Eggnog Cupcakes with Eggnog Cream Cheese Frosting
Prep time
Cook time
Total time
The cupcake recipe is taken from a blog called Annie’s Eats (no adaptions or alterations. I just didn’t add the rum). The cream cheese icing is completely my own creation
Recipe type: Holiday, Cupcakes
Serves: 12
  • 1⅓ cups all-purpose flour
  • ¼ tsp. baking soda
  • ½ tsp. baking powder
  • ½ tsp. salt
  • ¼ tsp. ground nutmeg
  • 1 cup eggnog
  • ¼ cup vegetable oil
  • 1 tbsp. apple cider vinegar
  • 1 tsp. vanilla extract
  • 1 cup sugar
  • 1 stick unsalted butter, room temperature
  • I package of cream cheese, room temperature
  • 3 ½ cups confectioners’ sugar
  • pinch of salt
  • ¼ cup eggnog
  • ¼ teaspoon ground nutmeg
  1. Preheat oven to 350°.
  2. Start by mixing together the eggnog, oil, vinegar, vanilla and sugar
  3. In a separate bowl, combined the dry ingredients: flour, baking soda, baking powder, salt, and nutmeg
  4. Add the dry ingredients to the wet in 2 increments making sure not to over mix.
  5. Fill each cupcake liner until about ¾ full and bake for 24 minutes. (Don’t bake much longer even if a toothpick doesn’t come out completely dry. Any more baking and they will come out spongy.)
  6. For the Cream Cheese Icing: Cream together the unsalted butter, eggnog and cream cheese. Then add the confectioners’ sugar, salt and nutmeg.
Recipe by A Sue Chef at