12 Irresistible Eggnog Cupcakes with Cream Cheese Frosting

There’s something magical about baking during the holidays—the warmth of the oven, the scent of cinnamon and nutmeg in the air, and that first bite of something sweet that tastes like a hug in dessert form. That’s exactly what happened the first time I made these Eggnog Cupcakes with Cream Cheese Frosting. It was a chilly December evening, the twinkle lights were glowing, and I wanted a treat that felt festive but didn’t require hours in the kitchen. The moment the eggnog-spiked batter hit the oven, the whole house smelled like Christmas morning. And that first taste? Pure comfort—soft, spiced cake with a cloud of creamy frosting that makes you want to grab a second (and maybe a third). Best part? They’re so simple, even Santa would approve.

Why You’ll Love These Eggnog Cupcakes with Cream Cheese Frosting

Trust me, these aren’t just any cupcakes—they’re little bites of holiday cheer! Here’s why they’ll become your new favorite:

• Festive flavor: That warm, spiced eggnog taste we all crave, baked right into the cake and swirled into the frosting. The nutmeg and cinnamon make every bite feel like Christmas morning.
• Easy to make: No fancy skills needed—just mix, bake, and frost. Perfect for when you’re short on time but still want something special.
• Creamy dreamy frosting: The tangy cream cheese frosting balances the sweetness so well, you’ll catch yourself licking the bowl (I won’t tell!).
• Holiday magic: These disappear fast at gatherings! They’re the treat everyone reaches for, whether it’s a cookie exchange or Christmas Eve dessert.

One bite and you’ll see—these cupcakes are pure joy on a paper liner.

Ingredients for Eggnog Cupcakes with Cream Cheese Frosting

Every great holiday recipe starts with the right ingredients—and these cupcakes are no exception. I’m a little particular about what goes into them because each one plays a special role in creating that perfect spiced sweetness. Here’s exactly what you’ll need, grouped so you can easily grab them while baking:

For the Eggnog Cupcakes:

• 1 ½ cups super fine cake flour – This gives the cupcakes their light, tender crumb.
• 1 ½ tsps baking powder – Essential for that perfect rise.
• ¾ cup organic cane sugar – The golden rule in our house: quality sugar equals better flavor.
• ½ teaspoon ground cinnamon + ¼ teaspoon ground nutmeg + ⅛ teaspoon ground cloves – This spice trio makes the eggnog flavor shine.
• ¼ teaspoon sea salt – Just enough to balance the sweetness.
• 2 large organic eggs, at room temp. – Pro tip: cold eggs don’t mix as smoothly!
• 4 Tbsps organic canola oil – Keeps the cupcakes moist without making them heavy.
• 1 teaspoon vanilla extract – My grandma taught me real vanilla makes all the difference.
• ¾-1 cup high-quality eggnog + 2 Tbsps – Get the good stuff—it’s the star of the show!

For the Cream Cheese Frosting:

• 5 cups organic powdered sugar, sifted – Lumps in frosting? No thank you!
• ½ cup unsalted butter, softened at room temp. – I leave mine out for about 30 minutes beforehand.
• 4 oz. organic cream cheese, softened at room temp. – Makes the frosting tangy and delicious. Love cream cheese? Try it in our Cream Cheese Banana Bread too!
• 1 teaspoon vanilla extract – Yes, more vanilla—it’s worth it.
• 2-3 Tbsps high-quality eggnog – Thins the frosting just right.
• ⅛ teaspoon ground nutmeg – A little extra sprinkle of holiday flavor.

A quick note: if your kitchen is chilly, let those refrigerated ingredients warm up a bit before mixing. Cold butter and cream cheese just don’t whip up as dreamy!

How to Make Eggnog Cupcakes with Cream Cheese Frosting

Okay, let’s get baking! These eggnog cupcakes come together so easily—just follow these steps, and you’ll have a batch of holiday magic in no time. I’ve made these dozens of times (my family insists on them every Christmas!), so trust me when I say these little tricks make all the difference.

