Eggnog Cupcakes with Spiced Rum

I am in full holiday swing! First it was the Peppermint Mocha Cupcakes, then Gingerbread Latte Cupcakes, and now Eggnog Cupcakes. I’m thinking you will really like this one.  Boozy or not, you choose-but don’t skip the eggnog in the cupcake. The added fat and cream from the eggnog along with the flavor turns an ordinary vanilla cupcake into a cheerful holiday treat. Topping off this holiday treat is a spiced rum buttercream frosting.

Eggnog Cupcakes Bakers Royale1

Eggnog Cupcakes with Spiced Rum Buttercream Frosting

This past weekend I was getting ready to roll out some dough, but in a rush I very clumsily dropped my marble pastry board and it broke. Seriously, how does one break a marble board?

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I’m not sure, but I did and I was not looking forward to fighting my way through a holiday shopping crowd to get into William Sonoma for just one item. But here’s the thing, forget the Powerbars and health drinks, a good energy shot requires a cupcake. Don’t let anyone tell you otherwise.

A nice sugar rush will provide you all the energy you need to get moving. Don’t worry about the sugar crash, if you feel your energy starting to level off-have another cupcake, cookie or something sugary. Do that enough times and you will be well conditioned to avoiding that so-called “sugar crash” or “sugar blues”.

. . . Of course consult your doctor before endeavoring on any dietary changes.

A few notes:

  • The cupcake base is adapted from Magnolia’s Bakery. The frosting is my Swiss Meringue Buttercream, kicked up with some spiced rum.
  • To make this non-alcoholic, omit the rum and replace that portion with eggnog. Alternately, leave them both out altogether and add in 2 tablespoons of vanilla extract for a vanilla frosting.
  • The gold sprinkles are from Wilton and can be found online or at Michael’s craft store.

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Eggnog Cupcakes with a Spiced Rum Buttercream

Cupcake portion adapted from Magnolia’s Bakery via Food Network

Makes 24 cupcakes | Preparation: Heat oven to 350 degrees F. Line 2 muffins tins with cupcake liners.



  • 1 1/2 cups self-rising flour
  • 1 1/4 cups all-purpose flour
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups sugar
  • 4 large eggs, at room temperature
  • ¾ cup eggnog
  • ¼ cup milk
  • 1 teaspoon vanilla extract

Spice Rum Buttercream:

  • 5 large egg whites
  • 11/2 cup sugar
  • 4 sticks unsalted butter, diced and softened
  • 1/4 teaspoon salt
  • ½ cup spiced rum


To make cupcake:

  1. Measure out flour and set aside.
  2. Add sugar and butter in a bowl and cream on medium speed until fluffy, about 3 minutes. Add eggs in 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the eggnog and vanilla to start. Mix after addition until incorporated-do not overbeat.
  3. Fill cupcake liners about 3/4 full and bake for 20 to 25 minutes. Transfer cupcakes from tins to cooling rack. Allow cupcakes to cool completely before frosting.

To make Spice Rum Buttercream:

  1. Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 160 degrees F while whisking constantly.
  2. Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium  high speed (speed 8 on a KitchenAid stand mixer) until mixture cools and doubles in volume and forms stiff peaks; about 10-12 minutes).
  3. Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking at first-this is normal. Keep mixing and it will become even and smooth again.
  4. Add salt and spiced rum and mix to combine.

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  1. Avatar for Naomi Robinson says

    Not much of an eggnog drinker, but I love incorporating it in my baked treats. Really flavorful and truly festive! Cupcakes, I definitely love too…Everything about this post is just awesome. Will have to try! Hugs!

  2. Avatar for Naomi Robinson says

    I still have some eggnog leftover that I have been thinking of what to do with and this is just about perfect! They look so pretty!

  3. Avatar for Naomi RobinsonAverie @ Love Veggies and Yoga says

    I posted earlier on Sunday about Eggnog Donuts with an Eggnog Rum Glaze…wow, great minds have eggnog and rum on the brain, eh?

    Yours look wonderful!

  4. Avatar for Naomi Robinsonpeaceinbaking says

    Holy cow! My marble stone weighs a ton, I can’t imagine dropping it. Lucky you didn’t break a foot or toe or something else important!

    These look fabulous. I have to try them!

  5. Avatar for Naomi Robinsonags says

    these look gorgeous! quick qn – i am from singapore and we do not have eggnog here. do you have a recipe for this or is this store bought?

  6. Avatar for Naomi RobinsonCecilia Riley says

    Thanks so much for the recipe! This added 1/4 cup rum and 1/4 cup eggnog into the SMBC and it was the most divine buttercream I have made to date.

  7. Avatar for Naomi Robinsonwendy says

    Im making them right now but the recipe doesnt say when to add the 1/4 milk. Should I add along with eggnog? Let me know. We are all looking forward to having them tonight for our christmas eve feast.

  8. Avatar for Naomi RobinsonCatie R. says

    I was SO excited for these…. and so disappointed :( The cupcake batter was delicious but once baked I couldn’t taste the eggnog at all. I joked about how much butter was in the frosting… and it tasted like pure butter. Had to scrape most of it off to make the cupcakes edible.

  9. Avatar for Naomi RobinsonRenee says

    I’m loving this – so many cupcake recipes that boast ‘buttercream’ frosting have disappointed me when I read that its only butter and copious amounts of powdered sugar. Long live real buttercream!

  10. Avatar for Naomi RobinsonNatalie says

    Tasty cupcakes! I’m in love with the icing; it’s rich, but not over the top sweet. You definitely have to add a lot of extra nutmeg to make the eggnog flavor come out fully, but I’ll def be making these again!