These Eggnog Cupcakes are soft, moist, and perfectly spiced, bringing festive holiday flavors into every bite.
Infused with creamy eggnog and topped with nutmeg cream cheese frosting, they offer a satisfying treat that’s lower in saturated fat than traditional desserts, while egg whites provide a protein boost.
Quick to prepare and easy to bake, these cupcakes are a delightful option for everyday indulgence or special gatherings.
Fluffy Eggnog Cupcakes
Equipment
- 1 Cupcake pan (12-cup capacity)
- 12 Cupcake liners
- 2 Mixing bowls (medium and large)
- 1 electric mixer
- 1 spatula
- 1 Sifter or fine-mesh sieve
- 1 Measuring cups and spoons
- 1 cooling rack
- 1 Piping bag with decorative tip
Ingredients
For the Eggnog Cupcakes:
- 1 ¼ cups cake flour spooned and leveled (140 g)
- ¾ tsp baking powder
- ⅛ tsp baking soda
- ¼ tsp salt
- ½ tsp ground nutmeg
- ¼ tsp ground cinnamon
- 5 tbsp unsalted butter softened (70 g)
- ½ cup granulated sugar 100 g
- 2 egg whites room temperature
- 1 tsp vanilla extract
- ½ cup eggnog room temperature (120 ml)
For the Nutmeg Cream Cheese Frosting:
- ½ cup unsalted butter softened (112 g)
- 4 oz cream cheese cold (113 g)
- 2 ½ cups powdered sugar sifted (325 g)
- ½ –1 tsp ground nutmeg
Instructions
- Preheat Oven and Prepare Pan: Begin by preheating your oven to 350°F (175°C) so it reaches the ideal baking temperature. Line a 12-cup cupcake pan with paper liners to prevent sticking and make removing the cupcakes easy once baked. Place the pan on a flat, stable surface, ready for the batter. Proper preparation ensures even baking and consistent results.
- Combine Dry Ingredients: In a medium bowl, sift together the cake flour, baking powder, baking soda, salt, ground nutmeg, and ground cinnamon. Sifting removes lumps and evenly distributes the spices and leavening agents, which is crucial for creating a uniform texture and flavor in the cupcakes. Set aside once combined.
- Cream Butter and Sugar: Add the softened unsalted butter and granulated sugar to a large mixing bowl. Using an electric mixer on medium-high speed, beat until the mixture is light, fluffy, and pale in color, about 1–2 minutes. This step incorporates air into the batter, which helps the cupcakes rise and gives them a tender crumb.
- Incorporate Egg Whites and Vanilla: Add the room-temperature egg whites and vanilla extract to the creamed butter and sugar. Mix on medium speed until fully combined and smooth. The egg whites provide structure while keeping the cupcakes light, and the vanilla enhances the flavor for a rich, inviting aroma.
- Alternate Adding Dry Ingredients and Eggnog: Reduce mixer speed to low. Gradually add the sifted dry ingredients in three portions, alternating with the eggnog in two or three portions. Begin and end with the dry ingredients. Mix each addition just until incorporated; overmixing can make the cupcakes dense. The eggnog adds moisture and festive flavor.
- Fill Cupcake Liners: Carefully divide the batter evenly among the 12 prepared liners, filling each about two-thirds full. This allows space for the cupcakes to rise without overflowing. Using a small cookie scoop or spoon ensures even portions and consistent baking.
- Bake the Cupcakes: Place the filled pan in the preheated oven. Bake for 15–17 minutes or until a toothpick inserted into the center comes out clean. The cupcakes should be lightly golden and spring back when gently pressed. Baking times may vary slightly, so check early to avoid overbaking.
- Cool the Cupcakes: Remove the pan from the oven and let cupcakes cool in the pan for 5 minutes. Then, transfer them to a cooling rack to cool completely. Proper cooling prevents soggy bottoms and ensures the cupcakes are ready to be frosted without melting the frosting.
- Prepare Butter for Frosting: While cupcakes cool, place softened butter into a large mixing bowl. Beat on high speed for 5–7 minutes until pale and fluffy. Whipping the butter properly ensures a light, smooth frosting that holds its shape when piped.
- Incorporate Cream Cheese: Add cold cream cheese to the whipped butter. Mix on medium speed until fully incorporated and smooth. The contrast of cold cream cheese with softened butter allows the frosting to maintain structure and prevents it from becoming runny.
- Add Powdered Sugar and Nutmeg: Gradually add sifted powdered sugar to the butter-cream cheese mixture while mixing on low. Once fully incorporated, increase speed to medium and beat until fluffy and smooth, about 1–2 minutes. Mix in ground nutmeg, adjusting to taste. The nutmeg adds warmth and enhances the festive flavor.
