Eggnog Cupcakes with Bourbon Caramel

By Texaschef11

Ingredients

• For the Cupcakes:
• ield: about 18-20 cupcakes
• 1 1/3 cups all-purpose flour
• 1/4 tsp. baking soda
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/4 tsp. freshly ground nutmeg
• 1/4 cup dark rum or bourbon (optional)
• 1 cup eggnog
• 1/4 cup vegetable or canola oil
• 1 tbsp. apple cider vinegar
• 1 tsp. vanilla extract
• 1 cup sugar
• For Caramel:
• 1 cup sugar
• 1/4 cup water
• 6 tablespoons butter cut into small pieces
• 3/8 cup heavy cream
• 1/8 cup bourbon
• For Frosting:
• 2 sticks of butter
• 4 1/2 cups powdered sugar
• 4 tablespoons egg nog
• pinch of nutmeg
• pinch of salt

Preparation

Step 1

To make the Cupcakes:
preheat the oven to 350˚ F. Line 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.


For Caramel:
Whisk together the sugar and water in a medium saucepan and whisk over high heat until sugar is dissolved. Don't stir the mixture but gently swirl the pan until it has reached a dark brown amber color. At that point whisk in the butter. (Careful- it will bubble up- don't burn yourself.) Remove from the heat and whisk in the cream and bourbon. Allow caramel to cool in the fridge before filling/drizzling.


For Frosting:
Using an electric mixer, beat the softened butter until it is creamy and pale. Gradually add the powdered sugar until thick and creamy. Add the egg nog one tablespoon at a time until the texture seems right. Add the nutmeg and salt and beat for another minute or so.


To assemble:
Once the cupcakes have cooled, scoop a tablespoon-size amount out of each one with a small spoon or paring knife. Fill with caramel, pipe on frosting and drizzle with remaining caramel. Sprinkle with a dash of nutmeg and enjoy!