Easy Eggnog Cupcakes

Easy Eggnog Cupcakes

betty rocker 0

"These cupcakes are a great way to get the flavor of eggnog without being overwhelmed by its richness. The frosting is light and creamy, not overly sweet or waxy!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


55 m servings 213 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 213 kcal
  • 11%
  • Fat:
  • 10.9 g
  • 17%
  • Carbs:
  • 26.6g
  • 9%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 171 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper muffin liners.
  2. Stir yellow cake mix, 1 1/2 cups eggnog, eggs, 1/4 cup melted butter, and nutmeg together in a bowl until batter is smooth. Pour cupcake batter into prepared muffin cups to fill about 2/3 full.
  3. Bake in the preheated oven until golden and the tops spring back when lightly pressed, 12 to 14 minutes. Transfer cupcakes to a wire rack to cool completely.
  4. Stir 1 cup eggnog and flour together in a saucepan over medium-high heat until mixture thickens, 5 to 7 minutes. Remove from heat and cool completely.
  5. Beat butter, shortening, and sugar together in a bowl with an electric mixture until light and fluffy, 2 to 3 minutes. Slowly beat in cooled eggnog mixture and beat until desired frosting consistency is reached. Spread frosting onto cooled cupcakes.


  • Cook's Note:
  • For a sweeter frosting, substitute 2 to 3 cups confectioners' sugar for the 1 cup white sugar.


Most helpful
Most positive
Least positive

This review is for the cupcake only, as I chose to use another frosting, "Smooth Buttercream Frosting," also from this site. I thought I might like this cake mix eggnog cake recipe better than t...

Turned out great! Tastes like eggnog!

Other stories that may interest you