- Frost the Cupcakes: Transfer the frosting into a piping bag fitted with a decorative tip. Once cupcakes are completely cooled, pipe generous swirls onto each cupcake. Take care to create even, elegant swirls for a professional appearance. The frosting should hold its shape and not slide off.
- Serve and Enjoy: Arrange cupcakes on a serving platter and optionally sprinkle extra nutmeg or cinnamon on top. These cupcakes are best enjoyed the same day for freshness, but they also keep well when stored properly. Each bite delivers a soft, spiced cake with creamy, flavorful frosting.
- Store Cupcakes Properly: If not serving immediately, place frosted cupcakes in an airtight container and refrigerate for up to 3 days. Bring to room temperature before serving to enjoy full flavor and softness. For long-term storage, unfrosted cupcakes can be frozen for up to 2 months and frosted after thawing. Avoid stacking to preserve the frosting’s shape.
Notes
- Measure ingredients accurately: Use a spoon-and-level method or a kitchen scale for the flour. Accurate measurements are key to achieving soft, tender cupcakes.
- Room temperature ingredients: Ensure egg whites and eggnog are at room temperature before mixing. Cold ingredients can result in denser cupcakes.
- Proper butter and cream cheese handling: For frosting, soften butter but keep cream cheese cold to maintain structure and prevent the frosting from becoming runny.
- Baking time awareness: Oven temperatures vary; start checking cupcakes a few minutes before the suggested bake time. Toothpick testing ensures they’re perfectly baked without being dry.
- Spice customization: Adjust nutmeg and cinnamon to suit your preference. A slightly stronger spice profile pairs beautifully with creamy frosting.
Chef’s Secrets: Tips For Best Results
To make these cupcakes truly exceptional, small details matter.
First, sifting the dry ingredients ensures an even texture and prevents clumps of flour or spices in your batter.
When creaming butter and sugar, beat long enough to incorporate air, which creates light, fluffy cupcakes.
Always alternate dry ingredients with eggnog during mixing to avoid overworking the batter, which can lead to a dense crumb.
For frosting, the contrast of softened butter and cold cream cheese is a subtle but crucial trick—it allows the frosting to pipe beautifully and hold its shape for elegant presentation.
Lastly, a small dusting of fresh nutmeg or cinnamon over the frosting adds aroma and visual appeal, elevating the final dessert.
Serving Suggestions: How To Impress Guests
These eggnog cupcakes shine on their own, but pairing them thoughtfully can enhance the experience.
Serve them alongside a cup of hot cocoa, spiced coffee, or mulled cider for a cozy, festive vibe.
For a decorative touch, consider adding a small candy cane, a chocolate-dipped cookie, or a light sprinkle of edible gold dust on top.
They’re perfect for holiday gatherings, brunches, or dessert tables, and their individual portions make them easy for parties and gifting.
For a seasonal twist, serve slightly chilled in summer months to highlight the creamy frosting.
Storage Tips: Keeping Cupcakes Fresh
Proper storage preserves both the cake’s softness and frosting’s structure.
Once frosted, store cupcakes in an airtight container in the refrigerator for up to 3 days.
If you prefer a softer frosting texture, allow them to come to room temperature for 20–30 minutes before serving.
For longer storage, unfrosted cupcakes freeze well for up to 2 months; simply thaw at room temperature and frost just before serving.
Avoid stacking cupcakes on top of one another to prevent the frosting from being smushed—using cupcake liners or separators helps maintain presentation.
Frequently Asked Questions
1. Can I use whole eggs instead of egg whites?
Yes, you can, but it will slightly alter the texture. Using whole eggs makes the cupcakes richer but may result in a slightly denser crumb. Egg whites keep them light and fluffy.
2. Can I make these cupcakes dairy-free?
Absolutely! Substitute butter with plant-based butter and use a dairy-free cream cheese alternative. Make sure your eggnog is also dairy-free. The texture and flavor remain deliciously spiced.
3. How do I prevent frosting from being too runny?
Ensure butter is softened but cream cheese is cold. Gradually add powdered sugar, and mix just until fluffy. Overbeating or using warm ingredients can make the frosting too soft.
4. Can I prepare the cupcakes ahead of time?
Yes, the cupcakes can be baked a day ahead and stored unfrosted in an airtight container at room temperature. Frost just before serving for best freshness and visual appeal.
5. Can I adjust the spices?
Definitely! Nutmeg and cinnamon can be increased or decreased based on your taste preference. You can also experiment with adding a pinch of cloves or allspice for a more complex holiday flavor.
