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Just in Time For the Holidays…Cranberry Eggnog Cupcakes

December 9, 2011

Light and airy eggnog flavoured cake filled with a cranberry cream and topped with an eggnog inspired buttercream! 


I was inspired to make a cranberry eggnog cupcake after making cranberry eggnog muffins a few weeks back.  The eggnog flavour is subtle and pairs up beautifully with the sweet cranberry filling.

Give these a try, I’m certain you won’t be disappointed!

Cranberry Filled Eggnog Cupcakes makes 24 cupcakes

  • 2 1/4 cups all purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 1/4 cups eggnog
  • 1 tbsp spiced rum *optional
  • 4 large egg whites
  • 1 1/2 cups sugar
  • 1/2 cup butter softened
  • 1/4 tsp nutmeg

For Filling:

  • 1/2 tub of cool whip
  • 1 can of whole berry cranberry sauce

For Buttercream (I never measure, but here are the ingredients…)

  • Butter
  • Shortening
  • Eggnog
  • Cinnamon
  • nutmeg
  • Vanilla
  • powdered sugar

To make cupcakes:

Preheat the oven to 350 degrees and fill muffin tins with liners.

In the bowl of a mixer, combine sugar and butter and beat until light and fluffy. 

Sift the flour, salt, nutmeg and baking powder together in a separate bowl.

In another bowl, mix the egg whites, eggnog and the rum.

Add one third of the flour mixture, followed by 1/3 of the “nog” mixture and beat well after each addition. Once all combined beat the batter for about 2 minutes.

Fill cupcake liners 2/3 full and bake 18-22 minutes or until cupcakes spring back when lightly touched.

Cool cupcakes.

To make Filling:

Break up the cranberry sauce with a spoon and then fold it into the cool whip until smooth. 

To Make Buttercream:

Beat 3/4 cup butter with the same amount of shortening.

Add powdered sugar 1 cup at a time and continue to beat until you have a thick frosting.  Add some eggnog to thin it out a bit.  Add vanilla and spices.   Fill piping bag with a large tip of your preference.

To assemble:

Using an apple corer, remove the centre from each cupcake.

using a piping bag or ziplock bag with a corner snipped off, fill the middle of each cupcake with filling. (if the cranberries get stuck just help them through with a toothpick)

Don’t worry if the filling peeks out as you’re going to top with buttercream.

Pipe a generous swirl of buttercream on the top and sprinkle with a pinch of nutmeg.

These should be stored in the fridge but are best brought to room temperature before serving.


2 Comments leave one →
  1. December 10, 2011 4:55 pm

    These look amazing!!! And that surprise filling is awesome! Yum!

  2. December 11, 2011 10:34 am

    They look fantastic

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