Eggnog Cream Filled Cupcakes
Here’s yet another way to have your eggnog and eat it too. These Eggnog Cream Filled Cupcakes turn an adult beverage into a treat the whole family can enjoy.
The twist here is that the eggnog flavor is inside the cupcake. From the outside, it looks like a perfectly ordinary plain-vanilla cupcake, but when you bit into it, that unique eggnog flavor just bursts into your mouth and says, “Merry Christmas!”
These are a bit more complicated to make than regular cupcakes. You make the batter and bake the cakes the normal way, but then you make the eggnog cream separately, mixing your eggnog with butter and sugar to make it nice and stiff (and punching it up with a bit of extra cinnamon and nutmeg).
Email Me This Recipe!
Need to save time? Have this article emailed straight to your inbox + sign up for all the latest recipes!
Then you put this cream in a pastry bag, slip the tip into each cupcake, and give it a good squeeze to pump your cupcakes full of eggnoggy goodness. It’s best to frost each cupcake after filling it, so you can keep track of which ones have had the filling added and which ones still need it.
Serve these for dessert with your Christmas dinner, accompanied by even more eggnog…because anything worth doing is worth overdoing.
NOTE: If you are in a super rush and have a vanilla, white or yellow cake mix on hand, you can substitute that in for the cupcakes from scratch.
Eggnog Cream Filled Cupcakes
For the cupcake:
- 1 stick butter, softened
- 1 cup white sugar
- 2 large eggs, plus 1 egg white
- 1 teaspoon vanilla
- 1 1/2 cake cup flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
For the eggnog cream:
- 3 cups powdered sugar
- 1/2 stick butter, softened
- 1/4 cup eggnog
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- Preheat the oven to 350, line a muffin tin with muffin cups. Cream together the butter, sugar, egg and vanilla in a large bowl with an electric or stand mixer.
- Add the flour, baking powder and salt. Fold in by hand, then finish mixing with the mixer to avoid a dust bath! Pour batter into muffin cups, filling half way. Gently shake pan to even out and remove air bubbles.
- Bake for about 15 minutes or until golden brown and a toothpick inserted comes out clean.
Allow to cool completely.
The cream:
In a large bowl, whip the butter and smooth & creamy. Add the cinnamon, nutmeg, egg nog and half the powdered sugar. Whip with an electric mixer until smooth. Add the remaining powdered sugar gradually while mixing. NOTE: If your cream is too thin, add more powdered sugar. Cream should be fluffy
Spoon cream into a pastry bag with a tip in place. Insert the tip into the cupcake and gently squeeze until you see the filling start to rise. Frost the cupcake while you are there and then continue filling and frosting the remaining cupcakes!
Serve with, what else… eggnog!
Eggnog Cream Filled Cupcakes
Email this recipe!
Get this recipe emailed straight to your inbox!
Ingredients
For the cupcake:
- 1 stick butter softened
- 1 cup white sugar
- 2 large eggs plus 1 egg white
- 1 teaspoon vanilla
- 1 1/2 cup cake flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
For the eggnog cream:
- 3 cups powdered sugar
- 1/2 stick butter softened
- 1/4 cup eggnog
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
Instructions
- Preheat the oven to 350, line a muffin tin with muffin cups. Cream together the butter, sugar, egg and vanilla in a large bowl with an electric or stand mixer.
- Add the flour, baking powder and salt. Fold in by hand, then finish mixing with the mixer to avoid a dust bath! Pour batter into muffin cups, filling half way. Gently shake pan to even out and remove air bubbles.
- Bake for about 15 minutes or until golden brown and a toothpick inserted comes out clean.
- Allow to cool completely.
- The cream:
- In a large bowl, whip the butter and smooth & creamy. Add the cinnamon, nutmeg, egg nog and half the powdered sugar. Whip with an electric mixer until smooth. Add the remaining powdered sugar gradually while mixing.
- Note* if your cream is too thin, add more powdered sugar. Cream should be fluffy
- Spoon cream into a pastry bag with a tip in place. Insert the tip into the cupcake and gently squeeze until you see the filling start to rise. Frost the cupcake while you are there and then continue filling and frosting the remaining cupcakes!
- Serve with, what else... eggnog!
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Did You Make This Recipe?
Make sure to share it with me below!
I live in England, and would like to make these cupcakes,but ,what is a stick of butter equate to in grams or even in ounces. Cheers
I believe it would be 113.4g
Hi,
On the blog itself it says 1 1/2 cups flour but on the actual recipe on the bottom it says cake flour. Which one is it?
Thank you!
I am sorry for the confusion. It is cake flour. I will fix that in the post
What is your frosting recipe for these cupcakes? Do you frost them with the eggnog cream mixture that is injected inside? Thank you!
Yes you use the frosting that is injected into the middle to frost the whole thing. I hope that helps 🙂
These look delicious, will they stick to the baking cup? I want to bring them to a party. Thanks much
I haven’t had a problem with that Marsha. I guess I just depends on the kind of cups you use.