I know, I know.  Christmas is over and that usually means eggnog is over too.  Well, this is what happens when I decide to procrastinate on blogging- you get eggnog cupcakes in January. (I should also warn you that there will also be an eggnog pancake post too.)

Of course, if anyone is like me, you still have some left over eggnog hiding in the back reaches of your refrigerator (and if not then bookmark this for next year!)

I have to be honest and say that I don’t really drink a lot of eggnog and when I do, I drink “soynog.”  However, when the flavors are added together in baked goods, I seem to fall in love.  The combination of rum and nutmeg always seems to be a belly warmer.  When I first made these I got a little over zealous about how much rum I was using and instead of eggnog, they turned into rum cupcakes (which in their own rights may have tasted good if you loved rum.)

Eggnog Cupcakes
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • Cupcake:
  • ½ cup butter
  • 1 cup sugar
  • 2 none eggs
  • 1½ cup unbleached all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon nutmeg
  • ½ cup eggnog
  • 1 tablespoon rum
  • Frosting:
  • 1 cup butter
  • 4 cup powdered sugar
  • ¼ cup eggnog
  • cinnamon for topping
Instructions
  1. Pre-heat oven to 350˚.
  2. In a medium bowl (or a bowl of a stand mixer) combine butter and sugar, beat until light and fluffy- about 3 minutes. Add in eggs, continue to beat until incorporated, scrapping down as needed. Add ⅓ of the dry ingredients followed by half of the milk and rum. Beat until just combined. Scrap down sides and repeat. Add remaining flour and mix until batter is combined- don’t over mix.
  3. Divide batter into 12 cupcakes and bake for 18-20 minutes or until cupcake springs back when pressed. Remove from pan and let cool.
  4. Once cupcakes are cool, beat butter until soft. Add in powdered sugar 1 cup at a time. Once frosting starts to come together, add in eggnog as needed to achieve a spreadable consistency (you don’t want the butter cream too soft or too firm.) Pipe onto cupcakes (I used a large bag with a drop flower tip-2c) and sprinkle with cinnamon.

 

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