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 If you love fun, tasty and easy holiday recipes then you can’t skip out on these Eggnog Cupcakes! Filled with eggnog pudding these are absolutely delicious.

Close up of one of the Eggnog Cupcakes topped with spices.

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.

If you are a lover of eggnog and desserts, then these Eggnog Cupcakes are the perfect combination and one treat that you absolutely must make for the holidays.

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.

Hand holding up one of the Eggnog 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.

INGREDIENTS NEEDED (FULL RECIPE BELOW):

Granulated sugar
Cornstarch
Salt
Ground cinnamon
Eggnog
Egg yolks
White cake mix
Water
Unsalted butter
Heavy whipping cream
Powdered sugar
Vanilla extract

Ingredients needed to make Eggnog Cupcakes.

HOW TO MAKE EGGNOG CUPCAKES:

Eggnog Cream Pudding:

  1. 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.
  2. 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.

Step by step photos on how to make eggnog pudding for cupcakes.

Eggnog Cupcakes:

  1. 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.
  2. 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.

Step by step photos on how to make the cupcakes.

Cinnamon Whipped Cream:

  1. 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.
  2. 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:

  1. Pipe eggnog pudding into the center of the cupcakes, top with whipped cream and garnish with more ground cinnamon or freshly ground nutmeg. 

Step by step photos on how to assemble cupcakes.

CAN I TOP THESE WITH SOMETHING ELSE?

Of course, if you don’t want to make the whipped cream, you can add a different frosting.

Some other frostings I suggest are cream cheese, vanilla buttercream, or cinnamon buttercream.

CAN I MAKE THESE AHEAD OF TIME?

Absolutely! You can make the cupcakes, pudding, and whipped cream a day or two in advance.

Simply fill and frost before serving. Make sure to give the whipped cream a couple of good stirs before piping it on top.

CAN I TOP THESE WITH SOMETHING ELSE?

Yes, you can add a sprinkle of nutmeg on top with or without the cinnamon.

Other yummy toppings could be white chocolate curls, Christmas sprinkles, or a rum glaze.

Three Eggnog Cupcakes on white plate.

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 them completely (don’t fill or frost), you can individually wrap your cupcakes or wrap about 6 at a time.

Place them in an airtight container, and they should be good to 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.

Bite taken out of one of the cupcakes showing the pudding on the inside.

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!

This Silly Girls Kitchen Logo
5 from 6 votes

Eggnog Cupcakes

Prep: 30 minutes
Cook: 20 minutes
Chilling 3 hours
If you love fun, tasty and easy holiday recipes then you can't skip out on these Eggnog Cupcakes! Filled with eggnog pudding these are absolutely delicious.
Servings 18

Ingredients
  

Eggnog Pudding:

Eggnog Cupcakes:

Cinnamon Whipped Cream:

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

  1. We use white cake mix for this recipe but you can also use yellow or even chocolate if you want a chocolate flavor.
  2. You can add a little rum extract into your pudding mixture if you want the taste of spiked cupcakes.
  3. Freeze the cupcakes ahead of time, see my tips above for that.
  4. You can top with whatever you like, we like the whipped cream frosting the best.
  5. Make your pudding filling first as it needs to set up in the refrigerator for about 3 hours prior to filling.

Nutrition

Calories: 298kcal | Carbohydrates: 34g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 94mg | Sodium: 238mg | Potassium: 120mg | Fiber: 0.4g | Sugar: 21g | Vitamin A: 617IU | Vitamin C: 1mg | Calcium: 137mg | Iron: 1mg
Nutrition Disclaimer
Course CUPCAKES!, Dessert, sweet
Cuisine American

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5 from 6 votes (6 ratings without comment)

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