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Eggnog Cupcakes hide a silky from scratch eggnog pudding in the center of a soft eggnog cake, all under a cloud of cinnamon whipped cream, and the batch I piped on a snowy December baking day convinced two kids who claim to hate eggnog to request seconds. If filled cupcakes are your weakness, my chocolate cupcakes with blackberry buttercream are the year round obsession.
A white cake mix shortcut handles the cake so all the from scratch effort goes where it counts, the pudding.
Eggnog Cupcakes Quick Look
- 🕒 Prep Time: 30 minutes
- 🌡️ Cook Time: 20 minutes
- ⏳ Total Time: 3 hours 50 minutes
- 🍽️ Serving: 18 cupcakes
- ⚡ Calories: 298kcal
- 🌶️ Flavor Profile: Custardy eggnog and warm cinnamon under cool vanilla whipped cream
- ✋ Difficulty: Moderate, the pudding needs chill time but every step is simple, one notch up from my snickerdoodle cupcakes
Quick Answer
Whisk sugar, cornstarch, salt, and cinnamon in a pot, slowly whisk in eggnog and egg yolks, and cook over medium heat until thick, then chill the pudding for 3 hours. Beat white cake mix with water, eggnog, melted butter, and egg whites, fill liners halfway, and bake at 350 degrees for 12 to 14 minutes. Whip heavy cream with powdered sugar, vanilla, and cinnamon to stiff peaks. Pipe the chilled eggnog pudding into the center of each cooled cupcake, top with the whipped cream, and dust with cinnamon or nutmeg.
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Why This Recipe Works
Click to see the technique science
- Real eggnog in all three layers. The pudding, the cake, and the spiced cream all lean on eggnog and its spices, so the flavor reads instantly instead of hinting.
- Cornstarch plus yolks makes a stable filling. The double thickener sets the pudding firm enough to pipe into a cupcake without soaking the crumb.
- The cake mix shortcut is strategic. Swapping eggnog for the milk and using egg whites keeps the crumb snowy white and lets the from scratch pudding be the star.
- Half full liners are deliberate. Shorter cupcakes leave a deep center for a generous pudding pocket, and they dome less so the swirl sits pretty.
- Whipped cream beats buttercream here. Light cinnamon whipped cream mirrors the frothy top of a glass of nog, buttercream would bury the custard.
- The plastic wrap trick prevents pudding skin. Pressing wrap onto the surface while it chills means silky, pipeable pudding with zero rubbery layer to fish out.
Why You’ll Love This Recipe
- There is real, from scratch eggnog pudding hiding in every single center.
- The cake mix shortcut means bakery level filled cupcakes without a from scratch baking day.
- They out charm even my pumpkin cupcakes on the holiday dessert table.
- It is the kind of no fuss win that pairs beautifully with our christmas tree christmas cupcakes on a busy week.
- It is the kind of no fuss win that pairs beautifully with our homemade birthday cupcakes on a busy week.
- It earns a spot in the rotation right next to our mini pumpkin cheesecake.
Key Ingredients
One carton of eggnog powers all three layers.
- Eggnog: The headliner. Almost three cups go into the pudding and the cake, use a full fat carton for the richest flavor.
- Egg Yolks and Whites: The split. Yolks enrich the custard filling while the whites keep the cake snowy and light, one carton covers both.
- White Cake Mix: The shortcut. With eggnog swapped in for the liquid, the boxed mix bakes into a soft, festive crumb.
- Heavy Whipping Cream: The crown. Whipped with powdered sugar, vanilla, and cinnamon into a cloud that mirrors the top of a glass of nog.
- Cornstarch and Cinnamon: The support. Cornstarch sets the pudding firm enough to pipe, cinnamon warms every layer.
See recipe card for exact quantities.
Variations and Substitutions
The filled cupcake formula plays every holiday hit.
- Spiked version: Stir a tablespoon of rum or bourbon into the finished pudding for the adult table.
- Extra nutmeg: Swap the cinnamon for freshly grated nutmeg throughout for the classic nog spice.
