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Eggnog Cupcakes with Rum Buttercream Frosting

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If you like eggnog, you are going to love these Eggnog Cupcakes with Rum Buttercream Frosting. Whether you’d rather eat your calories than drink them, or you want the perfect treat to pair with your favorite holiday beverage, these cupcakes are going to delight your taste buds!

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Now, I know there is a whole group of people who don’t care for eggnog. I don’t have to understand it, but please know if you’re in that group, these cupcakes are not for you!

Also, these delicious treats are loaded with rum (it’s in the cupcakes AND the frosting) so if you don’t care for rum, this is the wrong dessert for you too. If you prefer champagne, check out my Champagne Cupcakes.

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To make these cupcakes unique, I’ve incorporated some chocolate and coffee (two of my favorite things) into the frosting. In my opinion, this takes these cupcakes up a whole extra notch!

Everyone else (namely those who love eggnog and especially rum!), get ready because these are probably going to be your new favorite dessert.

Eggnog cupcakes with chocolate frosting and chocolate sprinkles on a cooling rack on a red and white napkin.

One final caveat before we dive in — typically, I am all about FAST and EASY. Every once in awhile I throw those out the window in the interest of getting the best flavor possible. This is one of those cases.

If you’re looking for a super simple Christmas treat, try these Easy Christmas Holly Cupcakes. Heavenly Cupcake Angels, or these Grinch Snacks made with pretzels and chocolate.

If you’re willing to invest a little time and effort into making a treat you will thoroughly enjoy, read on!

How to Make Eggnog Cupcakes

Since I’m not starting with store-bought cupcakes or boxed cake mix, I’m going to break this recipe down into two parts: the cupcakes, then the frosting.


For the cupcakes, you’ll need:

  • 3 cups flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons allspice
  • 4 eggs
  • 1/2 cup vegetable oil
  • 1/2 cup spiced rum
  • 1 1/2 cup eggnog
  • 1/2 cup sour cream
glass bowls of flour, sugar, baking soda, baking powder, salt, allspice. eggs, vegetable oil, spiced rum, eggnog, sour cream all on a brown table


Begin by preheating the oven to 350 degrees and place cupcake liners in your muffin pan.

Step 1: Combine Dry Ingredients

Add the flour, baking powder, baking soda, salt and allspice to a large bowl and whisk them together.

A glass bowl with flour, baking soda and other dry ingredients with a wire whisk in the bowl.

Step 2: Combine Remaining Ingredients

In a small bowl, add the eggs, sugar, rum, oil, and butter. Beat on medium speed for two minutes.

Step 3: Fold Wet Mixture Into Dry Ingredients

Next, using a spatula, gently fold the egg mixture into the flour mixture.

Step 4: Fill Cupcake Liners

Using a scoop or large spoon, fill each cupcake liner 2/3 full with batter.

A cupcake pan full of cupcake liners filled with cupcake batter next to a glass bowl with cupcake batter in it and a cookie scoop

Step 5: Bake

Bake at 350 degrees for 18 to 20 minutes. You’ll know the cupcakes are done when you gently press on one and it springs back when you remove your finger.

Set the cupcakes aside to cool while you make the frosting.

How to Make Rum Buttercream Frosting

For the frosting you’ll need:

  • 6 cups powdered sugar
  • 2 tablespoons ground coffee
  • 4 tablespoons cocoa powder
  • 2 cups (4 sticks) unsalted butter, softened
  • 2 tablespoons spiced rum
  • 2 teaspoons vanilla extract
  • 2-3 teaspoons milk
Six glass bowls with baking ingredients like flour, butter, vanilla and cinnamon.

Step 1: Combine Dry Ingredients

Begin by combining the powdered sugar, ground coffee and cocoa powder in a large bowl. Whisk them together.

A bowl with dry baking ingredients in it with a hand mixer in it and a dish with butter next to it and a rubber spatula with the word yum on it.

Step 2: Add Butter

Add the butter and beat on high for one minute.

A glass bowl with the dry ingredients in it and a hand mixer with two glass bowls next to it with liquid ingredients.

