Ring in the holidays with these party perfect MINI EGGNOG WHOOPIE PIES!
Eggnog is one of my favorite holiday flavors. Nutmeg, rum, and cream make the best combination! While I know eggnog isn’t everyone’s jam, these mini whoopie pies will totally change your mind if you’re not a fan.
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The mugmeg cake is fluffy and tender, and the eggnogg buttercream filling is good on just about everything! I’m talking spread some on your Cranberry Orange Bread & Red Velvet Cookies, or even sandwich some between Spiced Oatmeal Raisin Cookies! YUM! But these little whoopie pies remind be of being a kid again. Just be careful eating them. The filling squeezes out a little if you don’t eat ’em in one bite.
Mini Eggnog Whoopie Pies
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter room temperature
- 1 cup sugar
- 2 eggs
- 1/2 cup eggnog
- 1/4 cup unsalted butter room temperature
- 1 1/4 cup powdered sugar plus more if needed
- 1 tablespoon spiced rum or 1/4 teaspoon rum extract
- 1/2 teaspoon vanilla
- 1/8 teaspoon ground nutmeg
- Mini whoopie pie pan
Preheat your oven to 350 degrees F. Lightly coat a mini whoopie pie pan with non-stick cooking spray.
In a medium mixing bowl, stir together the flour, nutmeg, baking powder, baking soda, and salt.
In a large mixing bowl, beat together the 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 to combine. Add in the eggnog and mix. Once the milk is just about incorporated, add the remaining flour mixture and mix until just combined.
Portion level tablespoon full scoops of the batter into your prepared baking pan (working in batches).
Bake for 10 to 12 minutes, or until the edges of the cakes are a light, golden brown. Remove from the oven and cool completely, about 20 to 30 minutes. Remove from the pan.
In a large bowl, carefully beat together the butter, powdered sugar, rum, vanilla, and nutmeg until smooth. If the buttercream looks too thin for your liking, add a couple tablespoons of powdered sugar and mix. Repeat until the desired consistency is reached.
When you remove the cakes from the pan, they will have a little "foot" on them. You can either leave the extra cake on, or cut the mini cake just under the "muffin top" removing the foot. (That's what I did in this recipe. There is no wrong answer here.)
Place half of the cakes, foot side/cut side up. Scoop about 1/2 tablespoon buttercream onto the exposed side of each cake. Take a second cake and place foot side/cut side down towards the filling and gently press down to spread the filling out to the edges.
If you don't have this pan at home, you can pipe the cake batter onto a piece of parchement paper (on a cookie sheet) in 1-inch to 1 1/2-inch circles. Bake until the bottom edges are golden. Continue as directed.
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