- Gingerbread pairing: Add a teaspoon of ginger and a tablespoon of molasses to the batter for a gingerbread nog mashup.
- Simple swirl: Short on time? Skip the filling and just pipe the cinnamon whipped cream on top, still fantastic.
- Eggnog for breakfast: Cannot get enough of the flavor? My eggnog French toast keeps it going the next morning.
- For another spin on this idea, try our homemade eggnog next time.
- For another spin on this idea, try our mimosa cupcakes next time.
- In the mood for something different? Our white wedding cake cupcakes scratches a similar itch.
How to Make Eggnog Cupcakes
- In a medium pot, whisk together the sugar, cornstarch, salt, and cinnamon. Slowly whisk in the eggnog, making sure there are no lumps, then whisk in the egg yolks until fully incorporated.
- Turn the heat to medium and whisk constantly until the pudding thickens and coats the back of a spoon, 5 to 8 minutes. Immediately pour it into a bowl, press plastic wrap onto the surface, and refrigerate for 3 hours until set.
- Preheat the oven to 350 degrees F. Place the cake mix, water, eggnog, melted butter, and egg whites in a large bowl. Beat on low for 30 seconds, then on medium for one minute, until the batter resembles marshmallow fluff.
- Fill cupcake liners half full and bake for 12 to 14 minutes, until a toothpick comes out clean. Cool in the tin for 10 minutes, then move the cupcakes to a rack to cool completely.
- With a stand or hand mixer, whip the heavy cream, slowly adding the powdered sugar, until soft peaks form. Add the vanilla and cinnamon and whip to stiff peaks, stopping before it turns grainy.
- Pipe the chilled eggnog pudding into the center of each completely cooled cupcake. Top with the cinnamon whipped cream and garnish with a dusting of ground cinnamon or freshly grated nutmeg.
Recipe Tips & Tricks
- Whisk the eggnog in slowly. Adding it gradually to the dry ingredients prevents cornstarch lumps that never fully cook out.
- Do not rush the pudding chill. Three hours makes it thick enough to pipe, warm pudding will soak straight into the crumb.
- Cool the cupcakes completely. Even slightly warm cake melts both the filling and the whipped cream into a slide.
- Use a piping tip to fill. Push a round tip straight into the center and squeeze, no coring needed for a generous pudding pocket.
- Watch the whipped cream closely. Stiff peaks to butter takes about ten seconds of overbeating, stop the mixer early and finish by hand.
- Garnish just before serving. The cinnamon dusting bleeds into the cream over time, a fresh dust keeps them photo ready.
- Double up for gatherings. Serve it alongside our angel food cupcakes with blackberry frosting and watch both disappear.
- Double up for gatherings. Serve it alongside our valentine’s day cupcakes and watch both disappear.
- Make it a full spread. Our lemon angel food cupcakes rounds out the table.
Serving Ideas and Suggestions
Still filling out the menu? Readers love pairing this one with our valentine cupcakes and our eggnog bread.
Because the topping is real whipped cream, serve them chilled and pull them out about 15 minutes before dessert, the pudding center is best cool but not cold. A ladle of my creamy Christmas punch doubles down on the holiday theme. The silky filling in these cupcakes starts with our homemade Eggnog Pudding.
They are the thing to bring to the cookie exchange when everyone else brings cookies, expect the carrier to come home empty. For the adults lingering after dessert, my boozy hot chocolate is the nightcap.
Eggnog Cupcakes FAQs
Because of the pudding filling and whipped cream topping, eggnog cupcakes live in the refrigerator. Store them in an airtight container up to 3 days, and let them sit at room temperature about 15 minutes before serving so the cake softens back up. The whipped cream holds its swirl surprisingly well thanks to the powdered sugar, but they look their absolute best within the first two days.
Yes, and they are friendlier to a schedule than most filled cupcakes. The eggnog pudding can be made up to 2 days ahead and kept covered in the refrigerator, and the unfrosted cupcakes can be baked a day ahead and stored airtight at room temperature. On serving day, just whip the cream, fill, and top. Fully assembled, they hold beautifully in the refrigerator for a day before the party.
