Eggnog Cupcakes
An eggnog-flavored cupcake with rum buttercream from a cozy mystery novel: Sugar Plum Poisoned by Jenn McKinlay
Ingredients
Cupcake Batter
- 1¼ cups all-purpose flour
- 1½ tso baking powder
- ¾ tesp nutmeg
- ¼ tso salt
- 6 Tbsp butter, softened
- 1½ Tbsp vegetable oil
- 1 tsp vanilla extract
- 2 large eggs, room temperature
- ½ cup eggnog
Rum Buttercream Frosting
- 1 stick salted butter, softened
- 1 stick unsalted butter, softened
- 1 tsp rum extract or 1 Tbsp. rum
- 4 cups sifted confectioners' sugar
- 2 Tbsp milk or eggnog
Instructions
- Preheat the oven to 350 degrees.
Cupcake Batter
- Put paper liners in the cupcake tin or use silicone baking liners.
- In a medium bowl, whisk the flour, baking powder, nutmeg, and salt, and set aside.
- In a large bowl, cream together the butter, sugar, and oil until light and fluffy.
- Add the eggs one at a time and then the vanilla, mixing until. well blended.
- Alternately mix in the dry ingredients and the eggnog, beat on medium speed until smooth.
- Fill the cupcake liners two-thirds full.
- Bake for 16 to 20 minutes, or until a toothpick inserted in the center comes out clean.
Rum Buttercream Frosting
- In a large bowl, cream the butter and rum extract or rum.
- Gradually add confectioners' sugar, one cup at a time, beating well on medium speed and adding the milk or eggnog as needed.
- Scrape the sides of the bowl often.
- Beat at medium speed until light and fluffy.
- Pipe onto cooled cupcakes in big swirls using a pastry bag
- Grate fresh nutmeg on top and garnish with a cinnamon stick.