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Eggnog Cupcakes with Toasted Marshmallow

A small batch recipe for Eggnog Cupcakes with Toasted Marshmallow Frosting feature soft and moist cupcakes with holiday eggnog and spice.  The cupcakes are made with eggnog, nutmeg, and topped with a warm and cozy Toasted Marshmallow Meringue Frosting.  A delightful dessert for the holidays!
Prep Time20 mins
Cook Time22 mins
Total Time42 mins
Course: Dessert
Cuisine: American
Keyword: Cupcakes, Eggnog, Small Batch, Toasted Marshmallow
High Altitude Adjustment: May not require full bake time. Start checking for doneness at minimum bake time if noted.
Servings: 4 Cupcakes
Author: Erin Cernich


  • 1 - Muffin/Cupcake Pan



  • 1/2 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 2 tablespoons unsalted butter, room temperature
  • 3 tablespoons granulated sugar
  • 1 teaspoon vanilla bean paste, or vanilla extract
  • 1 large egg yolk, room temperature reserve the egg white for the frosting
  • 1/2 cup, plus 1 tablespoon eggnog, room temperature room temperature



  • Preheat the oven to 325F degrees and adjust the oven rack to the middle position.  Line a cupcake pan with 4 cupcake liners.
  • In a small mixing bowl, whisk together the flour, baking powder, salt, and nutmeg.
  • In a medium mixing bowl, add the sugar and butter. Using a hand held mixer on medium-low speed, beat the butter and sugar until fluffy and the sugar is moistened by the butter. Add the egg yolk and vanilla extract. Continue to beat on medium-low speed until the mixture is light and creamy. Note - Reserve the egg white for the Marshmallow Meringue Frosting!
  • Sprinkle half of the dry ingredients over the wet ingredients. Beat on low speed until just combined. Pour in the eggnog and continue mixing until just incorporated. Add the remaining dry ingredients and beat until just combined. Do not overmix the batter. It is ok if there are a few lumps.
  • Pour equal amounts of batter into the prepared cupcake liners. Tip - Use a small cookie scoop to help with portioning and less mess!
  • Bake for 18 to 22 minutes, or until a toothpick inserted in the middle comes out mostly clean - a few crumbs are ok.  Cool in the muffin pan set on a wire cooling rack for 5 minutes. Then transfer the cupcakes to the wire rack to cool completely.

Toasted Marshmallow Frosting

  • Prepare the Marshmallow Meringue Frosting per the recipe.
  • Dollop or pipe the Marshmallow Meringue on top of the cooled cupcakes. Using a hand held small kitchen torch, gently torch the marshmallow to your desired toastiness. Recommend method for toasting the frosting - Toast one cupcake at a time, set the cupcake on an aluminum (or something that is more heat resistant than your countertop), and gently go around the frosting with the torch. Use caution when torching towards the bottom so you don't torch the cupcake liners. Note - It is not necessary to toast the meringue, and you can simply dollop the frosting on top of the cupcakes.


  • Vanilla - For a rich and pure vanilla flavor, vanilla bean paste is delicious in these cupcakes.