Eggnog Cupcakes + Cream Cheese Frosting

These Eggnog Cupcakes + Cream Cheese Frosting are the epitome of enjoying the warm, satisfying feeling of drinking a nice cup of eggnog in cupcake form! They are filled with rich eggnog flavor, hints of spices, topped with a velvety eggnog cream cheese frosting, and comes completely fluffy, moist, and incredibly airy. Whipped together in the matter of a few short minutes, these cupcakes are an easy treat for everyone involved! Vegan, Gluten-free, + Make Ahead options.

Disclaimer: This post contains affiliate links via Amazon for products that I wholeheartedly love.

Eggnog Cupcakes are the epitome of Christmas!

If I'm honest, I must say that these cupcakes might be one of my ultimate faves! Growing up, I never had the tradition of drinking eggnog around the tree or playing Christmas music as we opened gifts or even a warm, comforting Christmas breakfast that was designated for that day.

However, my husband has come from that household and one of our traditions each year has been to drink a warm cup of Hot Chocolate or Eggnog on Christmas morning as we gather around the tree and open gifts (mostly my 5 year old---Haha).

Ever since trying eggnog, I've been hooked so it was only understandable that I would be hooked on these cupcakes.

How to Make Eggnog Cupcakes + Cream Cheese Frosting

You are in the right place if you love Eggnog Cupcakes but are looking to add decadent eggnog flavor to your holiday baking. This recipe is quick and easy to make. In fact, it's a great way to get kids helping out in the kitchen! First, you start by mixing together the batter with the ingredients until combined and smooth.

Then you bake for a few minutes until the centers come out clean, remove from oven, and let them cool completely before frosting. Whip together the buttercream frosting, add to a piping bag, and frost those cupcakes, sprinkle the tops with festive sprinkles, if desired! Wallah!

What You’ll Need For These Eggnog Cupcakes?

• Cake Flour – Creates a nice airy, fluffiness to cupcakes, BUT all-purpose flour can be substituted
• High Quality Eggnog – Makes everything taste like melted ice cream; adds a depth of creamy flavor
• Vanilla – A great addition of flavor and marries everything together
• Spices – Adds a warmness and spicy undertone: cinnamon, nutmeg, + clove
• Eggs— Works as a binder for everything
• Baking Powder + baking soda — Very important leavener for your cupcakes. You can sub baking powder with arrowroot starch
• Unsalted Butter — Creates a beautiful fluffy, velvety buttercream
• Sea Salt —  Brings out the sweetness
• Canola oil – The best oil to use for a great texture, however, you can sub with vegetable oil, coconut oil, or melted butter
• Cream Cheese — Creates a beautiful velvety buttercream/frosting and adds a mild sweet tang flavor
• Powered Sugar – The base of your buttercream/frosting
• Organic Cane Sugar – A great sweetener option that creates a lightness to cupcakes

5 TIPS TO MAKING PERFECT CUPCAKES.

#3: ALWAYS KEEP THINGS FRESH!

I know that this is a common mistake, especially for those of us who aren’t daily bakers. Ensure that your ingredients (flours, etc.) are fresh and haven’t been sitting there for months improperly sealed, etc.

Also, ensure that your leaveners (baking power + baking soda) are fresh. This is super important and often is the culprit in flatter baked goods.

#4: DOUBLE PROTECTION IS BETTER THAN ONE!

#5: WHEN IN DOUBT, THROW THEM OUT. Haha.

Last but not least, always ensure that your batter is JUST RIGHT. With cupcakes, your batter should be slightly thick and not extremely watery. This allows them to come out fluffy and not too wet. Therefore, always slowly add in the wet ingredients (while mixing) to ensure that your batter isn’t too crazy liquid-y to the point that it looks like your scooping up milk. When it doubt, throw it out and start again. Trust me, it’s best that way!

Believe me, after making small adjustments (like the ones mentioned in my tips above), I began perfecting cupcakes, which has been the best feeling in the world! Haha.

Feeling Everything Eggnog? These are Delicious Options!

If you’re a lover of warm, comforting flavors, then these Fluffy Overnight Apple Butter Eggnog Cinnamon Rolls are the best thing you’ll ever taste–seriously! Not only are they super thick,  fluffy, tender, brioche-like rolls, but they come completely bursting with apple butter flavor and smothered in a rich, but light eggnog cream cheese glaze. Hands down——these cinnamon rolls will be the newest Holiday craze! Easy make ahead and overnight dessert choice.

