Eggnog seems to be one of those polarizing things.  You either love it or you hate it.  After spending most of my childhood on the fence and feeling unsure, I now definitely love it.  I mean, not so much I drink glasses and glasses of it, but enough that I look forward to enjoying it during the holidays.  I also look forward to finding other ways to use it, particularly in baked goods.  These cupcakes are not new to the blog, but this year I decided to revamp them slightly and make a sturdier frosting to top them.  If you are in the “yea eggnog” camp, you will like these cupcakes.  The cake is light and fluffy, and the creamy eggnog frosting is the perfect compliment.  I’m really happy with the updated version and thought I would share for those of you who can’t get enough of this seasonal treat!

Side note – Today’s holiday giveaway is a year’s subscription to either Cook’s Illustrated or Cook’s Illustrated Entertaining – your pick!  See the Facebook page to enter.  Details will be posted before 7 am.  Good luck!


For the cupcakes:

  • 1 1/3 cups all-purpose flour
  • ¼ tsp. baking soda
  • ½ tsp. baking powder
  • ½ tsp. salt
  • ¼ tsp. freshly ground nutmeg
  • ¼ cup dark rum or bourbon (optional)
  • 1 cup eggnog
  • ¼ cup vegetable or canola oil
  • 1 tbsp. apple cider vinegar
  • 1 tsp. vanilla extract
  • 1 cup sugar

For the frosting:

  • 20 tbsp. unsalted butter, at room temperature
  • 2½ cups confectioners’ sugar, sifted
  • Pinch of salt
  • Pinch of freshly grated nutmeg
  • 2½ tbsp. eggnog
  • 1 tbsp. dark rum (0ptional)

For garnish:

  • Ground cinnamon or grated nutmeg
  • Cinnamon sticks


  • 01

    To make the cupcakes, preheat the oven to 350˚ F.  Line cupcake pans with paper liners.  In a medium bowl, combine the flour, baking soda, baking powder, salt and nutmeg; whisk to combine.  In the bowl of an electric mixer, combine the rum, eggnog, vegetable oil, vinegar, and sugar.  Beat on medium-low speed until well blended.  Add in the dry ingredients and mix on low speed just until incorporated.

  • 02

    Divide the batter between the prepared cupcake liners, filling the cups 2/3 full.  Bake 22-24 minutes, or until a toothpick inserted in the center comes out clean.  Allow to cool in the pan 5 minutes, then transfer to a wire rack to cool completely.

  • 03

    To make the frosting, place the butter in the bowl of an electric mixer fitted with the whisk attachment.  Beat on medium-high speed until smooth, 20-30 seconds.  Add in the powdered sugar, salt and nutmeg, and mix on medium-high speed until incorporated and smooth, about 1 minute.  Scrape down the sides of the bowl.  Add in the eggnog and  whip on medium-high speed until light and fluffy, 4 minutes.  With the mixer on medium-low speed, blend in the rum.

  • 04

    Fill a pastry bag with the frosting and decorate the cooled cupcakes as desired. (I used a large, unlabeled star tip for these cupcakes). Sprinkle with ground cinnamon or grated nutmeg, and garnish with cinnamon sticks if desired.

  • Those look amazing! Not only delicious but so pretty!

  • This is such a great holiday idea!

  • Erin

    These look so pretty! I love eggnog and I bet they were delicious in these cupcakes.

  • Melissa

    Yum! These look delcious! I just bought some pumpkin eggnog, I wonder if that would work, hmmmm…

  • Those look incredible and what a great idea!

  • Those look wonderful! I love the little cinnamon sticks poking out. And since eggnog is one of my absolute favorite parts of the holidays, this looks really amazing.

  • nikkigladd

    It must be in the name, because my Ben does the same thing. Anything “new” that he really likes, instantly becomes his “favorite”! Cracks me up.

    These look decadent! Although, I’m not an eggnog fan, these are so delicious looking that I might just try making them anyway. My only fear is that because Ben loves eggnog, he might eat them all up!

