Oh my goodness, when the weather gets chilly and the eggnog comes out, you know it’s time to kick holiday baking up about ten notches! Forget the plain vanilla for a minute because I finally nailed that flavor combo I was dreaming about all year. These Caramel Eggnog Cupcakes are my new obsession, seriously. We’re talking about a cupcake that is unbelievably moist, thanks to that signature eggnog flavor, and then topped with a frosting that tastes like liquid gold—rich, decadent caramel.
I burned through about three batches last week just testing the frosting consistency! Trust me, once you try the pairing of spiced eggnog cake with buttery caramel, you’ll want to make these for every single gathering this season. They are just what we need right now. If you loved my post on holiday cookie bars, you absolutely have to try these!
Why You Will Love These Caramel Eggnog Cupcakes
I know you’re busy, so let me just tell you right now why these Caramel Eggnog Cupcakes deserve prime real estate on your holiday baking list. They truly check every single box a festive dessert should!
- Incredibly Moist Texture: The eggnog used in the batter keeps these cupcakes wonderfully tender, not dry or crumbly!
- Perfect Holiday Flavor Balance: You get that cozy, familiar spice of eggnog right in the cake, perfectly balanced by the sweet, buttery caramel frosting.
- Quick Assembly: Honestly, these whip up fast! You can have them mixed and in the oven in under 20 minutes—impressive for how fancy they look. If you need even quicker treats, check out my decadent dessert guide for other options.
- The Frosting Is Everything: We aren’t skimping here; this caramel frosting is thick, spreadable, and pure indulgence on top of the light cake.
- Seasonal Crowd-Pleaser: They scream ‘festive,’ making them the absolute star of any winter party or holiday potluck you attend.
Seriously, just thinking about that sweet, spicy bite makes me want to preheat the oven again. These are keepers!
Essential Ingredients for Perfect Caramel Eggnog Cupcakes
Okay, let’s talk about what we need to gather. Because these are holiday treats, you can’t really cheat on quality here; the good stuff makes all the difference in flavor, especially with eggnog! I’ve broken down what goes into the cake and what we need for that amazing frosting. If you need tips on whipping up spectacular frosting regularly, check out my guide on my favorite buttercream frosting recipe.
For the Moist Eggnog Cupcakes
We need the dry things, the fats, and the liquid magic:
- 1 1/2 cups all-purpose flour—sifted is always better!
- 1 teaspoon baking powder and 1/2 teaspoon baking soda.
- 1/4 teaspoon salt, just a pinch to wake up the flavors.
- 1/2 cup unsalted butter, softened—and I mean truly softened to room temperature.
- 1 cup granulated sugar—that classic white sugar keeps the crumb light.
- 2 large eggs, make sure they aren’t cold from the fridge!
- 1/2 cup eggnog—use the good stuff, trust me on this one.
- 1 teaspoon vanilla extract for that warm background note.
For the Rich Caramel Eggnog Frosting
This is where the decadence comes in. Make sure you have your butter soft before you start this part!
- 1/2 cup unsalted butter, softened again, nice and pliable.
- 3 cups powdered sugar—you’ll need a lot for this thick frosting!
- 2 tablespoons milk—just to get the consistency right.
- 1/4 cup of your favorite caramel sauce. Yes, just 1/4 cup brings all that gorgeous flavor.
Gather everything up first, and baking moves so much smoother once you have your lineup ready!
Step-by-Step Instructions to Make Caramel Eggnog Cupcakes
Making these Caramel Eggnog Cupcakes is really straightforward, even if you’re new to baking. The key is to follow the order, especially when mixing those wet and dry ingredients. Don’t worry if you don’t have a fancy stand mixer; I often do the creaming by hand when I’m feeling nostalgic! If you are looking for other frosting techniques later on, you might find my post on royal icing easy recipe helpful, but for now, let’s get these baked!
Preparing the Cupcake Batter and Baking
First things first: get that oven warmed up! You want to preheat your oven to 350 degrees Fahrenheit right away, and line that 12-cup muffin tin with your papers. It stops the inevitable sticking cleanup later!
In one bowl, whisk together your dry stuff: the flour, baking powder, baking soda, and salt. Set that aside for a moment.
Now for the big bowl! You need to beat that softened butter with the granulated sugar until it looks light and fluffy—this takes a minute or two of good beating. Then, add your two eggs, but you must beat each one in completely before adding the next. After the eggs are happy, mix in the eggnog and the vanilla extract.
Here’s the crucial part for texture: slowly add your dry ingredients into the wet mixture. Mix only until they are just combined. I mean it—Do not overmix! Overmixing is the enemy of tender cupcakes. Divide that beautiful batter evenly so each liner is about two-thirds full. Bake them for 18 to 20 minutes. Grab a toothpick; if it comes out clean, they are done! Set them on a wire rack to cool completely—this is *essential* before frosting.