1. Preheat & Prep: First, crank that oven to 400°F (yes, hot to start—it helps them rise beautifully). Line your cupcake pan with festive liners and give them a quick spritz with baking spray. Nobody wants stuck cupcakes!
2. Dry Team: In a big bowl, whisk together the flour, baking powder, sugar, cinnamon, nutmeg, cloves, and salt. Get those spices evenly distributed—this is where the eggnog flavor really starts to shine.
3. Wet Team: Make a well in the center and add the eggs, oil, vanilla, and ¾ cup eggnog. Start mixing on low, then gradually increase to medium-high until smooth. Pro tip: If the batter seems too thick, add the remaining ¼ cup eggnog 1 Tbsp at a time. But don’t overmix! Stop as soon as it’s combined.
4. Bake Smart: Fill each liner about ¾ full (I use an ice cream scoop for even portions). Bake at 400°F for 5 minutes—this initial blast gives them a nice dome. Then reduce to 350°F and bake for 11-13 more minutes. They’re done when a toothpick comes out with moist crumbs (not wet batter).
5. Cool Down: Here’s my secret—turn off the oven, crack the door, and let them sit inside for 2 minutes. This prevents sinking. Then transfer to a wire rack to cool completely. No cheating on this step! Warm cupcakes melt frosting into a sad puddle.
6. Frosting Time: Beat the butter and cream cheese until smooth (about 2 minutes). Gradually add powdered sugar, then vanilla, nutmeg, and 2 Tbsp eggnog. Whip until fluffy—if it’s too thick, add more eggnog ½ Tbsp at a time. Too thin? Extra powdered sugar saves the day.
7. Decorate: Pipe or spread that creamy goodness onto cooled cupcakes. A sprinkle of nutmeg or cinnamon on top makes them look extra festive. Want more holiday treats? Try our Chocolate Peppermint Bread next!

Tips for Perfect Eggnog Cupcakes

Here are my tried-and-true tricks for cupcake success:

• Eggnog matters: Splurge on the good stuff—cheap eggnog tastes flat in baked goods.
• Don’t peek: Resist opening the oven early! Temperature drops make cupcakes sink.
• Cool completely: I know it’s hard to wait, but frosting sticks best to room-temp cupcakes.
• Frosting consistency: Aim for soft peaks that hold their shape when piped. Too runny? Chill it for 10 minutes.

See? Easy as pie (or should I say, easy as cupcakes!). These disappear fast—I always make a double batch for gifting.

Frosting Variations for Your Eggnog Cupcakes

While the cream cheese frosting is divine, sometimes I love mixing it up—especially during the holidays! Here are my go-to twists:

• Cinnamon-Spiced Frosting: Add an extra ½ teaspoon of cinnamon to the frosting and swap the nutmeg topping for a cinnamon-sugar sprinkle. It gives a cozy, chai-like warmth.
• Rum Glaze Drizzle: For adults-only cupcakes, thin the frosting with 1-2 Tbsp dark rum instead of eggnog. Drizzle over the tops like a boozy snowscape.
• Maple Brown Sugar: Replace half the powdered sugar with packed brown sugar and use maple syrup instead of vanilla. Perfect for a rustic holiday table.

The best part? These variations take less than 5 minutes to try—festive fun with zero stress!

Serving and Storing Eggnog Cupcakes with Cream Cheese Frosting

Alright, let’s talk about the best part—enjoying these festive treats! To make them extra special, I love adding a dusting of nutmeg or cinnamon on top right before serving. A handful of holiday sprinkles or edible gold stars makes them perfect for Christmas parties. Pro tip: arrange them on a vintage cake stand or a rustic wooden board—it’s all about that cozy holiday vibe!

Now, for storing: these cupcakes stay fresh at room temperature for about 2 days (if they last that long!). Just cover them lightly with foil or pop them in an airtight container. If your kitchen is warm or you’re making them ahead, stash them in the fridge—they’ll keep happily for up to 5 days. Cold frosting? No worries! Let them sit out for 20 minutes before serving to bring back that creamy texture.

Want to bake ahead? You totally can! Freeze unfrosted cupcakes wrapped tightly in plastic for up to 3 months. Thaw overnight in the fridge, then frost fresh. Frosted cupcakes freeze well too—just freeze them uncovered first (1 hour), then wrap snugly to avoid smudges. Trust me, sneaking a frozen one straight from the freezer with a cup of coffee is a holiday bonus!

Nutritional Information for Eggnog Cupcakes

Now, I’m no nutritionist, but I know some folks like to keep track—so here’s the scoop on what’s in these festive treats! Remember, these numbers are just estimates (your exact eggnog or butter might tweak them slightly). But hey, it’s the holidays—a little indulgence is part of the magic!

• Calories: 320 per cupcake
• Sugar: 35g (that holiday sweetness!)
• Fat: 12g (6g unsaturated, 5g saturated)
• Carbs: 50g
• Protein: 3g
• Cholesterol: 55mg

Want to lighten them up? Try swapping half the sugar with monk fruit blend or using light eggnog. But between us? The original version is worth every delicious bite—especially when shared with loved ones!

