Spiked Eggnog Cupcakes with Spiced Cream Cheese Frosting

These delicious, spiced Spiked Eggnog Cupcakes taste like Christmas in cake form. A healthy dose of rum gives them a grown-up touch.

Christmas is almost here!

(Tries to contain excitement.)

(Fails at containing excitement.)

It even snowed today.

I haven’t seen snow in quite a while. We didn’t get much of it in Portland. I only moved a few hours outside of PDX, but we get a lot more snow here. And I’m actually very excited about it.

I must admit, I haven’t been very productive this week. I’ve been completely in the Christmas-zone.

I cut down my own tree this year for the first time ever. Bundled up and excited, with a tiny rusty saw in tow, I quickly found that cutting down your own tree is harder than expected. We struggled, broke a sweat, and muddied our pants and jacket, all while barely putting a dent in the tree trunk. The sweet guys who worked at the tree farm tried to help, but also struggled, stating that the tree was too wet and that we possibly picked the worst saw they owned.

But we got it home. With a fight.

The past few days I’ve been decorating, sipping either Prosecco or tea (depending on time of day), working (note: not as much as I should be), watching Gilmore Girls, baking, and buying Christmas presents (yay Cyber Monday!).

So I am officially in the spirit, ya’ll. Are you guys in the spirit, or not just yet?

If you’re not, these Spiked Eggnog Cupcakes may be just the thing to get you there.

These Spiked Eggnog Cupcakes are crazy delicious. They’re fluffy, boozy, and perfectly spicy.

A spiced and eggnog-infused cream cheese frosting takes them over the top.

The eggnog flavor really comes through in this recipe. Make sure to use a quality eggnog (or make your own!). These Spiked Eggnog Cupcakes just smell, taste, and look like Christmas.

To be even more festive, I wanted to wear my “Merry Christmas, Ya Filthy Animal” sweater and sparkly reindeer antlers from Boohoo. Keep an eye out for our recipe in Boohoo‘s Christmas cookbook! In the meantime, you should definitely snag one of their adorable Christmas sweaters for yourself. (Reindeer antlers optional, but highly encouraged.)

I collaborated with Boohoo for this post and their holiday cookbook. I received free product for photography purposes. I hope you enjoy these Spiked Eggnog Cupcakes!

Here are a few things you may need or want for this recipe:

Christmas Hollow Lace Cupcake Wrapper Liners  //  Wilton Recipe Right Nonstick 12-Cup Regular Muffin Pan  //  Rodelle Cinnamon Sticks  //  KitchenAid Artisan Tilt-Head Stand Mixer with Pouring Shield

Spiked Eggnog Cupcakes with Spiced Cream Cheese Frosting

★★★★★ 5 from 4 reviews

• Author: Tiffany La Forge
• Prep Time: 20 mins
• Cook Time: 22 mins
• Total Time: 42 minutes
• Yield: 12 1x
• Category: cupcake, dessert

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Description

These delicious, spiced Spiked Eggnog Cupcakes taste like Christmas in cake form. A healthy dose of rum gives them a grown-up touch.

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Ingredients

Scale 1x2x3x

• 1/2 cup unsalted butter (1 stick), room temperature
• 1 cup sugar
• 2 eggs, room temperature
• 1 1/4 cup all-purpose flour
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• Pinch salt
• 1/2 cup eggnog
• 1 teaspoon vanilla

For the Cream Cheese Frosting:

• 8 ounces cream cheese, room temperature
• 1 stick unsalted butter, room temperature
• 2 cups powdered sugar, sifted
• 1/4 cup eggnog
• 1/2 teaspoon vanilla
• Pinch salt
• 1 teaspoon cinnamon
• 1 tablespoon rum (plus more for assembling)

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Instructions

Make the Cupcakes:

1. Preheat the oven to 350 degrees and line a 12-cup muffin pan with cupcake liners.
2. Mix all of the dry ingredients (flour, cinnamon, nutmeg, baking powder, baking soda, and salt) in a large bowl. With a paddle attachment, beat the butter and sugar until soft and creamy, about 3 minutes. Add in the eggs until just combined. Add in the vanilla. Alternate the dry ingredients with the eggnog in 3 additions (dry/eggnog/dry/eggnog/dry). Mix until just combined, and do not over-mix.
3. Divide the cake batter evenly into the 12 muffin cups. Bake until cupcakes are cooked through, a tester comes out clean, and the tops spring back when touched, about 20-22 minutes.

Make the Frosting:

1. With a paddle attachment, cream the room temperature cream cheese and butter until combined. Slowly add in the powdered sugar, salt, and cinnamon and beat until fluffy. Add in the rum and eggnog. The frosting will be soft, so refrigerate for 2-4 hours before piping the cupcakes. (Can be made the day ahead.)

Assemble:

1. Using a toothpick or knife, poke several holes in the tops of the cupcakes. Pour some rum into a small bowl. Using a pastry brush, dip the brush into the rum and brush each cupcake generously with rum. Be sure to evenly brush the cupcake.
2. Frost the cupcakes and garnish with a cinnamon stick or with ground cinnamon. Enjoy!

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