Here’s How to Make Delicious Eggnog Cupcakes Baked in Eggshell!

by Stephanie Yankova PUBLISHED Dec 2, 2023

Do you want to wow your family for the winter Holidays with a delicious dessert that they’re guaranteed to remember? In my house, we simply can’t do Christmas without eggnog. The classic taste of milk punch mixed with seasonal spices is what my winter dreams of comfort, coziness, and overindulgence in delicious guilty pleasures are made of! We’re all familiar with this traditional drink, however, today I’m going to show you something a little different inspired by its signature taste! Without further ado, here’s how to make eggnog cupcakes baked in eggshell!

Eggnog Cupcakes Baked in Eggshell

Ingredients:p

12 eggs for the eggshells
2 1/2 whole wheat flour
1 1/2 tsp baking powder
3/4 tsp baking soda
2 tsp ground cinnamon
2/4 tsp ground nutmeg
a pinch of salt
1/2 tbsp melted coconut oil
2 egg whites
vanilla extract
3 tsp liquid stevia
1/2 cup Greek yogurt
1 1/3 cups store-bought eggnog

Instructions:

Carefully poke a hole at the top of each egg. You can use a really sharp knife, a fork, or a corkscrew.
After you’ve poked the holed, peel the eggshell gently to make the whole bigger.
Take a bowl and empty 2 of the eggs in it by carefully removing only the egg whites. You’re going to need those for the cupcake mixture.
Empty the rest in a separate bowl and put them in the fridge.
Fill a third bowl with water and add a few pinches of salt in it.
Put the emptied eggshells inside and let them sit for 30 minutes.
After the 30 minutes have passed, rinse the eggs under running cold water and lay them out on a towel to air dry.
Preheat the oven to 350°F.
Line a muffin tray with baking sheets.
Take a bowl and mix together the flour, baking powder, cinnamon, baking soda, nutmeg, and salt.
Take another smaller bow and beat together the butter, egg whites, vanilla, and stevia.
Then, add the yogurt and the eggnog.
Whilst stirring, proceed with adding the ingredients from the first bowl to the second one.
Load the batter into a piping bag.
Place each of the emptied eggs into the slots of the cupcake tray.
Then, gently push the tip of the piping back to the bottom of the egg.
Slowly fill 3/4 of the egg with the batter.
Place the eggs in the oven and bake for 23 minutes.
Once they’re done, you can serve them with a warm cup of eggnog.