Enjoy these festive rum cupcakes filled with eggnog pastry cream and topped with eggnog German buttercream. A pipette of Amaretto is added for an added punch of flavor.
Amaretto Eggnog Cupcakes
Enjoy these festive rum cupcakes filled with eggnog pastry cream and topped with eggnog German buttercream. A pipette of Amaretto is added for an added punch.
Equipment
- Stand mixer or handheld mixer
Ingredients
For the Pastry Cream:
- ½ cup Sugar
- ¼ cup Cornstarch
- pinch Kosher salt
- 2 cups Whole milk
- 4 large Egg yolks
- 2 tbsp Unsalted butter
- 1 tsp Vanilla extract
- ½ tsp Ground cinnamon
- ¼ tsp Nutmeg
For the Cupcakes:
- ½ cup Sugar
- ½ cup Butter
- 2 large Eggs
- 1½ cup All-purpose Flour
- 1½ tsp Baking Powder
- ½ cup Milk
- 1 tsp Rum
- ½ tsp Ground cinnamon
- ¼ tsp Ground nutmeg
For the Filling:
- ½ cup Pastry Cream (recipe included)
- 2 tbsp Rum
For the Frosting:
- 1/2 cup Unsalted Butter
- 2 cups Pastry cream (recipe included)
- 1 tsp Vanilla extract
- 2 tsp Rum
Instructions
Pastry Cream (Yields 2.5 cups):
- Whisk together sugar, cornstarch, and salt in a medium saucepan.
- Whisk together milk and egg yolks in a glass measuring cup. Add to saucepan along with butter and bring to a boil over medium heat
- Add the cinnamon and nutmeg
- Let boil for 1 minute still whisking, then remove from heat. Stir in vanilla.
- Strain pastry cream through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing directly onto surface of cream to prevent skin from forming.
- Refrigerate until chilled, at least 2 hours and up to 2 days. Just before using whisk until smooth.
Cupcakes:
- Preheat oven to 350 degrees and add liners (or grease) your cupcake pan
- Mix the flour, baking powder, cinnamon, nutmeg and set aside
- In the mixer, beat together the butter and sugar until light and fluffy
- Add the eggs, one at a time making sure to mix well after each addition
- Add the vanilla extract and rum, mix well
- Reduce the mixer speed to low and add 1/3 of the flour. Mix until just incorporated
- Add half of the milk continue mixing until incorporated
- Repeat with 1/3 flour and the remaining milk
- Add the last of the flour and mix well
- Fill with batter to ⅔ each cupcake liner
- Bake in oven for 17 to 19 minutes or until a toothpick comes out clean
Filling:
- Whip 1/2 cup of pastry cream until smooth. Add rum and continue whisking until well combined.
German Buttercream Frosting:
- In the bowl of a stand mixer beat the softened butter on medium speed until fluffy and light, about 3-5 minutes. Meanwhile, stir the pastry cream until smooth.
- Add the pastry cream a few tablespoons at a time until incorporated. Add the vanilla extract and rum.
- Whisk on medium speed until well combined and buttercream is light and fluffy
Assembly:
- Core the cooled cupcakes with a cupcake corer or small knife. Using a piping bag, fill the cavities with the pastry cream filling.
- Frost the cupcakes to your liking. Fill pipettes with Amaretto liqueur and add as garnish
Notes
*Pastry cream recipe adapted from Martha Stewart No-Fuss Pastry Cream recipe.
Tried this recipe?Let us know how it was!