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Gingerbread Cupcakes with Eggnog Buttercream Recipe

These gingerbread cupcakes with eggnog buttercream are the perfect holiday dessert. The rich, silky buttercream, made from eggs whipped with sugar syrup, lends itself naturally to the traditional eggnog flavorings of rum and nutmeg. It's a perfect pairing with the spicy gingerbread cupcakes.

Servings: 12

Active time: 1 hour

Total time:

Gingerbread Cupcake Ingredients


  • 1 1/2 c all-purpose flour
  • 2 tsp ground ginger
  • 1 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/4 tsp ground cloves
  • 1/2 c unsalted butter, softened
  • 1/2 c dark brown sugar
  • 2 Davidson's Safest Choice® pasteurized egg(s)
  • 1/4 c unsulfured molasses
  • 1/2 c whole milk


  1. Position rack in center of oven and heat to 350°F. Line 12 muffin cups with paper or foil liners. Sift together flour, ginger, baking powder, cinnamon, salt, and cloves in medium bowl.
  2. In stand mixer with the paddle attachment, beat the butter and sugar on medium speed until fluffy and lighter in color, about 2 minutes. Beat in eggs, one at a time, on medium speed, beating well after each addition. Stop to scrape down bowl and beater as needed. Add molasses and beat until smooth.
  3. Add half of flour mixture to sugar mixture and mix on low speed until just blended. Add the milk, and mix until just blended. Add remaining flour mixture and mix on low speed just until blended.
  4. Portion batter evenly among prepared muffin cups. Bake until a toothpick inserted in center comes out clean, about 18 to 20 minutes. Let cupcakes cool on wire rack for 15 minutes. Carefully remove cupcakes from the pan and set on wire rack to cool completely.

Eggnog Buttercream Ingredients

  • 4 Davidson's Safest Choice® pasteurized egg(s)
  • 1 c granulated sugar
  • 1/4 c water
  • 1 1/2 c unsalted butter, cut into 1 Tbsp. pieces and softened
  • 1 1/2 tsp dark rum, optional
  • 1 1/2 tsp pure vanilla extract
  • 3/4 tsp freshly grated nutmeg, plus extra for garnish
  • 1/8 tsp salt
  1. In a stand mixer fitted with the whisk attachment, whip the eggs on high speed until pale, fluffy, and greatly increased in volume, about 12 minutes.
  2. Meanwhile, put sugar and 1/4 cup water in 2- to 3-quart saucepan and attach candy thermometer to the side. Heat mixture over medium-high heat, swirling to dissolve the sugar, until it reaches 235°F, about 4 minutes. Transfer to heatproof measuring cup. Turn mixer to low and slowly pour sugar syrup down side of the bowl. Increase speed to medium and beat until no longer warm when you touch the side of the bowl, about 10 minutes. The mixture should be very thick and light yellow in color.
  3. Gradually add butter, in pieces, until it is all incorporated. It's ok if eggs lose some volume. Add rum, vanilla, nutmeg, and salt and beat on high until smooth, about 2 to 3 minutes more.
  4. Transfer buttercream to large pastry bag fitted with large star tip. Pipe generous spiral of buttercream onto each cupcake.
  5. Grate a generous amount of nutmeg over cupcakes. Cupcakes will keep at room temperature in an airtight container for up to 3 days.

Nutrition Facts

Serving Size (1 cupcake)
Total Servings 12

Amount Per Serving:

Nutrition Category Amount
Calories 490
Calories from Fat 300
Total Fat 34g (52% DV)
Saturated Fat 20g (100% DV)
Trans Fat 1.5g
Cholesterol 175mg (58% DV)
Sodium 180mg (8% DV)
43g (14% DV)
Dietary Fiber 1g (4% DV)
Sugars 30g
Protein 5g
Vitamin A 20%
Vitamin C 0%
Calcium 8%
Iron 8%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.