Step 1

Preheat the oven to 315° F.

Step 2

Line a 12-serving cupcake pan with paper cupcake liners. Set aside.

Step 3

MAKE THE CUPCAKES: Add the flour, baking powder, cinnamon, nutmeg, and allspice to a small mixing bowl and whisk to combine. Set aside.

Step 4

Add the butter, sugar, vanilla, and egg to a large mixing bowl and beat with an electric mixer until smooth and creamy.

Step 5

Add half of the dry ingredients and half of the eggnog to the mixing bowl and mix until combined.

Step 6

Add the remaining dry ingredients and eggnog and beat until smooth, scraping down the sides of the bowl periodically to ensure all the ingredients are fully incorporated.

Step 7

Spoon the batter into the prepared cupcake pan until each liner is about ¾ full.

Step 8

Bake for 24 minutes, or until a toothpick inserted into the center of one of the cupcakes comes out clean.

Step 9

Remove the cupcakes from the pan and place them on a wire cooling rack to cool completely.

Step 10

MAKE THE FROSTING: Add the butter and vanilla extract to a large mixing bowl and beat with an electric mixer until creamy.

Step 11

Add the powdered sugar and four tablespoons of eggnog to the bowl and beat until smooth and fluffy. If the frosting is too thick, add the remaining tablespoon of eggnog.

Step 12

ASSEMBLE THE CUPCAKES: Spoon the frosting into a large decorating bag that is fitted with a large star tip.

Step 13

Swirl the frosting onto each cupcake and top with sprinkles.

Step 14

Store any leftover cupcakes in an airtight container for up to three days.