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.
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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.
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!
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.
While using cupcake liners are a huge lifesaver when making it easier to remove your cupcakes after they are ready, ensuring that you not only use high quality liners, but that you also lightly spray the inside of your liners with a cooking spray HELPS A TON! Don’t you just hate when your cupcake inevitably gets stuck on one of those cupcake liners?
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.
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.
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!
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.
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!
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.
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.
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.**
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.
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.
If you make these Eggnog Cupcakes + Cream Cheese Frosting, be sure to Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea!
Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea
Eggnog Cupcakes + Cream Cheese Frosting.
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These were ok. Probably won’t make again. Texture was awful. Felt more like a muffin than a cupcake. Flavor was very good, but I will give a lot of credit to the high quality, local eggnog I used. Didn’t use the fosting recipe, I used my own tried and true buttercream and adjusted for the eggnog flavor…paired with the cake it was lovely.
Hi Angela! I'm so sorry to hear that! I've been in the midst of updating a few older posts to ensure that they are perfect and this one was just updated today! I do hope that you get a chance to give it a try again! Thanks so much for your feedback! 🙂