Eggnog Cupcakes Recipe -
Eggnog Cupcakes Recipe

Eggnog Cupcakes

Recipe by  

"These are a great way to use up leftover eggnog and a simple holiday treat."

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Ingredients Edit and Save

Original recipe makes 24 servings Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    1 hr 10 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
  2. Beat cake mix, 1 1/4 cups eggnog, eggs, 1/2 teaspoon nutmeg, and 1/2 teaspoon vanilla extract in a bowl using an electric mixer on low until batter is blended. Increase speed to medium and beat for 2 more minutes. Spoon batter into the prepared muffin cups.
  3. Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 18 to 20 minutes. Transfer cupcakes to a wire rack to cool completely.
  4. Beat butter and cream cheese together in a bowl using an electric mixer until smooth and creamy. Gradually beat confectioners' sugar, alternating with small amounts of 1/4 cup eggnog and ending with confectioners' sugar, into butter mixture using an electric mixer on low speed until icing is smooth and fluffy. Beat 1/2 teaspoon vanilla extract and 1/2 teaspoon nutmeg into icing until incorporated; spread over cooled cupcakes.
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Reviews More Reviews

Most Helpful Positive Review
Nov 25, 2013

Super easy but fancy! Eggnog and nutmeg add perfect holiday flavor. Dense, moist cake and thick yet light frosting.

Most Helpful Critical Review
Dec 09, 2013

Okay, I'm convinced - these cupcakes are fragrant with the aroma of eggnog as they bake and when you bite into one you are most definitely tasting eggnog as well. The flavor is delicious but I am not a fan of the cupcake itself. Clearly the reason these are so flavorful of eggnog is because so much of it is used in the batter. Unfortunately, however, I missed the butter that was cut from the package directions in order to accomplish that. The texture is just off. Yes, they are dense like a pound cake, but there is no crumb to speak of and they're not tender - just dense with the texture resembling that of a sponge. There simply is not enough fat in the eggnog to eliminate the butter that otherwise would have, and should have, been included. Now the frosting, on the other hand, is perfect and beautiful. The proportions of each of the ingredients is spot on, right up to and including the eggnog - and I enthusiastically rate it five stars. Still, the frosting cannot make up for the cupcake underneath it, so overall, I unfortunately cannot rate this any higher than 3 stars.


10 Ratings

Dec 06, 2013

Super simple and delicious! I got 21 cupcakes out of the batter, and accidentally used a whole 8oz. cream cheese in the frosting (oops), but it worked out fine. Everyone I shard these with today loved them...a definite keeper~YUM! Thanks for sharing. :)

Feb 13, 2014

I really liked these. It is thick like pound cake. Smells and tastes like eggnog very good. I brought them to work for a Christmas party and everyone loved them. I even got a joking marriage proposal because of these cupcakes haha.

Dec 15, 2013

these were "oh my goodness!" good! Made no changes, only added shaved white chocolate on top...our company that day was impressed!

Dec 07, 2013

We just got done making these cupcakes. We didn't change anything. They came out SO good. We love them and will definitely be making more of these this year and years to come! Thanks!!!!

Dec 07, 2014

Great taste with the pound cake mix. . I added a splash of rum to the pound cake and skipped the frosting. Just whipped up some heavy whipping cream to thick and then added in a splash of egg nog and 1/2 t rum to whip cream frosting. Spread whipped cream in each cupcake and sprinkled on nutmeg. put in frig til tight before serving. Also used Nog made with coconut milk. Super yummie.

Nov 26, 2014

While the flavor was good, the cupcakes were just too dense. I think I would try using a white cake mix next time instead of a pound cake mix.


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  • Calories
  • 239 kcal
  • 12%
  • Carbohydrates
  • 33.5 g
  • 11%
  • Cholesterol
  • 52 mg
  • 17%
  • Fat
  • 11 g
  • 17%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 2.6 g
  • 5%
  • Sodium
  • 124 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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