Eggnog Cupcake with Bourbon Caramel Cream Cheese Frosting30

Posted by chockylit in Cheese, Coffee & Liqueurs, Drink-Inspired, Spices, Step-by-Step Photos (Sunday December 11, 2005 at 6:51 pm)

Being someone who grew up in the northeast, but who is now living in California, it’s hard for me to feel very festive about Christmas without the snow and proximity to family. I usually ignore the existence of the holiday then panic for my lack of presents when I arrive at Logan airport. So, here I am trying to force the festivities upon myself with an eggnog based recipe!

To be honest, I had my doubts about this recipe. I wasn’t sure how eggnog would translate and I understand that eggnog isn’t for everyone. But all in all, the cupcakes were good. They were definitely eggnogy, mostly due to the eggnog pastry cream, and pretty tasty. I like the frosting quite a bit, very buttery and not too sweet. So, if you are into eggnog, they should be worth a try. Warning: The frosting recipe makes just enough to lightly cover the cupcakes, which is what I wanted. So, if you want a lot double up on the recipe.

Cupcakes
24 regular cupcakes / 350 degree oven

1 1/2 cups granulated sugar
1/2 cup butter, room temp
3 eggs, room temp
1 teaspoon vanilla
3/4 cup eggnog
1/4 cup bourbon/dark rum (all of one or a mix)
2 1/4 cups flour
1 teaspoon each baking powder and soda
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon nutmeg

1. Cream together sugar and butter until light and fluffy.
2. Beat in eggs until blended.
3. Mix together eggnog, bourbon, and vanilla.
4. In a bowl, mix together flour, baking powder, baking soda, cinnamon, allspice, and nutmeg.
5. Alternate adding dry and wet ingredients into egg mixture mixing until combined.
6. Scoop into lined cupcake tins and bake at 350 for 20-22 minutes.

Eggnog Pastry Cream

2 tablespoons all-purpose flour
1/2 cup eggnog
1 egg yolk
1 teaspoon butter, softened
1/2 teaspoon dark rum
1/2 teaspoon vanilla extract

1. Place flour in a heavy sauce pan, gradually whisk in eggnog until blended and smooth.
2. Add egg yolks, one at a time, whisking until just combined after each addition.
3. Cook over medium-low heat, stirring constantly, removing from the heat occasionally to avoid lumps, until thickened. If necessary strain through a metal sieve to remove lumps.
4. Remove from heat, stir in butter, rum and vanilla.
5. Transfer pastry cream to a bowl. Cover surface with plastic wrap, chill.

Bourbon Caramel Cream Cheese Frosting

2 tablespoons brown sugar
2 tablespoons whipping cream
1 tablespoons butter
pinch salt
2 tablespoons bourbon
1-1/2 packages phili cream cheese, room temp
1/2 cup butter, room temp
4 cups confectioner’s sugar

1. Heat brown sugar, cream, butter, salt over medium high heat whisking until sugar is dissolved. Cook for another minute.
2. Pour in bourbon and stir to combine. Take off heat and let cool.
3. In the bowl of an electric mixer, beat cream cheese and butter until soft.
4. Add the confectioner’s sugar and beat to combine.
5. Add three tablespoons of the bourbon caramel (you might have some left over) and beat to combine.

Assemble
1. Fill cooled cupcakes with pastry cream.
2. Top with frosting.
3. Decorate as you wish or drizzle some leftover bourbon caramel sauce.


scooping out holes for the filling


filling holes with pastry cream


prepping the pastry bag


piping the frosting


smoothing out the frosting

30 comments for Eggnog Cupcake with Bourbon Caramel Cream Cheese Frosting »

  1. YUMMY they look so festive & fabulous!!

    Comment by Culinarily Obsessed — December 11, 2005 @ 10:42 pm

  2. These look really yummy. I just might have to try this out.

    Comment by Sweet Landa — December 12, 2005 @ 3:51 am

  3. they are beautiful–how do you get them so white? the butter and vanilla seem to always make my icing look off-white or beige

    Comment by bittycakes — December 12, 2005 @ 8:34 pm

  4. They sound marvelous! How long do you bake the cupcakes for?

    –RJ (rajoslyn@bellsouth.net)

    Comment by RJ — December 13, 2005 @ 10:12 am

  5. Oops! I updated the recipe… 20-22 minutes. Thanks!!!

    Comment by chockylit — December 13, 2005 @ 12:07 pm

  6. I always enjoy seeing your blog. Your ideas are so well executed. The fotos are lovely as well. Keep up the good work.
    Any chance you could write or demonstrate how you make the red petals???
    Thanks

    Comment by hk — December 13, 2005 @ 1:44 pm

  7. these sounded so good that i used the Eggnog Pastry Cream recipe for another goodie last night. i folded it into a big bowl of stiff whip cream, added a dollop of the mix between gingerbread thins (similar to chocolate wafers), then covered the entire log in the eggnog whip cream, chilled and served. Very tasty!

    the only problem was that the number of egg yolks is down as ‘1 egg yolkS‘ and to mix them in one by one. so i made it 2 and it seemed to be okay.

    Comment by lilcrow — December 14, 2005 @ 8:20 am

  8. Love the fingernail polish!

    Comment by Kathy — December 14, 2005 @ 2:24 pm

  9. I love your blog. And I am always writing down recipes to try. Have a lovely holiday.

    Comment by valentina — December 18, 2005 @ 7:36 am

  10. I just finished making these cupcakes. Thank you for such an unexpected gift, from the heart……
    This cupcake will be a Tradition for many years to come.
    “Happy Holidays!”

