Eggnog Cupcakes

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  • 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 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 plus cups confectioners' sugar
  • Coarse sugar for “rims”


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