These soft homemade cupcakes are topped with whipped buttercream frosting and both are infused with creamy, festive eggnog flavor. Perfect for Christmas!

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Frosted eggnog cupcake pictured with a red wrapper and surrounded by red, white, and silver round ornaments.

About Eggnog Cupcakes

Do you love eggnog? How about cupcakes? If you answered yes to both of those questions, then you’re going to love this recipe for eggnog cupcakes!

They are the perfect way to celebrate Christmas, with their fluffy texture and smooth eggnog buttercream frosting. And they’re so easy to make (and decorate).

Plus, you can’t go wrong when it comes time for dessert at your next holiday party or get-together – everyone will love them!

What’s in eggnog cupcakes?

To whip up a batch of these winter-weather cupcakes, you’ll need to gather the following ingredients:

Can you use real rum instead of rum extract?

If you’d rather use real rum as opposed to rum extract, you totally can – but keep in mind that the rum extract is only present in the frosting, so the full alcohol content (however minor) will still be present. Extract is also more concentrated than rum, so you’ll need to use more of it to get the same flavor. And, finally, since you’ll be adding more liquid, it’s best to subtract the amount of rum you use from another liquid – like the eggnog – in order to ensure the consistency of the frosting doesn’t get too watered down.

Given the above, you can use anywhere from one to two tablespoons of rum to replace the rum extract. And when doing this, you’d also need to lower the amount of pineapple juice from anywhere between two to three tablespoons.

Dark rum, light rum, or spiced rum can all be used.

Can these cupcakes be made in advance?

Yes, they totally can! To ensure the best presentation, I would recommend making them up to 24 hours in advance.

How should these cupcakes be stored?

The cupcakes can be stored in an airtight container on the counter or in the refrigerator. The frosting is shelf-stable and can safely be stored without chilling.

How long will eggnog cupcakes last?

When stored in a sealed container on the counter, cupcakes can last anywhere from three to five days. When stored in the refrigerator, they could last up to a week.

Close up of eggnog buttercream frosting on top of eggnog cupcakes, dusted with more nutmeg.

Can you freeze eggnog cupcakes?

Yes, you totally can!

To freeze these cupcakes:

  • Bake cupcakes per recipe instructions, then allow to cool completely. Note: for best and consistent results, do not decorate cupcakes before freezing. Frosting types and consistency may vary and could impact how long or well the cupcakes will last while frozen.
  • Wrap cupcakes in plastic wrap. You can either wrap them individually or arrange the cupcakes in a group (single layer) and wrap them together.
  • Place wrapped cupcakes in a freezer bag or a storage container with a sealable lid.
  • Cupcakes can be frozen for up to three months.

Can you use homemade eggnog?

Yes, you certainly can! However, I would recommend using eggnog where the eggs have already been tempered (cooked) as opposed to traditional eggnog (where the eggs are not cooked). This will avoid any issues with the extra alcohol content that tends to be in traditional eggnog and any food safety concerns there could be with the raw eggs in the frosting.

Notes & tips for eggnog cupcakes

  • Make sure you have enough muffin tins to make 24 cupcakes (total yield of this recipe, unless the serving size is adjusted in the recipe card below).
Close up of a frosted eggnog cupcake with the wrapper pulled down, showing off the soft texture of the cupcake.

More recipes with eggnog

Other great recipes for Christmas

How to make eggnog cupcakes

This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.

Step 1 – In a medium bowl, whisk together the following ingredients: flour, baking powder, baking soda, salt, and ground nutmeg. Set this bowl aside for now.

Step 2 – Using a stand mixer (or hand mixer + large bowl), cream together the butter and sugar until nice and fluffy.

Step 3 – Drop the mixer speed and blend in the eggnog, eggs, and vanilla.

Step 4 – Finish the batter by blending in the dry ingredients until it appears incorporated.

Step 5 – Pour the batter into a muffin tin lined with cupcake liners, filling each cavity about 2/3 of the way full.

Step 6 – Bake!

Step 7 – While the cupcakes bake and cool, prepare the frosting by whipping together the butter, powdered sugar, nutmeg, rum extract, and salt until thick and fluffy.

Step 8 – Place the eggnog buttercream frosting in a pastry bag with a piping tip of your choice and decorate the cooled cupcakes. Dust the frosting with more ground nutmeg, if desired.

Step 9 – Serve and enjoy!

Recipe Details

Frosted eggnog cupcake pictured with a red wrapper and surrounded by red, white, and silver round ornaments.
5 from 1 vote

Eggnog Cupcakes

20 minutes prep + 22 minutes cook
362 kcal
Yields: 24 cupcakes
These soft homemade cupcakes are topped with whipped buttercream frosting and both are infused with creamy, festive eggnog flavor. Perfect for Christmas!


Eggnog Cupcakes
Eggnog Buttercream Frosting


For the Eggnog Cupcakes
  • Preheat oven to 350 degrees F. Line two muffin tins with cupcake liners, then set aside.
  • In a medium bowl, whisk together flour, baking powder, baking soda, salt, and nutmeg. Set bowl aside.
    3 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 1 teaspoon ground nutmeg
  • Using a stand mixer (or hand mixer + large bowl), cream together the butter and sugar on medium-high speed until fluffy, about 5-7 minutes.
    1 cup unsalted butter, 2 cups granulated sugar
  • Reduce mixer speed to low and mix in eggnog, eggs, and vanilla until incorporated.
    1 1/4 cups eggnog, 4 large eggs, 1 tablespoon vanilla extract
  • Keeping speed on low, quickly scoop in the dry ingredients, adding about 1/3 to 1/2 cup at a time. Once added, continue to mix until dry ingredients first appear to be incorporated; be careful not to overmix.
  • Pour batter into prepared muffin tin, filling cavities about 2/3 of the way full. TIP: I like to use a 1 tablespoon cookie scoop for this. Roughly 2 1/2 to 3 scoops was enough.
  • Bake cupcakes for 20-22 minutes or until a tester toothpick comes out clean with no crumbs.
  • Let cupcakes cool in the tin for 5 minutes, then transfer to a wire cooling rack to cool completely.
For the Eggnog Buttercream Frosting
  • Using a stand mixer (or hand mixer + large bowl), whip butter on high speed until pale and fluffy, about 5-7 minutes.
    1 cup unsalted butter
  • Drop mixer speed to low and blend in powdered sugar, nutmeg, rum extract, and salt, about 3-5 minutes.
    4 cups powdered sugar, 1/2 teaspoon ground nutmeg, 1/4 teaspoon rum extract, 1 pinch salt
  • Keeping mixer speed on low, add eggnog and whip until frosting is smooth, about another 2-4 minutes.
    1/4 cup eggnog
Putting it All Together
  • When ready to decorate, fill a pastry bag with prepared eggnog buttercream frosting and a piping tip of your choice.
  • Frost each cupcake in a decorative pattern, then dust the top with more ground nutmeg or other decorations (sprinkles, crumbled cookies, candy, etc.)
  • Serve immediately.


Serving: 1cupcake | Calories: 362kcal | Carbohydrates: 50g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 166mg | Potassium: 76mg | Fiber: 1g | Sugar: 38g | Vitamin A: 545IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg

I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.

Author: Chrisy

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