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I like trying new cupcake recipes. I *really* like trying them because I like eating them. I think Sean just puts up with it because he’s awesome. He’s not a big cupcake fan…well, cakes in general. It’s hard to find one he wants to eat.
HE LOVES IT! He wants his birthday cake (next month) to be this recipe. It’s good. Really, really good. I shared with a friend at the fire department and friends at work who also loved it. So, it’s a keeper! I love when I have “keeper” recipes! I just need more entrées to add…too many sweets.
Yield: about 18-20 cupcakes
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)
Ground cinnamon or grated nutmeg
*Eggnog is Southern Comfort Eggnog, it made the awesome flavor!
**Rum Appleton Estate Extra 12 Years is what we used…amazing!
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, vanilla, 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.
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.