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Eggnog Cupcakes

by Martha Swift from Primrose Bakery Christmas

Eggnog Cupcakes from the Primrose Bakery Christmas cookbook. The delicious combination of spices and rum in the cupcakes make it a tempting idea for almost any time of year!

From the book


This is a true Christmas cupcake and, unlike some of the others in this chapter, I really can’t imagine eating it at any other time. Having said that, the delicious combination of spices and rum in the cupcakes certainly make it a tempting idea for almost any time of year.

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250ml whole milk
½ tsp ground nutmeg
a pinch of ground cinnamon
2 whole cloves
2 large egg yolks
65g granulated sugar
125ml double cream
25ml dark rum (or to taste)
½ tsp vanilla extract
220g self-raising flour
1½ tsp ground nutmeg
½ tsp ground cloves
pinch of salt
200g unsalted butter
240g golden caster sugar
2 large eggs
1 tsp dark rum
160ml eggnog (or see recipe)
extra ground nutmeg, to decorate
150g unsalted butter, at room temperature
125ml eggnog (see recipe)
450g icing sugar

Essential kit

You will need an electric mixer and two 12-hole muffin tins with 15 muffin cases.


First make the eggnog. Pour the milk into a small pan and add the spices and salt. Heat on the lowest heat possible for 5 minutes, to allow the spices to infuse. Then turn the heat up to medium, bring the milk up to a light simmer, and remove from heat.

In a bowl, whisk the egg yolks and sugar together until light and fluffy. In a slow stream, pour the milk onto the egg yolks while whisking. Strain this mixture back into the pan and place over a low/medium heat.

Cook for 3 minutes, stirring constantly, until the mixture is thick – do not allow it to boil. Remove from the heat and leave to cool for at least 30–45 minutes.

Stir in the cream, rum and vanilla, then refrigerate overnight before using. The extra eggnog can be enjoyed whilst making the cupcakes. Preheat the oven to 180°C/160°C (fan)/gas mark 5. Line two 12-hole muffin tins with 15 muffin cases.

Sift the flour, nutmeg, cloves and salt into a bowl and set aside.

Using an electric mixer, cream the butter and sugar together in another bowl until light and fluffy. Add the eggs and rum and mix well. Pour in the dry ingredients and mix until everything just comes together. Pour in the eggnog and beat until smooth.

Spoon the batter evenly into the muffin cases and bake for 18–20 minutes, until an inserted skewer comes out clean. Let the cupcakes cool in their tins for about 10 minutes, then place on a wire rack to cool completely.

To make the icing, combine all the ingredients in a bowl and beat together until the icing is smooth and well combined. Use the icing to ice the eggnog cupcakes and sprinkle a little ground nutmeg over the top of each one.

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From the book: Primrose Bakery Christmas

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