Eggnog Cream Cupcakes

Serving Size: 12
Total Time:

  • 8 Tbsp stick unsalted butter
  • 0.125 tsp freshly ground nutmeg
  • 0.25 tsp ground cinnamon
  • 0.125 tsp allspice
  • 0.5 tsp salt
  • 1 cup sugar
  • 2 eggs
  • 0.25 cup dark rum
  • 0.5 cup milk
  • 0.5 tsp vanilla extract
  • 0.5 tsp almond extract
  • 1.75 cup all-purpose flour
  • 1 tsp baking powder

Prepare oven to 350F. Grease one 12-cup cupcake pan.

In a mixing bowl, cream butter and sugar 3 to 5 minutes, or until light and fluffy. Beat in eggs. Mix in rum, milk, vanilla, and almond extract. In a separate bowl, combine flour, baking powder, salt, allspice, cinnamon, and nutmeg. Mix it into the batter until just combined. Fill cupcake pans two-thirds full and bake 20 to 22 minutes, or until a toothpick inserted in the center of a cupcake come out clean.

For the eggnog pastry cream: Beat pudding powder and milk together on high speed 2 minutes or until the mixture begins to thicken. Stir in rum. In a separate bowl, beat cream until stiff peaks form, and then gently fold into the pudding mixture. Chill, covered, 1 hour.

For the whipped cream: In a bowl, beat brown sugar and about ¼ cup heavy cream at high speed, gradually adding the rest of the heavy cream until stiff peaks form. Gently fold in rum.

Once cupcakes are cooled, use a sharp knife to cut a hole two-thirds into each one, leaving a 1/8-inch rim around the top. Fill centers with eggnog pastry cream. Top each with a dollop of spiked whipped cream and garnish with shaved chocolate.

Recipe from Booze Cakes by Krystina Castella and Terry Lee Stone/Quirk Books, 2010.

  • 1 box French vanilla instant pudding
  • 1.75 tsp milk
  • 2 Tbsp light rum
  • 0.75 cup heavy cream

  • 0.25 Tbsp brown sugar
  • 0.75 cup heavy cream
  • 3 Tbsp rum

  • 0.25 cup shaved chocolate