    Comment by Stepped in Cupcake Batter — December 18, 2005 @ 2:09 pm

  11. I made these this afternoon – yum! – for a family Christmas party this weekend. I have no idea how we’re going to avoid eating them all before then. Seriously, seriously FABULOUS cupcakes…

    Comment by Dana — December 22, 2005 @ 2:03 pm

  12. Have you ever tried to pipe the filling in using a pastry bag? Thats what I do when I fill cupcakes.

    Comment by Randi — December 29, 2005 @ 7:33 pm

  13. Yeah, definitely. Sometimes its not worth the extra washing up to fill a handful of cupcakes is all. It’s a time saver when you are filling a bunch, no doubt!

    Comment by chockylit — December 30, 2005 @ 9:47 am

  14. I made these for the christmas party at work. They were Super Awesome.

    Thank you so much!

    Comment by Brina — December 30, 2005 @ 11:22 am

  15. Your cupcakes are stunning!

    I guess licking your computer screen is wrong … but oh the temptation is so great!

    Keep up the good work!

    Comment by Ivonne — January 1, 2006 @ 6:31 pm

  16. Yums! Hey, I love your nail polish – very cool.

    Comment by MM — January 16, 2006 @ 1:11 pm

  17. Your site is wonderful! I’m in Sydney, Australia & am starting up a home cupcake business. When storing the cupcakes in an airtight container how do I stop the cupcake pattys (cups) from wilting & coming away from the cupcakes? Please help as I like them to stay tight.Regards, Kylie.(lecupcake@iprimus.com.au)

    Comment by kyliecupcakes — March 9, 2006 @ 3:54 am

  18. Gingerbread cupcakes with bourbon caramel cream cheese frosting…

    Note: I haven’t actually made this. I have, however, been lusting over this gingerbread cupcake recipe for awhile, but couldn’t decide what to do for the frosting, because the recipe actually calls for this caramelized mango buttercream, and I’m jus…

    Trackback by The foodie within... — June 2, 2007 @ 10:47 pm

  19. my daughter and i looked all over your site for the cupcakes she wanted for her fifth birthday. she decided on these. of course i did a little substituting for the rum/bourbon, but they were delicious. thank you for such great recipes and amazing pictures.

    Comment by tricia — January 12, 2008 @ 5:28 pm

  20. The cupcakes just came out of the oven and smell really good. How many egg yolks in the pastry cream? The recipe says one, but then in the method, it says to add them one at a time?

    Thanks

    Comment by Roxanne — December 7, 2010 @ 11:26 am

  21. I’m speechless! These were AMAZING!!!! I had to double the pastry cream because it made very little. I used 2 egg yolks. The frosting was to die for! I doubled the caramel recipe and omitted the bourbon in it. I also added a bit more caramel in the buttercream frosting. They were beautiful and turned out better than I was expecting. I brought them to a Christmas party and everyone raved. One person even said it was the best cupcake he had ever had! Great recipe!

    Comment by Ginger — December 12, 2010 @ 8:32 am

  22. My eggnog pastry cream just taste like flour? Any suggestion on how to cook it just the right way?

    Comment by Amanda — December 15, 2010 @ 3:55 pm

  23. i cannot wait to make these! was wondering about the pastry cream and the number of egg yolks. it says add “one at a time” but lists only 1 egg yolk on list of ingredients.
    love your blog!

    Comment by jennifer — December 23, 2010 @ 8:59 pm

  24. Good recipe. I found that 20 was too long for my oven and that the pastry cream only filled 18 cupcakes. Also 2 egg yolks are required, not one as the list states. I prefer using cornstarch in my pastry cream in which case only half the flour measurement in cornstarch is used, being in this case 1 Tbsp. I would recommend that the pastry cream measurements be changed to:
    1-1/2 Tbsp cornstarch
    3 egg yolks
    1-1/2 tsp butter
    3/4 tsp dark rum
    3/4 tsp vanilla extract

    We have extra frosting and it is delicious!

    Comment by babycakes — January 14, 2011 @ 12:15 pm

  25. I’ve been asked to bake a big batch of cupcakes for an event (300!) at an event held in another country (I like to make my life easy..) I’m just wondering if I could make the bourbon caramel in advance so i can take it “readymade” with me, then mix with the other frosting ingredients just prior to decorating the cakes?

    Comment by jj247 — May 27, 2011 @ 5:17 am

  26. I searched for the salted caramel frosting recipe and the bourbon one came up. Do I just omit the bourbon for the salted caramel frosting?

    thanks

    Comment by greer — July 25, 2011 @ 8:54 am

  27. This recipe has the bourbon free version.

    Comment by chockylit — July 25, 2011 @ 9:11 am

  28. I had a problem making the cream…the flour got caught around the edges of the pot and I had issues with the pastry cream being really lumpy. I was wondering how I could avoid that situation.

    Otherwise the recipe went really well for me! I love the cupcakes!

    Comment by Lynelle — December 3, 2011 @ 3:16 pm

  29. Amazing recipe, I’m gonna try this for a holiday party and I’ll let ya know what people think of it. Thank you.

    Comment by Sulli_from_Weis — December 13, 2011 @ 11:08 am

  30. Help.. I want to do this but cheat a little by using a basic pillsbury white cake mix .. How do I add the egg nog ???

    Comment by Jesse — December 19, 2011 @ 1:50 am

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