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Holiday Cupcakes with Eggnog Buttercream Frosting

These gluten-free cupcakes with eggnog buttercream frosting are a delicious and festive treat the whole family will enjoy over the holidays!
Course Dessert
Servings 12


  • 1 cup unsalted butter
  • cups powdered sugar
  • 3-4 TB. eggnog
  • ½ tsp. ground nutmeg
  • pinch sea salt adjust to taste
  • 1 TB. crushed candy cane for garnish


  1. I started with this gluten-free cupcake recipe. Any yellow or white cupcake recipe will work.

  2. In a medium bowl or stand mixer, beat the butter until light and fluffy (about 1 minute).

  3. Gradually add the powdered sugar one cup at a time (start on low setting), scraping down sides of bowl as you go. Add 3 TB. eggnog and full amount of nutmeg and salt.

  4. Gradually beat in just enough remaining eggnog to make frosting smooth and spreadable. If frosting is too thick, beat in more (a few drops at a time).

  5. Transfer to piping bag with tip (I used Wilton 2D) and frost cooled cupcakes with a swirl of buttercream.
  6. Optional- Garnish each cupcake with crushed candy cane bits or sprinkle of nutmeg.

Recipe Notes

Makes enough for 12 regular cupcakes.

This frosting can be made 1 or 2 days in advance. Store in an airtight container in the refrigerator. Before frosting cupcakes, bring to room temperature and stir before filling piping bag.