    Thanks for sharing!

  • Perfect, Annie! My roommate and I were just talking about our love of egg nog and trying to figure out how many new ways we can use it this year!

  • Oh My YUM!!!

  • Caldwell

    Those look so good.. you probably already know this but they featured these, from you, on

  • Tracy

    Would it taste ok without the rum? Im pregnant right now, but would really like to make these.

  • Sounds like a perfect idea for my Christmas potluck project!

  • Oh my gosh! I’m going to make these tomorrow!
    My husband LOVES eggnog and I bet he would really like these.
    Thanks for posting!
    Yum, yum, yum!

  • I have some egg nod that my step-mom bought for FIL while in town they didn’t drink. I might try these to use it up.

  • bakergirlcreations

    Great option for work holiday parties! As always, many thanks for the great idea!

  • Penny

    Thank you so much for the recipe. I made them yesterday and everyone loves them!!

  • Oh wow. My husband is an eggnog LOVER so I will definitely have to make these for him!

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  • Nick

    Haha, they look like little coffees topped with foam. I can’t wait to try these!

  • Becca

    Hi, I was hoping you could help me. I just tried to make these and the batter was kinds runny and the consistency of the cupcake when it was cooked was … Not optimal. It sort of congeled on my tongue. Should I just add some flour to thicken the batter?


  • Elise

    I just baked these and took them out of the oven! They smell absolutely wonderful, the recipe was easy and they look so delicious. The cakes are spongey and the batter made just enough for 12 regular cupcakes and 12 mini ones. I made the frosting vegan and used silknog in the cupcakes. Thank you so, so much for this recipe! Have a Merry Christmas.

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  • Danielle

    I’ve made these 3 times and each time they came out perfect. They are so moist and just incredible! I used Organic Valley eggnog. It’s my new favorite recipe. Thank you so much!

  • I made these over Christmas break for the family and they were delicious! I agree with Danielle they were so moist and just perfect. The frosting was suuuuuper sweet, and I’m not much of a sugar frosting fan, so I think I’ll try a cream cheese frosting next time. Thanks for the recipe! Very festive!

  • this has become the all time favorite cupcake recipe in my house. EVERYONE asks for them all the time. I’ve also made the recipe as a sweet bread and turned the frosting into a glaze, which was another hit

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  • I love your blog! I do paintings of cupcakes and blogged about my Eggnog Cupcake painting today. I then found your blog and added a link in todays post so my readers can get your recipe.

  • greenbatter

    Looks yummy! I was making a formula to an eggnog cupcake too! I have not tested mine yet, but it must be delicious! Tastes like eggnog, RIGHT???

  • Just wanted to write and let you know I linked to this recipe from my blog, because I love the idea!! I made it for a favorite fall flavor cupcake.

  • Nikki

    Hey Annie!

    These look amazing! Wondering if the recipe would still work if I didn’t include the rum?

  • Annie

    You would probably need something like rum extract so that they still have that flavor.

  • Mel

    I baked these using a vanilla cupcake recipe then only made the icing eggnog flavor. Still really good! No rum either.

  • Anne Marie

    Mmm! I am not crazy about the drink, but I have a feeling I’d like the cupcake. My husband would love these! My Christmas baking list just got a little longer!

  • Those cupcakes are beautiful! They would perfect for a Christmas morning brunch.

  • Sheryl

    Love the way you displayed them on upside down coffee mugs- creative and simplistic!

  • We ADORE eggnog – in the glasses and glasses way…so these cupcakes sound just delicious to us!

  • Jessica

    I’m so glad you updated these! They were on my holiday baking list and the only thing I was wishing they had was a more sturdy icing so I could use a pretty tip – silly I know! I can’t wait to taste these. My family and I are eggnog lovers!

  • These look wonderful! I just posted a recipe for eggnog bread today!!

  • Annie! I’m so excited to try these cupcakes. I’ve been searching for an eggnog cake or cupcake recipe. I love, love, love your site. Thanks so much for posting this recipe.

