Eggnog Cupcakes with Eggnog Buttercream Frosting

Jump to Recipe

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 Gluten-Free Cookies & Cream Cupcakes and Gluten-Free Lemon Cupcakes with Raspberry Frosting.

Keep in touch! Follow us on Pinterest, Instagram and Facebook. Come say hello and see what we’re up to.

If you do end up making these delicious cupcakes, let us know what you think in the comments below and feel free to rate this recipe.

You can also show us your cupcake creations by posting your pictures on Instagram and Pinterest and tagging us at @thetickledtastebud.

Merry Christmas & happy holidays…thanks for stopping by!

Copyright © The Tickled Tastebud. All content and images are copyright protected. Do not use any images without prior permission. If you want to republish this recipe, make sure to re-write the recipe in your own words and only list ingredients making sure to like back to this post for the original recipe and directions.