Easy Eggnog Cupcakes with Spiced Rum Whipped Cream Frosting (Alcohol-Free Recipe)
Make an incredible, perfectly spiced batch of moist and flavorful Eggnog Cupcakes from cake mix and a handful of simple ingredients. This alcohol-free recipe captures the familiar flavor of spiced and spiked holiday eggnog into a scrumptious batch of cupcakes topped with a stabilized spiced rum whipped cream frosting.
The holidays are here! From peppermint chocolate cupcakes to walnut crescent cookies, and apricot tarts, I’ve been busy baking all of the things! You should save those holiday dessert recipes for later, but first, we need to talk about these heavenly eggnog cupcakes.
The base cupcake is made with boxed vanilla cake mix with added eggnog (instead of milk or water), vanilla extract, rum extract, and spices. I used Duncan Hines Super Moist cake mix because it’s easy to find in stores, but the recipe can be made with any ready-made mix (see FAQ section). For the frosting, however, we’re skipping store-bought and making fresh stabilized whipped cream frosting that’s fluffy, flavorful, and pipeable.
For the final touch of holiday cheer, each eggnog cupcake is garnished with freshly grated nutmeg. This cupcake captures eggnog’s cozy, custardy essence in a downright delicious Christmas cupcake. Cheers!
Recipe highlights
- The cupcakes are semi-homemade. You’ll enlist the help of boxed cake mix and make the simple whipped cream frosting from scratch in minutes.
- Eggnog! It’s not just a fantastic flavor for cupcakes. It also makes them moist, flavorful, and fluffy.
- This recipe is alcohol-free and suitable for holiday guests of all ages to enjoy.
Ingredients you’ll need
- 13.25 oz box vanilla cake mix – I’ve included how to adapt this recipe for any mix (see FAQ). I used Duncan Hines Super Moist vanilla cake mix.
- Eggnog – I made these with Greenwise organic eggnog, but feel free to use your favorite eggnog here. I recommend avoiding premade eggnog that contains a lot of gums and additives.
- Oil -I used avocado oil in this recipe. It’s a healthy fat source and has a neutral flavor that’s perfect for baking. You can use any neutral-tasting oil of your choice here.
- Eggs – Add moisture, flavor, and the protein needed to strengthen the batter.
- Rum & vanilla extract- Add incredible eggnog flavor sans booze.
- Spices– freshly grated nutmeg and ground cinnamon give them that classic spiced eggnog flavor.
- Spiced Rum stabilized whipped cream frosting – The icing is made with unflavored gelatin, heavy whipping cream, confectioners’ sugar, and a blend of rum and vanilla extract. Super simple!
- Nutmeg – Freshly grated nutmeg is the perfect garnish and finish with a touch of warming, wintry flavor.
How to make spiced eggnog cupcakes from cake mix
Step 1: Prepare for baking. Preheat the oven to 350°F, and line 21 muffin cups with parchment cupcake liners.
Step 2: Mix cake batter. In a large bowl with a hand mixer or a stand mixer, beat the cake mix, eggnog, oil, eggs, rum extract, vanilla extract, nutmeg, and cinnamon on low speed for 30 seconds. Then, increase the speed to high and mix for 2 minutes, scraping down the sides of the bowl a few times during the process.
Step 3: Bake and cool cupcakes. Pour the batter into the muffin cups using about 3 tbsp each (I use a 3 tbsp cookie scoop for this), then bake until the cupcakes are set and pass the toothpick test (13-18 minutes- mine were perfect at 15 minutes). Let the cupcakes stand in the muffin pan for 5 minutes before removing and placing them on a wire rack to finish cooling.
Step 4: Make rum whipped cream frosting. Pour the gelatin into a Pyrex measuring cup or small bowl. Add the cold water and stir until all of the gelatin has been absorbed. Let it sit for 5 minutes. Add the cold heavy whipping cream, powdered sugar, and both rum and vanilla extract to a chilled bowl (I place it in the fridge while the cupcakes are baking) and beat until thickened but not quite reaching soft peaks.
