Eggnog cupcakes are spiked with bourbon and sprinkled with nutmeg. This cupcake version of the holiday cocktail is a crowd pleaser.

eggnog cupcake in brown paper liner; eggnog frosting dusted with nutmeg

Let the holiday baking commence! This season is full of delicious goodies on If You Give a Blonde a Kitchen including these eggnog cupcakes. I made them over the weekend for a holiday party and they were a hit!​​​​​​​​​​​​​​​​​​​​​ Everyone loved that they were spiked with bourbon.

Why this recipe works: These eggnog cupcakes turn out light and fluffy. They have a noticeable eggnog flavor and a subtle bourbon taste. You can control how much bourbon flavor you want in the cupcakes too!

two photo collage of eggnog cupcake ingredients in bowls, labeled

How to make eggnog cupcakes

  1. Make the cupcake batter: Whisk together the dry ingredients—flour, sugar baking powder, salt. Set aside. Beat together the wet ingredients—butter, egg whites, vanilla, milk and eggnog. Mix dry ingredients into the wet ingredients and stir just until combined.
  2. Bake the cupcakes: Transfer batter to a paper lined cupcake tin. Fill each cup two-thirds full.Bake at 350 F for 15 to 18 minutes. Let cupcakes cool completely.
  3. Make the frosting: Beat butter until fluffy. Add confectioner’s sugar and mix until combined. Add eggnog and bourbon until desired consistency is reached. Transfer to a piping bag with tip.
  4. Assembly: Brush the tops of the cupcakes with bourbon. Frost the cupcakes and dust with nutmeg if desired.
     

Want more boozy flavor? Try adding 1/2 teaspoon rum extract to the cupcakes.

photo collage demonstrating how to make eggnog cupcakes in mixing bowl and cupcake tin

Frequently Asked Questions

How to store eggnog cupcakes:

Cupcakes may be stored in an airtight container at room temperature for 2 or 3 days or in the refrigerator for up to 5 days. However, cupcakes are best when eaten the day they are made, especially if you brush the tops with bourbon.

Can I make these cupcakes without alcohol?

Yes! Skip brushing the cupcakes with bourbon and instead of using bourbon in the frosting use only eggnog. If you are missing the alcohol flavor, add 1/4 teaspoon rum extract to the cupcakes and the frosting.

Can I freeze cupcakes?

Yes, once the cupcakes have cooled completely, wrap them individually and store in an airtight container in the freezer for up to 1 month. Defrost in the refrigerator before bringing to room temperature and frosting.

cupcakes on wire cooling rack with pastry brush a bourbon

Eggnog is one of my favorite flavors to bake with around the holidays. It’s so versatile and lends itself well to desserts. Eggnog cookies are made with a similar buttercream frosting (perfect use for leftover frosting if you have any!) If you love cheesecake, you have to try my eggnog cheesecake. It has a gingersnap crust!

Have you ever made eggnog from scratch? Learn how to make the popular holiday cocktail with this recipe for homemade eggnog.

eggnog cupcakes on beige surface; cinnamon sticks and mug of eggnog next to cupcakes

To make the eggnog cupcakes truly like the yuletide cocktail, I incorporated bourbon into the frosting and also brushed each cupcake with bourbon as well. This turned out to be the perfect spike for the cupcakes—just enough to taste, but not overwhelming at all.

The guests at the holiday party loved the idea of spiked eggnog cupcakes too. Not only do they taste great, but you get a dash of alcohol too. During the holidays, anything goes, right?

eggnog cupcake with frosting next to glass mug of spiked eggnog

Soft and Fluffy Eggnog Cupcakes

Eggnog cupcakes are spiked with bourbon and sprinkled with nutmeg. This cupcake version of the holiday cocktail is a crowd pleaser.
5 (4 ratings)

Ingredients

Eggnog Cupcakes

  • 1 ⅔ cups (240 g) all purpose flour
  • 1 cup (200 g) sugar
  • ½ tsp nutmeg
  • 1 ¼ tsp baking powder
  • ¼ tsp coarse salt
  • ¾ cup (170 g) unsalted butter, room temperature
  • 3 egg whites, room temperature
  • ½ tsp vanilla extract
  • ¾ cup (180 ml) eggnog, room temperature
  • ¼ cup (60 ml) milk, room temperature
  • ¼ cup (60 ml) bourbon , (optional)

Frosting

  • ¾ cup (170 g) unsalted butter, room temperature
  • 2 ½ cups (275 g) confectioners’ sugar
  • 3-4 tablespoons eggnog
  • 1-2 teaspoons bourbon

Instructions 

Cupcakes

  • Preheat oven to 350° F. Line a muffin tin with cupcake liners. Set aside.
  • Whisk together flour, sugar, nutmeg, baking powder and salt in a large mixing bowl. Set aside.
  • In a large bowl with a hand mixer or a stand mixer fitted with a paddle attachment, beat together butter, egg whites, vanilla, eggnog and milk and on medium speed just until smooth. Slowly add in flour mixture and mix just until combined. Do not over mix.
  • Fill prepared cupcake liners two-thirds full. Bake 15 to 18 minutes or until a toothpick inserted in the center comes out clean or with a couple crumbs on it. Allow to cool for 1-2 minutes, then remove to cooling rack to finish cooling.

Frosting

  • In a medium bowl with a hand mixer or a stand mixer fitted with a paddle attachment, beat butter until fluffy. Gradually add confectioners' sugar until combined. Add 1 tablespoon eggnog and 1 teaspoon bourbon. Add additional eggnog or bourbon to reach desired consistency and taste. Transfer frosting to a bag fitted with a tip.

Assembly

  • Brush cooled cupcakes with bourbon (optional step). Frost cupcakes and sprinkle with nutmeg.

Notes

Store eggnog cupcakes at room temperature in an airtight container. Cupcakes are best served the day they are made, but can be eaten up to 4 days after baking.
Freeze eggnog cupcakes (unfrosted) in an airtight container for up to 1 month. Defrost in the refrigerator before frosting and serving.
Nonalcoholic eggnog cupcakes: Replace the bourbon with milk (for a total of 1/2 cup milk in the cupcake batter). For alcohol flavor, replace vanilla extract with rum extract.
Serving: 1cupcake, Calories: 233kcal, Carbohydrates: 29g, Protein: 2g, Fat: 12g, Saturated Fat: 8g, Cholesterol: 37mg, Sodium: 39mg, Potassium: 65mg, Fiber: 1g, Sugar: 22g, Vitamin A: 379IU, Vitamin C: 1mg, Calcium: 32mg, Iron: 1mg

Cupcake recipe inspired by Life, Love and Sugar.

Share This: