Try these Eggnog Cupcakes for a fun, flavorful, and easy holiday recipe! Eggnog pudding filling makes these scrumptious.
Ingredient
Eggnog Pudding:– 1/3 cup granulated sugar– 2 tablespoons cornstarch– pinch salt– 1/4 teaspoon ground cinnamon– 2 1/4 cup eggnog– 3 egg yolksEggnog Cupcakes:– 1 box white cake mix– 1/2 cup water– 1/2 cup eggnog– 1/3 cup unsalted butter melted cooled– 3 egg whitesCinnamon Whipped Cream:– 2 cups heavy whipping cream– 1/4 cup powdered sugar– 1 teaspoon vanilla extract– 1/2 teaspoon ground cinnamon
Introduction
Add the sugar, cornflour, salt, and cinnamon to a medium-sized pot. This will make the eggnog cream pudding. Mix with a whisk. Add the eggnog slowly while whisking to avoid lumps.
Step 1
Add the eggs and whisk until they are fully mixed in. Turn the heat to medium and keep mixing for 5 to 8 minutes, or until the mixture thickens.
Step 2
The back of a spoon should be covered in pudding. Put it right away into a medium-sized bowl and cover it with plastic wrap so it hits the top. Put it in the fridge for three hours to set.
Step 3
For the eggnog cupcakes, preheat the oven to 350 degrees. Throw everything into a big bowl and use a hand mixer to mix it all together for 30 seconds on low speed.
Step 4
After one minute of medium-speed beating, the mix will look like marshmallow fluff. Halfway up cupcake cases. Bake it for 12–14 minutes until a toothpick inserted in the middle comes out clean.
Step 5
Let the muffin tin cool for 10 minutes on a wire rack. Let cupcakes cool completely. Cupcakes must be cool before icing and topping.
Step 6
In a large bowl, whisk heavy cream using a stand mixer or hand mixer to produce cinnamon whipped cream. Slowly add powdered sugar.
Step 7
Create delicate peaks by whipping the ingredients. Add cinnamon and vanilla. Whip cream into firm, stand-alone peaks. Too much beating yields butter.