Eggnog Cupcakes With Cream Cheese Filling

Fluffy Eggnog Cupcakes with Cream Cheese Filling |

Well, Hello 2014! Have your holidays been crazy? Have you been enjoying the good and delicious food? I have and I can’t forget these wonderful eggnog cupcakes I made on the New Year’s Eve. They were ADORABLE!!!

Eggnog Cupcakes With Cream Cheese Filling |

I made eggnog cupcakes with eggnog buttercream frosting. For the richer taste I decided to fill them with the cream cheese filling and drizzle with chocolate ganache. And you know what? These cupcakes are insanely DELICIOUS! Even if you aren’t a huge fan of eggnog, you won’t be able to resist these tempting cupcakes. They are super duper yummy!

Seriously. Nom nom nom…

Cream Cheese Filled Eggnog Cupcakes |

I’m so glad these cupcakes were a HUGE hit with my family. I was hoping to have some left for the next day but… Boy was I wrong. My family ate every bit of it!

Fluffy Eggnog Cupcakes with Whipped Eggnog Buttercream |

If you are the eggnog lover like me or if you have some extra leftover eggnog, it is something you won’t regret trying. So why don’t you give it a shot?

I am sure you will love it!

Fluffy Eggnog Cupcakes with Cream Cheese Filling

Eggnog Cupcakes With Cream Cheese Filling Recipe

Print Pin Rate
Servings: 12
Author: Yummy Addiction


Eggnog Cupcakes:

  • 1 1/2 cup (150g) all-purpose flour , sifted
  • 1 teaspoon baking powder
  • 1/2 cup (113g) unsalted butter , softened
  • 2/3 cup (135g) sugar
  • 1 teaspoon vanilla extract
  • 2 eggs , at room temperature
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup (125ml) eggnog

Cream Cheese Filling:

  • 4 oz. (113g) cream cheese , softened
  • 1/4 cup (57g) unsalted butter , softened
  • 1/2 teaspoon vanilla extract
  • 2 cups (240g) powdered sugar

Eggnog Buttercream Frosting:

  • 1 cup (250ml) eggnog
  • 5 tablespoons all-purpose flour
  • 1 cup (225g) unsalted butter , at room temperature
  • 1 1/2 cup (180g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon nutmeg

Chocolate Ganache:

  • 4 oz. (113g) dark chocolate , chopped
  • 1/4 cup (65ml) heavy cream


Eggnog Cupcakes:

  • Preheat oven to 350 degrees. Line a cupcake tray with paper liners. In a separate bowl, blend flour and baking powder. Set aside. In a large mixing bowl, beat together butter, sugar and vanilla extract, until light and fluffy. Add eggs, one at a time, beating well after each addition. Add cinnamon and nutmeg, and mix well. Add flour mixture to sugar/butter mixture alternately with eggnog, beginning and ending with flour mixture; mix after each addition. Fill the cupcake liners three-quarters full with cupcake batter. Bake the cupcakes for 18 to 20 minutes, or until they’re golden brown and cooked through. Cool the cupcakes completely.

Cream Cheese Filling:

  • Beat cream cheese and butter until smooth. Add vanilla extract. Slowly add the powdered sugar until you reach your desired consistency. Don't overmix the filling, or it will lose its structure.

Eggnog Frosting:

  • Heat eggnog and flour in a small saucepan over medium-low heat and stir continuously until mixture thickens (5 minutes). Remove from stove and cool completely. Cream together butter, powdered sugar, vanilla and nutmeg until fluffy. Slowly mix in cooled eggnog mixture and continue to beat until you reach your desired consistency.

Chocolate Ganache:

  • Heat chopped choclate in a small saucepan over medium heat until chocolate is melted. Set aside. In a small saucepan, heat heavy cream until just about boiling, stirring constantly. Remove from the heat and pour hot cream over chocolate. Stir to blend well. Allow to cool.

To assemble the cupcakes:

  • Cut out the center of each cupcake with a sharp knife. Fill the cupcakes with the cream cheese filling. Transfer the frosting to a piping bag fitted with a decorative tip. Pipe frosting into a swirl on each cupcake. Drizzle each cupcake with chocolate ganache. Enjoy!



  • Dina
    January 5, 2014 at 2:16 am

    they look delish!

    • Jovita
      January 5, 2014 at 9:44 am

      Thank you, Dina!


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