Lindsay Ann Bakes: Eggnog Cupcakes

Thursday, January 20, 2011

Eggnog Cupcakes

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Eggnog... you either love it or hate. Me? I LOVE IT! It is probably for the best that the grocery stores only carries it once a year. Naturally, I had to put it in a cupcake. Fluffy eggnog cupcakes topped with a rich eggnog cream cheese frosting, and a touch of nutmeg.

Eggnog Cupcakes

Yield: about 15 cupcakes



  • 1 1/8 cup (126g) cake flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • pinch of nutmeg
  • 1 cup (200g) granulated white sugar
  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 1/4 cup vegetable oil
  • 1/2 cup eggnog
  • 1 1/2 teaspoon vanilla extract 
  • 1/2 teaspoon imitation rum flavor extract, optional (found by the vanilla extract in the grocery store)
  • 1 large egg + 2 large egg yolks, room temperature (separate when cold)
Eggnog Cream Cheese Frosting
  • 8oz cream cheese, room temperature
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon rum extract, optional
  • 1/4 teaspoon salt (I use extra fine, popcorn salt)
  • Pinch of Ground Nutmeg
  • 4 cups (1lb) powdered sugar, sifted 
  • 1-2 tablespoons eggnog


Prepare Cupcakes

Preheat oven to 350 degrees F. Line a cupcake pan with baking cups.

Sift together the flour, baking powder, baking soda, salt and nutmeg into a large bowl or bowl of a stand mixer. Add the sugar and mix for about 30 seconds to distribute the ingredients evenly and aerate the flour.  Beat in the softened butter and oil on low speed until it is moistened and looks like wet sand, about 45 seconds.

Vigorously whisk together the eggnog, vanilla, rum flavor and eggs for about 30 seconds, until well combine. On low speed, pour half of the liquid mixture into your batter in a very slow and steady stream. Increase to medium speed and beat for about 30 seconds. Scrape down the sides and bottom of your bowl with a rubber spatula to make sure all ingredients are fully incorporated. Slowly add the rest of the liquid mixture into your batter and beat for about 20 seconds.

Distribute the batter between baking cups (about 3-4 tablespoons batter each, for standard, or 1 1/2 tablespoons batter each, for minis). Bake standard size cupcakes for 16-18 minutes and minis for 8-10 minutes, or until your finger leaves a slight impression on the tops of the cupcakes when pressed and inserted toothpick comes out clean or with with a few moist crumbs clinging to it. Do not over bake. Remove from pan and cool completely on a wire rack before frosting.

Prepare Frosting 
With an electric mixer, beat butter and cream cheese on medium speed until smooth (make sure they are both at room temperature so you do not get lumps in your frosting). Add vanilla extract, rum extract, salt and nutmeg. Gradually beat in powdered sugar until incorporated. Add eggnog and beat on medium speed for about 2 minutes, until smooth and creamy.

Garnish cupcakes with a sprinkles of ground nutmeg and/or a cinnamon stick.

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  1. Wow! Can't wait to try these! I'll definitely post a pic :)

  2. Great can't wait to see how they turned out!!

  3. I made these cupcakes and they are delish. I accidentally used 1 stick of butter and omitted the rum because I didn't have any on hand. Thanks for sharing.

  4. I'm so glad you liked them. Let me know if you have a photo, I would love to see how they turned out!

  5. I did take a pic, but I don't know how to post it on here. I will email it to you. They are not as pretty as yours, but they are delish.

  6. Fantastic.. Just made them as mini cupcakes. They are yummy

  7. I made these today and they turned out delish! Not as pretty as yours of course, but pretty tasty! A great holiday treat!

  8. So glad you liked them! They look fantastic, love the icing swirl!

  9. Mariacristina SchiazzaJanuary 7, 2012 at 4:28 AM

    Hi Lindsay Ann! My name is Maria Cristina and I'm writing you from Italy just to let you know that I adore you and all your receipes. I have seen you for the first time playing the Cupcakes War during which you were really great.
    Maria Cristina