  • These sound good! will have to try!

  • Amy

    HELP! :)
    I just made these last night (well the one from last year) and the fell!!
    I made little mini ones.

    Any ideas as to the reason?

  • I am not a huge fan of eggnog, but my hubby is and he would definitely love these cupcakes! Will definitely have to try. Thanks for sharing!

  • Holy crap, I think I just found my new favorite cupcake!!

  • What a beautiful cupcake. Lovely job.

  • Sue

    Annie, what size tip do you use to do your frosting?

  • Sue

    Nevermind….just read the bottom of the recipe :)

  • YUM!
    How stiff is the batter? Do you think these would work as Eggnog Whoopie Pies?

  • Everything about these cupcakes is so impressive, Annie – the unique flavor (gotta love eggnog), the perfectly piped frosting, the cinnamon stick garnish! I love it all. Thanks so much for sharing this festive little holiday treat.

  • Thank you! Thank You! Thank You! I have been searching for an eggnog cupcake for weeks! I’ve tried out a couple of your recipe’s, and have never been let down. Your candy cane biscotti are FANTASTIC!

    Thanks for sharing!

  • Brilliant! I was going to make eggnog bars for a holiday party, but now i just might have to make these instead.

  • Annie

    Not stiff at all. Definitely wouldn’t work for whoopie pies.

  • Annie

    Sounds like they may have been underbaked. That is the main reason for cake/cupcake to sink.

  • i’ve never had real eggnog, but i do enjoy silk soy milk “nog.” these cupcakes look delicious and beautiful!

  • I think some of the other folks actually answered my question – We got a tin of those boring little butter cookies from a wholesaler and I’d like to turn them into something fun for our holiday open house. My first three thoughts were dip half in dark chocolate and sprinkle with peppermint, make a peanut butter/marshmallow filling and make a butterscotch filling – and make sandwich cookies out of them. Then, I saw these and wondered if the icing would work. Any ideas on how I can incorporate eggnog into this?

  • Claire

    Your photography of the presentation is incredible.

  • Lila Ferraro

    My husband loves eggnog. I bet he’d go crazy over these!
    Lila Ferraro

  • Whoa, Annie! These look and sound amazing! It’s a good thing I’ve found a good eggnog for those of us who are lactose intolerant! (It’s the Lactaid brand. Still yummy and creamy!)

  • Kerry

    Made these for a party last weekend. I think they are AMAZING. Loved how moist the cake stayed, even after a few days. The frosting really looks like eggnogg too! Thank you for sharing!

  • Jessie

    I’m just curious if you know how crucial the dark rum is as opposed to light rum. They look great and I love eggnog!

  • Annie

    Hmm, not sure. I don’t think it’s “crucial”, but I do think that dark rum has a flavor that goes much better with things like eggnog.

  • I love eggnog. Must try these; they look moist and wonderful. …Susan

  • Jun

    The cupcake is so pretty, I especially love the last shot.

  • Heidi

    Wow… this is a special post for me. Your original eggnog cupcake is how I found your blog. I was searching for an eggnog cupcake recipe last year and I found it here. I have been addicted to your blog ever since. I love the original version, but now I will have to try the new one. Thank you again so much for sharing all of your wonderful recipes. You have truly inspired me this past year. Tonight we are having Mexican and I am going to make your southwestern eggrolls… my husband is excited about dinner tonight!

  • Fabulous! And I have eggnog in the fridge, too! Dark rum would definitely be a must in this house!

  • These look absolutely gorgeous. And I love eggnog.

  • Russell

    These look amazing, I’ll be making these for our big family get together this year!

  • looks yummy..

  • I’m definitely in the eggnog camp…love it when the eggnog recipes come out!!! And anything with eggnog frosting gets my vote! Once I make this Christmas has got to be near…Merry Christmas everyone!

  • Caitlin

    They don´t sell eggnog where I live, do you have a recipe for eggnog? or maybe a suggestion on what flavors would be necessary to get a similar taste without the eggnog… I´ve been dying to make something eggnogy, but I haven´t loved the recipes for eggnog I have seen…

  • Becca-I had the same problem. I think I let them sit too long before sticking them in the oven?

