Egg Nog Cupcakes

Last week Kaia and I made Egg Nog cupcakes.  I have never drank egg nog but I figured, eh, tis the season!  I found the Recipe at Annie's Eats.  I chose not to use the bourbon this time around.  But, these were D-licious!  I am definitely going to make them again.  They were very moist and full of flavor.

Eggnog Cupcakes

Yield: about 18-20 cupcakes (mine must have been bigger because I got 10)

For the cupcakes:

1 1/3 cups all-purpose flour

¼ tsp. baking soda

½ tsp. baking powder

½ tsp. salt

¼ tsp. freshly ground nutmeg

¼ cup dark rum or bourbon (optional)

1 cup eggnog

¼ cup vegetable or canola oil

1 tbsp. apple cider vinegar

1 tsp. vanilla extract

1 cup sugar

For the frosting:

20 tbsp. unsalted butter, at room temperature

2½ cups confectioners' sugar, sifted

Pinch of salt

Pinch of freshly grated nutmeg

2½ tbsp. eggnog

1 tbsp. dark rum (0ptional)

For garnish:

Ground cinnamon or grated nutmeg

Cinnamon sticks

Directions:

To make the cupcakes, 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.  In the bowl of an electric mixer, combine the rum, eggnog, vegetable oil, vinegar, and sugar.  Beat on medium-low speed until well blended.  Add in the dry ingredients and mix on low speed just until incorporated.  

Divide the batter between the prepared cupcake liners, filling the cups 2/3 full.  Bake 22-24 minutes (my oven bakes fast, or lies about the temp, so mine were done at 18 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.

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.  

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.

Here's what mine looked like.

 Unfrosted

Frosted