Eggnog Cupcakes with Eggnog & Rum Buttercream Frosting

By carvalhohm

Ingredients

• 1 box yellow cake mix
• 1 cup egg nog (I used the regular flavor, but you could experiment with different flavors for a different tasting cupcake)
• 3 eggs
• 1/2 tsp rum extract
• 1 tsp vanilla extract
• 1/2 tsp ground nutmeg and ground cinnamon

Details

Adapted from thedomesticrebel.com

Preparation

Step 1

1. Preheat oven to 350 degrees. Line 2 muffin tins with 24 paper liners. Set aside.

2. In large bowl, beat together cake mix, egg nog, eggs, extracts and spices until blended, about 2 mins. Batter will be super thick but that’s okay! Portion evenly into liners, about 2/3 full. Bake for about 15-18 mins or until toothpick inserted in center comes out clean. Cool completely.

Eggnog & Rum Buttercream Frosting:

2/3 cup butter, softened
1/2 tsp rum extract
Splash vanilla extract
1-2 Tbsp eggnog
Pinch of nutmeg
About 5 cups powdered sugar

1. In bowl of stand mixer, beat together butter and extracts until blended and creamy, about 2 mins. Gradually add powdered sugar in, about 1 cup at a time, until frosting forms paste. Add eggnog in between powdered sugar additions until frosting begins to come together and make frosting stiff yet spreadable and creamy. Blend in pinch of nutmeg, if desired.

2. Frost cupcakes with eggnog buttercream and top with festive sprinkles, if you’d like. For these, I used a holly mix I found at Walmart, but you could easily use chocolate jimmies, red & green pearls, or even snowflakes.