Use a full fat, store bought eggnog you genuinely like drinking, the cupcakes amplify whatever the carton tastes like. The classic dairy case brands work perfectly, and the richer the nog, the silkier the pudding filling. Homemade eggnog is wonderful if it is on hand. Light eggnog will work in the cake but makes a thinner pudding, so if light is all you have, add an extra half tablespoon of cornstarch.
Absolutely, this is a natural place for it. Stir 1 tablespoon of rum, bourbon, or brandy into the pudding after it comes off the heat, or add a teaspoon to the whipped cream with the vanilla. Keep it to those amounts, more liquid loosens both the filling and the cream. For a kid friendly batch with grown up garnish, brush the cupcake tops lightly with rum before filling instead.
A runny center usually means the pudding was undercooked or under chilled. On the stove, the mixture needs to visibly thicken and coat the back of a spoon, which takes the full 5 to 8 minutes of constant whisking over medium heat. Then it needs the entire 3 hour refrigerator set with plastic wrap pressed on top. If it is still loose after chilling, it was pulled off the heat early, but do not toss it, it makes an incredible dip for the leftover cupcakes.
They taste like eggnog in the best way, custardy, warmly spiced, and rich, without the boozy punch some cartons carry. The from scratch pudding center is the most concentrated hit, while the cake is a softer, spiced backdrop and the cinnamon whipped cream reads like the frothy top of a glass. Even my resident eggnog skeptics finish them, the baking mellows the flavor into something closer to vanilla custard with holiday spice.
Made these eggnog cupcakes? Leave a comment and a star rating below, and tell me if the pudding center converted any eggnog skeptics at your table!
Eggnog Cupcakes
Ingredients
Eggnog Pudding:
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch
- pinch salt
- 1/4 teaspoon ground cinnamon
- 2 1/4 cup eggnog
- 3 egg yolks
Eggnog Cupcakes:
- 1 box white cake mix
- 1/2 cup water
- 1/2 cup eggnog
- 1/3 cup unsalted butter melted cooled
- 3 egg whites
Cinnamon Whipped Cream:
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
Instructions
Eggnog Cream Pudding:
- In a medium-sized pot, add the sugar, cornstarch, salt, and cinnamon. Whisk to combine. Slowly whisk in the eggnog making sure there are no lumps. Whisk in the eggs until fully incorporated.
- Turn heat on to medium, whisking constantly until thickened, 5-8 minutes. Pudding should coat the back of a spoon. Immediately pour into a medium-sized bowl, add plastic wrap so it touches the top of the pudding. Place in the fridge for 3 hours until set.
Eggnog Cupcakes:
- Preheat oven to 350 degrees. Place everything in a large bowl, with a hand mixer beat on low for 30 seconds to combine. Beat on medium speed for one minute, the batter will resemble marshmallow fluff.
- Fill cupcake liners 1/2 full. Bake 12-14 minutes until a toothpick inserted in the center comes out clean. Place cupcake tin on a wired rack, cool for 10 minutes. Take cupcakes out and let cool completely. Cupcakes have to be completely cool before adding filling and topping.
Cinnamon Whipped Cream:
- With a stand mixer or hand mixer, place the whipping cream in a large bowl. Slowly add the powdered sugar at slow speed. Whip until soft peaks form.
- Add the vanilla and cinnamon. Whip until cream will stand up on its own, hard peaks. Do not over beat or you will have butter!
Cupcake Assembly:
- Pipe eggnog pudding into the center of the cupcakes, top with whipped cream and garnish with more ground cinnamon or freshly ground nutmeg.
Video
Notes
- We use white cake mix for this recipe but you can also use yellow or even chocolate if you want a chocolate flavor.
- You can add a little rum extract into your pudding mixture if you want the taste of spiked cupcakes.
- Freeze the cupcakes ahead of time, see my tips above for that.
- You can top with whatever you like, we like the whipped cream frosting the best.
- Make your pudding filling first as it needs to set up in the refrigerator for about 3 hours prior to filling.
Nutrition
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