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Christmas Eggnog Cupcakes


A cupcake treat perfect for those magical wintery nights leading up to Christmas. A warming nutmeg and vanilla sponge with a tang of spiced rum buttercream

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Christmas Eggnog Cupcakes 5 Pictures


  • Ingredients:
  • For the sponge;
  • 80g unsalted butter
  • 1/2 tsp ground/finely grated nutmeg
  • 1tsp vanilla paste
  • 280g caster sugar
  • 240g plain flour
  • 240ml whole milk
  • 2 eggs
  • 1tbsp baking powder
  • 1/4 tsp salt
  • For the frosting;
  • 500g icing sugar
  • 160g unsalted butter
  • 40ml milk
  • 3 tbsp spiced rum (I used the Sailor Jerry brand)
  • 1-2 tsp grated nutmeg for decoration
  • decorations (optional) I made cut outs of Christmas trees
  • holly
  • and Christmas Baubles out of ready to roll regal coloured icing


Level of difficulty Average
Cost Average budget


Step 1

Whisk the butter, caster sugar, flour, salt and baking powder together until thoroughly mixed (you can do this with a handheld whisk or free standing electric mixer)

Step 2

Christmas Eggnog Cupcakes - Step 2

In a separate bowl add the nutmeg and vanilla to the milk and whisk in the eggs. Slowly add the milk mixture to the other mixture whisking all the time until it becomes a smooth batter

Step 3

Line a muffin tin with cases and distribute the batter into them - filling each about 1/2-2/3 full.
Put in the oven at 190 degrees celsius and bake for about 18mins or until springy to touch and a skewer comes out clean. Transfer to a wire rack to cool

Step 4

Christmas Eggnog Cupcakes - Step 4

For the frosting mix the icing sugar with the butter until completely mixed in. (you can do this with a handheld whisk or free standing electric mixer)

Step 5

Christmas Eggnog Cupcakes - Step 5

In a separate bowl mix the milk with rum, and then pour this into the butter sugar mix and beat until light and fluffy.

Step 6

Christmas Eggnog Cupcakes - Step 6

Ice the cakes when completely cool, either with a piping bag or palette knife. Dust with a little grated nutmeg and decorate as you wish!

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