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Eggnog Cupcakes With Cream Cheese Filling Recipe

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!