Eggnog Cupcakes {Easy Christmas Dessert Recipe}

Eggnog Cupcakes

Discovered on Annie’s Eats, from Baking Bites & Cook’s Illustrated

Ingredients:

For the cupcakes:

• 1 1/3 cups all-purpose flour
• ¼ teas. baking soda
• ½ teas baking powder
• ½ teas salt
• ¼ teas freshly ground nutmeg
• ¼ cup dark rum or bourbon (optional)
• 1 cup eggnog
• ¼ cup vegetable or canola oil
• 1 tbs apple cider vinegar
• 1 teas vanilla extract
• 1 cup sugar

For the frosting:

• 2½ sticks unsalted butter, at room temperature
• 2½ cups confectioners’ sugar
• Pinch of salt
• Pinch of freshly grated nutmeg
• 2½ tbs eggnog
• 1 tbs dark rum (0ptional)

Preparation:

Preheat the oven to 350˚ F. Line cupcake pans with paper liners.

In a medium bowl, combine the flour, baking soda, baking powder, salt and nutmeg; whisk to combine, set side.

In the bowl of an stand mixer or with a handheld blender, combine the rum, eggnog, vegetable oil, vinegar, and sugar. Beat on medium-low speed until well blended, scraping the sides with a spatula as necessary to incorporate all ingredients. Add in the dry ingredients, in three additions and mix on low speed just until incorporated.

With a large ice cream scoop, 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.

Meanwhile, make the frosting. Beat the butter 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. 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. Remove the frosting from the bowl and put into a piping bag. Place if refrigerator for a few minutes if the frosting has become too soft to pipe.

Frost your eggnog cupcakes as desired.