Eggnog Cupcake Mini Trifles

These Eggnog Cupcake Mini Trifles are an easy and sweet holiday treat and can be built using mason jars that make them ready to serve in individual portions. They feature a light and creamy French Vanilla custard made with Instant French Vanilla pudding and heavy whipping cream, eggnog cupcakes made from a yellow box cake mix, and an additional layer of crushed shortbread cookies to add some texture. Once all the ingredients are prepped you can make this dessert in under 10 minutes. The best part is that these cupcakes in a jar are best served the next day, so have some fun building the desserts a day or two in advance, screw on the lids tightly and they’ll be just perfect to serve as soon as your holiday dinner is complete.

If you’re the main chef in your household, it often means that we do not get to enjoy or partake in the fruits of our labor as we are exhausted from the rigor of cooking, prepping, and serving our loved ones during the holidays. That’s why I am always on the prowl for easy desserts that will be a crowdpleaser four groups both big and small. Trifles have always been a way for me to achieve that goal. Not only because the base ingredients being cake and custard are ones that most people love, but also because they offer lots flexibility and versatility in the flavor and anything additional you might like to mix in.

Some helpful tips as you consider making this recipe and any other trifles.

1. I kept it simple by using a box of cake mix, but I always use melted butter and milk (or in this case eggnog) to give the cake a denser consistency. The bonus of added density is that it allows the custard to seep into the cake without getting making it soggy.
2. Although I use a French vanilla instant pudding for the base of my custard recipe, you can definitely add your own spin. Substitute the French vanilla instant pudding for other flavors such as butterscotch, lemon, or chocolate.
3. The great thing about trifles is that the option for layers are pretty much endless. In addition to the eggnog cupcakes and the French vanilla custard, you can add your own flair by infusing a layer of cookie crumbles, fresh fruit, or even your favorite chocolate.
4. Before serving have some fun and garnish the dish with a chessman shortbread cookie or a gingerbread man. I like to have my gingerbread men popping out as a surprise! It definitely promotes some holiday spirit.

If you’re looking for other holiday recipes to up-level your game check out my Instant Pot Bourbon Chocolate Cheesecake or my Boozy Bourbon Banana Pudding. In the meantime, grab this recipe below.

Eggnog Cupcake Mini Trifles

Time: Prep Time: 2-3 hours (for Custard) | Cook Time: 10 minutes (***Best served after being refrigerated overnight)
Ingredients

For the Custard

• 3.2 Ounce Pack French Vanilla Pudding
• 1 14 ounce Can Sweetened Condensed Milk
• 2 Cups Heavy Whipping Cream

For the Cupcakes

• 1 Pack Yellow Cake Mix
• 3 Eggs
• 1 Cup of Eggnog
• 1 Stick Melted Butter
• Chessman Shortbread Cookies for Garnish

Instructions

For the Custard

1. In a medium-sized bowl beat together the sweetened condensed milk and water until well combined.
2. Add the french vanilla pudding mix to the diluted sweetened condensed milk, and whisk until pudding is fully dissolved.
3. Cover bowl and place in refrigerator until solidified. (This typically takes 2-3 hours).
4. While cupcakes bake, remove from refrigerator and prepare custard.
5. Place heavy whipping cream into the bowl of a standing mixer and beating on medium speed until stiff.
6. Remove prepared french vanilla pudding from the refrigerated and fold into whipped cream with a spatula until evenly mixed and no streaks exist. Set aside.

For the Cupcakes

1. Preheat oven to 350 degrees.
2. Prepare cake batter by adding yellow cake mix, eggs, eggnog, and melted butter to a large bowl, and beating with an electric mixer until well combined. Pour batter into cupcake pans (makes approximately 2 dozen – for best results use cupcake liners in the pan). Bake for 15-17 minutes and remove from oven to cool.

For the Trifles

1. Prepare the mini trifles in half pint mason jars, by slicing the tops off of the cupcake and placing the bottom portion in the bottom of the jar. Next add a layer french vanilla custard and then a thin layer of chessman shortbread cookie crumbles. Finish by placing the cupcake tops as a top layer. (Note: All ingredients should fit within the jar so that the lid is easily able to be screwed on).
2. Screw lid on top of jar and repeat (recipe yields approximately 12 cupcake trifle jars). Refrigerate for at least two hours (up to overnight).
3. When ready to serve remove lid, and place a chessman shortbread cookie in the top layer of cupcake as a garnish.