Fluffy and moist Eggnog Cupcakes topped with a creamy eggnog buttercream frosting. These soft and tender eggnog cupcakes and eggnog frosting are made with spiced rum. It’s the perfect Christmas cupcake recipe.
Deck the halls, or should I say your tables with these delicious soft and fuffy eggnog cupcakes. This tender cupcake recipe uses my families favorite holliday drink, eggnog!
Christmas Cupcake Recipe
This cupcake recipe has quickly become one of my kid’s favorites! If you are looking for more of my family’s Christmas cupcake recipes then you might enjoy my Marshmallow Christmas Cupcakes. Or one of these other popular cupcake recipes on my blog.
Eggnog Spiced Rum Cupcakes
Turn up the christmas music and bake these delicious eggnog spiced rum cupcakes for your next holiday event. This easy fluffy cupcake recipe will get you into the Christmas spirit.
Theae cupcakes are a bursting with eggnog flavor, along with winter spices and a kick of rum.
Eggnog Cupcakes with Eggnog Buttercream Frosting
New to baking? I have shared more information and photos on how to make eggnog cupcakes and eggnog buttercream frosting below.
I have also shared more helpful information about this cupcake recipe, including how long you can store them, Decorating tips, and more! If you just need the recipe, feel free to skip to the bottom or hit that Jump To Recipe button at the top of this post.
Eggnog Buttercream Frosting
I am so in love with this buttercream frosting! It’s so delicious. It’s made with cream cheese, eggnog, butter, ground cinnamon, powdered sugar, and rum extract.
It pairs well with this tender eggnog cupcake recipe. As well as my Coconut Cupcakes. Yum!
Eggnog Cupcakes Recipe Notes
How long can I store my eggnog cupcakes?
You can store your unfrosted upcakes in an airtight container for up to 5 days. The sooner you eat them the better though!
How long can I store my eggnog buttercream frosting?
You can store your unfrosted upcakes in an airtight container for up to 3 days. The longer the buttercream frosting sits the more solidified the buttercream will be.
If you are storing this buttercream for later use, simply let it sit on the counter for 30 minutes to an hour before using. This should be enough time to let it thaw so that it is easier for you to work with.
Eggnog Cupcakes Ingredients
- Unsalted butter- room temperature
- Granulated sugar
- Brown sugar
- Large eggs
- Rum extract
- Ground nutmeg
- Ground ginger
- Ground cinnamon
- Baking powder.
- All-purpose flour
These moist eggnog cupcakes are made with a lot of love and of course the star ingredient eggnog! The eggnog gives this tender cupcake a boost of moisture with the added fat.
How to make eggnog cupcakes
To start, you will need to preheat oven to 350 degrees Fahrenheit. in a medium mixing bowl start by mixing the room temperature butter and sugars until light and smooth.
Add in the eggs, rum extract, baking powder and spices (salt, nutmeg, ginger, and cinnamon). Mix until well combined.
Eggnog Cupcake Batter
Once combined, you will need to add in the eggnog and mix once more. Continue with adding in half of the flour, mix and then add in the remaining half.
Mix one final time until the flour is well incorporated. Prepare the cupcake or muffin pan with cupcake liners. This recipe yields 18 cupcakes.
Bake the eggnog cupcakes
Fill cupcake liners ¾ of the way full with cupcake batter. Do not overfill, it will result in a more dense cupcake.
Bake eggnog spiced rum cupcakes for 15-18 minutes making sure to check with a toothpick to see if fully cooked. The toothpick should come out clean or with minimal crumbs.
Let the eggnog cupcakes cool
Once the cupcakes have finished baking remove them from the oven. Allow the cupcakes to sit in the pan to cool for 10-15 minutes and then move to a cooling rack.
Do not remove them from the pan too early. You will want your cupcakes to set and fully cool before you frost them. If you do not allow them to cool completely the frosting will melt and make a big mess.
Eggnog buttercream frosting ingredients
- Unsalted butter- room temperature
- Cream cheese- room temperature
- Rum extract.
- ground cinnamon
- Powdered sugar
A super simple buttercream frosting recipe. This eggnog buttercream frosting features cream cheese, butter, rum extract, ground cinnamon and powdered sugar.
How to make eggnog buttercream frosting
While cupcakes are cooling, start to make the frosting. Add butter and cream cheese into a mixing bowl and beat until creamy and smooth.
Continue with adding cinnamon and rum extract. Beat until combined.
The best rum icing
Slowly add in powdered sugar into the cream cheese mixture. (¼ cup at a time). Go slow! Or else you will make a big mess, like I have in the past.
Once all of the powdered sugar is well incorporated, add the icing into a piping bag prepped with the tip of your choice.
Piping the eggnog cupcakes
Pipe the buttercream frosting onto the cupcakes. Top with a sprinkle of cinnamon and a cinnamon stick.
Serve and enjoy!
- ½ cup Unsalted butter- room temperature
- ¾ cup Granulated sugar
- ¾ cup Brown sugar
- 3 Large eggs
- 1 teaspoon Rum extract
- 1 teaspoon Salt
- ½ teaspoon Ground nutmeg
- ¼ teaspoon Ground ginger
- 1 teaspoon Ground cinnamon
- 2 teaspoon Baking powder.
- 1 cup Eggnog
- 1½ All-purpose flour
- 8 Tablespoons Unsalted butter- room temperature
- 8 oz. Cream cheese- room temperature
- ¼ teaspoon Rum extract.
- 2 teaspoons Ground cinnamon
- 3¾ cup Powdered sugar
- Preheat oven to 350 degrees Fahrenheit.
- Start by mixing the room temperature butter and sugars
until light and smooth.
- Add in the eggs, rum extract, baking powder and spices
(salt, nutmeg, ginger, and cinnamon)
- Mix until well combined.
- Once combined, add in the eggnog and mix once more.
- Continue with adding in half of the flour, mix and
then add in the remaining half.
- Mix one final time until the flour is well
- Prepare cupcake/muffin pan with cupcake liners.
- Fill liners ¾ of the way full with eggnog cupcake batter.
- Bake for 15-18 minutes making sure to check with a
toothpick to see if fully cooked.
- Once finished baking, allow the spice rum eggnog cupcakes to sit in the pan to cool
for 10-15 minutes and then move to a cooling rack.
- While cupcakes are cooling, start to make the
- Add butter and cream cheese into a mixing bowl and
beat until creamy and smooth.
- Continue with adding cinnamon and rum extract.
- Beat until combined.
- Slowly add the powdered sugar into the cream cheese
mixture. (¼ cup at a time)
- Once all of the powdered sugar is well incorporated,
add rum icing into a piping bag prepped with the tip of your choice.
- Pipe on to the cupcakes.
- Top with a sprinkle of cinnamon and a cinnamon stick.
- Serve and enjoy!