If the gelatin has solidified, pop it into the microwave for 5-10 seconds until it has reliquified (you want it to be liquid but not hot). Stir until smooth. Turn the mixer back on low speed and slowly drizzle in the gelatin. Slowly increase the speed to medium-high and beat until soft peaks form (do not overmix- it should have the consistency of thick shaving cream so you can easily pipe it onto the cupcakes).
Step 5: Frost cupcakes. Once the cupcakes are cooled completely, use a piping bag fitted with a large star tip to swirl each cupcake with rum whipped cream frosting. No piping bag? Cut off the end from one corner of a zip-top bag to use as a piping bag.
Step 6: Garnish cupcakes with fresh nutmeg. Top each frosted cupcake with freshly grated nutmeg for the perfect finishing touch. Cheers!
Recipe tips
- Use freshly grated nutmeg. I highly recommend using fresh nutmeg and grating it with a microplane zester, if possible. The flavor of fresh nutmeg is far superior to ground nutmeg, but it will work fine if that’s all you have on hand. I understand that ingredients can be expensive. I always watch for the jars of whole nutmeg to go on a BOGO sale at Publix.
- Use good-quality eggnog. I’ve used Greenwise organic eggnog and Horizon organic eggnog with great results. Some of them have way too many additives that can affect both the flavor and texture.
- Fill the cupcake liners ⅔ full. If overfilled, the batter will spill over the sides of the muffin cups. A 3-tablespoon ice cream scoop is just the right amount of batter for each cup.
- Chill your frosting mixing bowl. Doing so makes it much easier to whip the cream, sugar, vanilla, and rum extract into a thick, fluffy frosting.
- The cupcakes MUST be cool. To keep the frosting from melting (especially whipped cream frosting), the cupcakes must be cooled to room temperature.
FAQs
Refrigerate any extra cupcakes in an airtight container for 3-4 days, and bring them to room temperature before enjoying for the best texture.
A box of Knox unflavored gelatine has 4 envelopes and each envelope contains about 2 ½ tsps of gelatin. You’ll need a little less than a packet.
If you use another cake mix, just swap the liquid needed in the batter 1:1 with eggnog, swap the added fat (butter or oil) with avocado oil, and add the rum extract, vanilla extract, nutmeg, and cinnamon. Vanilla, white, or yellow cake mix will work here.
Yes, this recipe is easily adapted using a box of gluten-free cake mix. See my tip above on how to adjust for other mixes.
Variations
Customize the base eggnog cupcake with other festive frostings and decor:
- Frosting – Switch things up and ice with peppermint buttercream, peanut butter frosting, Nutella frosting, mocha frosting, or maple cream cheese frosting. If you are using my peppermint buttercream frosting for this recipe, to make an eggnog buttercream, just swap the peppermint extract for rum extract and add in ½ tsp ground nutmeg. That’s it! Easy peasy.
- Decoration – Garnish cupcakes with brown sugar, holiday-themed sprinkles, gingerbread cookies -anything goes!
Storing & Freezing
Storing: Refrigerate any extra cupcakes in an airtight container for 3-4 days, and bring them to room temperature before enjoying for the best texture.
Freezing: If you’d like a head start on your holiday baking, freezing unfrosted eggnog cupcakes is a great option. Refrigerating can quickly dry them out, but freezing before frosting keeps the cake moist and fluffy. Let thaw at room temperature before frosting. You can also freeze the frosted cupcakes since the whipped cream has been stabilizied with gelatin. Flash freeze them until firm, then transfer the cupcakes to an airtight container and freeze up to 3 months. Defrost them in the refrigerator overnight before serving. Do not refreeze.
More holiday cupcakes you’ll love
- Bailey’s Cupcakes with Mocha Frosting
- Pumpkin Frosting with Maple Cream Cheese Frosting
- Orange Cupcakes with Orange Cream Cheese Frosting
- Mint Chocolate Cupcakes with Peppermint Buttercream
If you love this recipe, I would be so grateful if you could leave a 5-star 🌟rating in the recipe card below. I love reading your comments and feedback!
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Easy Eggnog Cupcakes with Spiced Rum Whipped Cream Frosting
Equipment
- 2 12-cup muffin tins
- Mixing bowls
Ingredients
For the cupcakes
- 13.25 oz box vanilla cake mix *I used Duncan Hines Super Moist cake mix (if you're using a 15.25 oz box- see notes!)
