Treat your favorite people to Eggnog Whoopie Pies! These eggnog cakes are filled with spiced rum buttercream for a tasty holiday dessert!
Eggnog is one of my favorite holiday flavors. Nutmeg, rum, and cream make the best combination! I even make my family’s favorite homemade eggnog recipe right around Christmas to enjoy by the fire. While I know not everyone adores eggnog as much as I do, these whoopie pies are guaranteed to change their minds!
EGGNOG WHOOPIE PIES
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What is a Whoopie Pie
Whoopie pies are a dessert comprised of two small cake rounds sandwiching some filling. They can be classified as a cookie, cake, or pie. Crazy, right?!
The standard flavor is chocolate with a sweet creamy filling, but red velvet, pumpkin, and gingerbread are popular too. That being said, you can mix and match flavors to your heart’s content!
Eggnog Whoopie Pie Ingredients
Eggnog: Pick any brand you prefer! It’s a great way to add flavor instead of using milk, and the nutmeg really adds to the flavor of the cakes.
Nutmeg: Basically eggnog’s best friend. This subtle spice is perfect to season the cakes and filling for these whoopie pies. It’s not as in your face as cinnamon and it’s kind of my favorite spice.
Buttercream: I made a rum-spiked buttercream spiced with nutmeg for this whoopie pie recipe. If you want to keep the filling non-alcoholic, just swap out for rum extract or skip it altogether. The frosting is WAY better with some rum flavor though.
What is whoopie pie filling made of
Traditionally, whoopie pie filling is usually a marshmallow cream/frosting. You can also use buttercream to fill your whoopie pies, which I did here.
How to Make Whoopie Pies
- Start off by preheating your oven to 350 degrees F. Then line a baking sheet with parchment paper or a silicone baking mat.
- Next, stir together the flour, nutmeg, baking powder, baking soda, and salt in a medium bowl. Go ahead and set this aside for now.
- After that, beat together the butter and sugar until it’s light and fluffy, about 1-2 minutes. Then add in the eggs and mix again. You’ll want to scrape down the side of the bowl as you go.
- Then, add half of the flour mixture to the wet ingredients. Once that’s mixed in, pour in the eggnog and mix again. Finish by adding the rest of the dry ingredients and mixing until just combined.
- Now you’ll want to use a cookie scoop or tablespoon to scoop the batter or onto the baking sheet. Leave at least two inches in between the cakes, they will spread. I can usually fit 8 per pan – two rows of 3 and then two in the gaps.
- Bake the cakes for 10 to 12 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean.
- Remove the pan from your oven. Let the cakes rest in the pan for 5 minutes before transferring them to a wire rack to cool completely. Repeat with the remaining batter. I usually get 4 pans worth of whoopie pies from this recipe.
- While the cakes cool, whip up your buttercream! Add the butter, powdered sugar, rum, vanilla, and nutmeg to a mixing bowl. Beat until the frosting is creamy and smooth. Transfer your buttercream to a piping bag or a ziptop plastic bag with a corner cut off.
- Now it’s time to assemble your whoopie pies. Flip half of the cakes upside down. Pipe a generous dollop of frosting onto the bottom of each upside-down whoopie pie. Place another cake on top, with the bottoms facing each other, and press gently until the filling reaches the edge.
Enjoy right away or you can store them in an airtight container.
The eggnog cake is fluffy and tender, and the spiked buttercream filling is delicious on just about everything!
Like maybe spread some on a slice of Cranberry Orange Bread or Red Velvet Cookies. You could even sandwich some between Spiced Oatmeal Raisin Cookies! (Okay, that sounds amazing. Guess I know what I’m baking tomorrow.)
Another thing… you could easily turn these into mini eggnog cupcakes too if you have a mini muffin tin on hand. Same recipe, two preparation options. Love it!
Share the holiday spirit with these tasty recipes!
- Crock Pot Salty Sweet Candy
- Pistachio & Cranberry Oatmeal Cookies
- Italian Ricotta Cookies
- Christmas Crack (Saltine Cracker Toffee)
- Chocolate Chip Snowball Cookies
- Scottish Shortbread Cookies
- White Chocolate Peppermint Fudge
- More dessert recipes…
Tools used to make this Mini Eggnog Whoopie Pie recipe
Stand Mixer: I don’t know what I’d do without my stand mixer. I use it for just about everything…and I mean everything! Cakes, cookies, mashed potatoes, and shredding chicken!
Piping Bag: Disposable pipings bags are handy to have on hand for filling desserts & donuts and food decorating. Pop a coupler and icing tip on your bag or snip off the end and you’re all set!
*This post originally posted on 11/24/2015.
- Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium mixing bowl, stir together flour, nutmeg, baking powder, baking soda, and salt. Set aside
- In a large mixing bowl, beat together butter and sugar until pale and fluffy, 1 to 2 minutes. Add the eggs and mix to combine, scraping the bowl as needed.
- Add in half the flour mixture and mix. Add in the eggnog and mix. Then add the remaining flour mixture and mix until just combined.
- Portion level cookie scoops of the batter (about 1 tablespoon) into your prepared baking pan, working in batches. You want to leave at least 2-inches between cakes. (I can fit 8 per pan.)
- Bake for 10 to 12 minutes, or until the edges of the cakes are a light, golden brown. Remove from the oven and cool in the pan for 5-10 minutes. Then transfer to a wire rack to cool completely.
- In a large bowl, beat together butter, powdered sugar, rum, vanilla, and nutmeg until smooth.
- Turn half of the cakes upside down. Using a piping bag or a ziptop plastic bag with a corner cut off, pipe a generous amount of frosting onto each upside-down cake. (at least 1 tablespoon)
- Place another cake on top, with the bottoms facing each other, and gently press down until the frosting spreads to the edges. Serve immediately or store in an air-tight container.