Crafting the Dreamy Caramel Eggnog Frosting
While those beautiful cakes are cooling, we build the topping! Grab the 1/2 cup of butter you set out earlier and beat it until it’s super smooth. Slowly, I mean slowly, start adding the powdered sugar, alternating it with the two tablespoons of milk. Keep beating until everything looks creamy and light. Taste test time? Yes, please!
Once you have that smooth base, drizzle in the 1/4 cup of caramel sauce. Beat it all together one last time so that caramel flavor is perfectly integrated through the whole batch of frosting. Remember, you absolutely must wait until those little eggnog beauties are completely cool before slathering this goodness on. If the cupcakes are even warm, the whole frosting job will turn into a sticky, caramel mess, and nobody wants that!
Expert Tips for Unforgettable Caramel Eggnog Cupcakes
You’ve got a great recipe here, but baking is all about the little secrets, right? These Caramel Eggnog Cupcakes really shine when you pay attention to a few small details that the recipe note card doesn’t scream about. If you’re trying to nail that perfect bakery-quality texture, these are the tips I swear by. And hey, don’t forget, if you’re perfecting your frosting game overall, I have loads more tips in my post on the favorite buttercream frosting recipe!
First up: Temperature is everything. I know I listed softened butter, but I mean *softened*, not melty. When you cream room-temperature butter and sugar, you’re whipping air into the fat, which gives the cake its lift later. If your butter is too cold, it won’t cream properly. Similarly, your eggs and eggnog should be room temperature too! Cold ingredients shock the creamed butter, and suddenly you have a curdled-looking mess that won’t bake evenly.
My cardinal rule, which I mentioned when mixing, is the one I need to repeat here: Stop mixing when you think you are done, and then mix five more seconds—but no more. Seriously, once you start adding that flour mixture, gluten starts developing. Overmixing means tough, chewy cupcakes instead of light, fluffy ones. When you see the last streak of flour disappear, pull yourself away from the mixer!
When testing for doneness, everyone uses the toothpick, which is fine, but I have a secondary check I always do. Once the toothpick seems clean, I gently tap the top of the cupcake tin. If the tops of the cupcakes ripple or sink a bit, they need another minute. If they stay firm and spring back when you lightly touch the *edge* of one, they are good to go. Pull them out then!
And finally, for that absolutely stunning presentation? Don’t skip the garnish suggestion. Once the caramel eggnog frosting is dolloped on top, grab some ground nutmeg. A tiny dusting of nutmeg over that rich caramel looks gorgeous and really punches up that classic holiday spice flavor you’re aiming for. It’s the perfect finishing kiss on these treats!
Ingredient Notes and Substitutions for Your Caramel Eggnog Cupcakes
I always get questions about ingredients, especially when using seasonal items like eggnog. People wonder if they can use what they already have in the fridge, and for the most part, you can! But there are a couple of things you shouldn’t skimp on if you want that perfect flavor profile we’re aiming for with these Caramel Eggnog Cupcakes. Remember, you want that spice, not blandness!
Let’s talk about that magical component: the eggnog. I included a note saying you can totally use store-bought eggnog, and I stand by that! During the holidays, the store-bought stuff is usually pretty high quality and loaded with those beautiful nutmeg and clove notes we need for the cake base. If you’ve got an amazing homemade eggnog recipe, absolutely go for it—that often tastes even brighter! It really just needs to be the liquid kind, not the super thick, creamy stuff meant only for sipping in a tiny glass.
What about the caramel sauce? That’s the other star here, right? If you happen to run out or realize you’re missing the *exact* sauce you planned on using, here’s my little trick: you can swap that 1/4 cup of caramel sauce in the frosting for a good quality dulce de leche. It has a very similar texture and a deep milk-caramel flavor that sings with the eggnog spice. It might darken your frosting slightly, but the taste payoff is worth it!
The only other non-negotiable for me? The butter. Please, please use unsalted butter for both the cake and the frosting. Since we are controlling the salt levels ourselves with a tiny bit of added salt in the batter, using salted butter throws off that delicate balance, especially when we start adding salty caramel to the mix. It just makes everything taste heavy!
Storage and Serving Suggestions for Caramel Eggnog Cupcakes
Now that you’ve made these gorgeous Caramel Eggnog Cupcakes, how do you keep them perfect until the party starts? Because we used real dairy in the eggnog and the buttercream frosting, they definitely benefit from a little chill time. If you aren’t eating them within a few hours, pop them into an airtight container in the fridge. They’ll firm up nicely!
When you’re ready to serve them—maybe for a brunch or a cozy evening dessert—take them out about 30 minutes before serving. That lets the delicious buttercream soften up again so it melts in your mouth. They pair absolutely perfectly with a fresh cup of coffee or, if you are leaning hard into the holiday spirit, try them alongside a warm mug of my hot toddy recipe! They are simply the festive treat we all deserve this season.