  • len

    Tried these and they came out GREAT!

    Everyone was impressed and cant wait until I do them again!

    Thanks ANN!

  • Wow, those look so beautiful! Great pics. Those peppermint browies look great too!

  • Yum! Love the idea of eggnog cupcakes. Eggnog is definitely polarizing– just like cilantro!

  • Annie

    I don’t have one that I can recommend yet because I’ve never tried making it myself. Sorry!

  • Annie

    This batter is supposed to be thin.

  • Looks like it walked off a magazine photo shoot. Gorgeous composition, lighting, background. Oh and great cupcakes too.

  • My 12yr daughter and I made this for an office holiday party and they were a big hit. The recipe was really easy to follow and everyone was impressed with the presentation.

  • Megan

    Looks yummy! Do the cuppies come out quite flat? the reason I’m asking is because I’d like to top them with a glaze, but a glaze wouldn’t really work on a flat cuppie.. and if so, is there a way go give them a nice glazable mound? is glazable a word? does it matter? hehe. thank you!!

  • Annie

    Yes, they do come out flat. I don’t know of a way to make them have nice mounds, I think that is totally determined by the recipe. Some cupcakes are rounder, some aren’t, and these really aren’t. Sorry!

  • Amy Janikas

    We made this last night and they have a strong rum flavor. I would cut out some of the alcohol. They did come out flat they are so pretty though:) The peppermint Biscotti was to die for!!!

  • Gwyn

    These are absolutely fantastic cupcakes! I made 8 dozen mini cupcakes for all of my Christmas parties and they have been a HUGE hit! I used spiced rum for 6 dozen of them, and it makes all the difference in the world…just gives a great depth of flavor. Thank you for sharing!

  • Laura

    These look wonderful. I found your original post a few months ago and have been looking forward to making them ever since. I loved the look of the original frosting but can no longer find it on your site. Would it be possible to get the original frosting recipe? Thank you so much for sharing all of your wonderful recipes – the pumpkin pie bars were a big Thanksgiving hit!

  • Annie

    It is on Baking Bites (linked at the bottom of this post).

  • Thanks for the recipe, they came out fab. I took them to a work pitch-in so
    I left out the rum. Can’t have a bunch of drunk nurses running around. I will def be making them with some rum the next time. Just to try it out you know :)

  • Pauline Farrell

    I doubled the recipe and have tonnes of icing left over. Does it do well in the fridge? If not, I guess I will just bake some more! Thanks!

  • Annie

    It should be fine in the fridge.

  • morgan

    I lOVE your site and I trust your recipes….I have been making LOTS of cranberry biscotti and packaging it in a mason jar with a ribbon and cute tag…PEOPLE love it…thank you.(I did DIP mine in white chocolate)
    Today I tried the sugar cookies..while mine are not perfected, they are absolutely DELICIOUS!!!! I noticed it took you a while to reach perfection, so I am not giving up. Thank you for all the tested recipes you provide, I know they are going to be good if you post them!!!!

  • H

    Is it really 20tbsp butter? I read this same recipe earlier and I swore it was 1/4 cup? 1/2 stick or 2 1/2 is a big difference so I definitely wanted to check! :-) Thanks!

  • Annie

    If you read this post, you’ll see I have completely changed the frosting recipe because I like the new version better.

  • Lacey

    I made these cupcakes last night. My husband LOVED them. I even liked them and I am not a fan of eggnog. :o) Thanks for sharing!

  • lai

    hello, you did a good job of cooking and baking!! i would like to know if what kind and size of equipment you used for the icing? i couldnt find it in the store.. thanks hope to hear from you…

  • Annie

    This is included within the recipe.

  • I made these for Christmas. We had younger guests, so I left out the rum. But they were still delicious and well received. Thanks for the recipe!

