Eggnog Cupcakes

By Texaschef11

Ingredients

• For the frosting:
• 1 1/3 cups all-purpose flour
• ¼ tsp. baking soda
• ½ tsp. baking powder
• ½ tsp. salt
• ¼ tsp. freshly ground nutmeg
• ¼ cup dark rum or bourbon (optional)
• 1 cup eggnog
• ¼ cup vegetable or canola oil
• 1 tbsp. apple cider vinegar
• 1 tsp. vanilla extract
• 1 cup sugar
• 20 tbsp. unsalted butter, at room temperature
• 2½ cups confectioners’ sugar, sifted
• Pinch of salt
• Pinch of freshly grated nutmeg
• 2½ tbsp. eggnog
• 1 tbsp. dark rum (0ptional)
• For garnish:
• Ground cinnamon or grated nutmeg
• Cinnamon sticks

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.

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. (I used a large, unlabeled star tip for these cupcakes). Sprinkle with ground cinnamon or grated nutmeg, and garnish with cinnamon sticks if desired.