Frequently Asked Questions About Caramel Eggnog Cupcakes
It’s totally normal to have questions when you’re trying out a new recipe, especially when it comes to seasonal favorites like these amazing Caramel Eggnog Cupcakes! We want everything to be perfect for your big holiday baking event. Here are some things folks ask me all the time about making these the best little dessert spheres ever.
Can I make the Caramel Eggnog Cupcakes batter ahead of time?
This is a tricky one! You absolutely can mix the batter ahead of time, but I really only recommend keeping it in the fridge for about 4 hours maximum. If you leave it longer, the baking soda and baking powder start losing their power, and your delicious eggnog dessert might end up a little flat. Honestly, for the best rise and fluffiest texture, I always suggest mixing the batter and baking within the same hour.
Now, if you bake the cupcakes but skip the frosting, those are much better make-ahead candidates! Store the unfrosted cupcakes in an airtight container at cool room temperature for up to two days. Keep them covered so they don’t dry out. Then you can frost them fresh the day you plan to serve them!
How long do these Caramel Eggnog Cupcakes stay fresh?
Since we are dealing with that rich, creamy buttercream frosting laced with caramel and dairy from the eggnog, they are happiest stored in the refrigerator. Frosted, they should be good for about 3 to 4 days in an airtight container. Remember to take them out 30 minutes before serving so the cake softens up nicely!
If you chose to keep them unfrosted (which is less common, let’s be honest!), they can hang out on the counter, covered, for 2 days. But once that caramel eggnog frosting goes on, the fridge is the safest spot for everyone’s tummy.
If you are looking for recipes you can truly make a few days ahead of time without worry, you might like checking out my tips on easy-to-make dump cakes—those are incredibly forgiving!
Estimated Nutritional Snapshot for Caramel Eggnog Cupcakes
Okay, deep breaths before we talk numbers. These Caramel Eggnog Cupcakes are totally indulgent, which is what holiday baking should be, right? They are rich, they travel well, and they taste like Christmas magic wrapped in caramel.
Because we are using butter, sugar, and rich eggnog, these aren’t exactly a light snack, but they are totally worth every single bite. I had my calculator out when I was double-checking my list, and here is the estimated overview for one single cupcake. Please remember, this is based on standard ingredient sizes, so if you use extra thick caramel sauce, your numbers might look a little different. For more reading on general sugar content in baking, you can check out my article on the surprising sugar content of fruits—it’s fascinating!
Here’s what one glorious, frosted cupcake (yielding 12 total servings) looks like, nutritionally speaking:
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 45g (Yes, sugar rules the roost here!)
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
When you see numbers like that, just remember what I always say: balance is key! Enjoy one right now with coffee, and maybe plan on taking a long walk tomorrow. They are worth every bit of that rich flavor profile!
Share Your Caramel Eggnog Cupcakes Experience
Whew! We made it through the mixing, the baking, and the frosting! Now comes my favorite part: hearing from you! I truly put my heart into developing the best Caramel Eggnog Cupcakes recipe for my family, and I’m just so excited for you to try them out this season.
Did they turn out exactly right? Did you use a specific brand of eggnog that you just loved? Or maybe you tried that dulce de leche swap I mentioned? Please, please let me know! I truly rely on hearing how things go in your kitchens.
If you loved these sweet treats, hit those five stars right above this comment box—it helps other busy bakers find this recipe just when they need a guaranteed holiday hit! And if anything tripped you up, or you have a burning question, drop it in the comments below. I check in all the time to help out. If you need to reach me directly for something private, you can always use my contact page, but I much prefer chatting right here!
Print
Caramel Eggnog Cupcakes
- Total Time: 40 min
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Moist cupcakes flavored with eggnog and topped with a rich caramel frosting.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup eggnog
- 1 teaspoon vanilla extract
- 1/4 cup caramel sauce, for frosting
- 1/2 cup unsalted butter, softened, for frosting
- 3 cups powdered sugar, for frosting
- 2 tablespoons milk, for frosting
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Mix in the eggnog and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.
- To make the frosting, beat the 1/2 cup butter until smooth. Gradually add the powdered sugar, alternating with the milk, beating until creamy.
- Beat in the caramel sauce until the frosting is smooth and well combined.
- Once the cupcakes are cool, frost them with the caramel eggnog frosting.
Notes
- You can use store-bought eggnog or homemade eggnog for this recipe.
- For an extra touch, sprinkle a pinch of ground nutmeg on top of the frosting.
- Prep Time: 20 min
- Cook Time: 20 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 45g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: caramel, eggnog, cupcakes, holiday baking, dessert, sweet treat