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–+ servings

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.
Print Recipe
Prep Time 35 minutes
Cook Time 35 minutes
Cooling time 2 hours
Total Time 3 hours 10 minutes
Course Dessert
Cuisine American
Servings 16 cupcakes

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.
Keyword amaretto, custard, eggnog, german buttercream, pastry cream, rum
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