Eggnog Cupcakes
- Ready In:
- 1hr 5mins
- Ingredients:
- 17
- Yields:
-
18 cupcakes
- Serves:
- 18
ingredients
-
Cupcakes
- 315.37 ml all-purpose flour
- 1.23 ml baking soda
- 2.46 ml baking powder
- 2.46 ml salt
- 1.23 ml freshly ground nutmeg
- 59.14 ml dark rum or 59.14 ml Bourbon
- 236.59 ml eggnog
- 59.14 ml vegetables or 59.14 ml canola oil
- 14.79 ml apple cider vinegar
- 4.92 ml vanilla extract
- 236.59 ml sugar
-
Frosting
- 295.79 ml unsalted butter, room temperature
- 591.47 ml confectioners sugar, sifted
- 0.25 ml salt
- 0.25 ml of freshly grated nutmeg
- 36.97 ml eggnog
- 14.79 ml dark rum
directions
- Preheat the oven to 350Ëš F. Line 18 cupcake pans with paper liners.
- In a medium bowl, combine the flour, baking soda, baking powder, salt and nutmeg; whisk to combine.
- In the bowl of an electric mixer, combine the rum, eggnog, vegetable oil, vinegar, and sugar. Beat on medium-low speed until well blended.
- Add in the dry ingredients and mix on low speed just until incorporated.
- Divide the batter between the prepared cupcake liners, filling the cups 2/3 full. Bake 22-24 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5 minutes, then transfer to a wire rack to cool completely.
- To make the frosting, place the butter in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until smooth, 20-30 seconds. Add in the powdered sugar, salt and nutmeg, and mix on medium-high speed until incorporated and smooth, about 1 minute. Scrape down the sides of the bowl. Add in the eggnog and whip on medium-high speed until light and fluffy, 4 minutes. With the mixer on medium-low speed, blend in the rum.
- Fill a pastry bag with the frosting and decorate the cooled cupcakes as desired. Sprinkle with ground cinnamon or grated nutmeg, and garnish with cinnamon sticks if desired.
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