When I saw this I just knew I had to make something like it. However I was not satisfied with the recipe as I found it a little too indulgent so instead I modified this recipe. The cupcakes have no eggs or butter so they're easy to half or double.
I swear this cupcake is uber delicious. The cupcake is beautifully soft, the buttercream really tastes like eggnog, and the cranberry filling makes it all amazing.
The cupackes are also very simple to make, you don't even need an electronic mixer.
Cranberry Filled Eggnog Cupcakes
yields 12 cupcakes
1 1/3 cups all purpose flour
3/4 cup sugar
1/2 tsp salt
1/4 tsp baking soda
1/2 tsp baking powder
1 tsp ground nutmeg
1 tsp cinnamon (add LOTS of cinnamon and nutmeg because they're delicious!)
1 1/4 cup eggnog
1/4 cup vegetable oil
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
1/4 cup unsalted butter, room temperature
2 to 2-1/2 cups icing sugar
3-5 tbsp eggnog
1 tsp ground nutmeg
1 tsp cinnamon
about a cup canned or homemade cranberry sauce
For cupcakes
1. Preheat oven to 350°F and line 12 cupcake cups with liners.
2. In a large bowl mix together flour, sugar, salt, baking soda, baking powder, nutmeg, and cinnamon
3. In another bowl, combine eggmog, vegetable oil, apple cider vinegar and vanilla together
4. Add the flour mixture to the wet and beat to just combine
5. Fill cupcake liners 3/4 full
6. Bake 15-20 min, until a toothpick inserted into the center comes out clean
Remove from oven and cool completely
To fill cupcakes
1. Carefully cut off the tops of the cupcakes by tilting the knife and hollowing out a cone shape.
(watch this video if you need more help)
2. Remove the top
3. Fill the hole with as much cranberry sauce as you can comfortably fit in
4. Place top back on cupcake
For frosting
1. In a large bowl using an electric mixer, beat butter for a minute until light and fluffy
2. Beat on low and slowly add the icing sugar until the mixture is stiff
3. Add eggnog, nutmeg, and cinnamon and whip until combined
4. Frost cupcakes as you like
I can't wait to try these! What a great combination of flavors. I still have eggnog in the fridge. Now I know what to do with it. :-)
ReplyDeleteI am not a big fan of egg nog, but these do look good! Maybe with some buttercream frosting :) Thanks for your comment it was sweet.
ReplyDelete-Court
That is a great way to use up extra cranberry sauce! Too bad I probably won't make any until Thanksgiving again :(
ReplyDeleteThat cupcake looks delicious. If I weren't still recovering from the sugar high over the holidays, I would totally bake these.
ReplyDeleteIf you have no cranberry sauce you can substitue with jam. I think a red jam like raspberry would work.
ReplyDeleteA blog dedicated to baking and healthy treats!? Omg, I'll be back no doubt!! Thanks for stopping by my blog, too :) :)
ReplyDelete-Nicky
Those look great and they just might be the first thing to convert me to egg nog! Would love to try making some filled cupcakes soon, as well. Thanks for visiting my blog, too...
ReplyDeletealthough eggnog straight up creeps me out... in a muffin I might be game :D
ReplyDeleteI love egg nog! If only it were vegan and a bit healthier. These cupcakes look awesome. :)
ReplyDeleteThey look so delicious…I love the cranberry filling idea and I have to try this ASAP. Happy New Year!
ReplyDeleteLove the Picture did you try and put it on Food Gawker? Ashlee
ReplyDeleteYum, these look amazing! I've never really tried egg nog!
ReplyDeleteHi Kat! What a gorgeous little cupcake. I loved the shot where the cupcake was cut in half...so much cranberry goodness! I'm so happy you visited my blog...because it brought me to yours! Thank you for bringing a little brightness in my day. I appreciate you!
ReplyDeleteHELLO deliciousness! these sound so freaking amazing- i cannot wait to try!
ReplyDeleteThese are so seasonal! Love the idea.
ReplyDelete