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.