  • Kim

    Maybe I’m missing it or it’s posted somewhere in the comments but the directions are missing where to add the vanilla. Other then that wonderful recipe!

  • Connie

    I made these tonight and they turned out kind of gooey. Not sure what I did wrong. It only made 15 regular size cupcakes too. They smelled terrific and the flavour was very nice though.

  • Ashley

    I actually added an egg to the recipe and the tops of my cupcakes came out very well. They didn’t fall and the consistency was perfect. The first time I made them exactly according to the recipe, and they didn’t come out quite as well. If you’re having problems, try adding an egg!
    They were DELICIOUS! :)

  • Annie

    Very good to know, I’ll have to try that next time.

  • Bunmi

    These look GREAT! I am making them toady and I am going to omit the rum (office party), do I need to replace the liquid that the rum adds to the recipe with more… eggnog maybe? Thanks! Love the post!

  • Shandra

    I made these cupcakes this week for a Holiday potluck and brought some into work. They were an absolute hit! Everyone was ranting and raving about how good these cupcakes were. Thank you so much for this recipe! They are now going to be a Christmas regular. :)

  • Cara

    If I don’t have apple cider vinegar, is there something else I can do to substitute?

  • Annie

    Please see the FAQ page.

  • Cara

    Is it okay with no egg? Mine turned out a weird-ish texture, not like a regular cake batter. Tastes delicious. Just weird texture.

  • Katie

    I just made these and they are awesome!!! Quick question, How do you store your cupcakes, do you keep them in the fridge until you need them,aka work xmas party? I LOVE your recipes.

  • Katie

    I just made these and they are awesome!!! Quick question, How do you store your cupcakes, do you keep them in the fridge until you need them,aka work xmas party? I LOVE your recipes.

  • Mick

    The proportions on the frosting are off, it’s 2 and a half sticks of butter to 2 and a half cups of sugar, it’s way too buttery of a frosting.

  • Mick

    The proportions on the frosting are off, it’s 2 and a half sticks of butter to 2 and a half cups of sugar, it’s way too buttery of a frosting.

  • Anonymous

    No, the amounts are correct. It is, after all, buttercream. And anyway, 20 tbsp = 2 sticks plus 4 tbsp = 2 and a half sticks. So, the same amount you mentioned.

  • annieseats

    No, the amounts are correct. It is, after all, buttercream. And anyway, 20 tbsp = 2 sticks plus 4 tbsp = 2 and a half sticks. So, the same amount you mentioned.

  • Anonymous

    Please see the FAQ page.

  • annieseats

    Please see the FAQ page.

  • chughes

    The cupcakes are good, however I filled my cupcakes 2/3 full and got only 12 cupcakes. I used to make the old recipe and got closer to the servings than this new one.

  • chughes

    The cupcakes are good, however I filled my cupcakes 2/3 full and got only 12 cupcakes. I used to make the old recipe and got closer to the servings than this new one.

  • Courtney M

    I made these cupcakes for a Christmas party and everyone loved them. Thank you for another great recipe. :)

  • Courtney M

    I made these cupcakes for a Christmas party and everyone loved them. Thank you for another great recipe. :)

  • Smith Allison 89

    Wow, these cupcakes are amazing! I still have to put frosting on them. I’m going to do my own recipe for that but the actual cake part is so delicious.

  • Smith Allison 89

    Oh and I also used pumpkin spice instead of nutmeg bc my grocery ran out of nutmeg but it still came out yummy!

  • Mia

    I loved these cupcakes! I used 1/4 cup applesauce in place of the rum.

  • Jax0926

    Just wondering to make the mini ones did you change the bake time at all? Thanks!

  • Kaylie

    I made these the other night and my boyfriend is OBSESSED! They are SO easy to do. I only came out with 12 cupcakes instead of 18-20, but I’m definitely going to make another batch to share with my family. I thought that the frosting was a little too buttery-tasting for me, so I added a little bit of brown sugar, cinnamon, and cane sugar to the frosting mix and it gave it a little boost of flavor. I definitely recommend giving this recipe a try!

