These eggnog cupcakes with spiced rum are so moist and fluffy! They’re topped with a creamy eggnog frosting. These are the perfect Christmas dessert.
If you need more Christmas desserts ideas, you’ll also love my gingerbread cupcakes with cream cheese frosting and my Christmas Cupcakes.
Does anyone else stock their fridge with eggnog the minute it hits the shelves? I love using it with my morning coffee as a replacement for the milk, but I drink it so much faster. I can’t get enough.
If there’s any leftover, you know I am making a batch of these eggnog cupcakes. They are flavored with nutmeg, spiced rum and of course, eggnog. The spiced rum really takes these cupcakes up a notch, but I know it’s not for everyone, so I’ve also offered an alcohol free option.
If you’re looking for a cupcake recipe to serve with your Christmas dessert, let it be one of these cupcakes.
How I developed this recipe
I received a copy of the Better Homes and Gardens 15th Edition Cookbook and I immediately flipped to each of the dessert sections to see what was new. This recipe is adapted from their yellow cake. I have added some spices and swapped out the water for rum and eggnog. I also decided to add some sour cream to this recipe because sour cream keeps cupcakes extra moist.
Adding the sour cream into the batter means that the batter must be very well mixed so that it is evenly distributed, otherwise some of your cupcakes might not bake up evenly. I always use a light sour cream instead of full fat.
Ingredients
- Unsalted butter- this should be at room temperature, so allow about 30 minutes to prep
- Granulated sugar
- Eggs- these should be at room temperature, so take them out at the same time as the butter
- All-purpose flour
- Baking powder
- Ground nutmeg
- Salt
- Spiced rum– such as Captain Morgan
- Eggnog
- Sour cream– either light or full fat sour cream will work. Sour cream adds richness and moisture to these cupcakes.
How to make these alcohol free: Simply replace the spiced rum with additional eggnog
Sour cream substitute: You can use plain or Greek yogurt instead of sour cream.
How to Make Eggnog Cupcakes
- Room temperature ingredients– allow the butter and eggs to come to room temperature for approximately 30 minutes. At the same time, preheat the oven.
- Cream the butter and sugar- until fluffy
- Add eggs one at a time and ensure it’s well mixed before adding the next
- Combine the dry ingredients
- Alternate adding the dry and wet ingredients
- Fill the cupcake pan using a large cookie scoop
- Bake and cool
Eggnog Buttercream is the best
The frosting on these cupcakes is an Eggnog Buttercream, which is one of my holiday favorites. I used the same buttercream for my Eggnog Cookies. I absolutely love this frosting, it’s creamy and so fluffy.
You only need 4 ingredients: butter, powdered sugar, eggnog and nutmeg.
The secret to making a perfect buttercream is to start with cold butter, which allows you to control the consistency of the frosting. It’s important that you beat the butter really well in the beginning until it’s really light and fluffy, as this will set up the base consistency for the frosting. You’ll repeat this process again as you add the powdered sugar.
To decorate these cupcakes, I used a large French Star tip, and you can see it’s piled nice and high, just like frosting should be!
How to store frosted cupcakes
These are best stored at room temperature in an airtight container. They are best when eaten within two days of preparing.
Can I freeze these cupcakes?
If you need to freeze these cupcakes, I recommend freezing the cupcakes unfrosted if possible. Bake and cool completely, flash freeze for 15 minutes and then transfer to an airtight container and freeze for up to one month. Thaw to room temperature prior to frosting.
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Eggnog Cupcakes
- Prep Time: 60 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 15 minutes
- Yield: 20-24 cupcakes
- Category: Cupcakes
- Method: Oven
- Cuisine: American
Description
These Golden yellow eggnog cupcakes are spiked with rum and topped with a creamy eggnog buttercream.
Ingredients
For the cupcake
- ¾ cup (170g) unsalted butter, softened
- 1 ¾ cup (333g) granulated sugar
- 3 large eggs
- 2 ½ cups (350g) all-purpose flour
- 2 ½ teaspoon (10g) baking powder
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ¼ cup (59ml) spiced rum
- ¾ cup (177ml) eggnog
- ½ cup (118ml) light sour cream
For the frosting
- 1 ½ cups (339g) unsalted butter
- 5 cups (650g) powdered sugar
- 5 tablespoons (75ml) eggnog
- ¼ teaspoon ground nutmeg
Instructions
For the cupcakes
- Preheat oven to 375°. Remove the butter and eggs from fridge and allow to come to room temperature for 30 minutes, or soften in the microwave for 15 seconds.
- Combine the butter with the sugar and beat on medium speed until light and fluffy.
