Eggnog Cupcakes with Caramel Eggnog Buttercream: The Holiday Flex Your Dessert Table’s Been Missing

Skip the store-bought pie this year and bring the dessert that makes people say, “Wait—who made these?” These Eggnog Cupcakes with Caramel Eggnog Buttercream are rich, light, and unapologetically festive. Think cozy holiday drink turned into a bakery-level cupcake with a creamy caramel twist. They’re easy enough for weeknight baking but fancy enough for your in-laws.

Wanna be the hero of the party? This is the move.

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What Makes This Special

These cupcakes taste like eggnog’s classier, cooler cousin. The batter gets a boost from real eggnog, nutmeg, and a hint of vanilla, which creates a soft, tender crumb that stays moist for days.

The buttercream? A silky mash-up of caramel and eggnog with just enough salt to keep it grown-up.

They’re also highly customizable. Skip the booze or spike the batter—your call.

With minimal steps and a big flavor payout, they’re perfect for gifting, parties, or your own private taste test…for quality control, obviously.

Ingredients

For the Cupcakes:
- 1 1/2 cups (180 g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp fine sea salt
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- 1/2 cup (115 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (55 g) light brown sugar, packed
- 2 large eggs, room temperature
- 2 tsp pure vanilla extract
- 3/4 cup (180 ml) eggnog, room temperature
- Optional: 1–2 tbsp dark rum or bourbon (reduce eggnog to 2/3 cup if adding)
For the Caramel Eggnog Buttercream:
- 1 cup (230 g) unsalted butter, softened
- 3–3 1/2 cups (360–420 g) powdered sugar, sifted
- 1/4 cup (60 ml) eggnog, room temperature
- 1/3 cup (100 g) thick caramel sauce (store-bought or homemade), plus more for drizzle
- 1/2 tsp vanilla extract
- 1/4–1/2 tsp fine sea salt, to taste
- Pinch of ground nutmeg (optional)
For Finishing (Optional):
- Caramel drizzle
- Freshly grated nutmeg
- Festive sprinkles or crushed toffee

Let’s Get Cooking – Instructions

Prep your gear. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. Make sure eggnog, eggs, and butter are at room temp to avoid curdled batter.
Mix the dry team. In a bowl, whisk flour, baking powder, salt, nutmeg, and cinnamon.
Set aside like the responsible baker you are.
Cream the butter and sugars. In a stand mixer (or with a hand mixer), beat butter with granulated and brown sugar on medium-high for 2–3 minutes until pale and fluffy. This step is the difference between meh and wow.
Add eggs and vanilla. Beat in eggs one at a time, then add vanilla. Scrape the bowl.
If it looks slightly split, don’t panic—flour is coming to save the day.
Alternate the wet and dry. On low speed, add half the dry ingredients, then the eggnog (and rum/bourbon if using), then the remaining dry. Mix just until combined. Overmixing equals tough cupcakes—no thank you.
Fill and bake. Divide batter evenly among liners, about 2/3 full.
Bake 18–22 minutes, or until tops spring back and a toothpick comes out with a few moist crumbs.
Cool completely. Let cupcakes cool in the pan 5 minutes, then move to a rack. Do not frost warm cupcakes unless you enjoy buttercream sliding into a sticky disaster.
Make the buttercream. Beat softened butter on medium-high for 2 minutes until creamy. Add 2 cups powdered sugar, beat to combine.
Stream in eggnog and vanilla, then add caramel and salt. Add remaining powdered sugar until fluffy and pipeable. Adjust thickness with more sugar (thicker) or a splash of eggnog (looser).
Flavor check. Taste and add a pinch of nutmeg for extra holiday flair, and adjust salt to balance the caramel’s sweetness.
You’re the boss.
Frost like you mean it. Pipe or spread buttercream onto cooled cupcakes. Finish with a caramel drizzle and a whisper of nutmeg. Add sprinkles if you’re feeling festive (you are).

How to Store

Room temperature: Frosted cupcakes keep 1–2 days in an airtight container if your kitchen is cool.
Refrigerator: Store up to 5 days.
Let sit at room temp 20–30 minutes before serving so the buttercream softens.

