Learn how to make delicious eggnog cupcakes with rum buttercream frosting. Perfect for the holidays!
I’ve always been a huge fan of using eggnog in dessert recipes. I’ve made cookies, ice cream, a roulade cake, you name it. But out of everything I’ve made, I still think that eggnog cupcakes are the absolute best dessert. There’s just so much to love.
I shared a recipe for eggnog cupcakes a few years ago that has consistently pulled good traffic around the holidays. And it’s always been a bit of a sore spot for me because while I appreciate the visitors, I feel like the recipe and photo are underwhelming. I decided that both needed an upgrade.
Eggnog Cupcakes with Rum Buttercream
For the cupcakes:
- 7 ounces all-purpose flour
- 2 ounces cornstarch
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 1/2 teaspoons fresh grated nutmeg, plus more for topping
- 2 teaspoons ground cinnamon, plus more for topping
- 1 cup good quality eggnog (I like Organic Valley or Southern Comfort)
- 2 tablespoons spiced rum
- 1 tablespoons pure vanilla extract
- 6 ounces unsalted butter, room temperature
- 14 ounces granulated sugar
- 4 large eggs
For the rum buttercream:
- 2 cups spiced rum
- 3 ounces large egg whites (approximately 3 eggs)
- 8 ounces granulated sugar
- 1/4 cup water
- 1 teaspoon light corn syrup
- 10 ounces unsalted butter, room temperature and cut into small pieces
- 2 teaspoons ground cinnamon
- 1 teaspoon pure vanilla extract
- optional: 1/4 cup good quality eggnog
For the cupcakes:
- Preheat the oven to 350 degrees F. Place the oven racks in the upper middle and lower middle positions.
- Line your cupcake pans with paper liners.
- Whisk all dry ingredients together except for the sugar.
- Combine the liquid ingredients in a separate bowl.
- In a stand mixer with the paddle attachment, cream the butter and sugar together on low for 3-5 minutes.
- Add the eggs one at a time on low and then scrape down the sides of the bowl.
- Add the dry and wet ingredients, alternating between the two quickly to avoid overworking the batter.
- Scrape down the sides of the bowl and mix for another 20 seconds on medium.
- Use a 2 oz scoop to distribute the batter evenly between cupcake liners.
- Bake for 22 minutes, or until a toothpick comes out clean.
- Cool to room temperature for 25-30 minutes before removing from pan. Proceed with frosting.
For the rum buttercream:
- In a small saucepan, reduce 2 cups of rum on high heat until you have around 3-4 tablespoons. Alcohol is flammable so keep an eye on it. If you accidentally flambé the rum, put a lid on the pot for a minute to extinguish the flame. Allow the reduced rum to cool to room temperature.
- Add sugar, water and corn syrup to a saucepan. Attach a candy thermometer to the side.
- Boil and allow sugar mixture to reach the soft ball stage (235-340 degrees F).
- While the sugar is coming up to temperature, whip the egg whites in a stand mixer with the whisk attachment. Whip them to a soft peak.
- With the mixer on medium speed, carefully pour the syrup down the side of the mixing bowl. Turn the speed up to high and whip until the meringue is at a stiff peak and room temperature. You can speed up this process by wrapping the outside of the bowl in ice packs or cold wet towels.
- When the meringue is cool, slowly add the soft butter while mixing on high.
- Once all of the butter is incorporated, add the cinnamon, vanilla and rum (and eggnog if using).
Please read my full post for additional recipe notes, tips, and serving suggestions!
For immediate help troubleshooting a recipe, please email me using the form on my contact page. I’ll try to respond to urgent questions as quickly as possible! For all general questions, please leave a comment here :)
*drool* I just had a request to bring a “drunken egg nog” type of cupcake to Christmas. I think this will fit the bill nicely!
Oh my gosh. This is one of my favourite new christmas recipe ideas that I have come across this year!
What a fabulous idea for the festive season! Lovely!
They are so cute! Look really great
These sound delicious love eggnog :) x
These look gorgeous, not really acupcake kind of guy, but i could sink a few of these quite easily.
I don’t like eggnog, but I looove cupcakes. And rum. Hehehe.
I think my family would love these b/c they reeeally like eggnog. I think I’ll use this recipe for Christmas. Thanks for sharing!
Oh my goodness. I am going to have to replace my next Pumpkin Spice Cake with these. Yummmmmmm
Just A Smidgen says
So awesome that you’ve redone… I have a few earlier blog posts that I think could use a new photograph:) Now we are the lucky recipients of your newly done cupcakes! I think these could be lovely for the next few Christmas parties!
what a great, festive recipe! these look so yummy, and i love how your cupcakes are straight on the sides instead of flared. Very cool :)
Another delicious recipe and beautiful photo! These look amazing for the holidays. Thanks for posting!
Egg nog is seriously one of my favorite flavors… and not just around the holidays. This will be perfect for our family “goodies” night. Thanks!
OOH! Im playing around with eggnog desserts right now too! SO PRETTY!