Get your holiday season started with these soft and fluffy eggnog cupcakes. They 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 You’ll Love This Recipe

  • Festive and fun! What better way to get in the holiday spirit than with an eggnog-flavored dessert?
  • Super fluffy texture. You are going to love how fluffy and tender these cupcakes are!
  • Kick of bourbon. To make this truly like the holiday cocktail, a bit of bourbon is brushed on the cupcakes and used in the frosting.
  • Quick to make. There’s only 15 minutes of active prep time in this recipe. How easy is that?
  • Perfect for holiday parties! These will be a hit at your next Christmas celebration!

Ingredient Notes

photo collage of eggnog cupcake ingredients in bowls, labeled.
  • Eggnog: Choose your favorite brand. I prefer the Southern Comfort version.
  • Bourbon: Again, choose your favorite! You can also use brandy, cognac or rum.
  • Nutmeg: This spice is used in the holiday cocktail so it’s a must for the recipe!
  • Milk: Choose whole milk for a rich flavor and moist texture.
  • Egg whites: Since eggnog already has yolks in it, I chose to use just egg whites to help make the cupcakes fluffy.
  • Baking powder: This leavening agent helps the batter rise in the oven. Check that it’s fresh and not expired.
  • Butter: Use room temperature unsalted butter. Salt is added separately to help activate the baking powder.
  • Confectioners’ sugar: Also known as powdered sugar, this is used to sweeten the frosting.

Refer to the recipe card for ingredient details and measurements.

Recipe Variations

Use a different alcohol. If bourbon isn’t your favorite, try rum (it’s delicious when soaked into cake). Brandy or cognac are also traditional options.

Make cream cheese frosting instead! Beat 1 cup block-style cream cheese with 1/2 cup butter. Mix in 2 1/2 cups confectioners’ sugar. Add eggnog and bourbon to taste.

Add some extra spices. Looking for more flavor? Add 1 teaspoon cinnamon and a pinch of ground cloves to the dry ingredients.

Make mini cupcakes. Use a mini muffin tin and fill each cup two-thirds full. Bake for 8 to 10 minutes.

How to Make Eggnog Cupcakes

photo collage demonstrating how to make eggnog cupcakes in mixing bowl and cupcake tin.
  1. Make the cupcake batter: Whisk together the dry ingredients—flour, sugar baking powder, salt. Set aside.
  2. Beat together the wet ingredients—butter, egg whites, vanilla, eggnog and milk.
  3. Mix dry ingredients into the wet ingredients. Stir just until combined.
  4. Bake the cupcakes: Transfer batter to a paper lined muffin tin. Fill each cup two-thirds full.Bake at 350 F for 15 to 18 minutes. Let cupcakes cool completely.
photo collage demonstrating how to make eggnog frosting and frost cupcakes.
  1. 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.
  2. Assembly: Brush the tops of the cupcakes with bourbon. Pipe on some frosting and dust with nutmeg if desired.

Expert Tips

Use room temperature ingredients. This helps makes mixing easier and creates a uniform batter. As a result, the cupcakes have a consistent tender texture.

Do not over-mix when combining the wet and dry ingredients. This will cause a dense texture. Instead, stir in the flour mixture just until combined.

Cool cupcakes completely before frosting. If they’re still warm, the frosting will melt!

eggnog cupcakes on beige tabletop with cinnamon sticks and mug of eggnog next to cupcakes.

Make Ahead and Storage Tips

Store cupcakes in an airtight container at room temperature for 2 or 3 days or in the refrigerator for up to 5 days.

Freeze for up to 3 months. Once the cupcakes have cooled completely, wrap them individually and store in an airtight container in the freezer. You can freeze them already frosted or freeze the frosting separately. Defrost in the refrigerator before bringing to room temperature.

Make ahead the frosting and store in the refrigerator for up to 5 days. Bring to room temperature and give it a thorough stir before using.

Recipe FAQ

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 still want the flavor, add 1/2 teaspoon rum extract.

Can I use the batter to make a cake?

I have not tested the recipe in a cake pan, but it should work for two 8-inch rounds or three 6-inch rounds. Baking time will be longer, about 25 to 30 minutes.

Can you use homemade eggnog?

I don’t suggest it because the ratio of sugar to egg yolks varies quite a bit. It’s best to use a store-bought variety for better results.

fluffy eggnog cupcake on open paper cupcake liner.

Did you love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and if you REALLY loved it, consider leaving a comment further down the page.

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

Get the Recipe: Easy Eggnog Cupcakes

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


Eggnog Cupcakes

  • 1 ¾ cups (220 g) all purpose flour
  • ¾ cup (150 g) granulated sugar
  • ½ teaspoon ground nutmeg
  • 2 teaspoons baking powder
  • ½ teaspoon coarse salt
  • ¾ cup (170 g) unsalted butter, room temperature
  • 3 egg whites, room temperature
  • ½ teaspoon pure vanilla extract
  • ½ cup (120 ml) eggnog, room temperature
  • ¼ cup (60 ml) milk, room temperature
  • ¼ cup (60 ml) bourbon, (optional for brushing)


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



  • 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.


  • 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.


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


Store 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 in an airtight container for up to 3 months. For best results, individually wrap cupcakes in plastic wrap. Defrost in the refrigerator before frosting and serving.
Nonalcoholic: Skip brushing the cupcakes with bourbon and omit the bourbon from the frosting. To keep the flavor, add 1/2 teaspoon 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.

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