  • Andy

    I just made these, and they are soooo good!!!! Thank you so much for sharing!

  • Anonymous

    Yes, you would bake for less time. Use the toothpick test to check for doneness. Enjoy!

  • Tshadow

    I want to make these without having any alcohol flavors in them. Any suggestions on substitutes?

  • Anonymous

    Please see the FAQ page.

  • Trish

    Hi, Tshadow. I made these a few days ago and just omitted the bourbon all together, AND I didn’t find it necessary to replace that 1/4 cup of liquid with anything else. The cupcakes turned out perfectly moist and had a wonderful texture, all without the alcohol. Bake them the night before however for best flavor and texture. HTH

  • Christy

    Made the cupcakes yesterday (regular size, not mini). I had enough batter for exactly 12 cupcakes. I ended up making two separate batches and unfortunately neither of them turned out great. Most of the cupcakes were sunken and I could not get a toothpick to come out clean even after being in the oven for more than 24 minutes. The tops of the cupcakes ended up being very crunchy b/c I left them in so long, hoping the cakes would cook through. I was really disappointed in the result and probably won’t make these again. Thankfully Annie has MANY other recipes that I adore! Off to whip up the Spinach Artichoke dip now!

  • Christy

    I went ahead and frosted the cupcakes using the recipe above and to my surprise, despite being slightly sunken in the middle, the cupcakes turned out to be DELICIOUS! They are VERY rich so I will probably make mini cupcakes next time. I may also try adding an egg to the batter as a previous commenter mentioned to hopefully alleviate the ‘sinking’ problem. Another note: I used a large star tip to frost my cupcakes and the frosting only covered about 18 of the cupcakes.

  • Tinker

    These are AMAZING

  • Mick, this buttercream actually turns out very well. I made a batch of jumbo eggnog cupcakes last week, minus the alcohol simply because I didn’t have any, and followed the recipe she has posted. It does taste very buttery after first mixed, but after sitting in the fridge overnight and then bringing back up to just below room temperature, the flavor of the butter mellowed out and married well with the eggnog and spice. And it piped beautiful 1M swirls on top of my cupcakes. Everyone at work LOVED them. Give the buttercream a try…I think you will actually be surprised. Just remember to give your frosting time to rest. It greatly improves the flavor. I’ve been a professional cake decorator for over ten years and in more recent years a pastry chef, and this is a beautiful buttercream. A DECORATOR’S buttercream will have lower proportions of butter to sugar…about 2 sticks of butter for every 4 cups of sugar plus whatever liquid/flavoring you add in. HTH

  • cakeman

    I have been making this recipe for 3 years now after trying several others. Recently a family member Facebooked that Mike had made some orgasmic cupcakes for Christmas and that after eating these she needed a cigarette :)! I use an ages old eggnog recipe containing plenty of top shelf liquors so there seems no need for the additional rum. With that exception I make them as describrd and they are INCREDIBLE !!!! I decided one christmas to make another type of cupcake but quickly reverted back when my new but delicious dessert was met with utter horror and dismay when the eggnog cupcakes were absent from the dessert table. Thanks for the great recipe.

  • Janettr

    Please indicate the size of the cupcakes this makes in your directions. In the photo, they look like minature cupcakes. I tried the recipe in a standard size pan which would have made 12 cupcakes and they were a misaerable failure (failed to rise), extremely wet and a waste of good ingredients. Christy’s comments below made me feel much better. I’m an experienced baker and believe the recipe does not translate to any other size pan than a mini-cupcake pan.
    Sincerely, Janet

  • Anonymous

    Unless otherwise stated, you can always assume a standard size cupcake pan. That is what I use with these. I have made them numerous times with great results. Sorry to hear they didn’t work out for you.

  • RDmomma

    I just made these for the second time…the first batch I made yesterday and they are almost all gone! They are delicious! I love the texture and the eggnog taste is perfect. I didn’t have any Rum, so I used a teaspoon of rum extract as well as the vanilla.

