luck, and I hope you find a way to do it!

  • lori

    You’re right – I did bake this in a 9 ” round pan with oven temp at 350 – the outsides were completely cooked and middle not cooked at all.
    I think when I try it again I might use the Wilton heating strips and a flower nail in the middle as a heating core.

    Again, such a great recipe.

  • Kristen

    Great recipe! How did you make the frosting look so perfect? I am always having trouble making my frosting look professional?? Thanks!

  • Cate

    Kristen – I recommend a Wilton 1M tip and lots of practice!

  • Lauren

    This recipe looks great! I’m planning on making them for my work holiday party. I’m just wondering if the 1 cup of eggnog was including the extra 1/2 cup you added?

  • Cate

    Lauren – Yes, 1 cup is the total amount. I hope you enjoy them!

  • Hannah

    I added cinnamon and vanilla extract into the frosting to make it less sweet. My friends who hate eggnog loved these, but agreed the less sweet frosting worked better.

  • Vanessa

    What tip did you use on yours???

  • Cate

    Vanessa – It is the Wilton 1M tip

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