FAQs About Eggnog Cupcakes with Cream Cheese Frosting

I get so many questions about these festive cupcakes—here are the ones that pop up most often! Whether you’re a first-time baker or a holiday dessert pro, these tips will help you nail this Christmas treat.

Can I use store-bought eggnog for these cupcakes?

Absolutely! Just grab the best-quality one you can find—look for brands with real cream and spices listed in the ingredients. That said, homemade eggnog (even the quick stovetop kind) makes the flavor really sing. Either way, avoid “light” versions—they lack the richness that makes these cupcakes so special.

Help! My frosting is too runny—how do I fix it?

Oh, I’ve been there! First, chill the bowl in the fridge for 15 minutes. Then beat in more powdered sugar (½ cup at a time) until it holds peaks. If it’s still loose, add a pinch of cornstarch. Pro tip: cream cheese brands vary in moisture—I always start with less eggnog and add as needed. For more frosting tricks, check out our Chocolate Raspberry Cheesecake guide!

Can I make these gluten-free?

Yes! Swap the cake flour for a 1:1 gluten-free blend (I like King Arthur’s). Add ½ tsp xanthan gum if your mix doesn’t include it. The texture will be slightly denser but still delicious—my gluten-free friends gobble them up every year!

How far ahead can I frost these for a party?

Frost them the same day for the prettiest presentation, but you can bake the cupcakes 1-2 days early. Store them unfrosted at room temp in an airtight container, then frost 2-3 hours before serving. The frosting might “melt” a bit if left out overnight—still tasty, just less photogenic!

Can I add alcohol to make them boozy?

Ohhh yes—my favorite adult upgrade! Swap 2 Tbsp of the eggnog in the frosting for spiced rum, bourbon, or even a splash of brandy. For the cupcakes, brush cooled tops with a rum or bourbon syrup (equal parts sugar and liquor, warmed until dissolved). Just warn your guests—these pack a merry little punch!

Eggnog Cupcakes with Cream Cheese Frosting

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• Author: Emma
• Total Time: 33 min
• Yield: 12 cupcakes 1x
• Diet: Vegetarian

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Description

Festive cupcakes with eggnog flavor and creamy frosting, perfect for holiday gatherings.

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Ingredients

Scale 1x2x3x

• 1 ½ cups super fine cake flour
• 1 ½ tsps baking powder
• ¾ cup organic cane sugar
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon ground cloves
• ¼ teaspoon sea salt
• 2 large organic eggs, at room temp.
• 4 Tbsps organic canola oil
• 1 teaspoon vanilla extract
• ¾–1 cup high-quality eggnog + 2 Tbsps
• 5 cups organic powdered sugar, sifted
• ½ cup unsalted butter, softened at room temp.
• 4 oz. organic cream cheese, softened at room temp.
• 1 teaspoon vanilla extract
• 2–3 Tbsps high-quality eggnog
• ⅛ teaspoon ground nutmeg

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Instructions

1. Preheat the oven to 400°F and prep a 12-cavity cupcake pan with liners and spray.
2. In a large bowl, whisk together flour, baking powder, sugar, cinnamon, nutmeg, cloves, and salt.
3. Add oil, eggnog, eggs, and vanilla to the dry ingredients. Mix with a hand-mixer on medium-high until smooth.
4. Scoop batter into each cupcake cavity (¾ full). Bake at 400°F for 5 minutes, then reduce to 350°F and bake for 11-13 minutes.
5. Turn off the oven and leave cupcakes inside with the door slightly open for 2 minutes before removing.
6. Let cupcakes cool completely before frosting.
7. For the frosting, beat butter and cream cheese until smooth. Add powdered sugar, vanilla, nutmeg, and eggnog. Mix until fluffy.
8. Pipe frosting onto cooled cupcakes and add sprinkles if desired.

Notes

• Use high-quality eggnog for best flavor.
• Do not over-mix the batter.
• Adjust frosting consistency with extra eggnog or powdered sugar.

• Prep Time: 15 min
• Cook Time: 18 min
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cupcake
• Calories: 320
• Sugar: 35g
• Sodium: 120mg
• Fat: 12g
• Saturated Fat: 5g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 0.5g
• Protein: 3g
• Cholesterol: 55mg

Keywords: holiday baking, Christmas treats, eggnog cupcakes, cream cheese frosting, easy desserts