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I love a good quality glass of eggnog during the holiday season. There’s something about the flavor and texture that I can’t resist. These Eggnog Cupcakes with Eggnog Buttercream Frosting are the familiar flavor of that festive holiday drink.
This cupcake recipe is gluten-free as well. The cupcake batter is a standard vanilla batter infused with that wonderful eggnog flavor and hints of warm cinnamon and nutmeg.
The buttercream frosting in this recipe is also infused with that delicious eggnog flavor and accompanying warm spices as well.
Both the cake and buttercream frosting have just the right amount of eggnog flavor in them that it’s not an overwhelming eggnog taste. It’s perfect!
I think you’ll really enjoy these cupcakes as much as my family and I do.
Making the Eggnog Cupcakes
Make sure the eggs are room temperature before using.
First, preheat the oven to 350 degree F.
Start out by creaming together the softened butter and granulated sugar in a medium size bowl with either a hand mixer or stand mixer.
Next, add in the eggs one at a time making sure to blend well between each egg.
Add in the oil, vanilla extract, and eggnog and continue to beat on medium speed until mixture is thoroughly combined.
In another bowl, combine the gluten-free flour, baking powder, salt, ground cinnamon and nutmeg.
Slowly add the dry ingredients into the wet ingredients and blend on high until batter is mixed well.
Line the cupcake pan with paper liners and using a cookie scoop, scoop batter into cupcake well about 3/4 full.
Bake for about 15-17 minutes. My cupcakes baked for 17 minutes and they were perfectly baked. Your oven runs differently, so keep an eye on your cupcakes to make sure they’re not burning.
Making the Buttercream Frosting
First, make sure the butter and cream cheese have been sitting out at room temperature for at least an hour, that way they’re easier to blend.
In a large bowl, cream together the butter and cream cheese. Add in the spices, vanilla extract, and eggnog and continue to blend.
Last, slowly add in the powdered sugar about 1 cup at a time and blending in between. Blend until frosting is smooth.
Frosting the Cupcakes
As seen in the pictures, I used a piping bag and piped the frosting on the cupcakes. You can do the same or just use a knife and spread the frosting on.
I used a Wilton 1M tip for piping my frosting on.
I also lightly sprinkled some ground nutmeg and used white sanding sugar on top of the frosting as decoration, but that is totally optional.
This recipe makes about 26 cupcakes.
Since we know you’ll love these Eggnog Cupcakes for the holidays, go ahead and check out our Eggnog Pie (Gluten-Free). This eggnog pie is so easy to make and never lasts, its that dang good!
Here’s a couple more cupcake recipes we think you may like. Our delicious and Gluten-Free Lemon Cupcakes with Raspberry Frosting.
Eggnog Cupcakes with Eggnog Buttercream Frosting
These eggnog cupcakes with eggnog buttercream frosting are sure to be a hit with you and your family for the holidays. If you love the festive taste of drinking eggnog, then you'll love these cupcakes.
5 from 1 vote
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Course: Christmas, Dessert, Holiday
Cuisine: American
Keyword: Cupcakes, Eggnog, Frosting
Prep Time: 20 minutes minutes
Cook Time: 17 minutes minutes
Servings: 26 Cupcakes
Author: Marcie
Equipment
Cupcake pan
Ingredients
For the Cupcakes:
- 1/2 cup butter, softened
- 1 1/2 cups granulated sugar
- 3 eggs, room temperature
- 1/4 cup oil
- 2 tsp. vanilla extract
- 1 cup eggnog
- 2 1/2 cups gluten-free all purpose flour, I used Bob's Red Mill 1 to 1 baking flour
- 1 tbsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
For the Frosting:
- 2 sticks butter, softened
- 2 oz. cream cheese, softened
- 1/4 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1 tsp. vanilla extract
- 1/3 cup eggnog
- 4 cups powdered sugar
Instructions
Making the Cupcakes
Make sure the eggs are room temperature before using.
First, preheat the oven to 350 degree F.
Start out by creaming together the softened butter and granulated sugar in a medium size bowl with either a hand mixer or stand mixer.
Next, add in the eggs one at a time making sure to blend well between each egg.
Add in the oil, vanilla extract, and eggnog and continue to beat on medium speed until mixture is thoroughly combined.
In another bowl, combine the gluten-free flour, baking powder, salt, ground cinnamon and nutmeg.
Slowly add the dry ingredients into the wet ingredients and blend on high until batter is mixed well.
Line the cupcake pan with paper liners and using a cookie scoop, scoop batter into cupcake well about 3/4 full.
Bake for about 15-17 minutes. My cupcakes baked for 17 minutes and they were perfectly baked. Your oven runs differently, so keep an eye on your cupcakes to make sure they're not burning.
Making the Frosting
First, make sure the butter and cream cheese have been sitting out at room temperature for at least an hour, that way they're easier to blend.
In a large bowl, cream together the butter and cream cheese. Add in the spices, vanilla extract, and eggnog and continue to blend.
Last, slowly add in the powdered sugar about 1 cup at a time and blending in between. Blend until frosting is smooth.
Frosting the Cupcakes
As seen in the pictures, I used a piping bag and piped the frosting on the cupcakes. You can do the same or just use a knife and spread the frosting on.
I used a Wilton 1M tip for piping my frosting on.
I also lightly sprinkled some ground nutmeg and used white sanding sugar on top of frosting as decoration, but that is totally optional.
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Merry Christmas & happy holidays…thanks for stopping by!
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