‘Tis the season to be jolly and there’s no better way to indulge in great joy + lights than with this Creamy Homemade Vegan Eggnog. This delicious eggnog is made from cashews, plant-based milk, amazing warm spices, and comes completely naturally sweetened and with a pinch of turmeric for added nutritional value. The perfect Holiday drink made in just 5 minutes and is perfect for the entire family. All vegan + GF.

NEED CUPCAKE IDEAS? TRY THESE RECIPES.

These Easy Caramel Coconut Cupcakes are melt in your mouth coconut cupcakes that come popular by demand.

These Vanilla Cupcakes with Sprinkles are the best + most favorite cupcakes I’ve made. Soft, fluffy, + extra moist, these cupcakes are bursting with bold vanilla flavor in every bite.

These Best Banana Cupcakes + Maple Buttercream are classic flavors that never get old, but together they are even more PERFECT!

These Easy Pumpkin Chai Cupcakes are a delicious flavor battle between two classic flavors—-pumpkin + chai. Together, however, they are even more PERFECT!

These Vegan Red Velvet Cupcakes + Bourbon Vanilla Buttercream are the perfect way to indulge your sweet tooth this season without the dairy!

COMMON FAQs ABOUT THESE EGGNOG CUPCAKES.

HOW TO BEST STORE LEFTOVER CUPCAKES?

Best kept if stored in an air-tight container in the refrigerator for up to 7 days (unfrosted) and 3-4 days when frosted. Also, can be frozen for up to 6 months when unfrosted and thawed.

CAN THESE CUPCAKES BE MADE AHEAD?

You can always bake these cupcakes the night or day before and let them cool, tightly wrap, and refrigerate until ready to use. The buttercream frosting can also be made prior and tightly wrapped and stored in the fridge as well. When ready to serve, let cake sit at room temperature for 30 minutes to an hour, frost, and enjoy!

DO I NEED CAKE FLOUR?

In all honesty, I tend to use Cake Flour by itself when I decide not to mix it in with All-Purpose Flour. Using Cake Flour alone makes your cake/cupcakes even more soft, fluffy, and moist! Of course, you can always use All-Purpose Flour solely if you don’t have Cake Flour.

WHY ARE THE INGREDIENTS AT ROOM TEMPERATURE?

When it comes to ingredients, especially in baking, it’s always best to have cold ingredients at room temperature to ensure that the mixing process is more seamless and even. Please note that microwaving your butter last minute if you forget to leave it out at room temperature isn’t recommended. Microwaving often changes the consistency of the butter which doesn’t create a nice ‘creaminess’ when mixed.

CAN I MAKE THESE CUPCAKES GLUTEN-FREE?

Yes! To make these cupcakes GF, I recommend using a GF Flour Blend (Bob’s Red Mills has a great version!). **NOTE: If the cupcake mixture is too ‘thin + runny’, simply add additional GF flour, ¼ cup at a time.**

WHAT DESSERTS CAN I ADD EGGNOG TO?

Honestly, when it comes to adding eggnog to desserts, I'd dare to say you can add it to just about everything. Haha. But seriously, I find that eggnog works amazing in cheesecakes, french toast, oatmeal, lattes, biscuits, pancakes, waffles, mashed sweet potato---you name it. Whether it's just a splash of eggnog or a full cup, there are so many ways to incorporate it into your Holiday menu.

CAN I MAKE THESE EGGNOG CUPCAKES VEGAN?

Absolutely! To make these cupcakes entirely vegan, simply substitute the butter with vegan butter and omit the eggs and replace with an egg replacer powder or 1 tablespoon apple cider vinegar. Also, substitute the eggnog with a dairy-free eggnog and the cream cheese with another ½ cup of butter (vegan). Have no clue of great vegan eggnog options? No worries----I thoroughly enjoy Eggnog by Elmhurst 1925, Califia Farms and So Delicious Dairy-Free for starters.

Of course, you won't be using cream cheese in the frosting, however, for added flavor you can always add more eggnog instead.

More Delicious Eggnog Recipes To Try

• Vegan Caramel Eggnog Mocktail
• Caramel Eggnog Cupcakes
• Eggnog Cheesecake + Snickerdoodle Cookie Crust
• Soft + Chewy Gingerbread Oatmeal Cookies
• Baked Eggnog French Toast
• Gingerbread Cinnamon Roll

MADE OUR RECIPE?

If you make these Eggnog Cupcakes + Cream Cheese Frosting, be sure to Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea!

Eggnog Cupcakes + Cream Cheese Frosting

December 24, 2020 •

By Shanika

4.60 from 5 votes

These fluffy and soft Eggnog Cupcakes + Cream Cheese Frosting are a fun, tasty way to enjoy the warming spices and says 'Holiday cheer' in every bite!

