Eggnog cupcakes are a festive treat loaded with Christmas flavors! Light, airy eggnog cupcakes are filled with a creamy homemade eggnog pudding and topped with cinnamon whipped cream.

This eggnog cupcake recipe is super easy, even though the directions might make you think twice about making it. Trust me, these cuties are worth it!

The Best Eggnog Cupcakes (Filled with Eggnog Pudding)

These cupcakes have three elements: the cupcake, the filling and the topping. The cupcake is made with a boxed white cake mix where I have added eggnog to the mix. You can still make eggnog cupcakes from scratch by using your favorite white cake recipe and adding eggnog for the liquid.

The filling is a homemade eggnog pudding. To make this step a little easier, feel free to use a boxed instant vanilla pudding mix, but use eggnog instead of the milk!

I used a cinnamon whipped cream for the topping, with a garnish of ground cinnamon to bring everything together. Again, you can use whatever frosting you prefer. I used a stabilized whipped cream because I wanted to keep everything about these eggnog cupcakes light and airy.

One little note about the cupcake batter. When making the batter, you might think you have done it wrong. The consistency ends up being a little bit like marshmallow fluff, and that’s how it’s supposed to be! This makes a super light and airy cupcake. This might not happen with a homemade white cake recipe, but it will with a boxed mix.

Why You’ll Love These Eggnog Cupcakes

Eggnog in every layer. It’s in the cupcake batter and the creamy pudding filling.
Light and airy. The batter whips up like marshmallow fluff and bakes into a soft, fluffy cake.
Easy shortcut. A boxed white cake mix keeps the cupcakes simple.
Holiday ready. Cinnamon whipped cream and a sprinkle of nutmeg make them look festive.

Ingredients You’ll Need

Here is what goes into each part of these eggnog cupcakes and why. Exact amounts are in the recipe card below.

Eggnog: The star of the show. It flavors both the cupcakes and the pudding filling. Use your favorite store bought eggnog, full fat for the richest flavor.
Granulated sugar and cornstarch (pudding): Sugar sweetens the filling, and cornstarch thickens it into a smooth, pipeable pudding as it cooks.
Salt and cinnamon: A pinch of salt balances the sweetness, and cinnamon adds warm holiday spice.
Egg yolks: Make the pudding rich and custardy. Whisk them in well so the filling cooks up smooth.
White cake mix: The shortcut that keeps these easy. Any brand of white cake mix works.
Water: Combined with eggnog for the liquid in the batter.
Unsalted butter: Melted and cooled. Let it cool so it doesn’t start to cook the egg whites.
Egg whites: Use the whites left over from the pudding. They keep the cupcakes light and white inside.
Heavy whipping cream: Whips into a soft, cloud like topping. Make sure it is very cold so it whips quickly and holds stiff peaks.
Powdered sugar: Sweetens the whipped cream and dissolves smoothly with no grit.
Cornstarch (whipped cream): Stabilizes the whipped cream so it holds its shape on the cupcakes.
Vanilla bean paste: Adds speckles and a rich vanilla flavor. Vanilla extract works too.

How to Make Eggnog Cupcakes

With three separate elements, just work on one at a time and you’ll be good to go!

Make the eggnog pudding first. In a medium pot, whisk together the sugar, cornstarch, salt and cinnamon. Slowly whisk in the eggnog so there are no lumps, then whisk in the egg yolks until fully incorporated.
Cook and chill the pudding. Turn the heat to medium and whisk constantly until thickened, 5 to 8 minutes. It should coat the back of a spoon. Immediately pour it into a bowl, press plastic wrap right onto the surface so a skin doesn’t form, and refrigerate for 3 hours until set.
Mix the cupcake batter. While the pudding sets, preheat the oven to 350°F. Put the cake mix, water, eggnog, melted butter and egg whites in a large bowl. Beat on low with a hand mixer to combine, then beat on medium for one minute. The batter will resemble marshmallow fluff.
Bake. Fill cupcake liners halfway and bake for 12 to 14 minutes, until a toothpick in the center comes out clean. Cool in the pan on a wire rack for 10 minutes, then remove and cool completely. The cupcakes have to be completely cool before adding the filling and topping, so give them time while the pudding finishes setting.
Whip the cream. Right before serving, beat the cold cream in a large bowl, slowly adding the powdered sugar, until soft peaks form. Add the cornstarch, vanilla and cinnamon and whip to stiff peaks. The cream should stand up on its own when you lift the beaters. Do not overbeat or you will have butter!
Fill and top. Fill a pastry bag fitted with a medium to large round tip with the pudding. Press the tip about 1/2 inch into each cupcake and squeeze gently. You’ll see the cupcake plump up a bit. Fill to the edge, then top with whipped cream and garnish with cinnamon or freshly ground nutmeg.

