These Eggnog Cupcakes start with a soft, warmly spiced vanilla cupcake and are topped with a silky Eggnog Swiss Meringue Buttercream, finished with freshly grated nutmeg. The cupcake itself is tender and balanced, while the buttercream brings in that unmistakable eggnog flavor without overpowering the dessert.
They’re festive, elegant, and just sweet enough. Perfect for holiday gatherings or a cozy baking day at home.
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Why You'll Love These Eggnog Cupcakes
- Soft, tender crumb with warm holiday spices
- Smooth, not-too-sweet Swiss meringue buttercream
- Classic eggnog flavor without heaviness
- Bakery-style finish that still feels homemade
- Perfect for Christmas parties, dessert tables, or gifting
Ingredient Highlights
Warm Spices
Cinnamon, nutmeg, ginger, allspice, and cloves give the cupcakes their cozy holiday flavor without stealing the spotlight.
Butter & Eggs
Using room-temperature ingredients helps create an even, tender crumb and smooth batter.
Eggnog (Buttercream Only)
The eggnog is intentionally added to the buttercream, where it stays creamy and consistent and delivers a clean eggnog flavor.
Freshly Ground Nutmeg
A light dusting on top adds warmth, aroma, and that final bakery-style touch.
Eggnog Swiss Meringue Buttercream
This buttercream is smooth, silky, and far less sweet than traditional American buttercream, which makes it perfect for rich holiday flavors like eggnog.
The eggnog blends seamlessly into the buttercream, adding flavor without thinning it out or overwhelming the cupcake. It pipes beautifully and pairs perfectly with the spiced cupcake base.
TIP: If your buttercream ever looks separated while mixing, don’t worry, just keep mixing. It will come together.
Decorating Tips
- Use a large open star tip, such as Ateco #827 for tall, elegant swirls
- Grate nutmeg over the frosted cupcakes just before serving
- Add holiday sprinkles or cinnamon sticks for extra flair
- Keep it simple, these cupcakes shine on their own
Baking and Cake Decorating Tools
Storage & Make-Ahead Tips
- Room temperature: Up to 1 day in a cool room
- Refrigerator: Store in an airtight container for up to 3 days
- Before serving: Bring to room temperature for best texture
- Make ahead: Cupcakes and buttercream can both be made in advance; re-whip buttercream before using
FAQ's
Eggnog can vary widely in thickness and richness depending on the brand, which can affect the texture of baked goods. To keep these cupcakes soft, tender, and consistent, the eggnog flavor is added only to the buttercream.
Yes. The combination of warm spices, eggnog buttercream, and freshly grated nutmeg delivers a classic eggnog flavor without compromising the cupcake texture.
I don’t recommend it. This recipe was developed specifically to avoid moisture and structure issues while still delivering full eggnog flavor.
Swiss meringue buttercream is smoother and less sweet, allowing the eggnog flavor to shine without becoming cloying.
Not at all. The egg whites are gently cooked and whipped, and once the butter and eggnog are added, the flavor is creamy and clean.
Yes! The cupcakes can be baked a day ahead and stored airtight. The buttercream can also be made in advance and re-whipped before frosting.
Unfrosted cupcakes: Freeze for up to 2 months
Buttercream: Freeze for up to 1 month
Thaw overnight in the refrigerator, then bring to room temperature before serving.
It’s optional, but highly recommended. Fresh nutmeg adds warmth and aroma that really completes the cupcake.
Final Thoughts
These Eggnog Cupcakes are cozy, elegant, and full of holiday flavor without being heavy or overly sweet. If you make them, I’d love to see your bakes! Tag The Cake Chica so I can cheer you on from my kitchen to yours!
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Suggested Recipes
Eggnog Cupcakes
Soft, warmly spiced cupcakes topped with silky eggnog Swiss meringue buttercream and finished with freshly grated nutmeg. These festive cupcakes deliver classic eggnog flavor in a light, balanced way, perfect for holiday gatherings, Christmas parties, or cozy seasonal baking at home.
Ingredients
SPECIAL TOOLS
- 2 12-cup cupcake pans
- Cupcake liners
- Stand mixer
- Candy or fry thermometer
- Piping bag
- Ateco piping tip #827
CUPCAKES
- 3/4 cup unsalted butter, at room temperature
- 1 1/2 cups (11.5 ounces) light brown sugar
- 2 teaspoons vanilla extract
- 3/4 cup sour cream, at room temperature
- 3 large eggs, at room temperature
- 2 1/2 cups (10.5 ounces) all-purpose flour
- 3 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon allspice
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 3/4 cup buttermilk, at room temperature
- 1/4 cup water
EGGNOG SWISS MERINGUE BUTTERCREAM
- 5 large egg whites
- 1 1/4 cups (8.75 ounces) granulated sugar
- 2 cups (4 sticks) unsalted butter, at room temperature
- 2 teaspoons vanilla extract
- 2 tablespoons eggnog
- 1 1/2 teaspoons freshly grated nutmeg
Instructions
CUPCAKES
- In the bowl of a stand mixer, beat the butter and brown sugar together until light and fluffy, about 3 to 4 minutes.
- Add the vanilla extract and sour cream and mix to combine. Add the eggs one at a time, beating just until blended. Scrape down the sides of the bowl as needed.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, allspice, cloves and salt.
- In a 1 cup liquid measuring cup, combine the buttermilk and water. Add half of the flour mixture to the butter mixture and mix on low speed until combined. Add the buttermilk mixture and mix until incorporated. Add the remaining flour and mix on low speed until smooth and combined, scraping the sides of the bowl as needed.
- Using a 3 tablespoon sized spring loaded ice cream scoop, divide the cake batter between prepared cupcake pans. Bake cupcakes for 20 to 25 minutes, or until a toothpick inserted in the centers comes out with a few moist crumbs attached.
- Let the cupcakes cool in their pans for 5 minutes, then invert them onto wire racks to cool completely.
EGGNOG SWISS MERINGUE BUTTERCREAM
- Place egg whites and sugar in the bowl of a stand mixer and whisk them together by hand to combine. Fill a medium saucepan with 1 to 2 inches of water. Heat water over medium-high heat and when the water starts to bubble, place the bowl with the egg white mixture on top, creating a double boiler. Attach a candy thermometer to the bowl and cook until the temperature reaches 160 degrees. Once the egg white mixture reaches 160 degrees, carefully remove the thermometer and attach the bowl to the stand mixer, with the whisk attachment attached. Beat the egg white mixture on high speed for 10 minutes, until it holds medium-stiff peaks. The outside of the bowl should be room temperature at this point.
- Replace the whisk attachment with the paddle attachment and on low speed, add the butter a tablespoon at a time, and then add the eggnog and nutmeg. Once combined, increase the mixer speed to medium-high and beat until the buttercream is silky and smooth, about 5 minutes. During the last minute of mixing, reduce the mixer speed to low to remove air bubbles.
ASSEMBLE
- Fit a piping bag with Ateco piping tip #827 and fill piping bag with buttercream. Pipe swirls on top of each cupcake. Finish off the cupcakes with a sprinkle of freshly grated nutmeg.
Notes
Assembled cupcakes can be stored in an airtight container at room temperature for up to 1 day or stored in the refrigerator for up to 2 days. Bring to room temperature before serving.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 476Total Fat: 27gSaturated Fat: 16gUnsaturated Fat: 11gCholesterol: 92mgSodium: 189mgCarbohydrates: 54gFiber: 1gSugar: 32gProtein: 5g
*Nutrition information is an estimate and will vary.*
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