Easy Eggnog Cupcakes with Frosting for a Cozy Holiday

There’s something about the holidays that just begs for a little something sweet, don’t you think? That creamy, spiced flavor of eggnog is a seasonal favorite, but sometimes you want to enjoy it in a whole new way. That’s where these Easy Eggnog Cupcakes with Frosting come in. They capture all the cozy nostalgia of sipping from a mug by the tree in a fluffy, handheld treat that’s perfect for your next gathering. Best of all, they come together without any fuss, because December is busy enough, right?

Why You’ll Love This

You’re going to adore these cupcakes because they are the definition of holiday joy in a liner. They’re tender, moist, and packed with that signature nutmeg warmth we all crave this time of year. The frosting is unbelievably creamy and light, basically a cloud of sweet eggnog goodness. This recipe is a total crowd-pleaser for any holiday party, from cookie exchanges to Christmas morning. And the best part? They feel fancy but are secretly so simple. So good.

Ingredients You’ll Need

• 1 ½ cups all-purpose flour: The sturdy base for our cupcakes.
• 1 ½ tsp baking powder: Lifts the batter for a light, fluffy crumb.
• ½ tsp salt: Balances all the sweetness perfectly.
• 1 tsp ground nutmeg, plus more for garnish: This is the star spice that gives that classic eggnog flavor.
• ½ cup unsalted butter, softened: Creates a rich, tender texture.
• 1 cup granulated sugar: Sweetens the deal and helps with browning.
• 2 large eggs, room temperature: Binds everything together for structure.
• 1 tsp vanilla extract: Adds a warm, comforting depth.
• ½ cup store-bought or homemade eggnog: The key flavor component for moisture and spice.
• ¼ cup sour cream, room temperature: The secret weapon for an incredibly moist cupcake.

For the Eggnog Frosting:

• 1 cup unsalted butter, softened: The base for a smooth, pipeable frosting.
• 3–4 cups powdered sugar: Sweetens and thickens the frosting to the right consistency.
• 3 tbsp eggnog: Infuses the frosting with that delicious holiday flavor.
• 1 tsp vanilla extract: Complements the nutmeg beautifully.
• ¼ tsp ground nutmeg: For that extra spiced kick.
• Pinch of salt: Cuts the sweetness and brightens all the flavors.

Let’s Get Cooking Step by Step

1. Heat your oven to 350°F (175°C). Line a 12-cup muffin tin with your favorite festive liners.
2. In a medium bowl, whisk together the flour, baking powder, salt, and that all-important teaspoon of nutmeg. Set this dry mixture aside.
3. In a large bowl, use a hand mixer or stand mixer to beat the softened butter and granulated sugar together on medium-high speed. You want it to be light and fluffy, which should take about 2-3 minutes.
4. Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Then mix in the vanilla extract.
5. Now, with your mixer on low, add about a third of the dry ingredients. Once it’s just combined, add half of the eggnog and the sour cream. Repeat with another third of the flour, the rest of the eggnog, and finish with the last of the flour. Mix until the batter is smooth, but be careful not to overmix!
6. Divide the batter evenly among the 12 lined cups, filling each about ⅔ of the way full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This is crucial—if you frost a warm cupcake, the frosting will melt right off!
8. While they cool, make the frosting. In a clean bowl, beat the softened butter on medium speed until it’s super smooth and pale, about 2 minutes.
9. Gradually add 3 cups of powdered sugar, beating on low until it’s combined. Then, add the 3 tablespoons of eggnog, the vanilla, nutmeg, and that pinch of salt.
10. Turn the mixer to medium-high and beat for another 2 minutes until the frosting is wonderfully fluffy. If it seems too thin, add the remaining powdered sugar, a quarter cup at a time, until it’s stiff enough to pipe.
11. Once the cupcakes are completely cool, frost them using a piping bag with a star tip or just a simple offset spatula for a more rustic look. Give each one a light dusting of nutmeg right on top.

