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Boozy Bourbon Eggnog Cupcakes on a table with christmas ornaments and egg nog in the background.

Boozy Bourbon Eggnog Cupcakes

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Boozy bourbon eggnog cupcakes are the perfect easy dessert to ring in the holidays! We are doctoring up a boxed cake mix and you will never know that these are semi-homemade. Loaded with spicy holiday flavor and a hint of bourbon, these tender cupcakes will be a huge hit at Christmas!



Eggnog Cupcakes

  • 1 Yellow Box Cake Mix - I use Duncan Hines
  • 3/4 Cup Eggnog
  • 1/3 Cup Vegetable Oil
  • 1/4 Cup Bourbon*
  • 1/3 Cup Sour Cream
  • 3 Eggs
  • 1/2 Teaspoon Nutmeg
  • 1/2 Teaspoon Cinnamon
  • 1/2 Teaspoon Vanilla

Eggnog Frosting

  • 2 Sticks Butter - room temperature
  • 4 Cups Powdered Sugar
  • 1/4 Cup EggNog
  • 1 Tablespoon Bourbon*
  • 1/2 Teaspoon Vanilla
  • 1/8 Teaspoon Nutmeg
  • 1/8 Teaspoon Cinnamon
  • 1/8 Teaspoon Salt


Eggnog Cupcakes

  1. Preheat oven. Preheat the oven to 325 degrees. Place cupcake liners in a cupcake baking tin.
  2. Make batter. In a large bowl, add the package of yellow cake mix. Add eggnog, vegetable oil, bourbon, sour cream, and eggs in a small bowl and whisk together until combined. Pour over the cake mix and add spices. Gently whisk the batter together until just combined - do not overmix.
  3. Bake. Fill each cupcake liner about 3/4 of the way full. Place in the oven and bake for 18-20 minutes. Check for doneness with a toothpick - stick it in the middle and the toothpick will come out clean or just with a few crumbs on it and that is how you know the cupcakes are finished baking.
  4. Cool. Remove from the oven and cool in the pan for 5 minutes then transfer to a cooling rack until completely cooled.

Eggnog Frosting

  1. Make frosting. While the cupcakes are cooling, make the frosting. Place the butter in a stand mixer and beat on high for 3-5 minutes until light, fluffy, and white in color.
  2. Add 2 cups of powdered sugar. Place a tea towel over the stand mixer (to prevent sugar from getting everywhere) and turn on low to start mixing with the butter. Mix for 2-3 minutes, gradually turning the speed up to medium once the sugar starts to get mixed in.
  3. Add in eggnog, bourbon, vanilla, and spices. Turn on low and mix until just combined.
  4. Add in the last remaining 2 cups of powdered sugar. Turn on low and mix until just combined. Scrape down the sides, and then turn on high and mix for 3-5 minutes until the frosting has turned light, fluffy, and light in color.
  5. Remove from the stand, and scrape down the bowl with a spatula. Mix for a minute or two with a spatula to get all the air bubbles out.


  1. Piping: Place a Wilton 1M tip in a piping bag. Twist the bag to seal and decorate each cooled cupcake with a large swirl. Repeat until all cupcakes are frosted.
  2. Spreading: Using an offset spatula, take a generous amount of frosting and spread it out on the tops of each cupcake, decorating as desired.
  3. Sprinkle each cupcake with come nutmeg to finish decorating and garnishing.


  • If you prefer not to use bourbon in the recipe - omit it completely from the batter and bumped up the vanilla to 1 tablespoon. Omit from the frosting and add 1 teaspoon of vanilla instead. It will alter the flavor slightly but will still be a delicious spiced recipe! Most of the alcohol cooks out of the actual cupcake, but not in the frosting - so you can omit it from the frosting and keep it in the cupcake to have a hint of the flavor if you would like as well. 
  • Store leftovers covered tightly in the fridge for 3-4 days.
  • Sww post for how to freeze and make in advance.
  • Prep Time: 20 minutes
  • 20 minutes:
  • Cook Time: 20 minutes
  • Category: Dessert - Cupcakes
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1
  • Calories: 285
  • Sugar: 29.9 g
  • Sodium: 189.3 mg
  • Fat: 12.9 g
  • Carbohydrates: 39.1 g
  • Fiber: 0.3 g
  • Protein: 2.4 g
  • Cholesterol: 50.9 mg
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