These eggnog cupcakes are soft, tender, and warmly spiced with nutmeg and cinnamon, then crowned with a creamy nutmeg cream cheese frosting for a festive holiday finish. The combination of real eggnog in the batter and tangy cream cheese in the frosting delivers balanced sweetness and that cozy Christmas flavor in every bite. Perfect for Easy Christmas Treats, they’re crowd-pleasers for parties, potlucks, and dessert boards.
Table of Contents
Why you’ll love them
- Real eggnog adds richness and subtle spice without making the cupcakes heavy.
- Nutmeg and cinnamon bring classic holiday warmth that pairs perfectly with creamy frosting.
- The method keeps the crumb light and tender with straightforward, reliable steps.
Key ingredients
- Cake flour: For a delicate, bakery-style crumb and soft texture.
- Eggnog: Adds moisture, richness, and the signature holiday flavor.
- Nutmeg and cinnamon: Warm spices that define the festive profile.
- Cream cheese and butter: Create a rich, fluffy frosting with a gentle tang.
Ingredient list
- 1 1/4 cups (140 g) cake flour, spooned and leveled
- 3/4 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- 5 tbsp unsalted butter, softened (70 g)
- 1/2 cup granulated white sugar (100 g)
- 2 egg whites, at room temperature
- 1 tsp vanilla
- 1/2 cup eggnog, at room temperature (120 ml)
For the Nutmeg Cream Cheese Frosting:
- 1/2 cup unsalted butter, softened (112 g)
- 4 oz cream cheese, cold (113 g)
- 2 1/2 cups powdered sugar, sifted (325 g)
- 1/2–1 tsp ground nutmeg, to taste
Note on flour weight: Cake flour weights vary by source; 1 cup flour is often approximated at 120–125 g, so 1 1/4 cups generally ranges near 150–156 g with all-purpose, while cake flour runs lighter; use the provided grams for best accuracy.
Step-by-step instructions
- Prep: Preheat oven to 350°F. Line a cupcake pan with 12 liners.
- Dry mix: Sift cake flour, baking powder, baking soda, salt, nutmeg, and cinnamon in a medium bowl.
- Cream: In a large bowl, beat softened butter and granulated sugar until light and fluffy, 1–2 minutes.
- Eggs & vanilla: Add egg whites and vanilla; mix until pale and smooth, 1–2 minutes.
- Combine: Add dry ingredients and eggnog in alternating additions; mix just until combined.
- Fill: Divide batter among liners about 2/3 full.
- Bake: 15–17 minutes, or until a toothpick comes out clean; cool 5 minutes in pan, then transfer to a rack to cool completely.
- Frosting butter: Beat softened butter on high until pale and fluffy, 5–7 minutes.
- Frosting cream cheese: Add cold cream cheese; beat until fully incorporated and fluffy, 1–2 minutes.
- Frosting finish: Gradually add powdered sugar; whip until light and fluffy, then beat in nutmeg to taste.
- Assemble: Pipe a generous swirl of frosting onto cooled cupcakes.
Pro tips for success
- Room-temperature eggnog and eggs mix more evenly and prevent curdling for a smoother batter.
- Don’t overmix after adding dry ingredients to keep the crumb tender and avoid tunneling.
- For a stronger holiday vibe, dust finished cupcakes lightly with nutmeg or add a touch of rum extract to frosting.
Make-ahead and storage
- Bake cupcakes a day ahead and store unfrosted, airtight, at room temperature; frost before serving.
- Refrigerate frosted cupcakes in an airtight container up to 3 days; bring to room temp before serving for best texture.
- Freeze unfrosted cupcakes up to 2 months; thaw overnight in the fridge, then bring to room temp and frost.
Serving ideas
- Finish with a sprinkle of nutmeg, edible gold stars, or mini cinnamon sticks for a party-ready look.
- Pair with hot cocoa, coffee, or a small pour of eggnog for a cozy dessert course.
FAQ: Eggnog Cupcakes
Q: Can you use all-purpose flour instead of cake flour?
A: Yes, but the crumb will be slightly denser; cake flour yields a softer, lighter texture ideal for cupcakes.
Q: Can you add alcohol?
A: A touch of bourbon or rum extract complements the nutmeg and eggnog flavors; add to frosting or brush lightly on cooled cupcakes.
Q: Why cream butter and sugar first?
A: Proper creaming incorporates air, helping cupcakes rise with a tender crumb and even texture.
Q: How do you avoid curdled frosting?
A: Beat butter until very fluffy, add cold cream cheese gradually, then add sugar slowly to maintain structure.
Bake these Eggnog Cupcakes for your holiday lineup and wow guests with nostalgic, cozy flavor save this recipe and share it with your favorite baker today.