Prep Time: 15 minutes mins

Cook Time: 18 minutes mins

Total Time: 33 minutes mins

Serves: 12 servings

Units:

US Customary|Metric

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Ingredients

CUPCAKES:

• 1 ½ cups Super fine cake flour (See Notes!)
• 1 ½ tsps baking powder
• ¾ cup organic cane sugar
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon ground cloves
• ¼ teaspoon sea salt
• 2 large organic eggs, at room temp.
• 4 Tbsps organic canola oil (See Notes!)
• 1 teaspoon vanilla extract
• ¾-1 cup high-quality eggnog + 2 Tbsps!

BUTTERCREAM:

• 5 cups organic powdered sugar, sifted
• ½ cup unsalted butter, softened at room temp.
• 4 oz. organic cream cheese, softened at room temp.
• 1 teaspoon vanilla extract
• 2-3 Tbsps high-quality eggnog
• ⅛ teaspoon ground nutmeg

Instructions

TO MAKE CUPCAKES:

• Preheat the oven to 400 degrees Fahrenheit and prep the 12-cavity cupcake pan with liners + spray.
• In a large bowl, whisk together the flour, baking powder, sugar, cinnamon, nutmeg, cloves, and sea salt.
• Add the oil, eggnog, eggs, and vanilla to the dry ingredients and using a hand-mixer on medium-high speed, mix everything together until combined, smooth, and no lumps are visible. NOTE: DO NOT OVER-MIX!
• Scoop the batter into each cupcake cavity ( about ¾ full) and bake at 400 degrees Fahrenheit for the FIRST 5 minutes. Then reduce temperature to 350 degrees Fahrenheit and continue baking for another 11-13 minutes or until a toothpick comes out clean in the center.
• Once done, turn the oven off and keep cupcakes inside with the oven door slightly open for about 2 minutes before taking them out. NOTE: This keeps the cupcakes from "deflating" from the sudden change in temp.
• Let them cool COMPLETELY before frosting.

TO MAKE THE CREAM CHEESE EGGNOG BUTTERCREAM:

• Simply beat the softened butter and cream cheese in the bowl of an electric mixer (or using a hand-mixer) on medium-high speed, until smooth and pale. Add in the powdered sugar, vanilla, nutmeg, and eggnog, continuing to mix on medium-speed until you reach the desired consistency----smooth and fluffy. NOTE: Add more eggnog (1 tablespoon at a time if too thick) or powdered sugar (for more thickness).
• Add buttercream to a piping bag and pipe onto cooled cupcakes. Repeat until all cupcakes are frosted. Top with festive sprinkles, if desired.
• Bon Appetit!

Tips & Tricks

• STORAGE: Best kept if stored in an air-tight container in the refrigerator for up to 7 days (unfrosted) and 3-4 days when frosted. Also, can be frozen for up to 6 months when unfrosted and thawed.
• GLUTEN-FREE VERSION: To make these cupcakes GF, I recommend using a GF Flour Blend (Bob’s Red Mills has a great version!). **NOTE: If the cupcake mixture is too ‘thin + runny’, simply add additional GF flour, ¼ cup at a time.**
• MAKE AHEAD: You can always bake these cupcakes the night or day before and let them cool, tightly wrap, and refrigerate until ready to use. The buttercream frosting can also be made prior and tightly wrapped and stored in the fridge as well. When ready to serve, let cake sit at room temperature for 30 minutes to an hour, frost, and enjoy!
• OIL: If you want to substitute the canola oil, you can always use vegetable oil, coconut oil, or melted butter.
• VEGAN OPTION: To make these cupcakes entirely vegan, simply substitute the butter with vegan butter and omit the eggs and replace with an egg replacer powder or 1 tablespoon apple cider vinegar. Also, substitute the eggnog with a dairy-free eggnog and the cream cheese with another ½ cup of butter (vegan).
• FLOUR: If you don’t have cake flour, you can always just use all-purpose flour entirely instead. 
• EQUIPMENT: Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with these Eggnog Cupcakes + Cream Cheese Frosting. Everything from my fave cupcake pans, mixing bowls, hand-mixers, wooden spoons, and more.

Nutrition

Calories: 234kcal | Carbohydrates: 77g | Protein: 5g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 54mg | Sodium: 182mg | Potassium: 66mg | Fiber: 0.4g | Sugar: 13g | Vitamin A: 292IU | Vitamin C: 0.04mg | Calcium: 76mg | Iron: 0.4mg

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Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea

Eggnog Cupcakes + Cream Cheese Frosting.

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