This recipe turns the holiday classic into a handheld treat: soft, tender cupcakes infused with the warm spice of nutmeg and real eggnog, finished with a silky eggnog buttercream. I first made these during a small family cookie swap the week before Christmas, and they disappeared so quickly that everyone asked for the recipe. The batter bakes up with a fine crumb and just enough moisture from the eggnog and a splash of vegetable oil to keep the crumb soft the next day. The buttercream echoes the same flavors but with enough structure to pipe pretty swirls and hold a dusting of nutmeg.

What makes these especially memorable is the balance between the cake and frosting: the cake is light and not overly sweet, while the frosting is rich, creamy, and packed with the familiar warming notes of nutmeg and optional rum extract. These are the kind of treats that bring people together — I often pull them out after dinner with coffee or along with a holiday movie. They’re forgiving to make, and with a few small tips you’ll get consistent results whether you’re baking for a crowd or preparing a festive gift.

Ingredients

• All-purpose flour: Use 1 1/4 cups of standard all-purpose flour for the light structure; spoon and level the cup when measuring for accuracy. Brands like King Arthur or Pillsbury give reliable results.
• Baking powder: 1 1/2 teaspoons provides lift — be sure it’s fresh (less than 6 months old) so the cupcakes rise evenly.
• Nutmeg: Freshly grated nutmeg is ideal for the brightest flavor; use 3/4 teaspoon in the cake and another teaspoon in the frosting for that signature warmth.
• Unsalted butter: Use room-temperature butter for proper creaming; 6 tablespoons in the cake and 1/2 cup for the frosting gives richness without greasiness.
• Sugar: 3/4 cup granulated sugar in the batter sweetens while allowing the eggnog flavor to shine; powdered sugar (4 cups) builds the frosting structure.
• Eggnog: You'll need 1/2 cup plus 2 tablespoons for the cake and 4 tablespoons for the buttercream; choose a high-quality carton or homemade eggnog for the best results.
• Shortening (for frosting): 1/2 cup vegetable shortening helps stabilize the buttercream so it holds shape at room temperature.
• Eggs & flavoring: Two large eggs and 1 teaspoon vanilla anchor the cupcake’s texture and aroma; 1/4 teaspoon rum extract in the frosting is optional for depth.

Instructions

Prepare and preheat: Preheat the oven to 350°F (176°C). Line a 12-cup muffin pan with paper liners. Preheating ensures immediate oven spring when the batter goes in; an oven thermometer helps confirm accuracy. Mix dry ingredients: Whisk together 1 1/4 cups all-purpose flour, 1 1/2 teaspoons baking powder, 3/4 teaspoon ground nutmeg, and 1/4 teaspoon salt in a medium bowl. Sifting isn’t necessary, but whisking aerates the flour and evenly distributes the leavening. Cream butter and sugar: In a large bowl with a stand mixer or hand mixer, beat 6 tablespoons room-temperature unsalted butter, 3/4 cup granulated sugar, and 1 1/2 tablespoons vegetable oil for about 3 minutes until light and fluffy. Long creaming traps air that yields a tender crumb. Add eggs and vanilla: Add the eggs one at a time, mixing until mostly incorporated after each addition. Add 1 teaspoon vanilla with the second egg and scrape the bowl smooth. Proper incorporation prevents curdling and uneven texture. Combine dry and wet: Add half the dry mix to the batter and mix until nearly combined. Pour in 1/2 cup plus 2 tablespoons eggnog slowly and mix until blended. Add the remaining dry ingredients and mix briefly until smooth; overmixing will tighten the crumb. Portion and bake: Fill liners just over half full — about 2 tablespoons shy of the top — and bake 15–18 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs. Rotate the pan once halfway through if your oven has hot spots. Cool completely: Transfer cupcakes to a wire rack and cool completely before frosting so the buttercream doesn’t melt. Cooling takes 30–45 minutes depending on room temperature. Make the buttercream: Beat 1/2 cup room-temperature unsalted butter and 1/2 cup shortening until smooth. Add 2 cups of the powdered sugar, 2 tablespoons eggnog, 1/4 teaspoon rum extract (optional), 1 teaspoon nutmeg, and a pinch of salt; beat smooth. Add remaining 2 cups powdered sugar and the last 2 tablespoons eggnog, mixing until silky and pipeable. Adjust consistency with a teaspoon of milk or powdered sugar as needed. Frost and finish: Pipe or spread the buttercream on cooled cupcakes and dust lightly with extra nutmeg. For an elegant touch, add a tiny sugared cranberry or a toasted nutmeg sprinkle.

Storage Tips

Store unfrosted cupcakes at room temperature in an airtight container for up to 24 hours. For longer storage, refrigerate covered for up to 4 days; bring to room temperature for 30–60 minutes before serving. For freezing, place frosted cupcakes on a baking sheet and freeze until the frosting firms (about 1 hour), then wrap each in plastic wrap and store in an airtight container for up to 3 months. When reheating, let frozen cupcakes thaw in the refrigerator overnight, then sit at room temperature for about 20–30 minutes. Avoid microwave reheating, which can melt frosting and alter texture.

Ingredient Substitutions

If you prefer a dairy-free version, substitute the butter with a vegan butter and use a nondairy milk-based eggnog alternative; replace shortening with a plant-based shortening for similar structure. For gluten-free, use a 1-to-1 gluten-free flour blend with xanthan gum included and expect a slightly different crumb. If you don’t have eggnog, combine whole milk with 1 tablespoon sugar and 1/4 teaspoon ground nutmeg as a quick stand-in, though the flavor will be milder.

Serving Suggestions

Serve these with a warm cup of coffee, spiced tea, or alongside holiday cocktails. Garnish with a light dusting of nutmeg or cinnamon, a sliver of crystallized ginger, or a sugared cranberry for color contrast. These also pair well with a simple citrus salad to cut through the sweetness. For a dessert platter, present them with gingerbread cookies and peppermint bark for an inviting holiday display.

Cultural Background

Eggnog has roots in medieval Europe as a warmed spiced milk beverage and evolved over centuries into the rich seasonal drink we know today, especially popular in North America during winter holidays. These cupcakes are a playful American adaptation that keeps the original flavors while converting the drink into a festive baked good. Regional variations of eggnog use different spirits or omit alcohol entirely, and this recipe respects that diversity by allowing rum extract as optional.

Seasonal Adaptations

For a winter twist, add a teaspoon of finely grated orange zest to the batter for citrus brightness. In cold climates, a splash of dark rum in the frosting adds warming depth for adult gatherings. In spring, lighten the frosting with less powdered sugar and more eggnog for a softer, cream-like finish, and top with edible flowers for a seasonal presentation.

Meal Prep Tips

Make the cupcakes a day ahead and store unfrosted; prepare the buttercream the morning you plan to serve and frost just before guests arrive. For bulk gifting, freeze frosted cupcakes after the frosting firms and wrap individually — they’re ready to hand out straight from the freezer if you allow a brief thaw. Use disposable piping bags or fill reusable ones and keep extra frosting chilled until assembly.

These eggnog cupcakes are a little holiday magic in a paper liner: nostalgic, shareable, and endlessly adaptable. Whether you make them for a large gathering or a cozy family night, they invite conversation and the happy smiles that come with a beloved seasonal flavor.