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Golden Eggnog Cupcakes

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Charlotte Bothe

Golden Eggnog Cupcakes Recipe

Does the thought of eggnog make you yearn for the holidays? Yearn no longer; these richly delicious cupcakes will satisfy your craving at any time of the year!

At a glance

2 dozen cupcakes


Choose your measure:

  • 1 ½ cups (24 tablespoons) unsalted butter, at room temperature
  • 2 cups sugar
  • ½ teaspoon grated nutmeg
  • 1 teaspoon salt; reduce to 1/4 teaspoon salt if you use salted butter
  • 1 ¼ teaspoons eggnog flavor*
  • 4 large eggs
  • ¼ cup dark rum or brandy, optional
  • 3 ½ cups King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons baking powder
  • 1 ¼ cups heavy cream*
  • *Substitute prepared eggnog for the eggnog flavor and heavy cream, if desired; no need to adjust the sugar.


  1. Preheat the oven to 325°F. Line two standard muffin pans with cupcake papers or tulip muffin papers.
  2. Beat together the butter, sugar, nutmeg, salt, and eggnog flavor until light and fluffy. Beat the eggs in one at a time, beating well after each addition, and scraping the bottom and sides of the bowl. Stir in the rum or brandy.
  3. Whisk the flour and baking powder together. Beat in half the flour mixture, then half the cream. Repeat, being sure to scrape the bottom and sides of the mixing bowl occasionally.
  4. Spoon 1/3 cup of batter into each of the prepared cups.
  5. Bake the cakes for 28 to 30 minutes, rotating the pans halfway through. When done, the top of a cupcake should bounce back when lightly touched, and a toothpick inserted into the center of one of the cupcakes in the middle of the pan should come out clean, or with just a few moist crumbs clinging to it.
  6. Remove the pans from the oven. Cool the cakes in the pans for 10 minutes, then turn them out onto racks to cool completely. If you're going to ice them, wait until they're completely col to do so.
  7. Yield: 2 dozen cupcakes.