Dairy Farmers of Canada

Eggnog Cupcakes with Cream Cheese Frosting

By Laurie Côté, @lauriedouceur

Looking for easy Christmas desserts and Christmas dinner recipes to share with your loved ones this season? We’ve got you covered.

Nothing says “Christmas dessert time” like a glass of eggnog — or so we thought, until we discovered this Eggnog Cupcakes recipe. Made with traditional ingredients such as real eggnog, a handful of spices and homemade buttercream frosting, and with the help of great Canadian dairy products, these cupcakes are sure to steal the yule log’s spotlight while adding a little kick to your holiday dinner festivities.

  • Prep: 45 minutes
Yields 12
Eggnog Cupcakes with Buttercream Frosting


  • Dry
  • 1 ½ cup (375 ml) all-purpose unbleached flour
  • 2 tsp (10 ml) baking powder
  • ½ tsp (2.5 ml) baking soda
  • 1 tsp (5 ml) cinnamon
  • ¼ tsp (1 ml) ginger
  • ¼ tsp (1 ml) nutmeg
  • 1 pinch salt
  • Wet
  • 1/2 cup (125 ml) Canadian butter, room temperature
  • ¾ cup (175 ml) brown sugar
  • 2 eggs, room temperature
  • 1 cup (250 ml) eggnog with the Blue Cow logo
  • Frosting
  • 8 oz (250g) Canadian cream cheese
  • 1/2 cup (125 ml) Canadian butter, room temperature
  • 2 cups (500 ml) confectioners' sugar
  • 3 tbsp (45 ml) eggnog with the Blue Cow logo
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Preheat oven at 350F.

Grease12 muffin tins. Set aside.

Sift dry ingredients into a large bowl. Mix, then set aside.

Beat butter for 2 minutes with a stand mixer or an electric hand mixer. Gradually incorporate brown sugar. Make sure to scrape the sides of the bowl. Add the eggs, and keep on mixing and scraping until the texture becomes smooth.

Add a third of the dry ingredients mix, then a third of the eggnog. Keep alternating until evenly mixed.

Use a ¼ cup scoop to fill the tins with the batter. Bake for 23 minutes. Allow to cool down to room temperature.

In the meantime, beat the cream cheese and the butter. Gradually add the confectioners' sugar until a smooth and creamy texture is achieved. Add the eggnog, adjusting the quantity to obtain the desired consistency. Once the cupcakes have cooled down, frost them. Serve.


Pro tip: We suggest making the base of the cupcakes in advance and keeping them in the fridge until you’re ready to frost them: they’ll be easier to store or to bring over to your holiday party!

For more recipe inspiration by Laurie Côté, visit her Instagram Page @lauriedouceur

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