Cupcakes are one of my favorite things, they are like mini hand held cakes that are just for me. And I don’t feel guilty having more than one like I would with cake.
I know that there is no difference, but sometimes in my mind when I see the size difference I can justify it for myself, I’m sure some of you understand.
These Eggnog Cupcakes are super easy to whip up and are absolutely delicious. You will become hooked after one bite, I kid you not.
These are a favorite recipe that we make during the holidays and you can always adjust your batch to however many people you are serving, they always go well on the dessert table.
Some of my other favorite cupcakes we have on our site include Banana Cupcakes with Brown Sugar Frosting, Angel Food Cupcakes with Blackberry Frosting and Christmas Tree Cupcakes.
WHY THIS RECIPE WORKS:
- The cupcakes start off with a cake mix, so it’s easy as a base.
- You can easily double this recipe to serve more people.
- You can add some rum flavoring to make these taste like a spiked eggnog.
HOW TO MAKE EGGNOG CUPCAKES:
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 minutes 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 cornstarch, 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.
We love these cupcakes the filling is made from my Eggnog Pudding and the topping is made from my Stabilized Whipped Cream which both can be used on their own.
It may seem like a lot of components to this cupcake recipe but trust me you will looooove these Eggnog Cupcakes, they are so festive and fun.
Not to mention tasty. They are one of my favorite cupcakes ever, I love eggnog all the time so it’s one of those recipes I could eat every day.
HOW TO STORE:
Since this recipe contains pudding and whipped cream they need to be stored in an airtight container in your refrigerator. They will stay good for up to 3 days.
You can also freeze cupcakes ahead of time. Bake your cupcakes according to directions and cool completely (don’t fill or frost), you can individually wrap your cupcakes or wrap about 6 at a time.
Place in an airtight container and they should be good store for up to three months. To defrost let thaw wrapped at room temperature.
I love making cake and cupcakes ahead of time and freezing them, they become a great last minute dessert when the craving calls or you know you’re going to need them down the road.
TIPS AND TRICKS:
- 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.
If you want a fun and delicious dessert this coming holiday season then look no further than these Eggnog Cupcakes! Tasty, easy and festive.
If you like this recipe you might also like:
If you’ve tried these EGGNOG CUPCAKES let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
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
- 2 tablespoons powdered sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla bean paste or 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 cornstarch, 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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