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Eggnog Cupcakes with Nutmeg Frosting

Eggnog cupcakes with nutmeg frosting are tender, buttery cupcakes baked until the tops spring back and finished with fluffy, spiced frosting. Eggnog adds a creamy flavor to this from-scratch holiday dessert.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 361
Ingredients Equipment Method Notes

Ingredients
  

For the cupcakes
  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 0.25 tsp salt
  • 1 cup unsalted butter softened; divided (1/2 cup for the cupcakes and 1/2 cup for the frosting)
  • 0.75 cup granulated sugar
  • 2 eggs large; at room temperature
  • 1 tsp vanilla extract
  • 0.75 cup eggnog at room temperature
For the frosting
  • 2.5 cups powdered sugar
  • 0.5 tsp ground nutmeg
  • 2 tbsp heavy cream

Equipment

  • 1 standard 12-cup muffin pan
  • 1 electric mixer

Method
 

Make the cupcakes
  1. Heat the oven to 350°F.
  2. Line a standard 12-cup muffin pan with paper liners.
  3. Whisk the all-purpose flour, baking powder, and salt together in a medium bowl.
  4. Beat 1/2 cup of the softened unsalted butter and the granulated sugar in a large bowl until light and fluffy, about 2 to 3 minutes.
  5. Beat in the eggs one at a time.
  6. Mix in the vanilla extract.
  7. Add the flour mixture in three additions, alternating with the eggnog in two additions, beginning and ending with the flour mixture; mix just until combined.
  8. Divide the batter among the liners.
  9. Bake for 18 to 22 minutes, until the tops spring back when lightly pressed and a toothpick inserted in the center comes out with a few moist crumbs.
  10. Cool the cupcakes in the pan for 5 minutes.
  11. Transfer them to a wire rack and cool completely.
Make the frosting and finish
  1. Beat the remaining 1/2 cup softened unsalted butter in a large bowl until smooth.
  2. Gradually beat in the powdered sugar.
  3. Add the ground nutmeg and heavy cream and beat until fluffy and spreadable.
  4. Spread the frosting over the completely cooled cupcakes.

Notes

Bring the eggs and eggnog to room temperature for a smooth batter. Store covered in the refrigerator for up to 4 days; frosted cupcakes can be frozen. For a dairy-free swap, use plant-based butter, eggnog, and cream.