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Make Your Own Eggnog Cupcakes

These little cupcakes are really tasty – and bite again, and again… until there’s nothing left. Because this chocolaty, fluffy treat is simply delicious. The eggnog cream cheese cream gives the cakes their icing on the cake. We’ll show you how to make the eggnog cupcakes yourself.

Fine topped cupcakes

These fine little cakes have one big advantage: They are super easy and quick to make. Unfortunately, they are gone just as quickly, because they are simply too delicious.

The light cream cheese cream is the perfect counterpart to the chocolatey cake and brings a lot of freshness with it! The dough with wholemeal flour and coconut oil fills you up for a long time, so even a small tart is enough to satisfy your craving for sweets.

Although wholemeal flour contains more calories than normal wheat flour, it also has more fiber, so it keeps you full longer and supports digestion. So this sweet treat is definitely allowed – especially at Easter when you can finally snack.

If you want to make the eggnog cupcakes even lighter, you can do without the sugar in the batter – but the cupcakes will then be harder and not as well-formed.

Ingredients for 12 Eggnog Cupcakes:

  • 2 eggs
  • 100 g whole cane sugar
  • 50 ml coconut oil
  • 150 ml eggnog
  • 200 g wholemeal spelled flour
  • 2 teaspoons baking powder
  • 2 tablespoons cocoa
  • 1 pinch of salt
  • 50 g dark chocolate
  • 250 grams of cream cheese
  • 2.5 tablespoons powdered sugar made from raw cane sugar

Preparation steps

  1. In a large bowl, whisk the eggs, sugar, coconut oil and eggnog until fluffy. Mix flour with baking powder, cocoa and salt and gradually fold into the batter.
  2. Roughly chop the chocolate and mix the pieces into the batter. Pour the batter into twelve muffin cases and bake in a preheated oven at 180 °C (160 °C fan oven; gas: level 2-3) for about 20-25 minutes. Then let cool.
  3. Mix the cream cheese with 4 tablespoons of eggnog and 2 tablespoons of powdered sugar until you get a creamy mass. Place in a piping bag and pipe onto the muffins.
  4. For the topping, mix the remaining eggnog with the remaining powdered sugar to create a smooth, liquid sauce. Using a teaspoon, gently squirt a few sprinkles onto the cupcakes. Serve and enjoy!

We wish you a happy Easter and lots of fun baking and snacking!

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How Long Does Eggnog Last?

Traditionally, we only drink eggnog every holy time, namely at Christmas and Easter. The question is: if you don’t drink the whole bottle in one go, how long can you drink the rest?

The facts

Eggnog usually consists of three ingredients: egg yolk, sugar, and alcohol. The alcohol content is usually around 20% alcohol by volume. Its roots can be found in the New World: In the 17th century, European seafarers tasted a drink made from avocados for the first time, which was offered to them by the South American natives. In Europe, the discoverers no longer wanted to do without the delicious, creamy drink, but avocados were not available. So they simply replaced the exotic fruit with eggs – and the eggnog was born. Related to the classic eggnog are English Eggnog or Mexican Rompompe.

Eggnog likes it cool and dark

If the bottle is originally sealed and stored in a cool and dark place (preferably standing up in the fridge), eggnog lasts for over a year, and the traditional manufacturer Verpoorten even speaks of two years. Incidentally, since eggnog is counted among the spirits, it does not have to have a best-before date. Once opened, eggnog should be drunk within half a year – which is about the ideal time between Easter and Christmas ;-).

Homemade tastes best

When we make eggnog ourselves, we have the advantage that we know for sure what’s inside. Not sure how long it will last.

As a guide, you can stick to store-bought eggnog. The most important thing when it comes to the shelf life of eggnog is hygiene, both during preparation and storage. If you make eggnog yourself, it is better to use several smaller bottles (these should of course be sterile) than one large one, so smaller amounts of the liqueur can be used up faster and leftovers don’t stand around for too long. If there are leftovers from the homemade eggnog: drink it up within six months!

Shaken, not stirred

Regardless of whether you bought it or made it yourself, it’s worth shaking the eggnog bottle well before opening it. The fat in the yolk combines with the other liquid ingredients to form an emulsion. It may be that solid components settle a little at the bottom of the bottle, but this says nothing about the freshness of the eggnog! If in doubt, a “sensory check” can help: look closely, smell, and taste – rely on your 5 senses to assess whether the liqueur is still edible (you can find out more about the shelf life of food here). By the way: According to a study, salmonella doesn’t stand a chance in eggnog if it contains at least 14% alcohol by volume. Even if you have a “no risk – no fun” attitude in real life, you should be careful with eggnog. If you don’t want to finish the bottle, we recommend our best eggnog recipes, because eggnog leftovers can also be wonderfully packed in cakes or creams – and eggnog cream always goes well with it anyway!

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