  • Sltmich

    My sister-in-law made these for Christmas Eve. They were sooo delicious!! My husbands birthday is this Sunday and I’m surprising him with them. Hope they come out as good as my sister-in-laws. I will let you know :)

  • Do these need to be kept in the fridge afterwards?

  • annieseats

    Please see the FAQ page. Thanks!

  • Emma

    I loved this cupcake, I think I’ll cut back on the butter in the frosting next time though. Any chance you have a recipe for a hot toddy cupcake up your sleeve?

  • annieseats

    I’ve never had a hot toddy. I’ll have to try one!

  • High Altitude Baker

    High altitude (5000 ft, baked in Boulder, CO): increase flour by 2 Tbsp, decrease baking soda to 1/8 tsp, decrease baking powder to 1/4 tsp, add 1tbsp water, add 1 whole egg, reduce sugar by 2 Tbsp. Bake 18-20 minutes.

    Had good luck substituting 1 cup cake flour and 1/2 cup white flour (unbleached Hungarian high altitude flour) for a lighter, fluffier cupcake.

    Super yummy. Thanks, Annie!

  • annieseats


  • BocaFrau

    So glad I just found this. Been searching for a eggnog cupcake recipe and just couldn’t quite find what I wanted. This one fits the bill!!! Thanks for sharing.

  • MaryRose

    I am about to make these cupcakes. I am using Rumchata as the rum so hopefully it comes out good!

  • Jordan

    Do you use homemade eggnog or store bought? If you use store bought what kind?

  • annieseats

    You could use either. Any brand is fine.

  • annieseats

    Not all cakes require eggs. This is one that does not.

  • Megan

    This thread seems to be old, so I hope I get an answer…but reading the comments I am a little worried. I do not own a mini cup-cake pan, just standard and a couple of people said they had issues with it… does the size of the cupcake pan matter? :/ I hope not because I really wanna bring these to my family for Christmas Dessert!! :)

  • annieseats

    These are standard size cupcakes, so I’m not sure what you are concerned about. In any case, you can make any cake batter in any size pan, you just have to vary the baking times accordingly. Enjoy!

  • Made these for my office’s potluck holiday lunch on Friday and they were all gone before I had a chance to grab one for myself. A sure sign of a fabulous recipe! I think I will make them again for Christmas Eve dessert (a double batch this time!).

  • How did the Rumchata hold up in this recipe?

  • Emma

    Hi, I’ve made many of your recipes, and all have turned out successfully…all until now. I’ve been altering your recipes to accomodate a dairy allergy, however, upon attempting this recipe, I noticed that there are no eggs in the ingredients and assumed it was due to the egg in the eggnog. Silk makes a non-dairy eggnog, and it’s actually quite good, but there are no eggs in it. I wasn’t sure how many eggs to put into the recipe, so instead I attempted to make a homemade non-dairy eggnog…what an experience. The eggnog tasted too custardy, but I used it anyways. There ended up being only enough batter for about 5 cupcakes, and upon eating them…I could not swallow. This, of course, has nothing to do with you or your recipe, but my faults. I was curious as to how many eggs you think I should put in, or any other ideas in order to keep the recipe non-dairy AND edible. Thanks so much!

  • annieseats

    I don’t have any good advice for you. Those are pretty drastic changes to the recipe. Instead I think I would just find another recipe you have had success with and substitute the eggnog for another liquid it includes. Sorry it didn’t work out, but good for you for trying!

  • I just made these and they are wonderful! The flavor is amazing! Thank you!!!!!!
    PS: I did add one egg to the cupcake batter.

  • Frances Russell

    I just made these for a Christmas party and they were super delicious. The cupcakes were light and fluffy, and both the cupcakes and frosting had a good amount of eggnog flavour. I used gold cupcake liners and topped them with tiny gingerbread cookies instead of cinnamon sticks. The recipe made fewer than I expected (I did 1.5x and still only got 18 cupcakes) but luckily I had enough for the party. Thanks for the great recipe!