Cinnamon Eggnog & Bourbon Cupcakes

These Cinnamon Eggnog & Bourbon Cupcakes are one of a kind! Cinnamon, eggnog and bourbon cake topped with a spice bourbon frosting… WOWEEE!

Cinnamon Eggnog & Bourbon Cupcakes |

Our military commissary has stocked three flavors of eggnog right now.  Pumpkin, Cinnamon and Gingerbread.  The pumpkin tasted just like pumpkin pie, but I knew I didn’t want to bake with it.  I’m kinda over pumpkin, ya know?  And then I sipped on the cinnamon nog…. and HOLY COW!

I’m not gonna lie.  I’m not a fan of the eggnog.  But the cinnamon eggnog was SO GOOD!  I might even drink an entire quart of it! YUM!

Cinnamon Eggnog & Bourbon Cupcakes |

So, then my brain got to churnin… eggnog cupcakes.  Yah, that’s typical.  But Cinnamon Eggnog cupcakes?  And what goes better with eggnog than a little bourbon?  So uhm, yeah.  Cinnamon Eggnog & Bourbon cupcakes were born!

Don’t worry, these won’t get you drunk… just make you happy!

Cinnamon Eggnog & Bourbon Cupcakes |

PS… the liners I used for these cupcakes are probably one of my most favorite liners EVER!  They come from my friend, Kellie Sutton of Sutton Gourmet Paper.  The thing that makes these liners so amazing is that they keep their color, texture and shape when baking.  They DO NOT soak the batter or oils into the liners like others do.  So every time you bake with Kellie’s liners, you get a perfectly beautifully wrapped cupcake!


Cinnamon Eggnog & Bourbon Cupcakes
Prep time
Cook time
Serves: 18 cupcakes
Cinnamon Eggnog & Bourbon Cupcakes
  • 1⅓ cup flour
  • ¼ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • ¼ tsp nutmeg
  • ½ tsp cinnamon
  • ⅓ cup bourbon whiskey (I used Seven Oaks American Straight Bourbon Whiskey)
  • 1¼ cup cinnamon eggnog
  • ¼ cup canola oil
  • 1 tbsp vinegar
  • 1 tsp vanilla
  • 1 cup sugar
Spiced Bourbon Buttercream
  • 4 oz cream cheese, room temperature
  • ½ cup (1 stick) unsalted butter, room temperature
  • 1 lb + 1 cup powdered sugar
  • 2 tbsp bourbon whiskey (I used the same bourbon as in the cupcakes above)
  • ⅛ tsp cinnamon
  • 1-2 tbsp (more or less) cinnamon eggnog
  • ⅛ tsp salt
  • nutmeg - garnish
  1. Preheat oven to 350 F degrees. Line cupcake pan with liners.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, nutmeg and cinnamon. Set aside.
  3. In the bowl of an electric mixer, combine the bourbon, eggnog, oil, vinegar, vanilla and sugar on medium speed until smooth (about 3-4 minutes).
  4. Add the flour and mix on low speed just until all the flour is wet.
  5. Stop the mixer, scrape the sides with a spatula and make sure all the flour is incorporated. Do not over mix. This step should only take 2-3 strokes.
  6. Fill cupcake liners ⅔ full.
  7. Bake for 18-20 minutes or until a toothpick comes out clean from the center of the cupcake.
  8. Allow to cool in the pan for 3-4 minutes until removing to a wire rack to cool completely.
  1. In the bowl of an electric mixer, cream together the cream cheese and butter until smooth. Scrape the sides of the bowl.
  2. One half cup at a time, add half the powdered sugar and beat until smooth between each addition.
  3. Scrape the sides of the bowl and add the whiskey, beat until combined.
  4. Sprinkle in the cinnamon and mix until incorporated.
  5. One half cup at a time, add the remaining powdered sugar and beat until smooth between each addition.
  6. Add the eggnog until you get the consistency you desire. You may want more or less of the eggnog. Mix in the salt and beat until smooth, about 30 seconds.
  7. Frost each cupcake and sprinkle with nutmeg to garnish.

29 thoughts on “Cinnamon Eggnog & Bourbon Cupcakes

  1. Wow! Sound good. Made your honey cornbread muffins for my dad’s birthday. Yum! You really got me into baking. I’m still ten, but I want to open a cupcake store one day!!

  2. These cupcakes have all the makings for one amazing treat! Right now I have a fridge full of regular egg nog. Would a substitution work with regular egg nog + cinnamon and if so how much cinnamon would you add?. Thank you for this fabulous recipe!!!

    1. Oh no! I’m sorry to hear that! I made them again yesterday for a client and they turned out perfect. And you’re right… the batter is really thin. I hope you try them again! <3 GOOD LUCK!

  3. I love making cupcakes and love buying the pretty cupcake liners but after I bake the cupcakes they are dark and you cannot see the designs….what am I doing wrong?

    1. Hi Toni! That’s a GREAT question! Unfortunately you aren’t doing anything wrong… it’s really the liners that aren’t working for you. Most of the store bought liners and even the specialty ones that you can get online from ETSY and places like Bake it Pretty will have that problem. Sometimes if you bake a “white” cake or a cake with no color then the lighter colored liners with designs will still be okay. The liners I used for these cupcakes come from Sutton Gourmet Paper who makes liners out of special paper especially so the designs are still visible after baking, even with dark color cakes. A good solution would to be to bake your cupcakes in brown cups then use wrappers to decorate them. My favorite line of wrappers is Bella Cupcake Couture. The owner, Carrie, is a personal friend of mine and she makes an awesome wrapper! <3

      So…. with that said… check into Sutton Gourmet Paper and Bella Cupcake Couture to make your cupcakes gorgeous!

  4. These cupcakes came out delish! The only issue I had with them was that I made a half batch because I didn’t have enough whisky, and it only made 6 cupcakes. The frosting didn’t come out like your pic, it was very runny. But like I always do, I whip up a cup of heavy whipping cream then fold it into the frosting to make it fluffy. Then it looks like yours 🙂 other than that I’m very pleased with this recipe! Great for the holidays.

  5. Betsy I truly enjoy using you cupcake recipes they’re great. Have had compliments on each one I have made. I do have a question on the above cupcake as did another person. I have looked every where for the Cinnamon Eggnog. So I can use the regular eggnog and add the 1/4 teaspoon cinnamon to the flour? What about the frosting just add some extra cinnamon and if so how much? Oh by the way the Maple Crown I used tasted in the Crown cupcakes tasted wonderful.

  6. Sorry but that was suppose to be your instead of you. Tasted after Maple Crown should have been left out. Sorry about that.

  7. I made these for Thanksgiving this year. My husband is a super picky eater and pretty much hates Thanksgiving because he doesn’t like pumpkin, pecan pie, or any of the typical Thanksgiving desserts my family prepares. I found this recipe and knew it would be a winner as we both love bourbon and eggnog. I used vanilla spice eggnog instead of cinnamon because my husband doesn’t care for cinnamon (seriously guys, he is really this picky) but kept everything else the same and the were a huge hit with my entire family! The only complaint I had was that the cupcakes REALLY stuck to the cupcake paper. You had to pry them out very very carefully. This could have been the paper I used, IDK, but the flavors were bangin’ and I will definitely make them again. Thanks for the recipe!!

    1. What kind of liners did you use, Logan? And yes… it may have been the liners causing them to stick because I didn’t have that problem when I made them. Next time, use a fork and scrape out all the goodness. hehe 🙂 Happy Baking! And I’m so super glad you liked this recipe!

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