Eggnog Cupcakes

19 ingredients
7 steps

Ingredients

  • Cupcakes
  • 1 1/3 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground nutmeg
  • 1/4 cup dark rum or 1/4 cup Bourbon
  • 1 cup eggnog
  • 1/4 cup vegetables or 1/4 cup canola oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 1 cup sugar
  • Frosting
  • 20 tablespoons unsalted butter, room temperature
  • 2 1/2 cups confectioners sugar, sifted
  • 1 pinch salt
  • 1 pinch of freshly grated nutmeg
  • 2 1/2 tablespoons eggnog
  • 1 tablespoon dark rum

Directions

  1. 1
    Preheat the oven to 350Es F. Line 18 cupcake pans with paper liners.
  2. 2
    In a medium bowl, combine the flour, baking soda, baking powder, salt and nutmeg; whisk to combine.
  3. 3
    In the bowl of an electric mixer, combine the rum, eggnog, vegetable oil, vinegar, and sugar. Beat on medium-low speed until well blended.
  4. 4
    Add in the dry ingredients and mix on low speed just until incorporated.
  5. 5
    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.
  6. 6
    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.
  7. 7
    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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