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Eggnog Cupcakes



Eggnog Frosting


  1. Heat oven to 350 degrees F. Fill a 12-cup muffin tin with liners.
  2. In a small bowl, mix together rum, eggnog, vegetable oil, vinegar and vanilla extract.
  3. In a large bowl, mix together nutmeg, flour, sugar, baking soda, baking powder and salt. 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 18-20 minutes, until a tester comes out clean and the cakes spring back when lightly pressed.
  6. Cool in the pan for 3-5 minutes, then turn out onto a wire rack to cool completely before frosting.
  7. Eggnog Frosting: 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.


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