These cupcakes are so good that I made these twice in one week to bring to holiday parties, and I'm sure they will be making another appearance on Christmas. If you love eggnog, especially eggnog spiked with a little rum, then you will love these cupcakes.
Servings: ~36 mini, 18-20 regular
1 1/3 cup all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground nutmeg
1/4 cup dark rum
1 cup eggnog, at room temperature
1/4 cup vegetable or canola oil
1 tbsp. apple cider vinegar
1 tsp. vanilla extract
1 cup granulated sugar
20 tbsp. unsalted butter, softened
2 1/2 cups confectioners' sugar, sifted
Pinch of salt
Pinch of nutmeg
3 tbsp. eggnog
1 tbsp. dark rum
Ground cinnamon for dusting (optional)
To make the cupcakes, preheat the oven to 350°. Line a muffin pan with cupcake liners. In a medium bowl, whisk the flour, baking powder, baking soda, salt, and nutmeg together. Set aside.
In the bowl of an electric mixer fitted with a paddle attachment, mix the rum, eggnog, oil, vinegar, vanilla, and sugar together on medium speed until well combined. With the mixer on low, slowly add in the dry ingredients and mix just until combined. Do not over mix.
Fill the cupcake liners 2/3 full. Bake for 12-14 minutes for minis (22-24 minutes for regular) or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
To make the frosting, in the bowl of an electric mixer fitted with a whisk attachment, whip the butter on med-high speed until light and fluffy. Add the confectioners' sugar, salt, and nutmeg, and beat, starting on low speed and then increasing the speed to med-high, until smooth. Add the eggnog and rum, and continue beating until a smooth frosting forms. Frost the cooled cupcakes as desired.
Source: Annie's Eats