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Gingerbread Eggnog Cupcakes

Gingerbread Eggnog Cupcakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Ann
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 90 minutes
  • Yield: 14 cupcakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


These classic gingerbread cupcakes are topped with a festive eggnog frosting. It’s the perfect way to use up your leftover eggnog!



Gingerbread Cupcakes

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter (melted and cooled)
  • 1/2 cup packed dark brown sugar
  • 1/2 cup molasses
  • 1 large egg
  • 1/2 cup water

Eggnog Frosting

  • 1/2 cup (1 stick) unsalted butter (softened)
  • 1/2 cup shortening
  • 4 cups confectioner’s sugar
  • 5 tablespoons eggnog
  • 1/4 teaspoon rum extract (optional)
  • 1 teaspoon nutmeg


  1. Preheat the oven to 350F and line your 12-count muffin pan with cupcake liners.
  2. In a medium bowl, combine the flour, baking soda, spices, and salt and set aside.
  3. In a large bowl, whisk together the butter, brown sugar, molasses, and egg.
  4. Pour 1/4 cup of water into the butter mixture, followed by half of the dry mixture and stir. Repeat this step one more time until the mixture is thoroughly combined.
  5. Fill each liner 2/3 of the way and bake the cupcakes for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
  6. Transfer the cupcakes to a cooling rack to allow the cupcakes to cool completely.
  7. Once they’ve cooled, mix the softened butter and shortening together in a large bowl until smooth.
  8. Add 2 cups of the confectioner’s sugar to the butter mixture and stir until completely combined.
  9. Stir in the eggnog, rum extract, and nutmeg. Then, add the remaining 2 cups of confectioner’s sugar and stir until completely combined.
  10. Frost your cupcakes and decorate as you like!


Cupcake recipe adapted from King Arthur Flour.

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