Yield: 18 CUPCAKES
Prep time: 25 MIN
Cook time: 35 MIN
Total time: 60 MIN
The holidays have arrived and are all around us. These Rum spiced eggnog cupcakes are the best dessert for your parties. The cake is light and fluffy, and the creamy eggnog frosting is the perfect compliment.
FOR THE PUMPKIN SPICE EGGNOG CUPCAKES:
1⅓ cups all-purpose flour
¼ tsp baking soda
½ tsp baking powder
½ tsp salt
1 tsp cinnamon
¼ tsp nutmeg
1 cup pumpkin spice eggnog
¼ cup canola oil
¼ cup dark rum
1 tbsp apple cider vinegar
1 tsp vanilla extract
1 cup granulated sugar
FOR THE RUM EGGNOG BUTTERCREAM:
2 sticks butter, softened
3 cups powdered sugar
¼ tsp salt
¼ tsp nutmeg
½ tsp cinnamon
2½ tbsp pumpkin spice eggnog
1-2 tbsp dark rum
cinnamon, for dusting
cinnamon sticks, garnish
TO MAKE THE PUMPKIN SPICE EGGNOG CUPCAKES:
Preheat the oven to 350°F(177°C). Line 18 cupcakes with paper liners and set aside.
In a medium bowl, combine the flour, baking soda, baking powder, salt, nutmeg, and cinnamon.
In a large bowl, using a mixer, fitted with the paddle attachment, combine the eggnog, canola oil, rum, vinegar, vanilla and sugar. Mix on high for 3-5 minutes until the mixture is thick and well incorporated. Add the dry ingredients and mix on low until just combined, be careful not to overmix. Half-way through, scrape down the sides and bottom of the bowl with a rubber spatula.
Once the batter is well incorporated, evenly divide it into lined cupcake pans. Bake for 20-24 minutes until golden brown, or when a toothpick inserted in the middle comes out clean.
Allow to cool in the cupcake pans for about 5 minutes, and then transfer to a cooling rack and allow to cool completely.
TO MAKE THE RUM EGGNOG BUTTERCREAM:
Place the softened butter in a bowl of an electric mixer then whip for 3 minutes until light in color and fluffy. Add in the powdered sugar, nutmeg, cinnamon, and salt, mix again.
As the mixer is running, slowly stream in the eggnog, rum and vanilla. Whip on high for about 5 minutes, scraping down the sides every so often until the frosting appears light and fluffy.
Frost the cupcakes using a pastry bag with a star tip nozzle, or a knife or spatula, whichever you prefer. Sprinkle the cupcakes with cinnamon and garnish with a cinnamon stick. Enjoy!