Step 3: Add Wet Ingredients

Next, add the rum and vanilla extract to the bowl and beat on high until the frosting is light and creamy. If it’s too thick, add some milk to get the right consistency.

A glass bowl with cupcake batter in it with a rubber spatula in the batter.

Finish the Cupcakes

All you have to do now is frost the cupcakes! Place the frosting in a piping bag and top each cupcake with a generous swirl.

A wire rack with twelve eggnog cupcakes on it topped with chocolate frosting and chocolate sprinkles.

I added some chocolate sprinkles to mine just for fun, but you can serve these with or without any adornment.

An eggnog cupcake with chocolate frosting and chocolate sprinkles on a red and white napkin with a fork next to it and a glass behind it filled with milk with the words celebrate on it.
Save the Recipe

📋 Recipe

Eggnog Cupcakes with Rum Buttercream Frosting

Corinne Schmitt
These eggnog cupcakes are topped with a chocolate coffee rum buttercream frosting that is going to delight your taste buds!
5 from 2 votes
Prep Time 15 minutes
Cook Time 20 minutes
5 minutes
Total Time 40 minutes
Course Cupcakes, Dessert
Servings 24
Calories 465 kcal


For Cupcakes

  • 3 cups flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoon allspice
  • 4 eggs
  • 1/2 cup vegetable oil
  • 1/2 cup spiced rum
  • 1 1/2 cup eggnog
  • 1/2 cup sour cream

For Frosting

  • 6 cups powdered sugar
  • 2 Tbs ground coffee
  • 4 Tbs cocoa powder
  • 2 cups 4 sticks unsalted butter, softened
  • 2 Tbs spiced rum
  • 2 teaspoon vanilla extract
  • 2-3 teaspoon milk


Directions for Cupcakes:

  • Preheat oven to 350 degrees. Line two 12-cup muffin pans with
  • cupcake liners.
  • In a large mixing bowl, add flour, baking powder, baking soda, salt and allspice.
  • Whisk dry ingredients together.
  • In a small bowl, add eggs, sugar, rum, vegetable oil and butter. Mix on medium speed for 2 minutes.
  • Fold wet ingredients into the dry ingredients using a spatula.
  • Fill each muffin cup 2/3 of the way with batter.
  • Bake 18-20 minutes or until top of cupcake springs back when touched.
  • Let cool.

Directions for Frosting:

  • Add powdered sugar, coffee and cocoa powder to a large mixing bowl and whisk together.
  • Add in butter and mix for 1 minute or until creamy.
  • Add in the rum and vanilla extract. Beat on high until light and fluffy. If mixture is too thick, add some milk.
  • Add frosting to piping bag and pipe a generous portion onto each cupcake.


Serving: 1gCalories: 465kcalCarbohydrates: 61gProtein: 4gFat: 22gSaturated Fat: 15gCholesterol: 80mgSodium: 176mgPotassium: 101mgFiber: 1gSugar: 48gVitamin A: 575IUVitamin C: 1mgCalcium: 49mgIron: 1mg
Tried this recipe?Let us know how it was!

More Recipes for Eggnog Lovers

Can’t get enough eggnog? Try these eggnog snickerdoodles and these eggnog truffles.

Be sure to PIN this recipe so you can come back and make it again! 

a collage of egg nog cupcakes topped with chocolate frosting and sprinkles on a wire rack or on a red linen with a glass of milk behind with title text reading Egg Nog Cupcakes with Chocolate Rum Frosting

7 thoughts on “Eggnog Cupcakes with Rum Buttercream Frosting”

  1. Applesauce can be used in place of the oil. Mayonnaise
    can substitute for oil, too.

    • Yes, you can substitute those for the oil. Thanks for suggesting it for our readers to try.

  2. I’m making the eggnog cupcakes with rum buttercream frosting and just was wondering on the ground coffee is that possibly instant coffee or is the frosting just going to be a little crunchy?

  3. Trying to make these but the ingredients for the cupcakes lists no butter? Help!

    • There is vegetable oil in the recipe instead of butter.


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