I had a potluck holiday lunch at work today and my contribution was two different flavors of cupcakes. The first were these eggnog cupcakes. Eggnog is such a classic holiday flavor and makes for a really festive cupcake.
These were a huge hit – everyone seemed to love them.
Eggnog Cupcakes
(adapted slightly from Annie’s Eats)
1 1/3 c. all-purpose flour
1/4 t. baking soda
1/2 t. baking powder
1/2 t. salt
1/4 t. nutmeg
1/4 c. spiced rum
1 c. eggnog
1/4 c. vegetable oil
1 T. apple cider vinegar
1 t. vanilla extract
1 c. sugar
Preheat the oven to 350F degrees. 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, 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.
Eggnog Buttercream Frosting
(from Bake & Destroy)
1 stick of butter, room temperature
3 c. confectioners sugar
1/8 t. ground nutmeg
Pinch of salt
1/4 c. eggnog
Mix butter and sugar on medium speed. Add nutmeg and salt. Pour in eggnog gradually until frosting is spreadable.