Fresh Milled Eggnog Cupcakes with Cream Cheese Icing

There’s something uniquely comforting about holiday treats, and eggnog always sneaks to the top of that list with its enchanting aroma and cozy spices. Now, imagine capturing that festive feeling in a cupcake—moist, flavorful, and topped with luscious cream cheese icing that has just the right hint of nutmeg and cinnamon. Using freshly milled flour adds a lovely depth and texture that you won’t find in store-bought options. Whether you’re an eggnog enthusiast or just curious to try something a bit different, this recipe is a warm invitation to enjoy a classic holiday flavor in a new, delightful way.

Course Dessert

Cuisine American

Keyword egnog cupcakes

Prep Time 20

Cook Time 20

Cooling Time 30

Total Time 1 10

Servings cupcakes

Calories 419kcal

Ingredients

Cupcake Batter:

6 tablespoons softened butter 86 grams
⅓ cup sugar or maple sugar 30 grams
2 egg whites
1 teaspoon vanilla
1 ½ cups freshly milled soft white wheat flour finely milled (173 grams)
¾ teaspoon baking powder
¼ teaspoon baking soda
1/4 teaspoon salt
½ teaspoon cinnamon
¾ teaspoon nutmeg
¾ cup eggnog 186 grams

Spiced Cream Cheese Frosting:

½ cup softened butter 115 grams
4 ounces softened cream cheese 113 grams
2 cups powdered sugar 200 grams
¾ teaspoon nutmeg
½ teaspoon cinnamon
2 - 2 ½ cups powdered sugar 200-250 grams
1-2 tablespoons milk or eggnog

Instructions

Preheat the oven to 350 degrees F. and line a cupcake pan with liners.
In the bowl of a stand mixer, beat the butter and sugar.
Add the egg whites and vanilla combine.
In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
Add half of the flour mixture to the cupcakes and combine. Then add half of the eggnog and combine. Repeat with the rest of the flour, followed by the remaining eggnog.
Evenly divide the batter between the prepared cupcake pan and bake for 15-20 minutes, until a toothpick inserted in the middle comes out clean.
Transfer the cupcakes to a wire rack to cool.
Prepare the frosting by beating the butter and cream cheese until fluffy.
Add the remaining ingredients and beat for a couple minutes until fluffy.
Ice the cupcakes as desired and top with more nutmeg if desired.

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