Tip: Start with the filling, then the cupcakes, then the whipped cream. The pudding needs 3 hours in the fridge to set, which gives the cupcakes plenty of time to bake and cool completely.

Ways to Customize Eggnog Cupcakes

Change the topping. Swap the cinnamon whipped cream for your favorite frosting, like a cream cheese or buttercream frosting.
Shortcut the filling. Make boxed instant vanilla pudding with eggnog instead of milk.
Bake from scratch. Use a homemade white cake recipe and use eggnog for the liquid.
Switch the garnish. Finish with freshly ground nutmeg, a pinch of cinnamon or a few festive sprinkles.

Eggnog Cupcake FAQs

How do you fill the cupcakes? Super simple. Fill a pastry bag with the pudding, use a medium to large round tip, press it about 1/2 inch into the cupcake and squeeze until the cupcake plumps up a bit.
Can I make eggnog cupcakes from scratch? Yes. Use your favorite homemade white cake recipe and swap in eggnog for the liquid.
Can I use instant pudding? Yes. Use a boxed instant vanilla pudding mix and make it with eggnog instead of milk.
Why is my batter so fluffy? That’s how it’s supposed to be! The boxed mix batter whips up like marshmallow fluff and bakes into a light, airy cupcake.
Do the cupcakes need to be cool before filling? Yes, completely cool. Warm cupcakes will melt the whipped cream and make the filling runny.
Can I make them ahead? Yes. Make the pudding and bake the cupcakes ahead, keeping the pudding in the fridge. Whip the cream, fill and top the cupcakes right before serving so the topping stays light and fluffy.
How should I store them? The pudding filling and whipped cream are dairy based, so keep the cupcakes covered in the fridge and enjoy them within 3 to 4 days. For the best texture, top them with whipped cream right before serving.

Eggnog Filled Cupcakes

Dana DeVolk

Eggnog filled cupcakes made with eggnog cake batter and a creamy homemade eggnog pudding center, topped with cinnamon whipped cream. Light, airy and full of Christmas flavor.

Print Recipe Pin Recipe

Ingredients

Eggnog Pudding

1/3 cup granulated sugar
2 tablespoons cornstarch
pinch salt
1/4 teaspoon ground cinnamon
2 1/4 cup eggnog
3 egg yolks

Eggnog Cupcakes

1 box white cake mix
1/2 cup water
1/2 cup eggnog
1/3 cup unsalted butter melted, cooled
3 egg whites

Cinnamon Whipped Cream

2 cups heavy whipping cream
2 tablespoons powdered sugar
2 tablespoons cornstarch
1 teaspoon vanilla bean paste or extract
1/2 teaspoon ground cinnamon

Instructions

Eggnog Cream Pudding

In a medium-sized pot, add the sugar, cornstarch, salt, and cinnamon. Whisk to combine. Slowly whisk in the eggnog making sure there are no lumps. Whisk in the eggs until fully incorporated.
Turn heat on to medium, whisking constantly until thickened, 5-8 minutes. Pudding should coat the back of a spoon. Immediately pour into a medium-sized bowl, add plastic wrap so it touches the top of the pudding. Place in the fridge for 3 hours until set.

Eggnog Cupcakes

Preheat oven to 350 degrees. Place everything in a large bowl, with a hand mixer beat on low for 30 minutes to combine. Beat on medium speed for one minute, the batter will resemble marshmallow fluff.
Fill cupcake liners 1/2 full. Bake 12-14 minutes until a toothpick inserted in the center comes out clean. Place cupcake tin on a wired rack, cool for 10 minutes. Take cupcakes out and let cool completely. Cupcakes have to be completely cool before adding filling and topping.

Cinnamon Whipped Cream

With a stand mixer or hand mixer, place the whipping cream in a large bowl. Slowly add the powdered sugar at slow speed. Whip until soft peaks form.
Add the cornstarch, vanilla, and cinnamon. Whip until cream will stand up on its own, hard peaks. Do not over beat or you will have butter!

Cupcake Assembly

Pipe eggnog pudding into the center of the cupcakes, top with whipped cream and garnish with more ground cinnamon or freshly ground nutmeg.

Notes

I suggest starting with making the filling, then the cupcakes, then the whipped cream. The pudding filling needs to set up in the fridge for 3 hours before filling the cupcakes.

Made these eggnog cupcakes? Leave a star rating in the recipe card and tell us how they turned out in the comments below. I really hope you enjoy today’s recipe!

This recipe was shared by Dana. Visit her blog, This Silly Girl’s Kitchen, for more recipes.