0 from 12 votes
Eggnog Whoopie Pies
Treat your favorite people to Eggnog Whoopie Pies! These eggnog cakes are filled with spiced rum buttercream for a tasty holiday dessert!
Prep Time
50 mins
Cook Time
50 mins
Total Time
1 hr 2 mins
Servings: 10 whoopie pies
Calories: 448 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Cake
- 1 ¼ cups all-purpose flour
- ½ teaspoon ground nutmeg
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter at room temperature
- 1 cup granulated sugar
- 2 eggs
- ½ cup eggnog
Buttercream
- ½ cup unsalted butter at room temperature
- 2 ½ cups powdered sugar plus more if needed
- 2 tablespoons spiced rum or 1/2 teaspoon rum extract
- 1 tablespoon eggnog
- 1 teaspoon vanilla
- ½ teaspoon ground nutmeg
Instructions
Cakes
- 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.
Cup of Yum
Buttercream
- 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.
Notes
- I like less frosting on our whoopie pies, so I make half a batch of the buttercream. Traditional whoopie pies have LOTS of frosting. This recipe makes enough buttercream to be generous on your cakes.
Nutrition Information
Calories
448kcal
(22%)
Carbohydrates
63g
(21%)
Protein
4g
(8%)
Fat
20g
(31%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
90mg
(30%)
Sodium
131mg
(5%)
Potassium
60mg
(2%)
Fiber
0.5g
(2%)
Sugar
51g
(102%)
Vitamin A
645IU
(13%)
Vitamin C
0.2mg
(0%)
Calcium
44mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10whoopie pies
Amount Per Serving
Calories 448
% Daily Value*
| Calories | 448kcal | 22% |
| Carbohydrates | 63g | 21% |
| Protein | 4g | 8% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 90mg | 30% |
| Sodium | 131mg | 5% |
| Potassium | 60mg | 1% |
| Fiber | 0.5g | 2% |
| Sugar | 51g | 102% |
| Vitamin A | 645IU | 13% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.