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Egg Nog Cupcakes with Rum Whipped Cream

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 24 cupcakes
Author Amee


  • For the cake:
  • 1 box of Immaculate Yellow Cake Scratch Baking Mix
  • 3/4 cup organic egg nog I used Horizon low-fat egg nog
  • 1/2 cup 1 stick butter, softened
  • 1/4 cup grapeseed oil
  • 4 eggs
  • 1 tbsp dark rum can also use bourbon
  • For the frosting:
  • 2 cups heavy whipping cream
  • 1/2 cup confectioners sugar
  • 1 tsp dark rum can also use bourbon or vanilla or rum extract
  • For the pipettes:
  • 2 tbsp dark rum or bourbon
  • 1/2 cup egg nog
  • Freshly grated nutmeg for garnish


  • Preheat oven to 350 degrees F.
  • Line 24 muffin tins with paper cupcake liners.
  • Beat cake mix, egg nog, butter, oil and eggs on low for 30 seconds.
  • Switch to high speed and blend for 2 minutes, scraping down bowl a few times.
  • Pour batter into cupcake liners, filling 2/3 full.
  • Bake 18-23 minutes, until toothpick comes out clean.
  • Cool cupcakes completely.
  • To prepare whipped cream frosting:
  • Chill mixing bowl and beaters for 5 minutes in the freezer while you gather your ingredients.
  • Pour whipping cream into cold bowl and whip on high for about 1 1/2 minutes, it should be pretty thick.
  • Add rum (or bourbon or vanilla) and confectioners sugar and beat another 1-2 minutes until cream is thick for frosting.
  • For pipettes:
  • Stir rum and egg nog together and fill pipettes.
  • Frost cupcakes with whipped cream.
  • Place a pipette into the side of each cupcake to be enjoyed as a shot or to inject into cupcakes for an added kick.
  • Garnish cupcakes with a little freshly grated nutmeg.