Eggnog Cupcakes

Total Time: 1 hr 5 mins Preparation Time: 40 mins Cook Time: 25 mins

Ingredients

• 1 1/3 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground nutmeg
• 1/4 cup dark rum or 1/4 cup bourbon
• 1 cup eggnog
• 1/4 cup vegetables or 1/4 cup canola oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla extract
• 1 cup sugar
• 20 tablespoons unsalted butter, room temperature
• 2 1/2 cups confectioners sugar, sifted
• 1 pinch salt
• 1 pinch of freshly grated nutmeg
• 2 1/2 tablespoons eggnog
• 1 tablespoon dark rum

Recipe

• 1 preheat the oven to 350ã‹å¡ f. line 18 cupcake pans with paper liners.
• 2 in a medium bowl, combine the flour, baking soda, baking powder, salt and nutmeg; whisk to combine.
• 3 in the bowl of an electric mixer, combine the rum, eggnog, vegetable oil, vinegar, and sugar. beat on medium-low speed until well blended.
• 4 add in the dry ingredients and mix on low speed just until incorporated.
• 5 divide the batter between the prepared cupcake liners, filling the cups 2/3 full. bake 22-24 minutes, or until a toothpick inserted in the center comes out clean. allow to cool in the pan 5 minutes, then transfer to a wire rack to cool completely.
• 6 to make the frosting, place the butter in the bowl of an electric mixer fitted with the whisk attachment. beat on medium-high speed until smooth, 20-30 seconds. add in the powdered sugar, salt and nutmeg, and mix on medium-high speed until incorporated and smooth, about 1 minute. scrape down the sides of the bowl. add in the eggnog and whip on medium-high speed until light and fluffy, 4 minutes. with the mixer on medium-low speed, blend in the rum.
• 7 fill a pastry bag with the frosting and decorate the cooled cupcakes as desired. sprinkle with ground cinnamon or grated nutmeg, and garnish with cinnamon sticks if desired.