- Add eggs, one at a time, ensuring that each egg is well beaten. Scrape down the sides of the bowl as necessary.
- In a separate bowl, combine remaining dry ingredients and stir to combine. Add half the flour mixture followed by the rum, and mix just until combined.
- Pour in remaining dry ingredients, eggnog and sour cream and mix on medium speed until well combined.
- Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full.
- Bake at 375° F for 14-16 minutes. Test cupcakes for doneness by inserting a toothpick into the cupcake. If the toothpick comes out clean, the cupcakes are finished. Allow to cool completely.
For the frosting:
- Remove butter from fridge and allow to come to room temperature, or soften in the microwave for 15 seconds. Using a stand mixer, beat the butter for several minutes until light and fluffy.
- Add the powdered sugar one cup at a time and slowly increase speed from low to medium. As the frosting becomes thicker, slowly add eggnog. Beat for several minutes until light and fluffy. Add nutmeg at any point.
- Pipe onto cooled cupcakes and sprinkle with nutmeg.
Notes
- Recipe adapted from Better Homes and Gardens 15th Edition Cookbook yellow cake recipe
- Alcohol free option: Swap out the rum by replacing it with eggnog.
- Storing these cupcakes: These are best stored at room temperature in an airtight container. They are best when eaten within two days of preparing.
- Freezing these cupcakes: If you need to freeze these cupcakes, I recommend freezing the cupcakes unfrosted if possible. Bake and cool completely, flash freeze for 15 minutes and then transfer to an airtight container and freeze for up to one month. Thaw to room temperature prior to frosting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 469
- Sugar: 50g
- Sodium: 86mg
- Fat: 23g
- Carbohydrates: 64g
- Fiber: 0g
- Protein: 3.6g
- Cholesterol: 93mg
Is there any way to adapt these to be rum free? Live your recipes but need a rum free version!
I would swap out the rum in the cupcakes with additional eggnog.
These look delicious! If I wanted to add spiced rum to the buttercream, how much would I add, and do I reduce the amount of eggnog?
Yes, just reduce the eggnog by as much rum as you’d like to add
How many does the 3X batch make–nothing in instructions.
Hi Barbara- thank you for pointing this out. I dug out my cookbook which this recipe was adapted from, if I had to guess, it would be 20-24 cupcakes for a single batch. Unfortunately this recipe is 5 years old so I can’t say for certain but I hope to remake it in the next couple weeks so I can update the information. Thanks for your understanding
Amazing!!! Super easy to make and turned out DELICIOUS!
We don’t eat a lot of sugar, so I cut back a little bit on that and I also only frosted the cupcakes with a light amount and ended up using only half of the buttercream frosting. I saved the other half because I have a feeling I’ll be making more of these delicious cupcakes again very soon!
Amazing Carmen! I am so glad to hear that. You can freeze the buttercream! Put it in a plastic bag or airtight container!
Does the frosting need to be refrigerated or is it shelf stable?
Hi Leah, I did not refrigerate these but I also served them the day or two after I made them. Climate effects this though, so you would need to do what’s best for the climate you live in. If you live in warm temperatures, it’s probably best to refrigerate. Or sometimes I just make the buttercream before serving but make the cupcakes in advance.
These look great, how many cupcakes does this recipe make though ?
Hi Amanda, it should make between 20-24 depending on how full you make them.
Thank you for posting this recipe – it would be great if you would mention how many cupcakes this recipe makes though!
These sound simply AMAZING!
How do you get your frosting SOOOOO perfect?! These look FAB!
Christmas here we come. I love a little rum with my cupcake. YUM!
You rocked another recipe! Congrats on your win, well deserved! Enjoy the holidays with your boyfriend and family! xoxo
These cupcakes are seriously so stunning. I love this book as well. I am so glad your boyfriend’s fam is amazing. And again, I am so happy for your win! You totally deserved it!
Julianne, first off. . CONGRATS!!!! Well deserved my friend and I am SOOO happy for you!!! so sweet that your boyfriend’s grandmother made a sign . . ““Better Homes and Gardens First Place Winner” so sweet!!!! love love love these spiced-rum-and-eggnog-cupcakes!!! and love the eggnog buttercream frosting!!!! These, just like your cranberry orange pound cake, are winning!!! Merry Merry Christmas!!!!
I can’t believe that it is almost Christmas! Where did this month go? I love the combination of flavors in these cupcakes. Eggnog and rum is always a winner!
Wow, they sound like a super-nice family! I love that his grandmother made that sign. You deserve it!
These cupcakes are gorgeous. Eggnog and rum go perfectly together!