Eggnog Cupcakes

Just in time for your weekend parties, I have found a Christmas cupcake recipe. This one is only for the big kids since it has a healthy shot of rum. I adapted it slightly from the original, I hope you enjoy it. Matt and I are off to Utah tomorrow to spend Christmas with my family. For all of you who are traveling, travel safe.

1/4 cup spiced rum
1 cup eggnog
1/4 cup vegetable oil
1 tbsp apple cider vinegar
1 tsp vanilla extract
1/4 tsp nutmeg, freshly ground
1 cup sugar
1 1/3 cups all purpose flour
1/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
Preheat oven to 350F. Fill a 12-cup muffin tin with liners.In a small bowl, mix together rum, eggnog, vegetable oil, vinegar and vanilla.In a large bowl, mix together nutmeg, flour, sugar, baking soda, baking powder and salt. Pour in rum mixture and whisk until just combined. Divide evenly into muffin tins (a 1/4 cup measure is a good tool for this).Bake for 18-20 minutes, until a tester comes out clean and the cakes spring back when lightly pressed.Cool in the pan for 3-5 minutes, then turn out onto a wire rack to cool completely before frosting.

Eggnog Frosting
1/4 cup butter softened
3 tbsp eggnog
2 tbsp rum generous
pinch of nutmeg, freshly ground
2+ cups confectioners’ sugar
coarse sugar for “rims”
Cream together butter, eggnog, rum, nutmeg and 2 cups of confectioners’ sugar. Add in more sugar if needed to make frosting stiff, but spreadable.Spread on cupcakes and garnish with a sprinkle of nutmeg and cinnamon.