Now I know that Christmas is over and you probably don't want to see another dessert or Christmas recipe for some time but I need to share this because its delicious. Its also a great way to use up the last of your cranberry sauce and eggnog!
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
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
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