Freezer: Freeze unfrosted cupcakes up to 2 months, tightly wrapped. Thaw at room temp and frost fresh. Buttercream can be frozen up to 1 month—thaw in the fridge, then rewhip.

Nutritional Perks

While these are dessert (not a salad, shocker), there are a few wins.

Eggnog adds calcium from dairy, and the eggs contribute protein and richness. Using a mix of white and brown sugar gives depth of flavor, so you can avoid over-sweetening.

Want a lighter touch? Swap 1/4 cup flour for fine almond flour for a tender crumb and a bit of healthy fat. Or use reduced-sugar caramel and trim the powdered sugar slightly; the nutmeg and vanilla keep flavor strong even with modest reductions.

Avoid These Mistakes

Cold ingredients. Cold eggnog and butter lead to a curdled mess and dense cupcakes.
Room temp is non-negotiable.

Overmixing the batter. Once the flour goes in, treat it gently. Overmix and you’ll build gluten and lose tenderness—IMO the saddest holiday tragedy.

Watery caramel. Thin caramel will break the frosting. Use a thick sauce; if it pours like water, it’s a no.

Frosting warm cupcakes. Buttercream will slide off like a toddler on ice.
Patience pays.

Overspicing. Nutmeg is potent. Start small; you can always add more to the frosting.

Different Ways to Make This

Spiked Holiday Version: Add 1–2 tbsp bourbon or dark rum to the batter and 1 tsp to the buttercream. Add a pinch more salt to keep balance.

Caramel Core: After baking, use a small cutter to remove a plug from each cupcake and fill with thick caramel.
Extra drama, same effort.

Chai Eggnog Twist: Steep a chai tea bag in warmed eggnog for 10 minutes, cool, and use in both batter and frosting.

Dairy-Light Option: Use lactose-free eggnog and a plant-based butter for the frosting. Texture will be slightly softer but still delish.

Crumb-Topped: Add a quick streusel (brown sugar, flour, butter, cinnamon) sprinkled on batter before baking for a coffee-cake vibe.

Sheet Cake Conversion: Bake in an 8×8 pan at 350°F for 28–34 minutes. Same batter, less fuss.

FAQ

Can I use store-bought caramel?

Yes—just make sure it’s a thick sauce, not a thin ice cream topping.

If it’s too runny, reduce it gently on the stove until it coats a spoon, then cool before adding to buttercream.

What if I don’t have eggnog?

Mix whole milk with a tablespoon of heavy cream, a splash of vanilla, and pinches of nutmeg and cinnamon. It won’t be identical, but it’ll bring the same cozy vibe.

How do I make this gluten-free?

Use a 1:1 gluten-free all-purpose baking blend that contains xanthan gum. Let the batter rest 10 minutes before baking to hydrate the starches for a better crumb.

Can I make the cupcakes ahead of time?

Absolutely.

Bake the cupcakes a day ahead, store airtight at room temp, and frost the day of. You can also make the buttercream 2–3 days ahead and rewhip right before piping.

Why is my buttercream gritty or too sweet?

Sift the powdered sugar, use room-temp butter, and add salt to balance sweetness. If it’s still too sweet, beat in 1–2 tablespoons of cream cheese or mascarpone to mellow it out—works like a charm.

Do I need to refrigerate cupcakes with eggnog?

If your kitchen is warm, yes.

Otherwise, they’re fine at room temp for a day. For longer storage, refrigerate and let soften before serving for best texture.

Can I reduce the sugar without ruining texture?

You can cut the cupcake sugar by about 2 tablespoons and the frosting by 1/2 cup without major issues. Just keep flavors balanced with salt and spice so it still tastes “holiday.”

Wrapping Up

These Eggnog Cupcakes with Caramel Eggnog Buttercream deliver big holiday flavor with minimal stress.

They’re tender, fragrant, and topped with a creamy, salty-sweet swirl that makes everyone go back for seconds. Make them your signature December dessert, then act humble when the compliments roll in. FYI: a little extra caramel drizzle never hurt anyone.

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