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Yuletide Eggnog Cupcakes

 Yuletide Eggnog Cupcakes
If I want a creamier frosting on these, I add more eggnog. The nog lovers in your life won't complain! —Salina Moore, Woodward, Oklahoma
24 ServingsPrep: 30 min. Bake: 20 min. + cooling


  • 4 eggs, separated
  • 2/3 cup butter, softened
  • 1-1/2 cups sugar, divided
  • 2-1/3 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup eggnog
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup butter, softened
  • 3-3/4 cups confectioners' sugar
  • 2 tablespoons eggnog
  • Freshly grated or additional ground nutmeg


  • Place egg whites in a large bowl; let stand at room temperature 30
  • minutes. Preheat oven to 350°. Line muffin cups with paper
  • liners.
  • In a large bowl, cream butter and 1-1/4 cups sugar until light and
  • fluffy. Add egg yolks, one at a time, beating well after each
  • addition. In another bowl, whisk flour, baking powder, nutmeg and
  • salt; add to creamed mixture alternately with eggnog, beating well
  • after each addition.

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Yuletide Eggnog Cupcakes (continued)

Directions (continued)

  • With clean beaters, beat egg whites on medium speed until soft peaks
  • form. Gradually add remaining sugar, 1 tablespoon at a time, beating
  • on high after each addition until sugar is dissolved. Continue
  • beating until stiff glossy peaks form. Fold into batter.
  • Fill prepared muffin cups three-fourths full. Bake 18-22 minutes or
  • until a toothpick inserted in center comes out clean. Cool in pans
  • 10 minutes before removing to wire racks to cool completely.
  • For frosting, in a large bowl, beat cream cheese and butter until
  • blended. Gradually beat in confectioners’ sugar and eggnog until
  • smooth. Frost cupcakes. Sprinkle with nutmeg. Refrigerate leftovers.
  • Yield: 2 dozen.
Nutritional Facts: 1 cupcake equals 296 calories, 12 g fat (7 g saturated fat), 71 mg cholesterol, 170 mg sodium, 44 g carbohydrate, trace fiber, 4 g protein.