Hey! I'm Des!
Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.
Eggnog Cupcakes with Maple Cream Cheese Frosting
Eggnog Cupcakes with Maple Cream Cheese Frosting are soft, sweet, moist and full of eggnog flavor. A great Christmas party dessert!
When it comes to holiday recipes, like pumpkin in fall, peppermint seems to rule the season. We see peppermint flavored recipes popping up everywhere. Recipes like Peppermint Patty cocktails, Peppermint Brownie Cookies and Peppermint Pretzel Bark. And while peppermint is one of my favorite flavors during the holiday season, eggnog is a close second.
Unlike peppermint that you can usually find all year round, eggnog is one of those things that you have got to take advantage of during the holiday season.
Which is exactly what we’re doing today with these Eggnog Cupcakes. The cupcakes are soft and moist with a hint of eggnog flavor and nutmeg. The frosting is creamy and full of maple flavor. It’s a cozy flavor combo that you’re sure to love.
Let’s talk about what you’ll need to make them:
Eggnog Cupcake Ingredients:
Since this is a recipe for cupcakes, you’ll find all the usual suspects: flour, eggs, baking soda, baking powder, sugar, vanilla and salt. There are a few ingredients that you don’t always find in cupcakes though and they are:
- OIL: These cupcakes call for oil, as opposed to butter, because it makes the cupcakes more moist and tender. They’ll also stay softer a bit longer than those made with butter. Use a neutral oil like canola or vegetable. Olive oil will have too much flavor.
- CINNAMON: Ground cinnamon will add a warm flavor to the cupcakes.
- NUTMEG: Most eggnogs contain nutmeg so I added a bit more to these cupcakes to really bring out the flavor.
- EGGNOG: Use your favorite eggnog in this recipe.
For the Frosting:
CREAM CHEESE/BUTTER: It is best if these are softened and at room temperature. They will whip the best when making the frosting.
POWDERED SUGAR: Powdered sugar is good to use when making frosting because it makes for a smoother consistency.
MAPLE SYRUP: Will add sweetness and maple flavor to the frosting.
Step by Step Photos and Instructions:
Making eggnog cupcakes is easy! Follow along as I walk you through the process with these step by step photos and instructions.
Whisk together dry ingredients. 
Cream together sugar and butter. Add eggs one at a time followed by vanilla. 
Slowly add 1/2 of the flour mixture. Mix in eggnog followed by remaining flour mixture. 
Full cupcake liners 2/3 of the way full. Bake for 18 – 20 min. 
Make frosting. 
Frost cupcakes with frosting.
- STEP #1: Preheat oven to 350 degrees F. Place liners in a cupcake pan. Set aside. Sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg together in a bowl. Set aside.
- STEP #2: Use a handheld mixer (or stand mixer) cream together oil and sugar until fluffy. Beat in the eggs one at a time followed by the vanilla.
- STEP #3: Mix in half of the flour mixture, just until combined. Beat in the eggnog then gradually add in the remaining flour. Mix just until combined, don’t over mix or the cupcakes will become tough.
- STEP #4: Fill cupcake liners 2/3 of the way full with cupcake mixture. About 1/3 cup. Bake for 18 – 20 minutes or until a toothpick inserted in the center comes out with a few crumbs on it. Remove from oven and allow to cool.
- STEP #5: After cupcakes have cooled, make the frosting. Cream together cream cheese and butter until smooth. Beat in maple syrup and then gradually add powdered sugar unit becomes a thick spreadable mixture. Frost cupcakes. Top with sprinkles if desired and serve.
Storage and Leftovers:
Because of the cream cheese in the frosting, keep these cupcakes covered in the refrigerator. Take them out for 30 minutes or so before eating so they have a chance to soften. Eat within a few days for the best flavor.
Love eggnog too? Here are some more recipes highlighting the holiday favorite that are perfect for the season:
Eggnog Cheesecake Bars : crust and smooth eggnog cheesecake make them irresistible.
This Eggnog French Toast Casserole is one of my favorite breakfasts to make during the Christmas season. It’s so easy too!
Eggnog Icebox Cake is THE easy Christmas dessert you’ve been looking for. No baking required!
Note: Originally published in 2009. Updated with a modified recipe, new photos, step by step photos and nutrition information in 2023.
Eggnog Cupcakes with Maple Cream Cheese Frosting
Ingredients
Eggnog Cupcake Ingredients:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup canola or vegetable oil
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1/2 cup eggnog
Maple Cream Cheese Frosting
- 4 ounces cream cheese softened
- 4 tablespoons butter softened
- 2 tablespoons maple syrup
- 1 1/2 cups powdered sugar
Instructions
- Preheat oven to 350 degrees. Place cupcake liners in cupcake pan and set aside.
- Sift together flour, baking powder, salt, cinnamon and nutmeg. Set aside.
- In another bowl, using a hand held mixer cream together oil and sugar until fluffy. Beat in eggs one at a time. Beat in vanilla.
- Add 1/2 of the flour mixture to the bowl. Mix until combined. Beat in eggnog. Gradually add in remaining flour, beat just until combined.
- Fill cupcake liners 2/3 of the way full with cupcake mixture. Bake for 12-15 minutes or until a toothpick inserted in the center comes out with a few crumbs on it
- Allow to cool for a few minutes in the cupcake pan. Transfer to a cooling rack to cool completely.
- To make frosting, using a hand held mixer on medium speed cream together cream cheese and butter until smooth. Beat in maple syrup. Gradually add in powdered sugar and beat until it becomes a thick spreadable mixture. Frost with maple cream cheese frosting.
Notes
Nutrition
Hey! I'm Des!
Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.
Deseree
December 3, 2010 at 9:21 pmHi Erica- I’m sorry to hear that they did not turn out as moist as you hoped. My suggestion is to increase the oil to 1/2 and that might give you the moisture you are looking for. Also make sure to pull them out when there are still a few crumbs left on the toothpick. For me if there are no crumbs I find that they are a bit dryer. Hope this helps :)
Erica
December 3, 2010 at 6:44 pmI followed the directions and my cupcake came out really dry :( Seems like the taste wouldn’t have been too bad though!
El
December 16, 2009 at 6:37 pmI also can’t believe how Christmas snuck up on us. Too fast! These cupcakes look delicious! Have a great holiday.
Deseree
December 16, 2009 at 11:10 amThe photo was taken with natural light coming in through a window to the right and light from a CFL coming in from the left to warm it up a little in order to make it feel more “Christmasy”
Neel | Learn Food Photography
December 16, 2009 at 10:45 amCupcakes!!! wow!! I absolutely love cupcakes of any shapes and size. The photos look very very wonderful. I think though, that it will be wonderful with a natural light or white light. Did you use yellow light for this photograph? From top left?
Would be interesting to know.
-Neel