- 1 cup prepared eggnog
- ⅓ cup avocado oil or neutral tasting oil of choice
- 3 large eggs
- 1 tsp rum extract
- ½ tsp vanilla extract
- ½ tsp nutmeg *freshly grated recommended
- ¼ tsp ground cinnamon
For the spiced rum whipped cream frosting
- 2 tsp unflavored gelatin
- 3 tbsp cold water
- 3 cups heavy whipping cream
- 1 cup confectioners' sugar
- 1 tsp rum extract
- 1 tsp vanilla extract
- *freshly grated nutmeg for garnish
Instructions
- Preheat the oven to 350°F, and line 21 muffin cups with parchment cupcake liners.
- In a large bowl with a hand mixer or a stand mixer, beat the cake mix, eggnog, oil, eggs, rum extract, vanilla extract, nutmeg, and cinnamon on low speed for 30 seconds. Then, increase the speed to high and mix for 2 minutes, scraping down the sides of the bowl a few times during the process.
- Pour the batter into the muffin cups using about 3 tbsp each (I use a 3 tbsp cookie scoop for this), then bake until the cupcakes are set and pass the toothpick test (13-18 minutes-mine were perfect at 15 minutes). Let the cupcakes stand in the muffin pan for 5 minutes before removing and placing them on a wire rack to finish cooling.
- Pour the gelatin into a pyrex measuring cup or small bowl. Add the cold water and stir until all of the gelatin has been absorbed. Let it sit for 5 minutes. Add cold heavy whipping cream, powdered sugar, and both rum and vanilla extract to a chilled bowl (I place it in the fridge while the cupcakes are baking) and beat until thickened but not quite reaching soft peaks. If the gelatin has solidified, pop it into the microwave for 5-10 seconds until it has reliquified (you want it to be liquid but not hot). Stir until smooth. Turn the mixer back on low speed and slowly drizzle in the gelatin. Slowly increase the speed to medium-high and beat until soft peaks form (do not overmix- it should have the consistency of thick shaving cream so you can easily pipe it onto the cupcakes).
- Once the cupcakes are cooled completely, use a piping bag fitted with a large star tip to swirl each cupcake with rum whipped cream frosting. No piping bag? Cut off the end from one corner of a zip-top bag to use as a piping bag.
- Top each frosted cupcake with freshly grated nutmeg for the perfect finishing touch. Cheers!
Notes
- If you are using the larger 15.25 oz box of cake mix, swap the liquid 1:1 with eggnog and the avocado oil 1:1 for the amount of oil needed according to the box directions. The larger size mix makes 24 cupcakes.
- I highly recommend using fresh nutmeg and grating it with a microplane zester, if possible. The flavor of fresh nutmeg is far superior to ground nutmeg.
- I’ve used Greenwise organic eggnog and Horizon organic eggnog with great results. Some of them have too many additives that can affect both the flavor and texture.
- A 3-tablespoon ice cream scoop is just the right amount of batter for each cup, so the batter doesn’t spill over while baking.
- Chill your frosting mixing bowl. Doing so makes it much easier to whip the cream, sugar, vanilla, and rum extract into a thick, fluffy frosting.
Nutrition
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Wonderful cupcakes
These cupcakes were so delicious!! Very light and fluffy and the whipped topping was flavorful without having that sugar aftertaste. The eggnog flavor was perfect – just enough. This recipe is a keeper – I highly recommend.
Thank you for the feedback Debbie! I’m so happy that you enjoyed them!
These cupcakes are to die for! Super moist and flavorful! The frosting was light and delicious! I would not change a thing! Yummy!
So glad that you enjoyed them Kelly! 🙂
These yummy cupcakes were easy to make thanks to the help from Dunkin Hines! Moist and flavorful with just enough spice to bring the eggnog flavor to life without being over powering. I loved the whipped cream frosting because it was not overly sweet and am thrilled to have found a stabilized version to add to my recipe box. Contemplating poking some holes and adding a rum glaze before frosting next time 🙂
The poke cake idea is great, Wendy!!