Holiday Baking Tips For Perfect Cupcakes

• Room temperature ingredients are non-negotiable for a smooth, evenly mixed batter that bakes up perfectly. Take your butter, eggs, eggnog, and sour cream out about an hour before you start.
• Don’t overmix the batter! Once you add the flour, mix just until you no longer see dry streaks. Overmixing leads to tough, dense cupcakes.
• Use a cookie scoop to portion your batter. It makes for evenly sized cupcakes that all bake at the same rate, and it’s so much less messy.
• Test for doneness a minute or two before the timer goes off. Ovens can vary, and that toothpick test is your best friend.
• Let those cupcakes cool all the way down. I know it’s tempting to frost them while they’re still warm, but patience here pays off with beautiful, non-melty frosting.
• Have fun with your decorations! A little sprinkle of cinnamon, some red and green sprinkles, or even a tiny cinnamon stick can make them look professionally done.

Variations & Substitutions

• Dairy-Free: You can easily use your favorite plant-based butter and a store-bought vegan eggnog. For the sour cream, a plain, unsweetened vegan yogurt works wonderfully.
• Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free baking blend. Honestly, I’ve done this for a friend and nobody could tell the difference.
• Spice It Up: Love a stronger spice profile? Add a quarter teaspoon of cinnamon or a tiny pinch of cloves to the batter along with the nutmeg.
• Boozy Twist: For a more adult version, you can add a tablespoon of rum or bourbon extract to the frosting. It gives that traditional flavor without the alcohol.
• No Sour Cream? No problem. An equal amount of plain Greek yogurt or even buttermilk will work in its place.

Serving Ideas & Pairings

These Easy Eggnog Cupcakes are a star all on their own, but they love company. They’re the perfect addition to a platter of other simple Christmas desserts. I love serving them alongside a plate of chewy gingerbread cookies or some classic sugar cookies for a variety of holiday treats. For your Christmas party desserts, set up a little hot chocolate bar with them—a mug of rich cocoa and one of these cupcakes is a match made in heaven. They also make for a wonderful sweet ending after a savory meal of other Christmas food ideas, like a roasted turkey or a hearty soup. They’re just so, so comforting.

Storage & Reheating

Once frosted, these cupcakes are best stored in a single layer in an airtight container at room temperature. They’ll stay fresh and delicious for about 2 days. If you need to keep them longer, pop them in the fridge for up to 5 days. Just let them sit out for 30 minutes before serving to take the chill off. You can also freeze unfrosted cupcakes for up to 3 months. Wrap them tightly in plastic wrap and then place them in a freezer bag. Thaw overnight in the fridge and frost them the next day. I don’t recommend freezing the frosted cupcakes, as the texture of the buttercream can change.

Frequently Asked Questions

• Can I make these cupcakes ahead of time? Absolutely! You can bake the cupcakes a day in advance. Let them cool completely, then store them unfrosted in an airtight container at room temperature. Make the frosting the day you plan to serve them for the best texture and flavor. It’s a great strategy for easy holiday baking.
• My frosting is too thin/too thick. How can I fix it? Don’t worry, this happens to everyone! If it’s too thin, beat in a bit more powdered sugar, a quarter cup at a time. If it’s too thick and difficult to spread, beat in another tablespoon of eggnog until it reaches your desired consistency.
• I can’t find eggnog at my store. What can I use? You can make a quick substitute by whisking together ½ cup of whole milk (or a rich non-dairy milk), 2 tablespoons of sweetened condensed milk, ½ teaspoon of vanilla extract, and ¼ teaspoon of nutmeg. It won’t be exactly the same, but it’ll work in a pinch for these Christmas desserts ideas.
• Are these kid-friendly? Yes! These are a huge hit with kids. The flavor is familiar and sweet without being overwhelming, making them perfect family-friendly holiday treats. Just be sure to use alcohol-free eggnog, which is what most store-bought varieties are.