Eggnog Cupcakes

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.

Eggnog Cupcakes Ingredients

– Unsalted butter- room temperature – Granulated sugar – Brown sugar – Large eggs – Rum extract – Salt – Ground nutmeg – Ground ginger – Ground cinnamon – Baking powder. – Eggnog – All-purpose flour

Step 1

Preheat oven to 350 degrees Fahrenheit. Start by mixing the room temperature butter and sugars until light and smooth.

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Step 2

Add in the eggs, rum extract, baking powder and spices (salt, nutmeg, ginger, and cinnamon) Mix until well combined.

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Step 3

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.

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Step 4

Mix one final time until the flour is well incorporated.

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Step 5

Prepare cupcake/muffin pan with cupcake liners. Fill liners ¾ of the way full with eggnog cupcake batter.

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Step 6

Bake for 15-18 minutes making sure to check with a toothpick to see if fully cooked.

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Step 7

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.

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Step 8

While the cupcakes are cooling, make the frosting. *Full recipe on my blog!

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Step 9

Pipe on to the cupcakes.

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Top with a sprinkle of cinnamon and a cinnamon stick. Enjoy!