Eggnog Cupcakes

Ingredients

Cupcakes

• 1/4 cup dark rum or bourbon
• 1 cup soy eggnog
• 1/4 cup vegetable oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla extract
• Scant 1/4 teaspoon nutmeg, freshly ground
• 1 cup granulated sugar
• 1 1/3 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

Eggnog Frosting

• 1/4 cup butter, softened
• 3 tablespoons eggnog
• 2 tablespoons rum
• Generous pinch of nutmeg, freshly ground
• 2 + cups confectioners' sugar
• Coarse sugar for “rims”

Instructions

1. Heat oven to 350 degrees F. Fill a 12 cup muffin tin with liners.

Cupcakes

1. In a small bowl, mix together rum, eggnog, vegetable oil, vinegar and vanilla extract.
2. In a large bowl, mix together nutmeg, flour, sugar, baking soda, baking powder and salt.
3. Pour in rum mixture and whisk until just combined.
4. Divide evenly into muffin tins, using a 1/4 cup measuring cup.
5. Bake for 18 to 20 minutes, until a tester comes out clean and the cakes spring back when lightly pressed.
6. Cool in the pan for 3 to 5 minutes, then turn out onto a wire rack to cool completely before frosting.

Eggnog Frosting

1. Cream together butter, eggnog, rum, nutmeg and 2 cups of confectioners' sugar, adding in more sugar if needed to make frosting stiff, but spreadable. Spread on cupcakes and garnish with a sprinkle of nutmeg and cinnamon.

Attribution

Photo credit: magnoliabakery / CC BY